What's for supper?

Some fried sunnies and potatoes. Can’t beat fresh fish!

Attachments:

1. 

   20230129_184724-scaled.jpg
   

That looks great KP

Potato dumplings and a pork shoulder in the crockpot with sauerkraut was 2 year old approved.

Attachments:

1. 

   6968BA10-18B4-4239-B5BD-B440B40A5F11-scaled.jpeg
   

Venny steak fried in onions and butter with taters and corn!

No 2 year old for approval though!

I still got room for a bowl of mint chocolate chip ice cream later!!

Wings and beer

Attachments:

1. 

   CAC56BFF-327B-4BA8-BDF2-4C054974FBE1.jpeg
   

Coletrain27 wrote:

Wings and beer

With the fine China dishes again I see

gim wrote:

With the fine China dishes again I see

Always

Cajin beer batter shrimp

Attachments:

1. 

   B0939C34-56EB-46DE-A9F9-5E2B0804B10A-scaled.jpeg
   

Been a while since I had my pellet smoker fired up so I did a 1/4 pound of Gouda, (its in the fridge now), and a whole chicken along with a tater at 400 degrees.
Turned out very good even though I am out of practice!

Attachments:

1. 

   yummy-scaled.jpg
   

Iowaboy that chicken looks like ..ah never mind!!

Big game dinner

Attachments:

1. 

   8AC4F14C-A3DE-4BC8-A406-C7F63A058F1F-scaled.jpeg
   

Smoked pork queso. Used Monterey Jack, Pepper Jack, cream cheese and Rotell Tomatoes for it. Smoked it for 2 hours at 225.

Attachments:

1. 

   20230212_151345-scaled.jpg
   

Looks fantastic KP!

Throw in a few diced jalapenos and bring er up a notch.

JEREMY wrote:

Throw in a few diced jalapenos and bring er up a notch.

Oh there was a few of them in there for sure!

KP how are you liking your Bullzeye? Are you using it a lot? I havent used mine in a month but with the weather seemingly turning around I will get back to it.
For the rotel, did you use the one with the diced green chilis in it too? If not, try that next time.

I freaking love that Bullzeye! By far the best cooking piece of equipment I’ve ever bought. I’ve been using it a ton and mostly for grilling steaks and wings. I cant believe how well it holds a temp because I was using it when we had those cold temps a couple weeks ago.

I did use the one with the diced green chillis in it and also put some heavy whipping cream in it to make the queso more creamier. Also lots of garlic!

KP wrote:

Smoked pork queso. Used Monterey Jack, Pepper Jack, cream cheese and Rotell Tomatoes for it. Smoked it for 2 hours at 225.

this looks great! I had some smoked queso yesterday and it was incredible. Definitely going to have to start incorporating that one into my smoker routine

Sounds like a great recipe I might try adding heavy whipping cream next time. Sounds like a good hack!
Yeah my bullzeye is fantastic in the cold! I was using it when it was -20 several weeks ago and the temp didnt fluctuate more than a couple degrees.

Pepperoni mushroom English muffin pizzas

Attachments:

1. 

   3D539A0F-0F9B-4FED-B4A3-8A79193C277B-scaled.jpeg
   

I really want some of that smoked quesso right now. I’m going to have to attempt this soon.

2 big calzones

Attachments:

1. 

   4E24572C-111B-4924-8E92-F1E59026F5A6-scaled.jpeg
   

Cal zones look great

Coletrain27 wrote:

2 big calzones

What’s inside em?

Home made chicken noodle soup and venny summer sausage sammiches. Used charcoal grilled chicken.

Attachments:

1. 

   IMG_20230214_1748069202-scaled.jpg
   

gim wrote:

What’s inside em?

I brush the inside and outside with melted butter mixed with oregano and Italian seasoning. The inside I put mozzarella, Colby jack, sliced mushrooms, peperonis and I little bit of pizzas sauce

Coletrain27 wrote:

brush the inside and outside with melted butter mixed with oregano and Italian seasoning. The inside I put mozzarella, Colby jack, sliced mushrooms, peperonis and I little bit of pizzas sauce

Tasty!

Coletrain, you buy pepperoni by the 100 lb box??

Coletrain, you buy pepperoni by the 100 lb box??

glenn57 wrote:

Coletrain, you buy pepperoni by the 100 lb box??

no, ive been growing my own in the garden