What's cookin' boys?

[Sidekick]

Put up a 40# case of boneless skinless chicken breasts from local Amish grocery. $85 for the case.

Broke out the Weston Sealer for the task.

Seals a pack in about 10 seconds.

View attachment 131988

We switched to a chamber sealer because meat and poultry stay better in the freezer. The open type pull juices from the meat when sealed and the chamber type pushes juices into the meat making it taste better when defrosted. We also just froze a 40 pound case from the Amish store.

 

[Siesta Sundance]

Pork butt, mustard as a binder, and chupacabra seasoning.

 

[RCW]

We switched to a chamber sealer because meat and poultry stay better in the freezer. The open type pull juices from the meat when sealed and the chamber type pushes juices into the meat making it taste better when defrosted. We also just froze a 40 pound case from the Amish store.

I looked at a couple chamber sealers also before I got the Weston.

Most seemed to be a great-quality product.

 

[RCW]

Nothing fancy.

Mixed grill with pasta and tossed salad.

 

[Siesta Sundance]

 

[Siesta Sundance]

Just to delicious, ate too much!!

 

[johnjk]

Pork butt, mustard as a binder, and chupacabra seasoning.

View attachment 132031

View attachment 132032

One of these days I’ll try mustard as a binder. I use Hungarian red paprika paste if I need it.

 

[RCW]

We’re making popcorn….. we are!

Geddy loves popcorn.

 

[RCW]

The Mrs. made some meatballs….delicious.

She has tomato sauce in the freezer..

 

[RCW]

We haven’t been able to eat fireside yet this year……

I can be blamed for the missing deviled egg…..two more didn’t make it to mealtime…..

 

[johnjk]

Getting ready for an overnight smoke. 15.26lbs.

 

[RCW]

The Mrs. is doing a Boilermaker 15k tomorrow in Utica with 10,000 of her closest friends.

Best to do some pasta and meatballs the night before.

 

[johnjk]

Didn’t hit the overnight smoke but it is on this morning. Should be done around 5. Smoker is set to 225 and brisket first stop is 170

 

[RCW]

One of my favorite sausages are smoked keilbasa....

One of my favorite TV shows is "How It's Made..."

When they do Smoked Keilbasa on "How It's Made," I might have to rethink my opinion......

Just poking fun. I'm sure same would apply for anything stuffed in a casing.

I love hots dogs, Italian sausage, etc., Won't change any of my menu choices.

It does cause one to take pause for a moment when you see "How It's Made."

 

[johnjk]

Just hit 170. Foiled with a 2020 barrel aged porter and back on to 190

 

[johnjk]

And the final product. Quite tasty. 9 hrs total cook time

 

[johnjk]

Went outside at lunch to close the smoker up and she was still warm around 130. So what does any sane person do? On goes a chicken! Looks a tad bit small on the Egg

 

[RCW]

Someone likes me.

.Blueberry Muffin Cake. Blueberries were picked fresh and frozen last year.

 

[RCW]

We’ve got some sausages on now along with some sweet corn.

Sweet corn is just getting available now.

Grilled salmon will go on the copper mat.

 

[johnjk]

We’ve got some sausages on now along with some sweet corn.

Sweet corn is just getting available now.

Grilled salmon will go on the copper mat.

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View attachment 133155

Ever try a cedar plank for salmon?