What did everyone cook today?
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Smoked/grilled some chicken thighs on my PK360. Seasoned them up Lawry’s Total Seasoning and |Oakridge-BBQ-Smokey-Chile-Lime Seasoning then shredded them up for chicken tacos.
Tex_77 that’s going to make alot of tacos
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Tex_77 , A far a I am concerned they can throw out the breast meat on a chicken. I could eat thighs, wings, necks and legs for the rest of my days.
You got the makings of some tasty tacos there, sir.processhead I’m with you on chicken
. The breast is the last I reach for. 
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Some ribeyes on the propane grill, showing a buddy different methods of how to do it. For these i flipped every minute or so until 120 IT. May not be pretty, but that wasn’t what I was going for.
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Hey all after the two massive chicken sausage failures here is some information regarding the use of pineapple in sausage. After doing the research today and reading many articles regarding meat degradation from Bromelain from un-processed pineapple. Don’t use fresh, freeze dried or dehydrated pineapple in any sausage product if you don’t want a failure. The Bromelain causes the proteins to denature the proteins with minutes. They us fresh pineapple juice as a natural meat tenderizer. You can use canned pineapple since it is processed (cooked) to the temperature to inactivate the Bromelain permanently. You can also grill or cook your fresh pineapple to 150 degrees and then use it in your sausage. Any sausage making product that contains pineapple powder or juices has had them processed. I do hope this may be the end of my problem with my chicken sausage problems and the casing degradation and hope this gives everyone some insight on the use of fresh pineapple in sausage products.
johnsbrewhouse that is some good info to have. Thanks for sharing.
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Tex_77 Was doing a Teriyaki Pineapple chicken sausage that I made up a recipe for and a Hawaiian chicken sausage that had bell peppers, pineapple and macadamia nuts in it. Trying it out for a chicken competition I have in September. Wanted something to go with my Huli-Huli chicken and smoked whole chicken.
johnsbrewhouse good luck in your upcoming chicken competition. Be sure to let us know how it goes.
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Late night snack after packaging my dry cured bacon. Great results from the Waltons Dry Cure. I added some course black pepper from Waltons before smoking.
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Late night snack after packaging my dry cured bacon. Great results from the Waltons Dry Cure. I added some course black pepper from Waltons before smoking.
GWG8541 Looks good!
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last night -
bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH They look great, did a rotisserie chicken last night for supper.
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RON PARRISH They look great, did a rotisserie chicken last night for supper.
bocephus I pureed a bottle of Itallion dressing,strained it and then injected birds.They were a huge hit!Just a pile of bones left!
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH wow! Those look delicious!!!
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Late night snack after packaging my dry cured bacon. Great results from the Waltons Dry Cure. I added some course black pepper from Waltons before smoking.
GWG8541 That is some fine looking belly you’ve got there. I sure would like to know your source. If I can even get it around here & 99 99/10 of the time I cannot, then it is way, way, way over priced & doesn’t look 1/8 as good as what you have there.
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Man, you guys have been cooking up dinner great looking meals. Football and volleyball seasons started this week so it was concession stand good for me. This weekend started State Fair so Sunday was fair food (none of it healthy but it was good). Back to three grind today. Start another belly for dry rub bacon.
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Late night snack after packaging my dry cured bacon. Great results from the Waltons Dry Cure. I added some course black pepper from Waltons before smoking.
GWG8541 that is a really nice looking meaty belly! I have still yet to make bacon. That is on my to do list!
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GWG8541 That’s a very nice meaty piece of belly. My hat’s off to where you purchased that piece.
zbigjeff it was a Costco belly. They only had 3 and this one looked great on the ends. Finding bellies has been a challenge lately and the prices are way too high.
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GWG8541 that is a really nice looking meaty belly! I have still yet to make bacon. That is on my to do list!
ND Mike its not hard at all. The hardest part for me was the drying and smoke schedule. Not having a smoker meant for this means babysitting it for over 5 hours. I did the final stage in my oven. Im happy with the final product and more importantly, the wife approved. I keep telling her how much easier and better things will be if I by a new smoker.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 That is some fine looking belly you’ve got there. I sure would like to know your source. If I can even get it around here & 99 99/10 of the time I cannot, then it is way, way, way over priced & doesn’t look 1/8 as good as what you have there.
calldoctoday that was the best one I could find a Costco and it was way to high, but I just wanted to make the dry rub bacon, so I grabbed it. This time, I chose wisely.
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH call if you need help eating those.
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calldoctoday that was the best one I could find a Costco and it was way to high, but I just wanted to make the dry rub bacon, so I grabbed it. This time, I chose wisely.
GWG8541 It is really nice looking. I used to get them at Sam’s (we do not have Costco here) on a Blue Moon & even then they were over $4.00 lb. I have not been able to get them now for at least a year I am certain as I bought a few new batches of Walton’s brine & then could not find the bacon. None I found ever looked that good though. Still Searching.
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