What did everyone cook today?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to gus4416 on last edited by Tex_77
gus4416 its new to me. Cleaned it up using Walton’s Smokehouse Cleaner. Get yourself some you won’t regret it.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to dawg on last edited by
dawg a smoked sausage, hatch, andouille and H-summer.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to processhead on last edited by
processhead they all look fantastic. Congrats to you and Tex.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Tex_77 on last edited by
Tex_77 Looks like 2 different stuffers and 2 smokers were used over at Pauls?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Denny O on last edited by processhead
Denny O said in What did everyone cook today?:
Tex_77 Looks like 2 different stuffers and 2 smokers were used over at Pauls?
Things are not as they appear. We had the second stuffer available for two stuffing lines, but the 4th person needed to make that feasible was a no-show. So we had two running the vintage stuffer, and a third buddy was doing the linking.
We actually did the smoking in three different smokers at three different locations later in the day.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to processhead on last edited by
processhead They look great!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
I dove into the freezer and found 2 pieces of beef tenderloin, I had vac packed from a whole loin about 6 months ago. My wife threw a few taters in the oven about an hour before I started the outdoor griddle. I finished the steaks with a garlic and parsley compound butter. I also put some Brussels Sprouts on the griddle cooked with butter and balsamic vinegar reduction. It turned out to be a pretty good meal for a freezer find.
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Got to test out my commercial range, specifically it’s broiler. Got a regulator for it over the weekend to run it off of a propane bottle. Pretty slick, just need to figure out the oven pilots.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to GWG8541 on last edited by
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If anyone knows about American range oven pilot lights, hit me up.
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Made some poppers on the smoker.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Jamieson22 on last edited by
Jamieson22 I made mine last weekend. 12 jumbo japs. They are addictive aren’t they?
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Jamieson22 on last edited by
Jamieson22 Those poppers look delicious!
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Jamieson22 those poppers look good enough to eat
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Jonathon on last edited by
Too much humidity?
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Tex_77 No, if you started out at that level then maybe BUT even with the Smoker Soaker towel there is very little chance you could possibly get your humidity too high. We maxed out around 50%, when we run our commercial smoker we are often at 70%. Glad it worked for you
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to gus4416 on last edited by
gus4416 Yeah on flatbread. Only had time for a quick lunch and had leftover to use up. That infrared broiler knocked them out in about 90 seconds!
