What did everyone cook today?
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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!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to GWG8541 on last edited by
GWG8541 fine looking meal
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to Jamieson22 on last edited by
Jamieson22 Those look fantastic!!
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Lamb sliders, tzatziki sauce, spinach, tomatoes, cucumber, homemade pickled red onions and roasted potato wedges.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to HerbcoFood on last edited by
HerbcoFood that looks delicious
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to RafterW on last edited by
RafterW Figured out the pilots, was a needle valve that was adjusted down all the way. Booger was hiding under a threaded cap and owners manual failed to mention this adjustment point! Range is up and running now. Double oven, 6 burner stove, raised griddle and broiler underneath. Going to hire someone to fab up a deep fryer tank that I can set up on top of two of the burners.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to RafterW on last edited by
RafterW now you’re cooking!
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HerbcoFood that looks very tasty
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HerbcoFood Wow, that looks great & will likely whip my burgers & fries & cherry pies tonight!
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RafterW Hmm, that has me wondering about a few things here & there. Good Job!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Grilled up some pork chops tonight!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Tex_77 last edited by
Tex_77 Those look mighty good. What time do we eat!?
