Your chickens pop out bacon!?!
Hahahahahaha
Last night at the WCL ball game I had a Hempler's Double smoked sausage. Dang that was GOOD. Like fine ham, only smokier and more tasty.
What are you eating right now?
- Thread starter JT20
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Hahahahahaha
Last night at the WCL ball game I had a Hempler's Double smoked sausage. Dang that was GOOD. Like fine ham, only smokier and more tasty.
These with ham and Swiss and spinach and some pesto
Made beef stew yesterday. Yes, the seasoning was prepackaged but it used that nice speckle park beef. It was delicious.
Today, I have a rump roast that will be hitting the Traeger in an hour or two. Trying something slightly different. A friend suggested a course salt dry brine overnight. I did a light coat on all sides with some French Mediterranean sea salt. Is this salt special? Who knows. It said sea salt so I bought it.
Ill give it a bit of pepper and garlic powder and then a slow smoke until about 145F internal.
My friends do this method but in the oven and it has been some of the best roast and prime rub I've had.
Today, I have a rump roast that will be hitting the Traeger in an hour or two. Trying something slightly different. A friend suggested a course salt dry brine overnight. I did a light coat on all sides with some French Mediterranean sea salt. Is this salt special? Who knows. It said sea salt so I bought it.
Ill give it a bit of pepper and garlic powder and then a slow smoke until about 145F internal.
My friends do this method but in the oven and it has been some of the best roast and prime rub I've had.
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I appreciate how you vary the plates these days. You have come far my friend
You back on full bread Ritchy Rich?
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Only a few meals a week.
Rest of the time nope
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I haven't had Chinese for a long while. I don't bother AutoMechanic because he is exhausted and needs to relaxThe wealth!! Did AutoMechanic pay?
Those work for you? Pretty cool just like that
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I don't get the carb bloat.. not sure about anything else but that's good enough eh..
It seems to help but not exactly for my specific use according to the data
I’ve been stealing them from the thrift store.I appreciate how you vary the plates these days. You have come far my friend
Salad of spinach and kale, tomatoes, shredded carrots, radish, steak from last night and avocado. Water and a Gatorade as going to Kuhn Creek in bit for fire and swim with oldest nephew.
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Life is good...
Bought a pork shoulder from Krogier for a buck seventy nine a pound, so around thirteen bucks for four or five meals.
I've had it in a slow oven for around three hours, so should be about done. Good for four or five meals, and as Julia Child wrote, leftover pork roast is a luxury.
That along with a side of steamed broccolini and 19 Crimes Cabernet Sauvignon, not a bad wine but not as good as we had thought it might be. Do like the name, though.
Lazy Saturday for us.
I've had it in a slow oven for around three hours, so should be about done. Good for four or five meals, and as Julia Child wrote, leftover pork roast is a luxury.
That along with a side of steamed broccolini and 19 Crimes Cabernet Sauvignon, not a bad wine but not as good as we had thought it might be. Do like the name, though.
Lazy Saturday for us.
AutoMechanic
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