What's for Lunch?

[AlienXtx]

 

[Taco Loco]

The Laundry Fairy had dual roles today; aka The Food Fairy, she made me a leftover venison meatloaf, fried okra, with mozzarella sandwich.

 

[Taco Loco]

Manicotti w/Alfredo, extremely hot!

 

[Taco Loco]

Homemade chicken spaghetti.

 

[Taco Loco]

Fajita tacos with grilled onions & jalapeños. Bit of late lunch, I was having too much fun putting an electric fence up behind the shop. But I'm done for the day, cause it's Praise Jesus Coldbeers afternoon gospel hour, nothing but a hallelujah of a time.

 

[Taco Loco]

50 sausage wraps in the makin.

 

[Taco Loco]

Just had one! 51 in da box!

The rest are being donated. I'm sure I'll eat a couple later, .

 

[tx_shooter]

Not lunch today; but will be a good jerky snack soon. The sandwich maker and I are testing smoking jerky vs a dehydrator. This is just 5 lbs of beef from the local Butcher.

 

[tx_shooter]

It has been a good week for the smoker and today did not disappoint. We used a smoker on half and dehydrated half. The smoked half has better flavor overall. The next batch I want to smoke for the first portion and then use a dehydrator to finish to proper moisture. The tough things I do for science and the betterment of mankind.

 

[SecretSquirrel]

Smoke & dehydrate is the way to go

 

[balakay]

Gonna be a late lunch today

 

[tex]

Venison chili and jalapeño corn bread.

 

[tx_shooter]

Late lunch, early dinner. Either way smoked tri tip is a good meal.

 

[tx_shooter]

Did not get them started in time for lunch so they became dinner ribs.

 

[AlienXtx]

 

[PSU Taco85]

Picked up a 16 lb brisket at my local butcher to smoke this weekend, gonna be a long cook, guessing around 16-18 hours.

 

[PSU Taco85]

Trimmed up and deckle removed. Let’s see how it goes, this thing barely fit in my grill

 

[MatthewMay1]

I still have not mastered the art of trimming a brisket.

 

[PSU Taco85]

I still have not mastered the art of trimming a brisket.

it’s a pain in the ass. I have not either. It came out decent though, I wrapped in butcher paper half way through the smoke and it really helped with the bark and lock in some moisture. I’ll be eating his damn thing for 2 weeks now

 

[MatthewMay1]

it’s a pain in the ass. I have not either. It came out decent though, I wrapped in butcher paper half way through the smoke and it really helped with the bark and lock in some moisture. I’ll be eating his damn thing for 2 weeks now

That is why I have started smoking 1/2 briskets. There are a couple local meat providers near me that cut the brisket longways so you can get half the meat and still have a point and flat in a smaller brisket.