I don't cook much lately for whatever reason (usually the heat), but when I do I make a lot of stuff to eat during the upcoming week or vac seal and freeze for later meals.
The Fall is my favorite cooking time so I usually begin to stock up the freezer with items already cooked so I just have to thaw, reheat, and eat.
Today, I have some chuck roasts, chicken breasts, hot italian sausages, baby back ribs, and STL ribs to make on the Elite. I fired it up about 6:30am and got started with the chuck roasts. I moved the small one to a crock pot to finish in Yards Storm King Imperial Stout and beef broth. The larger one is foiled, covered, and back on the smoker in a bath of Lake Wallenpaupack Jalapeno Cream Ale. That one will also get some fresh jalapenos and hungarian wax pepper slices in it at some point later today when I pull it apart and add onions and mushrooms.
Chicken breasts and sausages are on the smoker now. Ribs to follow when those are finished. I didn't put anything on the chicken. Some of it is going to go into a version of Chili's chicken enchilada soup to use a bag of spicy cheese sauce that my brother gave me. Others will be cut into pieces for use in other casseroles for my wife to make.
Pictures to follow. I am also working on company budgets this weekend so in between spreadsheets I will get some other posts up here.