Show us what you're cooking...

[LarryCTN]

Nooooooo! Tell me it isn’t so, @DenStinett.

Just couldn't stop myself from using your frequent helpful lead.......

 

[Jim6820]

Was just joking, @DenStinett; I’m confident that you are old-school like me and and made those nice cross cuts with your favorite kitchen knife.

 

[DenStinett]

Damn Jim .... you posted before I could
Here it is anyway

Nooooooo! Tell me it isn’t so, @DenStinett.

Jim, I'm offended !
NOT EVEN .... Just me and my trusty Trim Knife
The Diamonds on that Tool look too small / tight to me
Cool Tool .... for those that don't own a Knife
OR .... have a $#!+ ton of Dogs to do

 

[DenStinett]

The six BBs are on:

Will start the ACV spritz in 3 hours, and every 15 minutes until it's time to wrap

 

[Gonefishin]

No
They are the 1/4 Pound Dinner Franks sold at Costco
We Crisscross cut them and smoke them at 240 'till they reach 140 internal
J.Dawgs is a Hotdog joint here in our area
They Fire Grills their Dawgs .... and they are GREAT https://www.jdawgs.com/
We've grilled them at home on our Gas Grill
But we really like them smoked

Going to have to try this, grew up slitting both sides diagonally, both sides to keep them from curling too much, but never the cross hatch.

 

[Jim6820]

Just put some cross-hatched Basque Chorizo (very different from Mexican Chorizo) on the Trailblazer at 240F per @DenStinett’s recent post, For those who may be interested, we get them here: https://www.independentmeat.com/Products/Smoked-Sausage/Old-Fashioned-Basque-Style-Chorizo.

My cross-cut marks don’t show up very well; maybe I didn’t cut them deep enough.

 

[Jim6820]

Looks like I needed to cut the crosses a little deeper. Still, they turned out pretty well with a nice smoke flavor.

 

[DenStinett]

Another hour to go and it's time to wrap with a bit of Smoked Lard:

Rested and ready for dinner:

And a bowl of Homemade, Honey sweetened, Fresh Peach Ice Cream:

 

[DenStinett]

They look good to me Jim

 

[Pacman]

And a bowl of Homemade, Honey sweetened, Fresh Peach Ice Cream:
View attachment 20038

Shame on me for swinging by here at the twilight of a holiday weekend to scan posts. I read "smoked lard" and completely overlooked "peach ice cream". My original comment has since been significantly edited.

 

[Jim6820]

They look good to me Jim

Thanks, Den, but they aren’t nearly as pretty as yours. Then, again, I guess you can’t taste “pretty.”

Next time, I’ll cut them a little deeper. Rookies need time to learn their skills from the pros.

 

[DenStinett]

Shame on me for swinging by here at the twilight of a holiday weekend to scan posts. I read "smoked lard" and completely overlooked "peach ice cream". My original comment has since been significantly edited.

Yeah, Smoked Lard on Pork cooks and Smoked Tallow on Beef

That was the last of the Peach
We'll be making Fresh Strawberry tomorrow
I love this time of year, with all the Fresh Fruit on the Market
Since Catherine can't have Processed or Artificial Sugar, we make several different "sugar free", White Honey and/or 100%, pure Maple Syrup sweetened Ice Cream or Custard flavors

DEN'S SUGAR-FREE ICE CREAM FLAVORS

Café au Lait

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Egg Yolks

(Defaf) Coffee Crystals

****

1/2 gal

1 pint

3 cups

1/2 teasp

2 table spoon

8 (optional)

2/3 cup

Chocolate Fudge

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Unsweet Cocoa Powder

1/2 gal

1 pint

3 1/2 cups

1/2 teasp

1 table spoon

1 1/2 cups

Clove

Whipping Cream

Half and Half

Honey & Maple

Salt

Vanilla Extract

Powdered Clove

1/2 gal

1 pint

1 & 2 cups

1/2 teasp

1 teasp

1 1/2 teasp

Crème Brulee

Whipping Cream

Half and Half

Honey & Maple

Salt

Vanilla Extract

Egg Yolks

****

3 pints

1 quart

1/2 & 2 cups

1/2 teasp

1 1/2 teasp

18

Dulce de Leche

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Baking Soda

****

3 pints

1 quart

3 cups

1/2 teasp

1 teasp

1 teasp

Egg Nog

Whipping Cream

Half and Half

Honey & Maple

Salt

Vanilla Extract

Egg Yolks

Cinnamon and Nutmeg

****

3 pints

1 quart

1 & 2 1/2 cups

1/2 teasp

1/2 + 1 1/2 teasp

6

to taste

Fruit

Whipping Cream

Pureed Fruit

Honey & Maple

Salt

Vanilla Extract

3 pints

6+/- cups

1/2 & 2 cups

1/2 teasp

1 1/2 teasp

Ginger Spice

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Ginger Powder

1/2 gal

1 pint

3 cups

1/2 teasp

1 teasp

2 tablespoon

Holiday Spice

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Egg Yolks

Cinnamon

All Spice

****

1/2 gal

1 pint

3 cups

1/2 teasp

2 teasp

8 (optional)

1 teasp

1/2 teasp

Honey Vanilla

Whipping Cream

Half and Half

Honey

Salt

Vanilla Extract

Vanilla Bean

****

1/2 gal

1 pint

2 1/2 cups

1/2 teasp

1 table spoon

8

Jamoca

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Coffee Crystals Cocoa Powder

1/2 gal

1 pint

3 2/3 cups

1/2 teasp

2 table spoon

2/3 cup 3/4 cup

Maple

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

****

1/2 gal

1 pint

4 cups

1/2 teasp

1 table spoon

Mint Chip

Whipping Cream

Half and Half

Honey

Salt

Vanilla Extract

Mint Extract

Chocolate Chips

1/2 gal

1 pint

2 1/2 cups

1/2 teasp

1/2 teasp

1 table spoon

3 cups

Pumpkin Spice Custard

Whipping Cream

Pumpkin

Maple Syrup

Salt

Vanilla Extract

Cinnamon

Grd Ginger

Pwded Clove

**** add 8 Egg Yolks

3 pints

44 oz by wt

2 1/2 cups

1/2 teasp

1 1/2 teasp

1 table spoon

1 1/2 teasp

3/4 teasp

Root Beer Float

Whipping Cream

Half and Half

Maple Syrup

Salt

Vanilla Extract

Root Beer Concentrate

1/2 gal

1 pint

3 cups

1/2 teasp

1 table spoon

1 - 2 oz bottle

****These Recipes (may) require "some" cooking****

You can substitute Sugar (1 to 1) or your Sugar Substitute of choice (you do the math !), for our Sweeteners

 

[LarryCTN]

I’ve got one of these. Works well

Hey, glad there is someone here who's skivvies didn't get bunched with what I thought was a humorous discovery to compliment the time and effort needed to score an entire package of weiners.

 

[Jim6820]

Hey, glad there is someone here who's skivvies didn't get bunched with what I thought was a humorous discovery to compliment the time and effort needed to score an entire package of weiners.

No “bunched up skivvies here, @LarryCTN; my comments to @DenStinett were all in good fun. If I were going to be doing a lot or cross-hatched sausages, I’d probably get one of those things. Right now, my “gadgets drawer” is full to overflowing, so I’m just gonna have to do it the hard way—with a knife.

 

[DenStinett]

As I've said for years ....
"There's a real need for a 'Sarcasm' Font"
PLUS .... if you must know .... I go "Commando"

 

[Waterboy]

Smoked a Tri Tip tonight for sandwiches tailgating at the Cal-Auburn game tomorrow. It’ll nap in the fridge tonight then I’ll slice it before we head out to the game. Seasoned with Holy Cow and started at 180 on the RT700 to an IT of 120, then seared on the Bullseye to an IT of 135. We like it a little more done for thin sliced sandwiches.

 

[BNeal]

Split a pork butt in half, tossed half on for pulled pork, started the other half in brine for Canadian Bacon.

 

[ringosmoke]

Back at it smoking beef short ribs. Just dropped a couple skewers of potatoes underneath to join the party.

 

[BigDan]

A little poor mans brisket today…

 

[Jim6820]

Ain’t nuthin “poor” about that! It looks delicious. Time and temp details, please.