What are you eating today?

[Kathie in Thorp]

Finally got around to doing my corned beef today. I've always boiled it; then always thought it tasted so fatty -- has never been one of my favorites. This time, boiled it for 30 mins. to get some of the salt out, then slow-roasted in the oven. Best c.b. I've ever had. It could become a favorite.

 

[Alan]

Does anyone else on here have one of these. Hubby brought 2 over from the States for a 2014 Christmas for myself and my mom. It is fantastic for finger foods like buffalo wings, cheese sticks, poppers, and pizza. I like it better than my pizza stone, I just have to make my pizzas 12 inches now instead of 15 ;-)

Hills, I just ordered one, thanks for sharing this cooker. Your comment about it doing better with pizza than a pizza stone sold me on it. I found a quick easy French bread pizza recipe using french sandwhich rolls I'll break it in with...... I'm looking forward to trying it out on a few things.

Thanks again, I hope your health is doing well, take care,

Alan :tiphat:

 

[hillsdown]

I hope you are pleased with it Alan! If anything you will like the convenience of it.

Now my husband is all full of himself again for finally getting me a Christmas present that I actually use.

 

[Alan]

Us husbands don't get it right often, so when we do we hold onto it and remind often. :lol:

 

[Hook]

Cooked a whole pig. Skin and head off. I didn't want to mess with scalding and scraping it. Injected with mix of oj, Apple juice, red wine vinegar, salt pepper garlic powder and cayenne. Sprayed every hour with apple juice/ evoo mix. 12 hours on the smoker at 215

 

[wacocowboy]

Cooked a whole pig. Skin and head off. I didn't want to mess with scalding and scraping it. Injected with mix of oj, Apple juice, red wine vinegar, salt pepper garlic powder and cayenne. Sprayed every hour with apple juice/ evoo mix. 12 hours on the smoker at 215

That looks really good Hook.

 

[hillsdown]

Cooked a whole pig. Skin and head off. I didn't want to mess with scalding and scraping it. Injected with mix of oj, Apple juice, red wine vinegar, salt pepper garlic powder and cayenne. Sprayed every hour with apple juice/ evoo mix. 12 hours on the smoker at 215

Now you are just showing off Hook!!! :roll:

:lol: Looks amazing, great job!

 

[hillsdown]

Us husbands don't get it right often, so when we do we hold onto it and remind often. :lol:

Mu husband has been a pretty good guy, especially these past few weeks, so I don't mind letting him play the hero every once and a while

 

[Jogeephus]

Looks good.

 

[Hook]

Did I mention that was a pot bellied pig that someone didn't want anymore

 

[ga.prime]

Did I mention that was a pot bellied pig that someone didn't want anymore

You didn't need to. What was it, about 20 lbs?

 

[Hook]

Probably 120 alive, 60 cooked.

 

[ga.prime]

Wow, that's a big pot bellied.

 

[Hook]

There was one that roamed here when we bought this house. They didn't to move it with them so they left it. It was north of 300 lbs.

 

[ga.prime]

I didn't know they got that big. Biggest I've ever seen were probably not over 50-60 lbs. Probably wore out their welcome and ended up on a bbq pit before they reached maturity. That 300 pounder had to be a ugly looking critter.

 

[Hook]

She was.

 

[wacocowboy]

Never eaten a pot belly pig does it taste the same as a regular pig?

 

[Hook]

It was really good. Really really good.

 

[Deepsouth]

Boudin balls. From Lafayette, La.

 

[hillsdown]

Boudin balls. From Lafayette, La.

I have always wanted to try those! Were they fried or steamed?
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