What did everyone cook today?
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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.
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
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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
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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.
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macsinsac we’re having French dip sandwiches on brioche at the shop tomorrow for breakfast. I can’t wait!
Joe Hell I am pretty sure the protocol for breakfast is to add bacon and a fried egg to the french dip
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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!
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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.
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Nothing but veggies for me tonight! I made a stir fry with local purple asparagus, onion, garlic, celery, peppers and snow peas. Delicious!
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.
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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.
macsinsac Those are some pretty buns.
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Jonathon I’m just waiting for my new sourdough starter that I made 4/20 to mature. This is the last loaf I made about 3 years ago.
macsinsac That was one beautiful sour dough loaf. I can just taste it.
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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!
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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.
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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.
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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.
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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.
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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.
calldoctoday yeah I had to get everything at the grocery store for this batch as here in Northern MN the frost just went out of the ground and we still regularly have temps below freezing in the mornings.
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That is amazing. I had a chance to try that a time or two on assignment, but my wife will have no part of it. I enjoyed it. Good fishing up that way too.
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That is amazing. I had a chance to try that a time or two on assignment, but my wife will have no part of it. I enjoyed it. Good fishing up that way too.
calldoctoday yes sir the fishing is great. The walleye definitely rules around here
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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!
TexLaw made a rack of ribs and corn
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TexLaw I bought an ink bird temperature and hygrometer controller. It wasn’t that expensive and it seems to be good quality. The temp is +/- 2 degrees but I don’t have a way the test the hygrometer in the chamber
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