What did everyone cook today?
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skibumben I just now actually read your username and realized what it said! I miss the mountains! Just the Adirondaks but still I miss being able to go skiing in less than an hour and some good mountains in less than 2! That looked like a good full day’s work!
macsinsac Nice alfredo type sauce. Have I asked you for your recipe before? If I haven’t asked before I am asking now!
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Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.
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Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.
PapaSop went a little light on the bacon didn’t you?
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I made a stir fry with fresh onion, garlic, ginger, carrot, broccoli, red pepper, asparagus and hearts of palm and some thin sliced grilled ribeye.
Joe Hell @@$$**!! Joe, that looks good. Simple & easy too. We can even call it healthy. I like that for a quick tasty night without a lot of time.
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Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.
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@s-a-m
Wow. Looks great. -
Hopefully next time I’ll be able to use homemade andoullie sausage and the buckboard bacon!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 that sounds like a pretty good day of social distancing!
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Spatchcocked a chicken today for lunch.
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Also smoked a chuck roast and pulled it, made smoked mac and cheese as well.
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Did ribs again today, came out quite good if I may say so myself. Marinated in Pa’s Black Bull, then into the PK100 for 3.5 hours. Wrapped in foil with butter and brown sugar in the oven for 2 hours, then just a few minutes on the grill to crisp up.
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Brianh Parksider Has been ding some ribs in the pk and not seeing much, if any of a smoke ring. Did your ribs have a smoke ring?
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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Tex, That sure does look good! My mouth is already watering & its only “just past breakfast”. I like the way you did that Mac & Cheese in the cast Iron. That is a great idea.
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Pork ribs, pinto beans, corn bread and asparagus were on the menu tonight. Got pics of the ribs and beans. The corn bread got eaten before it got it picture taken.
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Smoked Beefy (Brisket) Bean Enchiladas with smoked Plantains. Smoked with Pecan & just a touch of Mesquite. Of course a little Avocado Guacamole Salad on the side & some good home made Sangria to wash it down & some Modelo Negro to cook with, but NO CORONA!
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Rubens, hash and bangers and mash with a side of peas.
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