What are you guys cooking!?
- Thread starter SCJeeper
- Start date
- City
- Landing
- State
- NJ
They look like the sharp edged triangle aftermarket wheels to me , but close [emoji846]
cattleman1977
CJ-8 Member
- City
- Delavan
- State
- KS
Coffee and brown sugar rubbed tomahawk:
Stay tuned for finished product!
Stay tuned for finished product!
- City
- Olathe
- State
- KS
Coffee and brown sugar rubbed tomahawk:
Stay tuned for finished product!
I'm on my way!
Don't start without me!!
cattleman1977
CJ-8 Member
- City
- Delavan
- State
- KS
I was busy ruminating and forgot to show the finished product. [emoji6]
neilconnolly79
CJ-8 Member
- City
- Mankato
- State
- MN
Not "cooking" in the typical definition for most people, but started my Christmas dinner ritual tonight!
Gravlox
Gravlox
cattleman1977
CJ-8 Member
- City
- Delavan
- State
- KS
What is that? Salmon? I bet it was good!
cattleman1977
CJ-8 Member
- City
- Delavan
- State
- KS
This was sacrilege but New Year's Eve was fowl night at my house. Chicken and waffles, and smoked pheasant and duck charcuterie.
- City
- Bedford
- State
- NH
Christmas tradition... had to share... Merry Christmas to all!!
cb
cb
- City
- Oklahoma City
- State
- OK
Pellet smokers are the simplest, most forgiving form of outdoor cooking. 36 hour brine from frozen, 40 min @ 400, 4 hours @ 215 and finish @ 350. Best turkey momma ever had.
- City
- Ashburn
- State
- VA
That does look yummy. Now I am looking forward to next Thanksgiving ....
- City
- Ware
- State
- MA
Do what we do Eric. Make turkey soup and can it. We never do in a complete turkey either, so we can a lot, especially around the holidays and winter time. But we are preppers as well. We can and process everything here on the farm, from beef and chicken to turkey, veggy's and blue berries, peaches, raspberry's , you name it. Best peach preserves and grape jelly around.
- City
- Ware
- State
- MA
Where I live, power goes out for days, so we gave up on freezing. We can and hope the house does not feeze, then our jars burst. But we manage. Two wood stoves and one is an old baking model, heats cooks and bakes. Its a Quaker Ideal. We should start a prepper thread.
- City
- Ashburn
- State
- VA
Used my smoker for the first time. Despite the advice, I did not go with a pork shoulder for my first attempt. I went with a brisket. I used a mix of a couple of pre-made rubs and added ground dried ghost peppers. Started smoking at 7:30 last night and it finally hit 190 internal temp at 6 am (might have been a little earlier, but I took a nap and set the alarm for 6). Anyway, I cut it open and had a slice to test it out. Could have been a little wetter, but still, I am very happy for my first go around. It will be easy to “pull” if I choose to do that. We will see when I have dinner tonight. It is a shame that I have to wait and then reheat it. I will work on my timing next attempt. I had a hockey game yesterday and did not want to leave it cooking unattended.
- City
- West Friendship
- State
- MD
Looks great! My friends became dedicated participants in bbq competitions and I've learned that to cook this stuff properly you end up losing some sleep. Especially if you do cook multiple things.
I just made this. Egg, bacon, dirty rice, beans, salsa, and cholula sauce. I loved it. My wife wasn't as sure, but how can you go wrong with bacon?
It's an equation heavily leaning in the direction of patience. Was your Brisket frozen? Can make it dry out. Dry rub, seer, smoke 200-225 for as long as it takes. Use a remote thermometer and don't open the smoker until it's done. That being said there are a dozen ways that a dozen different people will praise. It's all about enjoying the end result.