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Maybe for some but I love having egg drop soup for breakfast. After all it has eggs right? The stock I used came from the remains of a spatchcocked chicken I cooked on the 14” WSM this week. Added a nice char flavor to the soup. Here’s the recipe: The recipe is my moms. It makes one large...

Nothing wrong with a good old simple dog! Had a couple the other day. For sauerkraut its all homemade here. Salt and cabbage. Goes in the kraut crock then into canning jars and into the fridge. Actrually need to make another batch.

Looks tasty! I just brought out my 14 the other day. It had a deep clean a couple months ago. Then it rained and rained some more. So its finally back out on its table and ready for service. Have a couple nice T-bones marinating for tomorrows dinner.

Looks tasty! My cousin has been reporting that the Halibut fishing off of Oregon has been great this season so far. They have been catching limits for passengers and crew. The fish have also been larger this year with most being 40-50 pounds. I need to get over there but probably wont get over...

That's my favorite way to cook tri tip! Nice cook!

Happy Memorial Day! Thank you to all who served! Not cooking anything special today. Actually going to have last nights leftovers. Which was Tri tip that was cooked on the 14” Weber using KBB and cherry. This morning we made waffles using the cast iron waffle maker. We were supposed to have a...

Was supposed to go shoot black powder today and torch off the cannons, but my buddy had to cancel. So we’ll try later this week.

Marinated a Tri tip for 24 hours then into the Sous vide all day. Finished it with a quick sear on the BabyQ. I made a gravy from the bag drippings and used the pepperoncini like a chimmichurry. The night before I made fried rice so I served the steak on top of some of the left over fried rice...

Excellent!

Looks Tasty!

Looks tasty! Did you use male or female scallops? I already know the answer but want to see if anyone else does.

Typically we have roasted hatch chilies Vac packed and frozen. We buy a case during the season and roast them. This year we didn’t so now just canned. We’ll look for the 505 brand.

Hatch chili turkey meatloaf. This idea popped into my head a few days ago. Last minute I decided enchilada sauce would be good as a glaze. Didn’t have any homemade so had to use canned. Originally I planned doing my typical right in the grate cook but I wanted the mix to be a bit loose for...

It’s in there to keep the bag from hitting the metal stick of the Anova. I had a bag melt once. Neat thing with the chamber vacuum packed meats is they don’t float. So there’s no need to weigh them down

Sous Vide Tri tip with a quick sear. Sous vide was 125°f for nine hours. Tri tip was marinated in Henderson’s relish, fish sauce, white pepper and chopped garlic for 24 hours. Baked potato and a cold cauliflower feta salad. The cauliflower is seasoned with olive oil, paprika, garlic powder...

So Prague #2 is typically used for long term curing in meats that aren’t cooked. Please post a break down of your process so people don’t get sick. Cure #1 would be the most commonly used for products like bacon that you have posted. If anyone following this thread wants information on...

Completely spaced off that this coming Friday is Saint Patrick’s day! Guess I better grab a brisket and get to curing!

Last summer I acquired a whole 16lb fresh caught Chinook Salmon while on a trip to the coast. I had it steaked and then I vacuum packed it. We’ve been grilling it but I throughly I’d mix it up a bit this week. With the crappy cold snowy weather I decided chowder was in order. Temps were only...

Thanks all for the replies! We had more snow this week. Now today it’s 50 and it’s a mud and slush out outback there!

Here you go https://tvwbb.com/threads/stuffin-muffins.84445/