What did everyone cook today?
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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!
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors Weber Grills Pitmaker Yoder Smokers
Smoked and packaged 40 pounds of bacon this weekend
Pitmaker Vault, ProSmoker PK100, Yoder YS1500s are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
PaPaSmokes good looking bacon
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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 PaPaSmokes on last edited by
PaPaSmokes Where and what locker is supplying you the raw bellys?
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GWG8541 That looks fantastic. I sure could use one of those. Margaret is working on a beef roast though, that I found packed away, with red taters, mushrooms, & carrots, & of course a bottle of dark beer. I like the sound of your garlic herb butter. It reminds me of that pecan honey butter I made several years ago. We have had to start making our own butter again as the price of butter here has quadrupled & we cannot even get any reasonable butter at Sam’s. I think I will try some of the flavorful butters on the next batch too. It is all really pretty easy. Keep up the good work finding them tenderloins packed away & then grilling them.
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RafterW Now that’s a cheesy pizza!
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jamieson22 on last edited by
Jamieson22 You have gone over the top!
