Greendriver
is Blowin Smoke!
Started out Sat night making something quick and it had to be chili from Thurs nights leftover flat iron steak and some foodsavered burnt ends from our last contest along with the leftover pinto beans Sue cooked earlier in the week.
First time for everything here – I luv gravy and biscuits and like my gravy thin so the biscuit will soak it up mo betta and for some strange reason had to find out how chili and biscuit would be and it was PDG. The yeller stuff on there is not yolk on the chili but rather some carrot / habenero hot sauce I made a while back.
Here’s the start of a meatloaf and I ground the boneless chuck and the bottom round in the meat grinder. Bread crumbs, onion, bell pepper, this n that, cooked to 160 with some maple wood.
Used one of the two boneless chucks to make a pot roast which had all the standard veggies with one addition (chayote squash – great addition to soups and stuff like this).
Since I had this big ole cooker fired up I thought we might as swell make good use of it and added a turkey breast which I brined for about 4 hours before cooking and I believe it is the best dang turkey I have ever done. I sliced it on the little slicer with the intentions of copying the Schlotzsky’s Deli Albuquerque Turkey sammich we had the other day that’s got roasted peppers and caramelized onions on it – hmmmm.
Cooked it all at the same time and even threw the cornbread in there and it turned out good too – what can I say sometime you win and sometimes you lose.
First time for everything here – I luv gravy and biscuits and like my gravy thin so the biscuit will soak it up mo betta and for some strange reason had to find out how chili and biscuit would be and it was PDG. The yeller stuff on there is not yolk on the chili but rather some carrot / habenero hot sauce I made a while back.
Here’s the start of a meatloaf and I ground the boneless chuck and the bottom round in the meat grinder. Bread crumbs, onion, bell pepper, this n that, cooked to 160 with some maple wood.
Used one of the two boneless chucks to make a pot roast which had all the standard veggies with one addition (chayote squash – great addition to soups and stuff like this).
Since I had this big ole cooker fired up I thought we might as swell make good use of it and added a turkey breast which I brined for about 4 hours before cooking and I believe it is the best dang turkey I have ever done. I sliced it on the little slicer with the intentions of copying the Schlotzsky’s Deli Albuquerque Turkey sammich we had the other day that’s got roasted peppers and caramelized onions on it – hmmmm.
Cooked it all at the same time and even threw the cornbread in there and it turned out good too – what can I say sometime you win and sometimes you lose.
