What did everyone cook today?
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No pics but pan fried fresh caught walleye in real butter no breading, just seasoning!
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Smoked meatloaf with mashed baby reds, and NW blend veggies.
John Gehringer That’s some awesome looking loaf there John
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Tex_77 Yumm!!!
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garden nut Why not just a new element. Propane is more reliable I think than electric & you can use it when the power goes out too. Wood is the best, but lots of work & the right set up is critical, especially with sausage smoking.
calldoctoday I hear they are harder to get desired temp, but I’ve been looking at them! Wood is out of the question! I live in Phx AZ! Most days are no burn days, no wood burning at all!
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John Gehringer That is some real good looking meatloaf & dense too. Now, take a few of those slices & throw them on the grill & put some strips on them. You will like it.
calldoctoday 66% 93/7 ground beef 33% 75/25 ground pork, panko bread crumbs, couple of eggs and my hydrated veggies and liquids. The pork helps make it dense and firm, plus I start it in the loaf pan for and hour on the smoker to firm it, than flip it out onto the sheet to smoke and cook it for a couple hours more. The Treager doesn’t suck a lot of moisture out.
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calldoctoday I hear they are harder to get desired temp, but I’ve been looking at them! Wood is out of the question! I live in Phx AZ! Most days are no burn days, no wood burning at all!
garden nut all wood, how about pellets. That what the Traeger burns. We are able to even burn our pellet stove up here during burn bans. That is one of our heat sources in the basement. (my wife’s)
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@s-a-m I did that with flounder last night. Taste good, but too delicate. Wish I could get my hands on some walleye.
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calldoctoday 66% 93/7 ground beef 33% 75/25 ground pork, panko bread crumbs, couple of eggs and my hydrated veggies and liquids. The pork helps make it dense and firm, plus I start it in the loaf pan for and hour on the smoker to firm it, than flip it out onto the sheet to smoke and cook it for a couple hours more. The Treager doesn’t suck a lot of moisture out.
John Gehringer Thanks john. Really nice.
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garden nut When you run into problems you just have to improvise!
garden nut Absolutely! Looks good though.
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Air fried walleye, wild rice, bourbon maple glazed carrots, roasted brussel sprouts and key lime pie.
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smokinbubba So deer hotdogs/sausage?
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I made my folks, (and Gary Busey) dinner tonight. We had ‘Nashville Hot’ chicken (Spiceology Rub), local purple asparagus, apricot habanero brats and hanging tender steak!
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Joe Hell that looks awesome
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Aih, Yai, Yai, that looks good. I gotta find me some of them pork briskets too. Just tried to break the monotony a bit today & indulged in some homemade pig skins & homemade potato chips with a few Porters.
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garden nut I also made some pork ‘briskets’ for the crew so we can have tacos this week.
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Joe Hell It all looks Very tasty, especially the briskets! What rub and/or marinade was used on the briskets?
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Aih, Yai, Yai, that looks good. I gotta find me some of them pork briskets too. Just tried to break the monotony a bit today & indulged in some homemade pig skins & homemade potato chips with a few Porters.
calldoctoday it’s unlikely that you’ll find anyone offering this cut…or that it’s legitimately a ‘brisket’. It’s cut from the first 5 ribs before it’s considered belly. If you have a local butcher I’m sure they could extract it for you. I’d guess that it’s generally ground with the rest of the trim. In my opinion it far exceeds butt for pulled pork…fatty but tasty!
Better Living Through BBQ!
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calldoctoday it’s unlikely that you’ll find anyone offering this cut…or that it’s legitimately a ‘brisket’. It’s cut from the first 5 ribs before it’s considered belly. If you have a local butcher I’m sure they could extract it for you. I’d guess that it’s generally ground with the rest of the trim. In my opinion it far exceeds butt for pulled pork…fatty but tasty!
Joe Hell better check out the Smart Food Service ad tonight they have beef brisket for $1.99 lb, ball-tip for $2.49 lb and boneless butts for $1.39. Good deals this week to stock up the freezer, headed there in the morning
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35 Day dry age prime ribeye on the PK360 with grill grates, Pittsburgh style!
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