No picture, but I made 25lbs 1504xs sausage using 50% wild turkey breast, to 50% pork butt. Fantastic! I especially enjoy feeding it to my mother in law who “hates” any wild game, and swears she can tell if a dish has game in it. I know, I’m wrong, but it’s fun!
What did everyone cook today?
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Roasted chicken, potatoes and asparagus (we like ‘em crispy).
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My take on a Frattata. Had to use up some aging ingredients, and this fit the bill.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
One last hurrah for the pulled pork in this burrito. Time to portion it out, vac it up, and freeze what’s left.
“A smooth sea never made a skilled sailor.”
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yum ! makes me hungry
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The finished product, I took them to 145° and my wife and I agreed that is perfect.
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HerbcoFood Well, they look mighty fine!
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Pan seared speckled trout over a summer corn salad.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
A little tailgating action with some Oklahoma Onion burgers and smash burgers.
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Surg that’s the kind of meal that is perfect for a road trip!!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
cdavis with the help of my daughter we fried some fresh largemouth using chicken on the run.
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Got a friend coming in from the states, just bringing this small bad boy up to room temperature before I chuck ‘im on the ol’ kettle
Update: holding steady at 300°F.
Update 2: it has started raining lightly, such is life.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Never let a little weather get in the way of an excellent grilled meal.
Paul
- How hard can it be?
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Kettle. That’s todays Magic Word.
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Pork butt but ends
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Mid-cook
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
julian looking good
almost there! -
cdavis it’s in the oven for the final stretch
guests don’t seem to understand what a stall is, and why it delays dinner -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
julian that’s just the way it goes sometimes. Still have to feed em. I’m sure they’ll be pleased
it looks great. Enjoy your evening. -
cdavis that fish looks great. I’m a suckered for df fish. Never thought of chicken on the run for that. Great idea. It’s also good to have help with a smile on her face. Awesome!
"Never eat more than you can lift."
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julian They don’t make guests like they used to where they would come over hours early, help work, help cook, have a little something extra, then eat with no squawking about when things will be done, etc. Its eat & go a lot now a days. Real sad. That is really looking good so far. Be careful about retaining the moisture when you go for the final onslaught & wishing you Great Eating & Entertaining.
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