Just hamming it up with my Meat P0rn

Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.

Made my version of Texas hot links with pork and beef. Smoke them up, just pulled them from the smoker and waiting for them to cool so that I can get them in the vacuum bags.

My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.

Pulled my bacon from the smoker, now cooling a bit before hitting the fridge. The belly on the left is Maple Bacon and the one on the right is Pastrami Bacon. Both were brined for 12 days and smoked cold for seven hours and hot for two hours to get my temps. Will post the sliced pictures after they cool overnight.

Somedays you just have to do something besides meat or dinner. I had a couple of over ripe banana’s sitting on the counter plus some in the freezer that were begging to be taken care of. Decided to make banana bread in two varieties, one standard with walnuts from my tree and a tropical version with macadamia nuts, coconut, pineapple and candied orange pieces. Sampled the original version for quality control purposes since it was mom’s recipe. I sure she is looking down and pleased with the results as I am.

Just got done with my entries for our Guide Dogs of America/Tender Loving Canines virtual BBQ competition. Put my ribs on last night at 10 pm and presented them at 2 pm. The chicken went on at 7 am and was presented the same time as the ribs. We’ll see how I do this year. The ribs were fantastic, used Uncle Henry’s Maple Bacon rub and then glazed them in maple syrup at the end. The chicken was done with a Hawaiian rub.

Processed my chicken sausage today, just small batches to see how they turn out, 3 lbs. apiece. Going to test the results tonight for dinner, the trays are hitting the freezer to firm for vacuum sealing.

Rib-eye steaks, cauliflower, and fresh greens beans. What more could one want except desert. There ice cream in the freezer, might have to indulge in some of that later tonight.

Chicken pot pie night. Had a couple of chicken carcasses left in the fridge, one smoked, one rotisserie. Decided I better take care of them, so what better thing to have on a cooler overcast day.

calldoctoday Thanks, I’ll be harvesting them probably next week. We are suppose to have a frost sometime within the next week and it will be the end of the plants. I harvested some of the field pumpkins already that turned, the Atlantic Giants are still gaining weight. Don’t know what the acorns are, they got crossed with what looks like the pumpkins. Might turn to be like sugar pumpkins.

gus4416 I don’t think I will be eating them anytime soon. They have spines on them that poke me every time I’m out there with bare legs and arms. The giant pumpkins are the worse.

PapaSop Sounds like great friends to have.

Plant based meat execs are running back to real meat jobs now because they are finding their niche market is falling fast. Their faith and allegiance to the product is truly showing.

Ted Frodyma Hopefully they will pass the sale on to the family stores, we have Fred Meyer (Kroger) up here, the sales for the week come out tomorrow.

PapaSop You’ll find yourself busier than you were when you were working. Everybody else will want to enjoy your free time.

cdavis Looks good. I just did a batch of ham chops yesterday in brine and also another small Canadian bacon. They had a good deal on loins, so one called my name.

Surg They take a lot of space, I use my compost bin for the most of them. There is a pumpkin under those leaves. The leaves are over a foot across.

gus4416 We had the same problem this year. Have never had that problem in the past. The only one that didn’t cross was the volunteer that came up in the compost bin full of pumpkin plants.

calldoctoday This is the one I have and am really happy with the way it work. Simple and efficient. https://westonbrands.com/sous-vide