What did everyone cook today?
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HerbcoFood said in What did everyone cook today?:
Jamieson22 Pitts and Spitts makes a solid rig.
Yeah this was a HUGE improvement over the (4) Traeger’s I’d had had previously. Since I was looking to do a built-in I splurged on full stainless model so I’ll never have to worry about rust. Buy once…
Jamieson22 Yep, my father in law has one of their offsets, whenever I move it around to use to, I just about split a gut and it’s on wheels. Good ol American made equipment.
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Dr_Pain said in What did everyone cook today?:
RafterW Hey Matt what do you use to take pics. They are awesome
Just an iPhone 11 with portrait mode turned on. I believe it’s a digital blur that mimics the f stop of a mechanical aperture that you’d get on a DSLR. It does make for some great pictures. Amazing what the phone cameras are capable of these days.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 - Mighty fine vittles
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
RafterW that looks great.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 it may look small on your smoker, but it sure looks tasty.
“You never really die until you end up on the wall at a Cracker Barrel”
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Jamieson22 it may look small on your smoker, but it sure looks tasty.
GWG8541 oh yeah…
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
RafterW that looks awesome
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 good looking piece of
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Finishing up the Jambalaya. Anyone excited to see the easy recipe??
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I’m interested in having a taste! That looks great.
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Post it please. Winters coming and Jambalaya is a great warm up meal. P.S.—Save me a bowl!
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Dr_Pain man that looks great.
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I’m interested in having a taste! That looks great.
processhead said in What did everyone cook today?:
I’m interested in having a taste! That looks great.
Come on over Paul, there’s plenty
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Post it please. Winters coming and Jambalaya is a great warm up meal. P.S.—Save me a bowl!
Bob Stehlik said in What did everyone cook today?:
Post it please. Winters coming and Jambalaya is a great warm up meal. P.S.—Save me a bowl!
I will definitely save you a bowl…… and I owe Chef the recipe
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 Nice rig and good eats.
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Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smoke… Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 great looking meat and rig.
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Dr_Pain Yes, please.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
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