What did everyone cook today?

[Tex_77]

Had a going away party for a guy at work today and griddled up a bunch of burgers! I seasoned them up with Excalibur’s Better Burger Seasoning.

[Cabelas90]

Tex_77 That is By Far the best Burger seasoning!! Unfortunately we dont use it often at home as the tiny amount of dairy makes my son sick. He is so sensitive to it… BTW those look awesome!

[YooperDog]

Cheeseburgers and a salad here in the UP. Bringing out the BGE this weekend, maybe a pulled pork shoulder or ribs, maybe both.

[Jonathon]

We are cooking up some cheeseburger cheddarwurst today to feed som employees and that is what we will be giving away today as well! Cooked and Cured so all they need is a reheating!

[Tex_77]

Jonathon I hope you cooked them and not Austin

[macsinsac]

Tonight’s dinner is French dip sammies from our 680 on homemade rolls, potato salad the wife whipped up & a loaf Portuguese sweet bread I made today.

[erich52]

macsinsac I have been wanting to do this with a smoked tri tip. What did you do to have all the ajuis. My thought would be to smoke it in a foil pan and then add some beef broth toward the end and use all of those juices for the dip

[macsinsac]

erich52 you just about got it. Check out Malcom Reed on YouTube. He does an eye of round, this is bottom round, & you’ll see essentially what I did on my Rec Tec 680. Freezes great for sous vide warming & another dinner down the road.

[Joe Hell]

macsinsac we’re having French dip sandwiches on brioche at the shop tomorrow for breakfast. I can’t wait!

[erich52]

Joe Hell I am pretty sure the protocol for breakfast is to add bacon and a fried egg to the french dip

[TexLaw]

I tried a bit of Summer sausage.

It came out pretty good, but not great. I basically just used my smoked sausage recipe to see how that would work out. I figured it would take a bit of adapting, but I had to start somewhere. That’s the fun of learning.

It couldn’t have been too bad, though, since we gobbled up the one we opened before I even thought about taking a picture of it. I’m sure we’ll get to another one soon enough, though!

[Dave R]

macsinsac looks great, I need to get back to the kitchen.

[calldoctoday]

Joe Hell Meat or No Meat, Still looks good Joe. I did the same, but had to add a little chicken breast to mine & put out a few more whole chickens from the freezer for spatchcock this weekend.

[calldoctoday]

macsinsac Those are some pretty buns.

[calldoctoday]

macsinsac That was one beautiful sour dough loaf. I can just taste it.

[Dave R]

TexLaw are you doing the towel in the water trick to increase humidity?

[John Gehringer]

Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.

[Brian Schneider]

Made some pickled vegetables today. Sorry no meat this time

[calldoctoday]

Brian, Those look real nice. I have done some very similar & if you make enough of them, they last a long time & you can snack on them regularly. I messed up this year & decided to let the garden plot go fallow this year, especially since I got busy like never before in January when I typically get it all ready. Then the Corona Business hit………. I do have some asparagus still growing & lots of mint so will probably can some asparagus soon & it will be a bumper crop for mint teas. No mint jelly though as I still have plenty of that & mint lime jelly too. We did well with Dewberry preserves this year too.

[calldoctoday]

Corona Business Hit. I don’t know what happened there! Not sure why Corona Business Hit was Censored. Smoked Spatchcock Chicken, Chicken breasts, Smoked Gizzards & Hearts for snacks, Smoked Plaintains, Smoked Mac & Cheese, & just candied carrots & crowder peas on the stove, with homemade herd bread.