What's cookin' boys?
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johnjk
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B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
How about some one handed ribs? Lots of help with the smoker yesterday
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TPACK said:I hadn`t fired up the Blackstone griddle in a while, so I made some of my brisket H.B. patties that I grind and heated it up. I added some jalapeno muenster cheese, my home made bacon, sliced avocado, lettuce and tomato and grilled the buns. The crust on the meat was fabulous to say the least. Enjoy
What’s for lunch?
I’m looking for ideas, getting tired of PB and whatever, cottage cheese and whatever, soup; any nice leftovers are usually ear marked for dinner.
I can contribute one invented after a search in the pantry that was pretty good:
a rice cake with sardine mashed on it, avocado on top of that, topped by a spritz of lemon juice and salt and pepper
help!
I’m looking for ideas, getting tired of PB and whatever, cottage cheese and whatever, soup; any nice leftovers are usually ear marked for dinner.
I can contribute one invented after a search in the pantry that was pretty good:
a rice cake with sardine mashed on it, avocado on top of that, topped by a spritz of lemon juice and salt and pepper
help!
Yum! My problem is getting to supermarket these days. Taters rice veggies I have stock piled, though.
johnjk
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B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Working the ribs from Sunday for lunch. Used the bones from smoked chickens to make soup stock. Froze it in single serving sizes. Great for lunch
Smoked this 12+ lb. prime brisket on the Recteq for 14 hours. It started out weighing a little over 17 and I trimmed off 4-5 lbs. before tossing it on the smoker. This was my 2nd brisket on my pellet smoker and it did not have as much smoke flavor as the first one I smoked about 6 months ago. I used the same exact method on my smoker as the first one to. It was still very good and **** tender after resting in my cooler for 5 hours, but just did not have the same smoky flavor as the first. I think it may have been the Bear Mountain/ Recteq combination of pellets that I had been using. Next one will be with B&B Mesquite and Recteq blend. I froze the point after smoking and will make burnt ends out of it in the future.
Magicman
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Gorgeous brisket there, looks like it's time for me to do another!Smoked this 12+ lb. prime brisket on the Recteq for 14 hours. It started out weighing a little over 17 and I trimmed off 4-5 lbs. before tossing it on the smoker. This was my 2nd brisket on my pellet smoker and it did not have as much smoke flavor as the first one I smoked about 6 months ago. I used the same exact method on my smoker as the first one to. It was still very good and **** tender after resting in my cooler for 5 hours, but just did not have the same smoky flavor as the first. I think it may have been the Bear Mountain/ Recteq combination of pellets that I had been using. Next one will be with B&B Mesquite and Recteq blend. I froze the point after smoking and will make burnt ends out of it in the future.
With a beautiful smoke ring like that it would HAVE to be the wood used that affected the flavor. What combination did you use? (both times)
The first time I used Recteq ultimate blend(white oak, hickory and red oak) only. The 2nd time I used Recteq ultimate blend and Bear Mountain Bold blend( all-natural Oak, Mesquite, and Hickory).
That combination (the second) seems like it would impart a LOT of flavor. But then, I don't know anything about pellet smokers. Definitely share your next!
johnjk
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B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Nice smoke ring on thatSmoked this 12+ lb. prime brisket on the Recteq for 14 hours. It started out weighing a little over 17 and I trimmed off 4-5 lbs. before tossing it on the smoker. This was my 2nd brisket on my pellet smoker and it did not have as much smoke flavor as the first one I smoked about 6 months ago. I used the same exact method on my smoker as the first one to. It was still very good and **** tender after resting in my cooler for 5 hours, but just did not have the same smoky flavor as the first. I think it may have been the Bear Mountain/ Recteq combination of pellets that I had been using. Next one will be with B&B Mesquite and Recteq blend. I froze the point after smoking and will make burnt ends out of it in the future.
Thinking it is time to make up a batch of Daren’s meatloaf. Maybe use part beef and part ground lamb....
Daren Todd
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I got some bragging rights over that meatloaf last week. My wifes coworker said that she made the best meatloaf. So she and my wife got to talking and we had a cook off.
Her coworker brought a pan of hers into work. And my wife brought a pan of my sweet and sour meatloaf in.
I won!!!!
Well I tried it, being fascinated by the thought of pouring a cup of booze over it instead of frosting. Good cake, a little different. Several recommendations if you try it: more fruit would be good, it takes longer to rise than the hour they say, and it cooks faster than they claim. Said 50 minutes I set timer for 45 and it was a bit dry. Therefore needing more booze!Turns out there is something called "election cake". A slice used to be handed out after voting in the olden days. The original was quite a production from the sound of things. A yeast/sourdough cake with lots of butter and dried fruit. After it is baked you pour a CUP of whiskey or other liquor over it! Seems appropriate for the occasion. I'm trying to get geared up to make it. Anyone tried it?
There are a bunch of recipes floating around, Fannie Farmers baking book supposed to have one.
Here is one off internet.
Election Cake, a Forgotten American Tradition
In the early days of America's history, Election Cake was a delicious tradition. Once voters had done their civic duty, they enjoyed a slice of this yeasty fruit cake.www.christinascucina.com
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Daren Todd
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Massey Ferguson 1825E, Kubota Z121S, Box blade, Rotary Cutter
Daughter and son in-law are coming over for dinner tonight. Fired up the smoker and doing some pulled beef.
Tried some Big Moe Cason steak house rub this time around
Tried some Big Moe Cason steak house rub this time around