|
|
Post by featherduster on May 16, 2024 4:55:58 GMT -5
Looks delicious.
|
|
|
|
Post by omegahunter on May 21, 2024 18:56:37 GMT -5
Abbie requested I set out another bag of turtle meat to thaw last night, so we had cajun turtle nuggets and mashed taters tonight. Man, I could eat this once a week if I could get enough snapping turtles!  |
|
|
|
Post by MuzzleLoader on May 27, 2024 11:17:30 GMT -5
Summer eatin….smoked pork butt for 14 hrs. Corn and watermelon.   |
|
|
|
Post by HighCotton on May 27, 2024 20:30:35 GMT -5
My grandson Tyler made dinner tonight. He Sous vide some T-bone steaks from our local farmer and then hot seared them with garlic butter in the iron skillet. He cooked the tater tots in our new Air fryer. Eatin' like a king!  |
|
|
|
Post by budd on May 27, 2024 23:08:31 GMT -5
No pics, but we had a tremendous feast today with family and friends. I done a long slow smoke on two pork butts for pulled pork sandwiches. 13 hours at 200 degrees on the pit boss.
Been salad, baked beans, coleslaw, deviled eggs, baked mac&cheese, more deserts than should be allowed. Great time!!
|
|
|
|
Post by beermaker on May 31, 2024 5:01:08 GMT -5
My grandson Tyler made dinner tonight. He Sous vide some T-bone steaks from our local farmer and then hot seared them with garlic butter in the iron skillet. He cooked the tater tots in our new Air fryer. Eatin' like a king! I was introduced to sous vide several years ago and have not cooked steak any other way since. I typically put steaks in for two hours at 140 and then sear in a hot cast iron skillet with butter. |
|
|
|
Post by scrub-buster on Jun 5, 2024 17:11:37 GMT -5
Steak night. New York strip for me and kentucky round for her  |
|
|
|
Post by deadeer on Jun 5, 2024 17:50:34 GMT -5
Steak night. New York strip for me and kentucky round for her Quick and easy! But, I'd be starving mad after that dinky amount. Lol |
|
|
|
Post by scrub-buster on Jun 5, 2024 20:15:19 GMT -5
She doesn't like steak and requested the fried bologna.
|
|
|
|
Post by scrub-buster on Jun 9, 2024 21:29:35 GMT -5
Tonight was steak burgers, bologna, and corn over a wood fire.   |
|
|
|
Post by whitetaildave24 on Jun 15, 2024 19:15:56 GMT -5
Bought some foot long hot dogs and slider burgers at the store today and that was dinner. Used the griddle and the grill tonight. Pretty good stuff.   |
|
|
|
Post by whitetaildave24 on Jun 16, 2024 16:42:51 GMT -5
Sirloins for the kids, ribeye for the wife, and a big 2.5 lb tomahawk for me. Can’t wait to dig into this thing.  Also, rural king has pellets on sale right now 40 lbs for $10. I need to stop by and stock up. |
|
|
|
Post by duff on Jun 24, 2024 8:28:28 GMT -5
Been grilling like crazy this summer but not much smoking. Taking today off to get chores caught up before work... Never tried smoking chuck roast. Have a few from a cow we split so giving it a go. The pit barrel cooker is hotter than most smokers and no good temp control but research shows it does a good job. I could hang the meat on the rear but these roasts were a bit flimsy. It does great with pork butt's, brisket and ribs hanging. The non smokey pick is top side after 1.5 hrs. Temp was 150ish. Flipped them and will let them cook until 170ish then wrap in aluminum foil or just let cook until 200-210 internal temp. Just so it pulls easy. I like the pork better without the wrap so probably be my option.    |
|
|
|
Post by omegahunter on Jun 24, 2024 8:50:29 GMT -5
Been grilling like crazy this summer but not much smoking. Taking today off to get chores caught up before work... Never tried smoking chuck roast. Have a few from a cow we split so giving it a go. The pit barrel cooker is hotter than most smokers and no good temp control but research shows it does a good job. I could hang the meat on the rear but these roasts were a bit flimsy. It does great with pork butt's, brisket and ribs hanging. The non smokey pick is top side after 1.5 hrs. Temp was 150ish. Flipped them and will let them cook until 170ish then wrap in aluminum foil or just let cook until 200-210 internal temp. Just so it pulls easy. I like the pork better without the wrap so probably be my option. The one I did wasn't near thick enough, it was only 2 1/4#, so it turned out more like a smoked steak. Real good tasting, just didn't turn out like poor man's brisket. If I do it again, it will have to be a 4-6# chuck roast. I guarantee it will be tasty, though! |
|
|
|
Post by whitetaildave24 on Jun 24, 2024 11:03:52 GMT -5
Sure will be tasty. Easy and much cheaper than brisket too.
|
|
|
|
Post by duff on Jun 24, 2024 12:33:00 GMT -5
Sure will be tasty. Easy and much cheaper than brisket too. 1st taste was super good. Hit 200ish and went to wrap them. 1 fell apart so I sampled the chunks. Going to pull it in about an hour |
|
|
|
Post by duff on Jun 24, 2024 15:01:59 GMT -5
Here is the pulled chuck. Had enough coals and mid-day run through Sam's landed a platter of bacon wrapped peppers so why not...   |
|
|
|
Post by freedomhunter on Jun 24, 2024 15:59:26 GMT -5
Dang it missed the invite, again. 99 cent a pound wings on the grill here from k rogers with frank buffalo hot wing sauce. Funny they overshipped on stocking day right place right time
|
|
|
|
Post by featherduster on Jun 24, 2024 16:53:21 GMT -5
Yesterday the wife and I had the tenderloins from my spring turkey along with some Morels and eggs in the basket, it was fantastic.
We sauteed the Morels and the tenderloins in butter.
|
|
|
|
Post by deadeer on Jun 24, 2024 18:19:30 GMT -5
Boy you guys are doing it right! Looking good.
I do the chuck roasts regularly. As good as they are, even better frying in butter or lard next day to soften/render the fat a little. Same with brisket. Killer with eggs.
I did a rump roast over the weekend. Was nervous it would be tough or dry. To my surprise, it came out awesome, cooked to 190deg, then foil wrapped and rested for several hours.
I also crock potted some squirrel for 3 hours on high. Just a smidge too long, as they were just starting to fall apart. Then coated in flour and spice mix, and flash fried in lard. Then use the drippings to make gravy. Even my wife ate some it was so dang good!
|
|
