Sunday is always cook for the week day - so here's what's on tap.
Yesterday we did a couple racks of spares... no pics of those...
Today I cut up 2 chuck roasts and ground them up. Ended up with about 6 pounds. They are now all portioned out and vacu-sealed in the freezer. Planning on burgers tomorrow night.
I also brined an 8 pound turkey breast using Game Changer brine. Rubbed it down with Cavenders Salt Free All Purpose Greek Seasoning. Put some under the skin, and a little on it - planning on using this for sandwiches this week.
Have 5 pounds of wings getting ready to go in in a few minutes.
Yesterday we did a couple racks of spares... no pics of those...
Today I cut up 2 chuck roasts and ground them up. Ended up with about 6 pounds. They are now all portioned out and vacu-sealed in the freezer. Planning on burgers tomorrow night.
I also brined an 8 pound turkey breast using Game Changer brine. Rubbed it down with Cavenders Salt Free All Purpose Greek Seasoning. Put some under the skin, and a little on it - planning on using this for sandwiches this week.
Have 5 pounds of wings getting ready to go in in a few minutes.
