RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
What's cookin' boys?
- Thread starter RCW
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RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Just finished up some ribeyes (130 deg) w chicken thighs (165 Deg)- turned the camp chef up to high and used the grill grates to grill in the pellet smoker. Grills grates are worth the $. Even the dogs were happy with outcome. Seasoning was simple, seasoned salt and coarse black pepper. We make a lot of texas BBQ brisket and pork butt using PSG (pepper garlic salt) only.
I learned something
theres more than one kind of crayfish, or crawdad as I call them. The kind ya find in Louisiana (they're reddish colored) and the kind that's in my ditches by the house. The kind I got around here have fatter claws but smaller bodies, and it takes them 5-8 years to mature. They also don't taste very good but if you take the claws off they make pretty good bait.
Magicman
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M4900 Utility Special 4WD e/w FEL & 1530 John Deere "Traveling Man"
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
I decided to get one of the Sous vide gadgets, so this is my first effort. Venison rolled roast. Cut down to this 1 lb piece, about 8 hours at 133 deg. Nice and tender, done the way I like. Seasoning could have been better.
They rave about what it does for steak, but too much fiddling for me since I am generally happy with how steaks come off the grill in much less time. I was attracted to the idea of turning a tough cut tender and having it still be medium or medium rare. Drawback is the bigger the piece of meat the longer it takes.
The kind I got is on sale at the moment, $149. I used a ziploc bag and a pot. Those of you with vacuum sealer devices would be ahead of the game.
Daren Todd
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Massey Ferguson 1825E, Kubota Z121S, Box blade, Rotary Cutter
Date night tonight. Wife has two dates tonight 
She and the little man had the salmon and taters.
I had the prime rib
She and the little man had the salmon and taters.I had the prime rib
Daren Todd
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Massey Ferguson 1825E, Kubota Z121S, Box blade, Rotary Cutter
Parsley dejon chicken and taters, with a side of green beans.
Tried another recipe out of my wife's Mediterranean cookbook. Sampled the taters. They are pretty tasty.
Tried another recipe out of my wife's Mediterranean cookbook. Sampled the taters. They are pretty tasty.
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
The Mrs. did a half marathon run today, so yesterday was spaghetti and meatballs with her trademark homemade bread with provolone and Sun-dried tomatoes with garlic, oregano and basil.
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
I haven’t stopped my research into the Vienna Sausage Caper…. Checked twice yesterday without success…...
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
We call this mixed grill. Hams,hots, sausages. Varies each time.
Some small potatoes with garlic and herbs, and peas…
Some small potatoes with garlic and herbs, and peas…
Daren Todd
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Massey Ferguson 1825E, Kubota Z121S, Box blade, Rotary Cutter
Tried a new BBQ sauce recipe. Tried it out on some country ribs.
Maple and brown sugar BBQ sauce
Maple and brown sugar BBQ sauce
It heats and circulates the water you put in the pot. You can set to a specific temperature and it will hold it there. The food is sealed into a plastic bag and the air removed, and submerged. The low and slow tenderizes the meat, but the temperature you set it to chooses how done it gets, so it can be medium or rare but not dry out with the long time. For esthetic reasons a quick sear when done makes it pretty.
I've tried a couple more 'store' brands. Look just like your picture. In fact, I'm wondering if they're all made in just a few plants nationwide. Same ingredients list, same taste.I haven’t stopped my research into the Vienna Sausage Caper…. Checked twice yesterday without success…...
View attachment 76811
I’ve got a conspiracy theory about these sausages 
. I don’t eat them and only based on pics here…
So these things are packed in can by machine also based on weight…guessing the machine sets em in as a circle then fills with liquid. Do they swell up over time(absorbing the liquid) and one gets “shoved“ to the center. Magicman pointed this out and maybe they are “fresher” here because they more popular? Seems the number of sausages the same, but the pivot sausage isn’t always there
Ive lived in north and south and never really seen em til I moved south. The way people eat em here compared to up there leads me to think we go thru a lot more down here
In my mind no pivot sausage is a good thing
. I don’t eat them and only based on pics here…So these things are packed in can by machine also based on weight…guessing the machine sets em in as a circle then fills with liquid. Do they swell up over time(absorbing the liquid) and one gets “shoved“ to the center. Magicman pointed this out and maybe they are “fresher” here because they more popular? Seems the number of sausages the same, but the pivot sausage isn’t always there
Ive lived in north and south and never really seen em til I moved south. The way people eat em here compared to up there leads me to think we go thru a lot more down here
In my mind no pivot sausage is a good thing