What did everyone cook today?
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Finished Product fresh out of the Weston 80L Dehydrator.Steven Winscot great looking
jerky. -
Tex_77 man that looks good.
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I grounded up 40lbs of axis with 15% beef fat. Now I am cooking sideways cut beef ribs, onions, limes, poblano pepper and jalapenos. I put them over the coals to get some char on them, not that are making love in the slow cooker to be made into enchiladas for tonight.
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Tex_77 How was the taste of the chicken fried steak? Odd confession, I have never had chicken fried steak. I avoided it in Dallas and it isnt a thing in NY
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Also, though this is about what DID you cook today, I am going to talk about what I AM going to cook today. I am taking a pheasant and Kale cream dish I learned and making a chicken version of it for my wife. Once I get her to like it I will eventually switch out and use a pheasant mwaaahahahaha! No, she’d beat me if I did that!
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Tex_77 How was the taste of the chicken fried steak? Odd confession, I have never had chicken fried steak. I avoided it in Dallas and it isnt a thing in NY
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Tex_77 I know that is a weird one, right? I have probably talked to more people down here who dont like mashed potatoes like me than people who havent tried the Chicken Fried Steak. I also had never watched Micheal Douglas movie “The Game” until Friday night, I had been told it was awesome many times and had started it once but got distracted, that was a fun movie and I just like that dude, good actor.
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The good ‘ol standbys. -
St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I grounded up 40lbs of axis with 15% beef fat. Now I am cooking sideways cut beef ribs, onions, limes, poblano pepper and jalapenos. I put them over the coals to get some char on them, not that are making love in the slow cooker to be made into enchiladas for tonight.
This post is deleted! -
St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
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Tex_77 How was the taste of the chicken fried steak? Odd confession, I have never had chicken fried steak. I avoided it in Dallas and it isnt a thing in NY
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I haven’t been posting much lately because we ran our camper up to Amish country here in Ohio. I am eating way to good, but haven’t cooked one thing in the past few day. I think I gained 5 lbs just crossing the county line. I did attend a auction today and picked up a 8 qt cast screw driven stuffer for 60 bucks. It needs a little TLC, but is fully functional. Life is good. I’ll post a pic later.
GWG8541 Nice pick up on the stuffer.
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zbigjeff I haven’t had homemade Slivovitz (Plum Brandy) since the early 70’s. My Great Uncle from Waukesha, WI used to make it. Had quite the punch if I remember correctly. Glad to hear that you are doing well and that you can now drive. It’ll make the the World a little bigger for you!
Bob Stehlik Yes, driving does open up my world for sure. Looking forward to the next step (getting stable enough to leave the cane at home). Hoping that will happen in the next 3-4 weeks.
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Tex_77 Nice summer combo!
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St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Oh Baby (spares), Nice Rack!
Tex_77 said in What did everyone cook today?:
St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and Butcher BBQ Honey Rub. Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
zbigjeff I haven’t had homemade Slivovitz (Plum Brandy) since the early 70’s. My Great Uncle from Waukesha, WI used to make it. Had quite the punch if I remember correctly. Glad to hear that you are doing well and that you can now drive. It’ll make the the World a little bigger for you!
Bob Stehlik Re Slivovitz. Yes, it can have quite a punch. Depending on how much they want the proof to be. But, the better ones are about 90-100 proof and have that distinct clean clear plum flavor. It’s not for everyone. But, will assist the party to keep rockin’.
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Oh Baby (spares), Nice Rack!
Tex_77 said in What did everyone cook today?:
St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and Butcher BBQ Honey Rub. Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
@dennyo those look great.
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Bob Stehlik Re Slivovitz. Yes, it can have quite a punch. Depending on how much they want the proof to be. But, the better ones are about 90-100 proof and have that distinct clean clear plum flavor. It’s not for everyone. But, will assist the party to keep rockin’.
Back from the weekend in Ohio Amish country. I had 4 Elk burgers in the freezer from a friend. I did a light smoke on the pellet grill then finished them with a good sear. I surrounded it with onion, tomatoes, and pickles which all came from the garden, then topped it with a Amish bakery pretzel roll. Great sandwich with a side of fresh corn on the cob. Followed it with a bowl of vanilla ice cream topped with fresh diced peaches.
“You never really die until you end up on the wall at a Cracker Barrel”
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