mrobisr said in St-Valentin’s Day: What special cooking did you do, I’ll go first!:
Dr_Pain Wow somehow I missed this, great job!
Thank you sir!!
What did everyone cook today?
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wdaly I would second that. Looks terrific.
Paul
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
cdavis Thanks. Probably one of the better sausages I’ve made.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
processhead Thanks. Just enough heat to make it interesting.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
wdaly it looks perfect.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
wdaly Great looking sausage. Looks delicious. Now I’m hungry for red beans & rice or Jambalaya.
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wdaly Very nice mix pattern.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
wdaly that is a great looking texture, very nice!
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wdaly That looks really good. Could use a little of that right now in my office to cool things down a bit.
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wdaly looks good. This is on my list to make again
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
HerbcoFood yeah me too…that might be why I weigh 270 lbs!
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Sous Vide pork shoulder roast with only salt and pepper for 5 1/2 hours at 140* then pulled out of bag and topped with garlic powder and The Three Little Pigs Kansas City Championship BBQ RUB and put on charcoal grill to get a char. MAN OH MAN!!
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by cdavis
twilliams that looks fantastic. Enjoy
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
twilliams looks good. I don’t think I’ve ever had pork butt/shoulder cooked at 140ish as a roast and sliced. But I’ve seen a few blogs stating that big coppa muscle in there is one of the best steaks anywhere, so I bet it tastes wonderful!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
Kings Hawaiian buns style buns. Made these testing various doughs for a good hamburger and hot dog bun while waiting for my bun pans to arrive. We used them for burgers, fantastic, and also breakfast egg/ham sammies.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
twilliams Man oh man is an understatement. That looks amazing.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
Dave in AZ Great looking buns.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
Dave in AZ those look great
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twilliams
That’s one nice looking slab there. Can almost taste. -
twilliams That looks great & it is making me hungry, while I still have a lot of work to do!
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twilliams that is one good looking shoulder
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