What did everyone cook today?
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JohnG5 maybe on cracker with cream cheese. Never know, it may be good.
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JohnG5 How about on a tortilla chip with sour cream or Mexican Table Cream (if you can get the good thick stuff). The cream cheese idea sounds great too & got my cog wheels spinning.
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I made some migas; the corn tortillas were fried in the left over bacon grease, topped it with the roasted poblano tomatillo salsa, then added more green sauce to the top of it. Served a side of bacon and guacamole.
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Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Alton Brown’s Green Bean casserole, and Brussel sprouts.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Venison backstrap
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HerbcoFood
Busy night ! A batch of jalapeno summer sausage that came out great. casings stayed tight and no fat out. Finally got good protein extraction. Jonathon finally got through to me ! This batch was the best so far! Also made a batch of BBQ sauce which I took the advice of a few members and replaced the maple syrup with honey. Was good advice . I like the change. Thanks to everyone!RON PARRISH man that sausage and BBQ sauce
both look great. Congrats to you. -
Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 that prime rib is just beautiful
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Venison backstrap
Deepwoodsbutcher oh my that looks good
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Tex_77 those sprouts have to be good
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Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
Tex_77 looks great. Is that the Primo Oval XL?
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Venison backstrap
Deepwoodsbutcher D A M N! That looks amazing!
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Tex_77 good eats right there!!!
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Prime rib, sous vided and then finished on the Primo Grill. I dry brined, then rubbed with Meathead’s Mrs. O’Leary’s Cow Crust. I sous vided at 122.
Tex_77 your posts are making my stomach make noises!
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ND Mike correct Primo XL
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I almost bought one of those instead of my BGE but the dealer was a jerk!
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Tex_77 That is a great grill. It’s the one I have. Love it.
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Cured smoked turkey using Walton’s Complete Turkey Cure and Cold Phosphate. I used Walton’s 660 Pound Scale to figure out my weights. To inject I used the Walton’s Automatic Syringe Injector For brining I used a briner bucket. I rubbed it down with Excalibur’s Rosemary Basil and Thyme Seasoning.
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Some more charcuterie action. My daughter made the second one that looks like a turkey. Not bad for an 8yo.
And of course turkey and all the sides.
Man I’m stuffed.
Hope you all had a great Thanksgiving.“A smooth sea never made a skilled sailor.”
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