[dennishoddy]

Cooked a pork belly today like one would cook a brisket.
Three hours on the pellet grill at 250* for three hours until the internal temp hit 165*

then wrapped in foil, inserted the temp probe and cooked until the internal temp hit 197* and then it went into a stall. I wanted 110*, but nada.
Then the 💡came on. At 7400’ altitude, that’s all it will go, so pulled it off still in the foil and wrapped it in a big bath towel before putting it to rest in an ice chest for 2.5 hours.
Some of the best pork I’ve ever eaten. Pull apart tender with juices running everywhere.

 

[Smokewagon]

Mmmmmm

 

[baby]

You are making hungry!

 

[Freezypellets]

I made wings tonight.

 

[Bear Sits In The Woods]

Cooked a pork belly today like one would cook a brisket.
Three hours on the pellet grill at 250* for three hours until the internal temp hit 165*

View attachment 14134

then wrapped in foil, inserted the temp probe and cooked until the internal temp hit 197* and then it went into a stall. I wanted 110*, but nada.
Then the 💡came on. At 7400’ altitude, that’s all it will go, so pulled it off still in the foil and wrapped it in a big bath towel before putting it to rest in an ice chest for 2.5 hours.
Some of the best pork I’ve ever eaten. Pull apart tender with juices running everywhere.

View attachment 14136
View attachment 14135

This looks delicious

 

[dennishoddy]

Did an all day, low and slow cook on a chuck roast today, cooking it like one would cook a brisket. Did a dry brine on it overnight.

wrapped in foil around 2pm, waited until internal temperature hit 210*, then took off and let rest for an hour while the corn on the cob, still in the husk cooked on the grill.
Good eats!

 

[Freezypellets]

These are the best ribs I've ever cooked!
Normally I don't think ahead far enough so. Have to run them through the instant pot before finishing them on the BBQ and it really waters down the flavor. Today I baked them in the oven before finishing on the BBQ and it's incredible!

 

[dennishoddy]

Family reunion tomorrow so cooking today.
pork belly on top and an 8 lb pork butt underneath.

 

[baby]

Family reunion tomorrow so cooking today.
pork belly on top and an 8 lb pork butt underneath.

View attachment 14269

That's making me hungry just looking at it.

 

[Archer22]

Made 15lbs (pre cooked weight) of deer jerky recently. Picture is after I gave some away. Made some Cracked pepper and garlic, mesquite, and cajun. I really like using the prepared jerky seasonings like Backwoods. Just measure out your meat, slice it, season it, dehydrate it, package it. I had about 2.5 deer left in the freezer and decided to make some room. I'm the only one in my household who eats venison so I always give a lot away, at work and to family/friends.

 

[dennishoddy]

That's making me hungry just looking at it.

Here are the finished pics:

this morning before heading out to the reunion made a tray of jalapeno poppers. There was none left at the end of the event. Even kids can eat them as the seeds and membrane are removed giving jalapeno flavor without the heat.

 

[dennishoddy]

Tonight made hamburger patty’s made from 50% brisket and 50% ground pork. Mixed in fine diced green peppers and onion with the burger, formed into patty’s coated in flour and browned. In another skillet, cooked 1 1/2 onions, when about done mixed in sliced cremini mushrooms.
added patty’s to the pan, covered with onion and shrooms, then covered everything with golden mushroom soup. Off to the oven to cook and thicken the soup.
The jalapeños for garnish were left over from yesterday’s poppers.

 

[DRC458]

Tonight made hamburger patty’s made from 50% brisket and 50% ground pork. Mixed in fine diced green peppers and onion with the burger, formed into patty’s coated in flour and browned. In another skillet, cooked 1 1/2 onions, when about done mixed in sliced cremini mushrooms.
added patty’s to the pan, covered with onion and shrooms, then covered everything with golden mushroom soup. Off to the oven to cook and thicken the soup.
The jalapeños for garnish were left over from yesterday’s poppers.

View attachment 14283

SO??? How was it???

 

[dennishoddy]

It was great! Forgot to post any after the fact pics.
It was the same dish that was taken during 12 years of elk camp in New Mexico. Evidently everyone liked is there were never any leftovers.

 

[Freezypellets]

We had steak on a stick and s'mores the lazy way. Lol I spread marshmallow fluff on the cracker and then torch one side and put Nutella on the other cracker. 😁

 

[dennishoddy]

We had steak on a stick and s'mores the lazy way. Lol I spread marshmallow fluff on the cracker and then torch one side and put Nutella on the other cracker. 😁
View attachment 14285 View attachment 14286 View attachment 14287 View attachment 14288

Caveman style!

 

[Freezypellets]

We had steak on a stick and s'mores the lazy way. Lol I spread marshmallow fluff on the cracker and then torch one side and put Nutella on the other cracker. 😁
View attachment 14285 View attachment 14286 View attachment 14287 View attachment 14288

Caveman style!

Yep and it turned out perfect after we realized the wood sticks were a bad idea when we lost a piece of meat in the fire. Lol