Watcha cookin'?

[Andy5160]

You forgot the liquid.

Smart ass!!

 

[Andy5160]

bay leaves and ??
View attachment 437250

Dill, peppercorn,carrot onion for the broth. Super simple

 

[Andy5160]

Happy now?

 

[Andy5160]

Open burner is nice!!!

 

[Andy5160]

Had some chanterelles as well.

 

[Brute]

Oh yeah. It goes quick for sure. Believe it or not, I use the oven. I've done it about 5 times and it turns out really good. I've had 2 dehydrators in the past. One was an Excalibur I think. It just seemed like they took up too much space, we're messy, took too long. Got rid of it years ago. A friend gave me some jerky a couple years ago and I asked him the same question, thinking of getting back into it. He told me the oven. Said his grandpa taught him. I was like wtf?

Put it on wire rack with drip pan underneath. 170F for about 3-4 hours. Use a wooden spoon handle to prop the oven open the whole time to let moisture out. It turns out identical.

I do it in the oven as well…I have a small electric wall oven that goes down to 150…

 

[Brute]

Ma po tofu…

 

[Andy5160]

Ready !!!

 

[Andy5160]

Sour cream and some dill is a must!!!

 

[CamarilloJack]

Tri tip over Red Oak.

 

[Brute]

Tri tip over Red Oak. View attachment 437374

Classic tritip grill…i like it…

 

[Brute]

A cassoulet with duck confit, garlic sausage, ventreche (french pancetta) & duck Armagnac sausage

 

[CamarilloJack]

Classic tritip grill…i like it…

Classic tritip grill…i like it…

Then you will like this….

 

[Ddays]

View attachment 437378View attachment 437380View attachment 437381View attachment 437382View attachment 437383View attachment 437384View attachment 437385

A cassoulet with duck confit, garlic sausage, ventreche (french pancetta) & duck Armagnac sausage

*Googles cassoulet *

 

[Andy5160]

*Googles cassoulet *

Concentrate on confit!!!!

 

[Ddays]

Concentrate on confit!!!!

Eh pipe down….you got a boner over dill a couple posts ago