Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[derek111]

@goosehd We got about 5cm, just enough to start accumulating. The mountains are sure getting it though. I still need my roof re-shingled from the summers hail damage. So hopefully we still have some fall sunshine left.

And Happy Thanksgiving!! Had our bird and some smoked ham yesterday. 🤌Time for some leftovers.

[goosehd]

@derek111 Happy Thanksgiving 🦃

[goosehd]

[goosehd]

Prepping for stock/soup…hands down the best turkey I’ve ever cooked. Super juicy and the flavour from the smoke was perfect.

[goosehd]

Ready to pick the bones out:

[endo]

Happy Thanksgiving to the nicest people on earth.

[steelworker]

Happy Thanksgiving to you and yours !

[GraemeE]

Elk burgers (10% beef fat)

[seawolf]

@GraemeE Oh, wow! Is elk really that lean?

[GraemeE]

@seawolf I don't know how "necessary" the added fat was but it was definately delicious

I think the beef fat is just what my buddy asks for as a standard for the ground portion when he has his post hunt bounty processed

I'd be very suprised if there wasn't at least a few folks on this forum who could provide additional insight....

[seawolf]

@GraemeE fat is flavor. You’ll get no complaints from me! Sounds delicious.

[bluemantra]

First overnight brisket.

[scarfmace]

@bluemantra should be done by now

[Brodie]

The sausage education continued this weekend. Since I do a lot of Texas style BBQ, felt like I had to attempt a jalapeño and cheddar link. Turned out pretty good, and learned some things along the way.

Freshly stuffed:

Mid Cold Smoking:

Bringing them up to temp after the cold smoke:

Fin:

[scarfmace]

Nice! I've been meaning to get into sausage making for a while now. Seems like you nailed it

[Brodie]

@scarfmace You definitely should...it's been a lot of fun (other than the cleanup).

Thanks! Not so sure I completely nailed it though, but definitely on the right track. All the more reasons to continue making more down the line, to try and hone my skills.

[Denimhead 0]

Winters over

Some Blue Cheese and Cheddar Hockey pucks

[wjw]

Smoked sharp cheddar

[Nik]

Received this Konro from my wife and really happy with it. Ready to make some yakitori. Currently brewing some tare now (mirin, sake, soy, sugar, aromatics),
Anyone have any experience with this?

[seawolf]

@Nik I have a little Konro, but it's not nearly as nice as yours. That's going to be a sweet little setup! Enjoy