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  5. What did everyone cook today?

What did everyone cook today?

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  • Denny OD Denny O

    Just a pizza “Denny O 's"style.
    1/8 slice each out of a full 16” pizza is all we can do.
    Pizza 1-22 a.jpg
    Pizza 1-22 b.jpg

    HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood
    Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #8796

    @dennyo Hello of a pizza!

    1 Reply Last reply
    1
    • Denny OD Denny O

      Just a pizza “Denny O 's"style.
      1/8 slice each out of a full 16” pizza is all we can do.
      Pizza 1-22 a.jpg
      Pizza 1-22 b.jpg

      C Offline
      C Offline
      calldoctoday
      Team Blue Power User Regular Contributors
      wrote on last edited by
      #8797

      @dennyo That is some great looking pizza. Job well done.

      1 Reply Last reply
      1
      • Tex_77T Tex_77

        Cooked up some taco meat and mexican rice last night.
        20220109_191556.jpg
        20220109_191613.jpg

        wdalyW Offline
        wdalyW Offline
        wdaly
        Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
        wrote on last edited by
        #8798

        Tex_77 I’d sure eat that. Wrap it up in a tortilla and is be all set.

        Tex_77T 1 Reply Last reply
        1
        • wdalyW wdaly

          Tex_77 I’d sure eat that. Wrap it up in a tortilla and is be all set.

          Tex_77T Offline
          Tex_77T Offline
          Tex_77
          Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
          wrote on last edited by
          #8799

          wdaly that’s exactly what i did!

          Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

          Denny OD 1 Reply Last reply
          2
          • Tex_77T Tex_77

            wdaly that’s exactly what i did!

            Denny OD Offline
            Denny OD Offline
            Denny O
            Power User Cast Iron Canning Green Mountain Grill
            wrote on last edited by
            #8800

            Tex_77 said in What did everyone cook today?:

            wdaly that’s exactly what i did!

            I would concur !

            Denny O’s-Smokey Bones
            I’d rather be sit’in in a boat and thinking about God,
            Than sit’n in church and thinking about fish’in!

            1 Reply Last reply
            0
            • wdalyW Offline
              wdalyW Offline
              wdaly
              Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
              wrote on last edited by wdaly
              #8801

              Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

              C YooperDogY G B GWG8541G 5 Replies Last reply
              13
              • wdalyW wdaly

                Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #8802

                wdaly That really looks warm & comforting. Beautiful looking bone broth & pot pies. If they will not all fit in the oven, you can send a few this way. Very nice job!
                I tried a little bit of Chef 's Turkey Wild Rice soup to warm up this evening. It is really, really good. You should all try some.

                1 Reply Last reply
                0
                • wdalyW wdaly

                  Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

                  YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #8803

                  wdaly Looks like you got your money’s worth from that bird. Good looking pies and broth.

                  1 Reply Last reply
                  0
                  • wdalyW wdaly

                    Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

                    G Offline
                    G Offline
                    gus4416
                    Team Blue
                    wrote on last edited by
                    #8804

                    wdaly Great job love those pot pies

                    1 Reply Last reply
                    0
                    • wdalyW wdaly

                      Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

                      B Offline
                      B Offline
                      bocephus
                      Team Orange Power User Canning Masterbuilt Veteran
                      wrote on last edited by
                      #8805

                      wdaly You got got your money out of that one, now I want a pot pie, been thinking about that for a while.

                      1 Reply Last reply
                      0
                      • Denny OD Offline
                        Denny OD Offline
                        Denny O
                        Power User Cast Iron Canning Green Mountain Grill
                        wrote on last edited by
                        #8806

                        Oh Baby!! I still gotta make the pot pies!

                        Denny O’s-Smokey Bones
                        I’d rather be sit’in in a boat and thinking about God,
                        Than sit’n in church and thinking about fish’in!

                        1 Reply Last reply
                        0
                        • Denny OD Denny O

                          Just a pizza “Denny O 's"style.
                          1/8 slice each out of a full 16” pizza is all we can do.
                          Pizza 1-22 a.jpg
                          Pizza 1-22 b.jpg

                          GWG8541G Offline
                          GWG8541G Offline
                          GWG8541
                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                          wrote on last edited by
                          #8807

                          @dennyo that my friend is a pizza

                          “You never really die until you end up on the wall at a Cracker Barrel”

                          Denny OD 1 Reply Last reply
                          1
                          • wdalyW wdaly

                            Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

                            GWG8541G Offline
                            GWG8541G Offline
                            GWG8541
                            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                            wrote on last edited by
                            #8808

                            wdaly doesn’t get much better than that.

                            “You never really die until you end up on the wall at a Cracker Barrel”

                            GWG8541G 1 Reply Last reply
                            0
                            • GWG8541G GWG8541

                              wdaly doesn’t get much better than that.

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #8809

                              I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                              20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                              “You never really die until you end up on the wall at a Cracker Barrel”

                              twilliamsT C johnsbrewhouseJ Bob StehlikB zbigjeffZ 10 Replies Last reply
                              13
                              • GWG8541G GWG8541

                                I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                                20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                                twilliamsT Offline
                                twilliamsT Offline
                                twilliams
                                Power User PK100 Regular Contributors Team Grey
                                wrote on last edited by
                                #8810

                                GWG8541 awesome

                                1 Reply Last reply
                                1
                                • GWG8541G GWG8541

                                  I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                                  20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                                  C Offline
                                  C Offline
                                  calldoctoday
                                  Team Blue Power User Regular Contributors
                                  wrote on last edited by
                                  #8811

                                  GWG8541 That is absolutely AMAZING & soul satisfying too!

                                  1 Reply Last reply
                                  1
                                  • GWG8541G GWG8541

                                    I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                                    20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                                    johnsbrewhouseJ Offline
                                    johnsbrewhouseJ Offline
                                    johnsbrewhouse
                                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                    wrote on last edited by
                                    #8812

                                    GWG8541 Good looking meal there, makes my grilled hamburger look bad, LOL.

                                    1 Reply Last reply
                                    0
                                    • GWG8541G GWG8541

                                      I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                                      20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                                      Bob StehlikB Offline
                                      Bob StehlikB Offline
                                      Bob Stehlik
                                      Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                                      wrote on last edited by
                                      #8813

                                      GWG8541 Looks delicious. We love lamb and we usually do a leg on the grill with spring asparagus for Easter.

                                      Improvise, Adapt and Overcome! Semper Fi

                                      C 1 Reply Last reply
                                      2
                                      • GWG8541G GWG8541

                                        I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
                                        20220111_201923.jpg 20220111_201952.jpg 20220111_202017.jpg 20220111_201842.jpg 20220111_201817.jpg

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #8814

                                        GWG8541 Right now, I have to go at least 30 miles to get lamb racks. Will just have to tag team some trips in that direction. It’s different. But, when done/seasoned expertly, it’s a great meal.

                                        GWG8541G 1 Reply Last reply
                                        2
                                        • Bob StehlikB Bob Stehlik

                                          GWG8541 Looks delicious. We love lamb and we usually do a leg on the grill with spring asparagus for Easter.

                                          C Offline
                                          C Offline
                                          calldoctoday
                                          Team Blue Power User Regular Contributors
                                          wrote on last edited by
                                          #8815

                                          Bob Stehlik I have done them for Christmas too, but mainly Easter, smoked or roasted. Marinated in Walton’s Greek Cyclops with a deuced up Walton’s Greek seasoning, make it very good.

                                          1 Reply Last reply
                                          2

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