Cut steaks out a pork loin and ground the trim up and made green oniion cajun sausages. Then cut up, ground and packaged a 28 pound chuck roll for burger. Thats a lot of work. Time for a Natty ! Sunny and 80's here.
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Alright...... Who's Doing What This Weekend?
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Picked up a 1/4 cow on friday,will prolly have to try a couple T bones.Maybey throw em on in the vault for an hour then seer em quick on the kettle.2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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Today was Pizza on the KLOSE... I know... no pix, dint happen...
...butt Rich was busy with HIS own cook, takin' quality pitchers... and I needed his arse-instance...
Gonna do ribs and chiggin again it seems on Sunday. Got folks coming over, and requested it... getting in a rut...
Drinks well with others
~ P4 ~
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Originally posted by HawgHeaven View Post...butt Rich was busy with HIS own cook, takin' quality pitchers... and I needed his arse-instance...
Gonna do ribs and chiggin again it seems on Sunday. Got folks coming over, and requested it... getting in a rut...
Did just what I said I was doing ,No pics But Dayum they were good.2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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Originally posted by barkonbutts View PostNot cooking anything this weekend....or next week for a matter of fact... heading East to Philly tomorrow to see the inlaws.. for 9 days...
So if anybody out east want to try catch up let me know!
Hope to see some rocken cooks this week from you all!!
Drinks well with others
~ P4 ~
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Originally posted by Slanted88 View PostGrill me eggplant!sigpicWal-Mart shopping cart undergoing heavy mods.
nano second fast camo titanium splash proof thermo pen
need a larger spatula for early morning road kill removal.
As the venomous south American hissing skunk rat is growing fast and needs larger portions.
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ImageUploadedByTapatalk1342914531.117641.jpg
Well I cooked it pretty much to perfection and the flavour was great but I suspect the " budget rump " I used hadn't realy been aged at all.
Was only 5 bucks a kg so not to worried.
Any suggestions on how I can use the 4 or so pounds I've got left unsliced and make it more tender?
I was thinking maybe a steak and cheese piesigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
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Originally posted by Fishawn View PostBeen a while since somebody made a fatty on here
Originally posted by HawgHeaven View PostI had a fatty this morning, butt no one to share it with... oh wait... sorry. wrong fatty...
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Originally posted by dales133 View PostNever made or eaten fattys but they sound pretty good.
Btw decision made I'm making a steak onion mushroom and guiness pie
So good and so versatile.
Hell, you could even make a steak onion and mushroom Guinness fattie
But that pie will be good too from the sound of it.
Smoked or not I would love to see a thread on that
My dog Guinness (yes, named after the beer) would like to see the thread too
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