What did everyone cook today?
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to HerbcoFood on last edited by
HerbcoFood Looks awesome! I’ll bet that was gone in no time.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
Started off this morning with some Holly breakfast sausage and made a little sausage gravy in the CI. The biscuits were canned today, just to save some time. Happy Sunday Meatgistics.
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dawg incredible that looks great, better if I was there
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HerbcoFood that looks and sounds amazing!!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
German brats with peppers and onions!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Tex_77 on last edited by
Tex_77 looks outstanding
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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
GWG8541 Remind me to stop by next time I over that way!
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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 good looking breakfast
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Tex_77 on last edited by
Tex_77 I bet that was tasty
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First time I’ve purchased/made lamb breast plate of 4 lbs at $3.49. After doing the research, it is actually lamb belly with attached rib bones. Applied a homemade rub and let it marinate overnight. Smoked it with apple wood for 4 hours at 275. Took off the smoker, applied more rub, wrapped it in foil, placed in oven at 300 for 2 hours. The result was tasty and not gamey at all. We did have to watch out for small bones/cartilage throughout. The jury is still out if I would make it again.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to HerbcoFood on last edited by
HerbcoFood That looks very good, wish my wife liked seafood.
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to zbigjeff on last edited by
zbigjeff That sounds interesting. I like lamb rib’s when I can find them at a decent price. Did you cook to med. rare/med?
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Bob Stehlik on last edited by
Bob Stehlik We cooked them to well to render the huge inner fat layer (around 170). It made the fat tasty as ever. Just about the same as pork belly.
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohioreplied to zbigjeff on last edited by
zbigjeff
Cowboy steak and a couple little lobster tails last night. Was definitly a treat -
RON PARRISH now that meal you should be proud of it looks great
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to RON PARRISH on last edited by
RON PARRISH OH hail YES!!! Nice treat.
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Made Bavarian cream puffs for my dads bday. An annual occurrence for his bday.
