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**58limited** · December 15, 2022, 11:04 PM

A five gallon stock pot of venison stock. I'm rough processing two does and a buck: mainly deboning and vacuum sealing. Most will be ground for hamburger or sausage but some meat I set aside for jerky. Also, got the backstraps sealed separately.

The stock has onions, leeks (white parts and green tops), parsnips, carrots, celery, bay leaves, thyme, and rosemary plus all of the bones (roasted) and scraps. Onions, carrots, and parsnips were roasted too.

**Neris** · December 16, 2022, 01:17 AM

Low carb breakfast

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**Whiskeyman53** · December 16, 2022, 12:18 PM

We're in the middle of a nasty cold, rainy, snowy and windy Nor'easter. Used the gas grill for a quick grilled ham steak with pineapple.

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**Ernest** · December 16, 2022, 02:04 PM

Breakfast sammich

**rmeugene** · December 16, 2022, 04:31 PM

Don’t know when I will be cooking it or how, but couldn’t pass up the deal(even though it is only Choice). Barely fit in the USV32 for sealing.

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**Jerod Broussard** · December 16, 2022, 06:26 PM

Shrimp and crab gumbo. I'm eating it in a bowl in a house in a parish, not a county.

**ecowper** · December 16, 2022, 06:27 PM

Made some of SNS Grills smoked queso for our christmas party with our neighbors. SOOOOO good.

**RichieB** · December 16, 2022, 06:50 PM

Wow you folks are awesome. I haven't cooked in more than 2 weeks other than the baguette I did. I hope to change that this week. Tonight a simple salad and a chunk of baguette. Salad was lettuce, onion pepperocini, provolone and genoa salami. With one of my favorite store bought dressings, Ken's Steak House Northern Italian.

**texastweeter** · December 16, 2022, 08:30 PM

A few ribeyes.

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**Panhead John** · December 16, 2022, 08:32 PM

It’s been a long time since I made my favorite roast, Mississippi Pot Roast. It’s absolutely the best tasting and easiest roast to make. Besides the Chuck roast itself, there’s only 3 or 4 ingredients to add, depending on if you want to add some Pepperonci peppers. If you haven’t made it before, or heard of it, the ingredients are not typical of most roasts. When it’s done, it’ll fall apart picking it up, no knife needed. I had mashed potatoes, fresh green beans and garlic toast as sides. Cornbread is better served with it, but sometimes I’m just a lazy bastard. Here’s a link to the recipe if you’re interested.
https://pitmaster.amazingribs.com/fo...ippi-pot-roast

**DesertRaider** · December 16, 2022, 11:32 PM

Bought a bag of TriTips and decided to get adventurous. Since so many of you have been talking about "dry brining" I decided to give it a go, and I wasn't disappointed.
Here's one of them after spending the night in the fridge with his bag mates. The color change was kind of cool to see.

So, covered in mustard and applied my DOGSSP rub on them and put them on the smoker.

Even though it was only 35F out, the smoker got up to temp and held it well. After a couple of hours, I put them over the hot coals for a reverse sear, and this is how it looked after slicing it in half.

Some were more charred than others (hey, it was dark by then, ok!) But, not dry and great flavor! The other half of this one went to some friends down the street, and after cleaning up I settled for a couple of sandwich's. No plating photos, but trust me, they were good.
Dry brining is going to be more of a thing around here after this, so thanks to everyone who's been talking it up.

**smokenoob** · December 17, 2022, 08:51 AM

I guess I shoud put this in the “What are you digesting” thread cause I forgot to take a pic of cooking 😂 After eating and vacpacking I was on the way to the garage fridge, doh, forgot to snap a pic…..this is all I got 😁 Two racks of St Louis Wibs, one nakid and one crutched. 6.5 hours at 225°, came out great! Now have a few meals ready for sous vide 😁

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