What did everyone cook today?
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I cooked a couple of pork loins this weekend, one was injected with |Soluble-Pa-s-Black-Bull-BBQ-Seasoning and seasoned with Butcher BBQ Grilling Addiction and Butcher BBQ Premium Rub. I cooked it on my Traeger grill. The other one I marinated using Argentinean Style BBQ Marinade and my Marinade Express Pro, and then further seasoned it with Gaucho Steakhouse Rub. I cooked it over my new Breeo firepit using a KUDU rotisserie and the results were outstanding.
Tex_77 Love Pa’s Black Bull after trying it on 5 different items over the last month for the first time. Now I know why you guys love it sooooo much.
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In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.
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Made some cheesecake using my sous vide today. I used the recipe from Sous Vide Everything, it’s my ho to, but there are lots of recipes out there.
twilliams
Tex_77 I’ll have to check that out. They look great.
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Tex_77 your a good man. Those look awesome
“You never really die until you end up on the wall at a Cracker Barrel”
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My father-in-law law made a batch of gritz (gritz wurst) and gave us a nice batch. I didn’t want to wait for breakfast, so dinner was gritz with an over easy egg. I may have snuck in some maple syrup on the last few bites. ND Mike I believe I have the recipe down between my father-in-law and his brother. Ill give a batch a shot after the holidays and post the recipe.
“You never really die until you end up on the wall at a Cracker Barrel”
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My father-in-law law made a batch of gritz (gritz wurst) and gave us a nice batch. I didn’t want to wait for breakfast, so dinner was gritz with an over easy egg. I may have snuck in some maple syrup on the last few bites. ND Mike I believe I have the recipe down between my father-in-law and his brother. Ill give a batch a shot after the holidays and post the recipe.
GWG8541 never had it, but after looking at a recipe it sounds good.
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My father-in-law law made a batch of gritz (gritz wurst) and gave us a nice batch. I didn’t want to wait for breakfast, so dinner was gritz with an over easy egg. I may have snuck in some maple syrup on the last few bites. ND Mike I believe I have the recipe down between my father-in-law and his brother. Ill give a batch a shot after the holidays and post the recipe.
GWG8541 perfect! That made me hungry. I’m still waiting for pork butts to come down. Just shy of $2 a lb up here yet!
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My father-in-law law made a batch of gritz (gritz wurst) and gave us a nice batch. I didn’t want to wait for breakfast, so dinner was gritz with an over easy egg. I may have snuck in some maple syrup on the last few bites. ND Mike I believe I have the recipe down between my father-in-law and his brother. Ill give a batch a shot after the holidays and post the recipe.
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Tex_77 Its nice to be nice.
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GWG8541 Have had many local favs while traveling through all the states. But, never had that local fare.
zbigjeff it is those German farmers. They didn’t waste a thing.
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GWG8541 perfect! That made me hungry. I’m still waiting for pork butts to come down. Just shy of $2 a lb up here yet!
ND Mike butts are down around here to $1.49 at Sam’s Club. Most grocery stores are still above $2
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Picked up some chopped beef meat patties in a small meat market on my way home from out west, then stopped at a local farmers co-op to get the vegetables. The brussels are coated in Franks Sweet Chili sauce.
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Picked up some chopped beef meat patties in a small meat market on my way home from out west, then stopped at a local farmers co-op to get the vegetables. The brussels are coated in Franks Sweet Chili sauce.
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ND Mike butts are down around here to $1.49 at Sam’s Club. Most grocery stores are still above $2
GWG8541 I’m going to have to go to Sam’s. I need to make some sausage and smoke a butt! I haven’t had pulled pork in over a year.
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Picked up some chopped beef meat patties in a small meat market on my way home from out west, then stopped at a local farmers co-op to get the vegetables. The brussels are coated in Franks Sweet Chili sauce.
HerbcoFood Man, that looks great. Good job.
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GWG8541 That’s how all of them treated food back in the day. It’s nice to see that some of those recipes are coming back into the fold. One non meat product that I laugh at all the time is how they ate corn meal mush for $.50 a meal and now serve it as polenta for $20 a dinner. Keep on drudging up the old stuff.
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GWG8541 That’s how all of them treated food back in the day. It’s nice to see that some of those recipes are coming back into the fold. One non meat product that I laugh at all the time is how they ate corn meal mush for $.50 a meal and now serve it as polenta for $20 a dinner. Keep on drudging up the old stuff.
zbigjeff yeah, I think back 30 years ago when I first started smoking and grilling. Ribs, brisket, chicken wings were basically scrap meat. Now those are as high priced as quality cuts of meat.
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zbigjeff yeah, I think back 30 years ago when I first started smoking and grilling. Ribs, brisket, chicken wings were basically scrap meat. Now those are as high priced as quality cuts of meat.
GWG8541 & beyond those years. Skirt steak was just about give away, no one wanted it hardly. Really the same could be said for Beef Brisket back in the late 70s & early 80’s. There are a whole lot of other cuts I can think of, some even more recent until folks caught sight of the popularity wagon & realized what you could do with some of these things. I even remember my version of Blackened Redfish back in the mid 70’s before it was a sensation & not that many people were interested in Redfish (Red Bass, Red Drum, whichever the name). “Just a big breath of not sure what you want to call it.”
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Picked up some chopped beef meat patties in a small meat market on my way home from out west, then stopped at a local farmers co-op to get the vegetables. The brussels are coated in Franks Sweet Chili sauce.
HerbcoFood Love those peppers!
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GWG8541 & beyond those years. Skirt steak was just about give away, no one wanted it hardly. Really the same could be said for Beef Brisket back in the late 70s & early 80’s. There are a whole lot of other cuts I can think of, some even more recent until folks caught sight of the popularity wagon & realized what you could do with some of these things. I even remember my version of Blackened Redfish back in the mid 70’s before it was a sensation & not that many people were interested in Redfish (Red Bass, Red Drum, whichever the name). “Just a big breath of not sure what you want to call it.”
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