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  5. What did everyone cook today?

What did everyone cook today?

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  • YooperDogY YooperDog

    lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.

    johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse
    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
    wrote on last edited by
    #5924

    YooperDog We were at 41 degrees here in Western Washington this morning.

    YooperDogY 1 Reply Last reply
    0
    • johnsbrewhouseJ johnsbrewhouse

      YooperDog We were at 41 degrees here in Western Washington this morning.

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #5925

      johnsbrewhouse I feel your pain. Woke up to the heat kicking on, strange sound.

      1 Reply Last reply
      0
      • YooperDogY YooperDog

        calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …

        GWG8541G Offline
        GWG8541G Offline
        GWG8541
        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
        wrote on last edited by
        #5926

        YooperDog bow season starts in 3 weeks and one day here. Winter is coming!

        “You never really die until you end up on the wall at a Cracker Barrel”

        YooperDogY 1 Reply Last reply
        0
        • YooperDogY YooperDog

          Surg you might like Tex_77 idea to put a layer of mayo on before placing in the CI for a better crust.

          zbigjeffZ Offline
          zbigjeffZ Offline
          zbigjeff
          Sous Vide Team Blue Power User Regular Contributors Cast Iron
          wrote on last edited by
          #5927

          YooperDog Surg Tex_77 Yooper is correct. Thinking I heard that trick on this site and tried it. Oh, the crust it creates. I even laughed at some who said “I absolutely hate mayo”. I told them how I finished their steaks (after they were all completely finished). Then, they blamed me for tricking them. They even went so far as to say that I lied. Then, I pulled out the pics I took just before searing. Some people have that mental “block” and will not expand their decisions (stuck in the mud).

          1 Reply Last reply
          1
          • YooperDogY YooperDog

            lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.

            zbigjeffZ Offline
            zbigjeffZ Offline
            zbigjeff
            Sous Vide Team Blue Power User Regular Contributors Cast Iron
            wrote on last edited by
            #5928

            YooperDog Wow. Darn it. Looks like I have to start looking for the long pants and socks. Haven’t seen them in 4 months.

            1 Reply Last reply
            0
            • zbigjeffZ zbigjeff

              lkrfletcher OK, how could any of that be bad? Very few people in the world can ever claim to have that combo in a chili. Congrats

              lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #5929

              Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
              98061051-458E-45A7-80C3-4FE5E54160D8.jpeg
              987CEACB-BA8D-4259-8CFD-8A0ECD476CAF.jpeg

              Life is a Garden - Dig it.

              C kyleK GWG8541G zbigjeffZ cdavisC 5 Replies Last reply
              7
              • lkrfletcherL lkrfletcher

                Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
                98061051-458E-45A7-80C3-4FE5E54160D8.jpeg
                987CEACB-BA8D-4259-8CFD-8A0ECD476CAF.jpeg

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #5930

                lkrfletcher I like a little dab of sour cream on mine with maybe some of the cheese too, but that looks real good with lots of protein.

                lkrfletcherL 1 Reply Last reply
                1
                • lkrfletcherL lkrfletcher

                  Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
                  98061051-458E-45A7-80C3-4FE5E54160D8.jpeg
                  987CEACB-BA8D-4259-8CFD-8A0ECD476CAF.jpeg

                  kyleK Offline
                  kyleK Offline
                  kyle
                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                  wrote on last edited by
                  #5931

                  lkrfletcher I guess I have never seen an egg on chili, but looks good

                  hey vegetarians, my food poops on your food!

                  lkrfletcherL 1 Reply Last reply
                  0
                  • lkrfletcherL lkrfletcher

                    Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
                    98061051-458E-45A7-80C3-4FE5E54160D8.jpeg
                    987CEACB-BA8D-4259-8CFD-8A0ECD476CAF.jpeg

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #5932

                    lkrfletcher the egg on top of chili is a first for these eyes, but I’m definitely going to try it. It reminds of bimbimbap.

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    lkrfletcherL 1 Reply Last reply
                    1
                    • GWG8541G GWG8541

                      YooperDog bow season starts in 3 weeks and one day here. Winter is coming!

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #5933

                      GWG8541 bird ànd small game starts 9/15 and bow begins 10/1. Unfortunately I haven’t seen many grouse, but you never know. Deer count is down, but I always enjoyed bow season weather.

                      1 Reply Last reply
                      1
                      • YooperDogY YooperDog

                        calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …

                        zbigjeffZ Offline
                        zbigjeffZ Offline
                        zbigjeff
                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                        wrote on last edited by
                        #5934

                        YooperDog I see what you did by just mentioning the temp. We had our first overnight temp in the 40’s. Fall is a coming.

                        YooperDogY johnsbrewhouseJ 2 Replies Last reply
                        1
                        • lkrfletcherL lkrfletcher

                          Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
                          98061051-458E-45A7-80C3-4FE5E54160D8.jpeg
                          987CEACB-BA8D-4259-8CFD-8A0ECD476CAF.jpeg

                          zbigjeffZ Offline
                          zbigjeffZ Offline
                          zbigjeff
                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                          wrote on last edited by
                          #5935

                          lkrfletcher You must be watching the food network (chopped, DDD, Burger-Brew-Que). An egg goes on everything to create it’s own gravy. BTW: I like your presentation. I did the same thing when I made grits the other morning. The egg finishes the dish. Have another good day.

                          1 Reply Last reply
                          1
                          • zbigjeffZ zbigjeff

                            YooperDog I see what you did by just mentioning the temp. We had our first overnight temp in the 40’s. Fall is a coming.

                            YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #5936

                            zbigjeff no stopping that train. I think we have seen the last of the 80° temps. Cold smoking temps on the horizon.

                            1 Reply Last reply
                            2
                            • zbigjeffZ zbigjeff

                              YooperDog I see what you did by just mentioning the temp. We had our first overnight temp in the 40’s. Fall is a coming.

                              johnsbrewhouseJ Offline
                              johnsbrewhouseJ Offline
                              johnsbrewhouse
                              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                              wrote on last edited by
                              #5937

                              zbigjeff It’s currently 42 degrees here at 6:30 AM, this is the fifth morning in a row of temps in the low 40’s here. Fall is definitely here, we’ll see how it is up at our place in the foothills today when we get up there for the weekend. It’s a bit higher in elevation, almost 2000 ft. and will have to watch for bow hunters trespassing since it open this weekend and most of the State lands are closed due to fire danger.

                              zbigjeffZ cdavisC 2 Replies Last reply
                              2
                              • kyleK kyle

                                lkrfletcher I guess I have never seen an egg on chili, but looks good

                                lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by
                                #5938

                                kyle - Killr

                                Life is a Garden - Dig it.

                                1 Reply Last reply
                                1
                                • C calldoctoday

                                  lkrfletcher I like a little dab of sour cream on mine with maybe some of the cheese too, but that looks real good with lots of protein.

                                  lkrfletcherL Offline
                                  lkrfletcherL Offline
                                  lkrfletcher
                                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                  wrote on last edited by
                                  #5939

                                  calldoctoday - the smoked cheese is the bomb

                                  Life is a Garden - Dig it.

                                  zbigjeffZ 1 Reply Last reply
                                  0
                                  • GWG8541G GWG8541

                                    lkrfletcher the egg on top of chili is a first for these eyes, but I’m definitely going to try it. It reminds of bimbimbap.

                                    lkrfletcherL Offline
                                    lkrfletcherL Offline
                                    lkrfletcher
                                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                    wrote on last edited by
                                    #5940

                                    GWG8541 - Mighty fine vittles

                                    Life is a Garden - Dig it.

                                    1 Reply Last reply
                                    0
                                    • johnsbrewhouseJ johnsbrewhouse

                                      zbigjeff It’s currently 42 degrees here at 6:30 AM, this is the fifth morning in a row of temps in the low 40’s here. Fall is definitely here, we’ll see how it is up at our place in the foothills today when we get up there for the weekend. It’s a bit higher in elevation, almost 2000 ft. and will have to watch for bow hunters trespassing since it open this weekend and most of the State lands are closed due to fire danger.

                                      zbigjeffZ Offline
                                      zbigjeffZ Offline
                                      zbigjeff
                                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                      wrote on last edited by
                                      #5941

                                      johnsbrewhouse Maybe time for the BB rifle to move them OUT. LOL

                                      johnsbrewhouseJ 1 Reply Last reply
                                      1
                                      • lkrfletcherL lkrfletcher

                                        calldoctoday - the smoked cheese is the bomb

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #5942

                                        lkrfletcher I always have to laugh when people ask when I smoke cheese: What can you use that in? I just smile and think (narrow minded people).

                                        Bob StehlikB 1 Reply Last reply
                                        1
                                        • lkrfletcherL lkrfletcher

                                          Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
                                          98061051-458E-45A7-80C3-4FE5E54160D8.jpeg
                                          987CEACB-BA8D-4259-8CFD-8A0ECD476CAF.jpeg

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #5943

                                          lkrfletcher the chili looks really good 👍

                                          1 Reply Last reply
                                          0

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