OleSmokey Sehr Gut!!!

I have been out a couple of times archery deer hunting on a friends place. Season opened here Sept. 1 but it has been way too hot to either hunt or prepare our stands. Finally got some of the stands and shooting lanes prepped last week and plan to sit tomorrow evening.
The weather here seems to be cooling off a bit now. I really prefer to hang and cut up deer when the overnight temperatures are cooler, but getting out and checking on what’s moving in the area is important too.

Tex_77 said in What did everyone cook today?:

processhead i guess let me know if they aren’t!

Gonna be sampling them here in a few minutes!
Update: The ribs were great!

Tex_77 Oh he lifted them alright. One at a time to put them on the barbell. lol

Surg Those look wonderful. I bet they were good. Always wanted to try making them.

Jonathon Riggins is quite the chewer. Do you ever give him things to chew that are “just his”?
Once I started doing that, my dog left my stuff alone.

Jonathon said in Sunday morning ing beers and barbells!:

Tex_77 come on down for a round!
Arnold wasn’t wrong about dri king and lifting! God I feel good!!

Who is the dri king? Was that Arnolds other name?

bocephus said in Bacon. Round 2:

cdavis Very nice looking bacon, I just made my first batch of buckboard bacon a few months back and will definitely make again. It is great for BLTs.

We were out of belly bacon for BLTs recently and used BBB.
BBB was great in the BLT.
Now we are out of both. Going to have to get something cured and smoked soon.

gus4416 said in What did everyone cook today?:

processhead those look really good

Tex_77 Says they come with a guarantee that they will be delicious. lol

Smoked a couple of racks of Wholestone Farms St Louis style ribs.

OleSmokey said in Drink of Choice:

RON PARRISH It’s a good Octoberfest style beer but we were a little shocked when we got our bills for lunch and we saw they charged us $6 a pint glass. I guess that’s the going rate now.

Around here that would be considered the going price for a pint of craft beer.

cdavis Good stuff there.

cdavis That is some great looking product, Charlie. I can taste the pot of beans from here.

My 15 lb chopper bowl is removable. It locks on to the rotating base but can be remove by giving it a partial turn counter clockwise and lifting up.
I can’t imagine trying to clean in place that 40 lb capacity bowl, let alone get at and remove the soil in the gap at the base.

NFL? You mean the National Federation of Labor?

I would have done better on the test if the multiple choice answers were pictures and not words.

Jonathon Glad you survived to tell the story.

Austin Here is the the well-seasoned look you are after. lol
Coincidentally, I just picked up this #8 Griswold 10 inch skillet at a local estate sale. It just went into the electrolysis cleaning bucket. I will post some “after” pictures when all the grunge is cooked off it.

I am fairly certain this skillet did not see much soap, or water for that matter, over it’s life.

Some after-clean up, but before seasoning pictures of the skillet. This one was tough to clean and I had to get out the scrapers and angle grinder with a wire wheel buffer. Probably an even 1/16 inch of carbon and who knows what on the inside.

It is a nice one though, with a smooth interior and no warping, pitting in the cook surface, or cracks. The old ones were finished so much better that the new ones.
I’ll get it seasoned in a couple days and it will be ready to go to work.

Here is a picture of the skillet after I reseasoned this morning. It came out nice.

Jonathon No comment on your “momentary lapse in judgement”.

Have you considered calling in at the last minute and telling them you tested positive for The Vid and are in self-quarantine? Tell them you know a member of the Walton clan who is happy to be a stand-in for you…

Tex_77 said in Brisket Sous Vide then Smoker:

Yes sir. I believe the temp was like 160 for 24 hours. Then the smoker for a few hours.

Curious what extended sous vide at 160F did for the brisket in terms of tenderness compared to more traditional cooking methods to an IT up to 200F