What did everyone cook today?

[Jonathon]

I am out all week, well, working from home at least. I am going to try to do a few different things with my Camp Chef. I have a flat iron steak defrosting for tonight. I have many Excalibur seasonings I could use, anyone have a suggestion on what I should do with it?

Tex_77 You really should enter the SCA things, have you ever thought of it? Actually, probably a few of you guys should. We were going to have a few events this year but Covid got in the way.

Also, good news is I am going to have a bunch of new things on the website set up by the end of the week. Thats one good thing about working from home, I can’t get distracted by making new types of snack sticks or summer sausage or anything!

[Tex_77]

Jonathon was going to enter one last year, but it got canceled

[Chef]

Jonathon I pray for a speedy recovery for you. Keep you and the family safe

[lkrfletcher]

Sous vide steak
I am really liking this sous vide style of cooking. Unbelievably tender.
set 134/90 minutes. Threw in some taters and a small lobster tail.

[gus4416]

YooperDog what recipe is hothead Canadian bacon

[Jonathon]

Chef Thanks, I’m fine, had a fever then felt really bad for about 4 hours, after that it was just like being really tired. I still am not 100% yet, not sick just sort of weak, or more like lack of stamina.

[calldoctoday]

Jonathon Hope you get to feeling much better very soon. Don’t work too hard while you are getting better. Dry rub the steak with the most course Excalibur or course salt & pepper several hours prior to cooking. Pat dry & oil with olive or peanut oil first though. Smoke accordingly with Mesquite & an Oak until just about the way you like it. Then Sear it on a hot iron for maybe a minute on each side. Enjoy it with some good stuff, get some iron in your blood, & watch the worries melt away. If that does not work I have some Cayenne tea or some homemade Quinine that will get rid of all your ails.

[PapaSop]

Tex_77
Brat and potato soup. Ultimate comfort food! Recipe please.

[craigrice]

a couple of shots of 100 proof wouldn’t hurt !

[JoeB]

HELP, HOW TO I POST A PIC???

[Jonathon]

JoeB Click the reply button below the text box, then a number of icons will appear at the top of the new dialogue box that opens. Choose the second to last, it is the icon of a picture. You might have to downsize it first depending on the quality of your camera.

[johnsbrewhouse]

JoeB go to the reply, write your dialog then hit the button that looks like a page with the corner bent over, that’s the upload image and choose an image to upload from your files.

[JoeB]

johnsbrewhouse
Success… Chicken thighs and breasts brined 5hrs, then rinsed… Flashed

[JoeB]

Thanks everyone for your help… This site has great members with the heart of a teacher I’m just a challenged Adult learner…

[Chef]

JoeB Looks great Too bad you are not closer…

[JoeB]

Chef thanks, I live In Lawton Ok… I think I’m the only one in the area that makes sausage. But where is closer? We, My wife of 51 years and i travel around with our motorhome, but we are residence in Lawton ok. Retired Military… We just have a lot of friends and family throughout. Spent more time in other countries than the US. Soooo now we have a chance to tour our country…
What a country!! Where are you located? Joe

[craigrice]

JoeB we are opposite ends of travel I spent 32 years driving a truck all over this country now retired and not being on the go every day i am loving the hermit lifestyle lol

[JoeB]

Well chef, have to say your Bio is note worthy I’m an EE, professional Broadcast Eng., But i must say there are a lot of great sausage makers on this site. I’m here for the ride, and knowledge. Life is good.

[JoeB]

craigrice I envy you my friend. Your knowledge about this land is priceless

[craigrice]

if you give me a point a and a point b I don’t need directions till I get to the city to get to the address