What did everyone cook today?
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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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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 Yep, nothing like showing off. Nice rig.
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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.
johnsbrewhouse That is beautiful looking & it looks juicy & tasty too.
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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.
johnsbrewhouse NICE job and well balanced to boot.
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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.
-
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.
-
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.
johnsbrewhouse looks great
. I have got to try deep fried brussel sprouts. Never thought of that 
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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.
johnsbrewhouse Very very nice!
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