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  5. What did everyone cook today?

What did everyone cook today?

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  • J jrrrr

    Dr_Pain
    I got this from YouTube. Search for 2 Guys & A Cooler, S02E24 (Season 2, Episode 24). Eric has a lot of great recipes.

    Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain
    Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #7243

    jrrrr said in What did everyone cook today?:

    Dr_Pain
    I got this from YouTube. Search for 2 Guys & A Cooler, S02E24 (Season 2, Episode 24). Eric has a lot of great recipes.

    Thanks a lot for the reference. heading there now!

    1 Reply Last reply
    0
    • C calldoctoday

      Dr_Pain Walton’s has a few Ham Cures/Brine that we have tried & used successfully in the past. Their turkey is also excellent & makes for the foundation for some really, really good smoke turkey. I have added Muscadine wine to the Turkey & ham brine (to replace some of the water) & that really kicks it up a notch.

      Dr_PainD Offline
      Dr_PainD Offline
      Dr_Pain
      Sous Vide Dry Cured Sausage Traeger Team Blue
      wrote on last edited by
      #7244

      calldoctoday I will have to add it to my next purchase order from Walton’s 🙂

      1 Reply Last reply
      0
      • wdalyW wdaly

        ND Mike Take care of yourself. You saved today. Wife was hosting bridge and asked for your Black Forest cake again. They all said it was a winner. Thanks one more time for the recipe.

        Dr_PainD Offline
        Dr_PainD Offline
        Dr_Pain
        Sous Vide Dry Cured Sausage Traeger Team Blue
        wrote on last edited by
        #7245

        wdaly Ok, where the heck is that cake recipe. ND Mike has been holding back on me? Black forest cake and Sweet Potato cake are my all time favorites. Don’t ask me for the recipe on the Sweet Potato cake because I was swore to secrecy by my mother in law… at least while she is alive.

        wdalyW GWG8541G 2 Replies Last reply
        3
        • HerbcoFoodH Offline
          HerbcoFoodH Offline
          HerbcoFood
          Regular Contributors Team Orange Sous Vide
          wrote on last edited by
          #7246

          My local grocer has the Jonathon special on sale this week.
          IMG_8942.jpg

          Dr_PainD 1 Reply Last reply
          1
          • HerbcoFoodH HerbcoFood

            My local grocer has the Jonathon special on sale this week.
            IMG_8942.jpg

            Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #7247

            HerbcoFood HAHAHAAH!! I think he likes artichokes better than those cold shrimp LOL!!

            1 Reply Last reply
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            • Dr_PainD Dr_Pain

              wdaly Ok, where the heck is that cake recipe. ND Mike has been holding back on me? Black forest cake and Sweet Potato cake are my all time favorites. Don’t ask me for the recipe on the Sweet Potato cake because I was swore to secrecy by my mother in law… at least while she is alive.

              wdalyW Offline
              wdalyW Offline
              wdaly
              Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
              wrote on last edited by
              #7248

              Dr_Pain You can find it in User Recipes. I think it’s Black Forest Chocolate Cherry Cake. Simple cake that is delicious. Have made it with cherry Coke and Cherry Dr Pepper both.

              Dr_PainD 1 Reply Last reply
              0
              • ChefC Chef

                zbigjeff I’m with you. A little bit is at least a good handful. LOL

                GWG8541G Offline
                GWG8541G Offline
                GWG8541
                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                wrote on last edited by
                #7249

                Chef is there really ever too much garlic???

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

                Dr_PainD ChefC 2 Replies Last reply
                0
                • Dr_PainD Dr_Pain

                  wdaly Ok, where the heck is that cake recipe. ND Mike has been holding back on me? Black forest cake and Sweet Potato cake are my all time favorites. Don’t ask me for the recipe on the Sweet Potato cake because I was swore to secrecy by my mother in law… at least while she is alive.

                  GWG8541G Offline
                  GWG8541G Offline
                  GWG8541
                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                  wrote on last edited by
                  #7250

                  Dr_Pain what happens at Meatgistics, stays at Meatgistics. We won’t tell if you don’t.

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

                  1 Reply Last reply
                  0
                  • wdalyW wdaly

                    Dr_Pain You can find it in User Recipes. I think it’s Black Forest Chocolate Cherry Cake. Simple cake that is delicious. Have made it with cherry Coke and Cherry Dr Pepper both.

                    Dr_PainD Offline
                    Dr_PainD Offline
                    Dr_Pain
                    Sous Vide Dry Cured Sausage Traeger Team Blue
                    wrote on last edited by
                    #7251

                    wdaly said in What did everyone cook today?:

                    Dr_Pain You can find it in User Recipes. I think it’s Black Forest Chocolate Cherry Cake. Simple cake that is delicious. Have made it with cherry Coke and Cherry Dr Pepper both.

                    Awesome!!! I will have this on my table in the next 2 weeks for sure LOL!!

                    ND MikeN 1 Reply Last reply
                    0
                    • GWG8541G GWG8541

                      Chef is there really ever too much garlic???

                      Dr_PainD Offline
                      Dr_PainD Offline
                      Dr_Pain
                      Sous Vide Dry Cured Sausage Traeger Team Blue
                      wrote on last edited by
                      #7252

                      GWG8541 said in What did everyone cook today?:

                      Chef is there really ever too much garlic???

                      NEVER!!!

                      1 Reply Last reply
                      0
                      • GWG8541G GWG8541

                        Chef is there really ever too much garlic???

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by Chef
                        #7253

                        GWG8541 Dr_Pain When I pickle stuff; cucumbers, peppers, asparagus, beans, whatever, I always slice some garlic and throw it in the batch. I usually eat the pickled garlic before the main event.

                        B GWG8541G 2 Replies Last reply
                        3
                        • ChefC Chef

                          GWG8541 Dr_Pain When I pickle stuff; cucumbers, peppers, asparagus, beans, whatever, I always slice some garlic and throw it in the batch. I usually eat the pickled garlic before the main event.

                          B Offline
                          B Offline
                          bocephus
                          Team Orange Power User Canning Masterbuilt Veteran
                          wrote on last edited by
                          #7254

                          Chef I used to always eat the garlic when my mom made dill pickles.

                          1 Reply Last reply
                          2
                          • B Offline
                            B Offline
                            bocephus
                            Team Orange Power User Canning Masterbuilt Veteran
                            wrote on last edited by bocephus
                            #7255

                            Continuing with the wild game, spaghetti with italian elk sausage.

                            1 Reply Last reply
                            0
                            • ChefC Chef

                              GWG8541 Dr_Pain When I pickle stuff; cucumbers, peppers, asparagus, beans, whatever, I always slice some garlic and throw it in the batch. I usually eat the pickled garlic before the main event.

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #7256

                              Chef I do the same thing.

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

                              1 Reply Last reply
                              0
                              • HerbcoFoodH Offline
                                HerbcoFoodH Offline
                                HerbcoFood
                                Regular Contributors Team Orange Sous Vide
                                wrote on last edited by
                                #7257

                                Costco’s chicken salad which is pretty good, cheese, serrano’s, avocado, and wrapped in some sort of flat bread I get at Costco.
                                IMG_8944.jpg

                                GWG8541G Dr_PainD cdavisC 3 Replies Last reply
                                5
                                • HerbcoFoodH HerbcoFood

                                  Costco’s chicken salad which is pretty good, cheese, serrano’s, avocado, and wrapped in some sort of flat bread I get at Costco.
                                  IMG_8944.jpg

                                  GWG8541G Offline
                                  GWG8541G Offline
                                  GWG8541
                                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                  wrote on last edited by
                                  #7258

                                  HerbcoFood looks good. Between COSTCO and Sam’s you can eat pretty good sometimes.

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

                                  1 Reply Last reply
                                  0
                                  • RafterWR Offline
                                    RafterWR Offline
                                    RafterW
                                    Power User Regular Contributors Cast Iron Big Green Egg
                                    wrote on last edited by
                                    #7259

                                    A simple hamburger pasta. Reminiscent of what hamburger helper is. Pasta is cooked in the skillet in chicken broth, bell pepper, onion and ground beef. Pepper jack, provolone, and a little bit of cheddar.

                                    D854B5E8-05F2-4461-B113-212F4F2AFFD3.jpeg

                                    Matt W.

                                    HerbcoFoodH wdalyW B 3 Replies Last reply
                                    7
                                    • B Offline
                                      B Offline
                                      bocephus
                                      Team Orange Power User Canning Masterbuilt Veteran
                                      wrote on last edited by
                                      #7260

                                      Elk tenderloin on the menu tonight, before the start of deer season tomorrow.

                                      1 Reply Last reply
                                      2
                                      • RafterWR RafterW

                                        A simple hamburger pasta. Reminiscent of what hamburger helper is. Pasta is cooked in the skillet in chicken broth, bell pepper, onion and ground beef. Pepper jack, provolone, and a little bit of cheddar.

                                        D854B5E8-05F2-4461-B113-212F4F2AFFD3.jpeg

                                        HerbcoFoodH Offline
                                        HerbcoFoodH Offline
                                        HerbcoFood
                                        Regular Contributors Team Orange Sous Vide
                                        wrote on last edited by
                                        #7261

                                        RafterW Only if the stuff in the box actually looked like that!

                                        1 Reply Last reply
                                        1
                                        • HerbcoFoodH HerbcoFood

                                          Costco’s chicken salad which is pretty good, cheese, serrano’s, avocado, and wrapped in some sort of flat bread I get at Costco.
                                          IMG_8944.jpg

                                          Dr_PainD Offline
                                          Dr_PainD Offline
                                          Dr_Pain
                                          Sous Vide Dry Cured Sausage Traeger Team Blue
                                          wrote on last edited by
                                          #7262

                                          HerbcoFood Where was the invite Ben?

                                          HerbcoFoodH 1 Reply Last reply
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