cooking

[redneck joe]

Yeah that and those shrooms can't get I smal town tn...

 

[Pmt133]

I'm lucky in that I have 2 Asian markets within a half hour of the house. Enoki is so tasty lol. The one even has fresh pork buns.

 

[sangerwaker]

Joe, multiple probes for different thickness of meat or multiple things in the smoker. If I cook a whole packer brisket, I put one in the flat and one in the point. Or cooking meatloaf and chicken at the same time allows me to know when to pull the chicken as its always done sooner.

 

[redneck joe]

But on a whole don't you cook until this kets is done regardless ? Or do you split prior?

 

[DeepCMark58A]

Miserable cold outside so I went to the deep freezer and grabbed a soup bone, slow cooked all day. Made beef wild rice soup with veggies. Cabin fever might as well eat well.

 

[redneck joe]

same about to happen here, havent been tot he freezer yet but I feel ya

 

[DeepCMark58A]

same about to happen here, havent been tot he freezer yet but I feel ya

-15 this morning with a breeze thrown in for fun.

 

[FLATHEAD]

We have a huge pot of turkey soup going right now.

 

[redneck joe]

-15 this morning with a breeze thrown in for fun.

Ok, were going to be at 4 tomorrow night which in tn I the second coming....

My first year in MO in 81 we got the minus 24. Be8ng from Portland that was a shock.

 

[Ptr.Torch]

We have a family recipe we call Enchalada Pie.

Sorta Tex-Mex food.
You will need, Browned hamburger meat,
Chili beans (or substitute for cans of chili beans with meat.)
Cambles Cream-of-Mushroom soup
Fire roasted (whole) pepers
Tortillas white or corn as you preffer. The corn tortillas give it more of a taco flavor. White tortillas taste more like enchiladas.
And grated Cheddar cheese.

In a casserole pan, (size will depend on how many you are feeding)
layer up all ingredients, Meat, beans, soup, peppers, cheese and tear the tortillas into strips before layering them in. Then make a second layer ending with the cheese.

Bake the casserole at 350 until sides are bubbling and cheese is melted.
That's it. Using canned chili is the quick and simple version.

Enjoy.

 

[redneck joe]

Breaking out some freezer chili, doing corn sticks and a small skillet of cornbread for the side

 

[tphoyt]

Made some burgers tonight with ground beef from one of the local farms. It’s such an amazing flavor over the store bought commercial stuff.
To late for a pic maybe next time.

 

[DeepCMark58A]

Made some burgers tonight with ground beef from one of the local farms. It’s such an amazing flavor over the store bought commercial stuff.
To late for a pic maybe next time.

I am blessed my daughter and her husband have 500 head of Angus, we do not buy beef at the store.

 

[sangerwaker]

But on a whole don't you cook until this kets is done regardless ? Or do you split prior?

I've had the point get done before the flat and vice versa. I wouldn't separate them until after cooking, but with a probe in each part, I can make a better informed decision on when to pull from the smoker.

I now separate before cooking. That way the entire flat is seasoned and I get more quality slices. I use the point for burnt ends.

 

[redneck joe]

Ok cool. I've tried brisket a couple times and it's my white whale. Last time I got closer but rushed and didn't rest correctly but wife liked it and she is not usually a fan so I'm making progress.

 

[sangerwaker]

Gotta rest brisket for a min of 2 hours. I have a dedicated old Coleman plastic cooler I use and stuff it with blankets during the rest. It can rest for many hours and still be OK. I've rested up to 5 hours when the brisket gets done much faster than I expect. Leave the wireless probe in and you can make sure the temp doesn't drop too far. Even resting for 5 hours, meat temp was still @ 160 F.