Search results

Glad to hear you are getting along well, you have contributed a huge amount to those of us who have learned a lot on this site. Those mats are great for certain things, I need to make chicken spied again soon.

Looks freaking gorgeous to me. I bet it tasted far more delicious than JB Weld or Barsleak.

I bet there wasn't any social distancing about those drip pan taters. I really need to remember to do that next time I spin a chicken or two.

Man, you're making me wish we didn't already have a full slate of stuff to cook today...

And on a second thought, we ground some homemade chorizo from a hog we butchered recently. I bet that would be wicked good in something like this...

Marking, I've gotta try this and we just happen to have lots of peppers and onions and tomatoes coming off the garden that need recipes at the moment.

Too Rare? Never heard of her, but sounds like the name of a native Indian squaw who was a fine cooker of meats.

I'm not much of a fisherman, won't see me exaggerating about that lol.

Silly me, didn't get any pics of what we cooked on the 4th of July itself at a friend's place (couple of rotisserie pork loins, and fried 12 pounds of catfish and bass from our farm ponds) but I did have a little more free time the next day for this. Had a small chunk of brisket in the freezer...

They look great. I'll have to get the pics from the brisket I did last week out of the camera and on here.

They look great, bet they smelled fantastic too. Your buns, I mean. Er, well, the hamburger buns....

Two hours might be a bit much to drive for a pond that's mostly bass and bluegill, but you'd sure be welcome lol. Plenty of fishing gear, firearms, kayaks, firewood, life jackets, Weber machinery, a few bunks, and plenty of fridge space for chow and refreshments.

https://www.seriouseats.com/recipes/2015/04/foolproof-bearnaise-sauce-recipe.html Brad, yes it broke some. And I may give it another try when I don't have several other things going on at once and can pay more attention- just don't think it was quite so foolproof as advertised lol...

Just about to hit the point here where a lot of stuff can come straight from the plant to the table. But we've got some potted herbs that I've been too busy to do anything with and needed a cook to trim a few of them back. Made some chimichurri with the contents of the above container...

That's an awesome cook. Just so you guys know, the Covid mess has been a real problem for those of us out here where the cattle and hogs and birds are being grown. It's definitely not that there is a lack of supply or a desire to provide it, but the pipeline from the time a baby pig or calf...

Very nice. Do it yourself bacon is one of the best things I've learned to do from this site too.

Raining here tonight so after a couple days of burgers and hot dogs on the grill we got some leftover PSB out of the freezer for a change of pace. There have been few finer applications for the vacuum freezer bag.

That's a pretty good idea, we just butchered two 300 pounders last Saturday and I've got their bellies in the freezer for the next batch of curing bacon. Gonna have to leave some big pieces like this.

Man, add me to the list who haven't done this for far too long. Awesome stuff.

Peri peri sauce is another one of those things I might have never known existed if not for this discussion board. And... it's gooooood.