Cranked up the pit, cooking some chicken and beef. Boy and his family are coming over later. Beautiful Sunday here. We best enjoy it, 95 plus days are coming soon. You all have a good Sunday!!

Got a brisket on the smoker right now, almost done

Looks/sounds good men, Wife is, she George Foreman grilled venison burgers earlier, two loaves of wheat bread are about to come out of the oven, 14 baked potatoes will go in next, ill eat on that all next week.

Boy howdy, good on you.

And that pic is way mo betta than some of them wimmins and dancing dude you post sometimes

got me a big pork loin to fire up ...60 to 65 for temps here today... been not cloud in the sky for 2 weeks !

I ain’t posted a fat gurl pic in a long time😎

Elk roast the size of a bowling ball just seared and put in the oven in a large iron pot with a tight lid.

Got dry ribs on.

Made 4 racks of baby back ribs and a pot of beans today.

Homemade cinnamon rolls for desert.

I made some authentic beef Pho. Started yesterday on the broth and just now had a big bowl.

What temp and for how long. Any sauce, veggies?

My preferred food is charcoal grilled beef, but today I am settling for Parmesan chicken. Walking down the store aisle, I spotted parmesan cheese and that was that. I was haungry.

Don't say ELK twice more or ElkSauce will show up

LMAO

#WeirdPNWFugker

Yeah, but dancing dude....................you really need to lose that link buddy.

Lost me for a minute, Ok. Won’t post him no mo.

Just put a couple tri tips in the sous vide bath at 125 degrees. Gonna go 5 hrs or so, and do a hard sear over some lump and Hickory chunks to get as much wood flavor as possible in a short period of time.

Usually I reverse sear on the smoker, but was curious how the sious vide would break it down compared to the smoker, and its 25mph winds and snowing so I hit the easy button.

Well, at least not on threads I'm involved in..................please.

That dude is just obnoxious!

Funny,..................but obnoxious.

Easy day for me. Bagels for brunch and ribeye’s and an avocado for Sunday dinner. Maybe a salad later. I been eating venison since December so although I love venison that beef steak was great.

Got time issues, things to work around so,

Ribs are rubbed and in the oven. They can sit there unattended
and cook. Will finish them up on charcoal when time permits.


Not ideal, but hickory salt can work minor miracles.

Just got home from taking care of my cow friends.

Gonna fire up da Egg here in an hour or two and indirect smoke a tri-tip roast.

Sear it hot to finish it off.


Simple and delicious!

Au Jus and horseradish?

The sauce has been simmering for hours. I just tossed the meatballs in.

Horseradish does sound good, pretty sure there is a jar in the fridge!

IMO only way to have MR Tri-tip.

Poor mans Prime rib.

I actually prefer it over prime rib.

Great flavor and way less fat.

It's about my favorite thing to grill.

A video would help sam.

My son making breakfast this morning.

I have plans to crank out a pot of my rice based gruel using ground venison and doses of just about every canned good and seasoning in my pantry......

May have to call in artillery to lend dignity to an otherwise gruesome affair.....there will be no measuring ingredients, nor will any photography be permitted.

Had some smoked shoulder after church today. Turned out darn near perfect! High of 69 with a nice breeze. I likely won’t feel this good again until mid October.

I might need a beer for inspiration.

Smoke is just now rollin'...

Who you trying to fool? Sucka you had a beer before you lit it. Lol

Kush?

Sober as can be!

Ice tea and hickory...

Indoor Rotisserie chicken tonight

Wind blowing way too badd to consider a beer can chicken on the Weber

Just got home from Roaring River. Going to fry up some of the trout that my wife and I caught over the weekend for supper this evening.

Bison, lamb and chorizo meat loaf with loaded baked sweet potato.


mike r

I just finished supper. Salad, baked Sweet potato, grilled marinated asparagus, and a rack of lamb on the rotisserie. Bottle of Red . Wasn't a bad supper.

Marinated some fresh caught channel cat filets in some hot sauce, rolled them in cornmeal and fried Them up crisp.

Everything I know about cooking I learned from the hobo stop the polar express.......I will be sprucing up things tonight finishing the gruel dish with french's fried onion rings......

I found Christmas made ravioli in the freezer so better than good. Also made my first mint julep, it was good too.

Did some pizzas on the primo. Hadn't done that in a long time. Always messy with 32 ingredients spread all over the counter, cornmeal and sauce everywhere.

After searing at 450 degrees for 45 minutes I add the gravy that was made separately.

I make the gravey by whisking Tony Chacheres powdered roux using beef or chicken stock at a hard boil with a little salt, Black pepper, garlic powder and onion powder

Reduce the heat to 250 degrees for 6 hours.

I stuff the roast with a mixture of finely chopped garlic, red pepper flakes, dried onion flakes,finely minced beef suet and dried parsley. I stuff the roast 2 days before cooking and then bring it to room temperature.

Big pot of Zatarans rice and a spinach salad on the side.

Sous vide tri tips were some of the best I've cooked. And I've cooked a lot of tri tip. Not nearly as chewy as a reverse sear. Hate to say it but those French pussies may be on to something with the sous vide. The sear on the Egg over lump and Hickory chunks produced a great grill flavor. Color me impressed.

Oven roasted Rack of pork, comes out so tender and juicy! A friend of mine has been raving about Sous Vide, I am going to have to buy that gadget.