What did everyone cook today?
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Jonathon Ok… in order to keep this thread civil and argument free, I won’t ask the age old fighting question:
Fat Cap up or down in the smoker?raider2119 depends on your heat source. Hell sometimes it’s better to trim it off
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Pichana sous vided at 125 for about 5 hours, then seared over charcoal. I trimmed off the fat to get more seasoning on to the meat.
Grilled Broccoli with Chipotle Lime dressing and queso fresco.
Potatoes Au Gratin
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Pichana sous vided at 125 for about 5 hours, then seared over charcoal. I trimmed off the fat to get more seasoning on to the meat.
Grilled Broccoli with Chipotle Lime dressing and queso fresco.
Potatoes Au Gratin
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Joe Hell As do I! They’re kind of tough to find around here. I’m headed to the big city week though, need to find choice rib roll to start my dry aging and look for sirloin cap and tri-tips!
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It’s about to go down, Venison roast using my new Weston Sous Vide and some of the Cyclops Greek marinade from Walton’s. -
It’s about to go down, Venison roast using my new Weston Sous Vide and some of the Cyclops Greek marinade from Walton’s.AdamCA I guess that I am a nonconformist I made creole shrimp and sausage stew !
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made rib eye and tenderloin trim skewers seasoned with the bbq jerky seasoning and the sweet teriyaki. I also made meatloaf with a 50/50 blend of fresh ground beef and the other half was misc sausage leftovers. Next up is jambalaya with house made andouille.
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Home made German whole head Sauerkraut leaves wrapped around cabbage roles
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It’s about to go down, Venison roast using my new Weston Sous Vide and some of the Cyclops Greek marinade from Walton’s.Two roast that are fork tender, and once again the Cyclops Greek marinade was a huge hit!
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That is an excellent weekends worth of photos! FYI this thread now has 3,200 views with 325 posts. Other than the Roll Call post I would say this is the most heavily viewed and posted post!
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I am going to have to remember not to check this post in the future until after I have ate a big meal. It’s getting close enough to lunchtime, and I am drooling over all the food pictures after checking in from the weekend’s posts… You guys are killing me!
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https://www.facebook.com/149691662246992/posts/649950645577261Fake Crab Meat
Eggs
Captains Bay
Terrapin Ridge Farms Bacon Aioli
Italian or Traditional Bread Crumbs
Celery
Onion
Worcestershire Sauce (1 tsp)
Olive Oil
Melted butterGet more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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And yes, that IS fake crab meat in a crab cake, sue me, I like in Kansas!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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https://www.facebook.com/149691662246992/posts/649950645577261Fake Crab Meat
Eggs
Captains Bay
Terrapin Ridge Farms Bacon Aioli
Italian or Traditional Bread Crumbs
Celery
Onion
Worcestershire Sauce (1 tsp)
Olive Oil
Melted butterJonathon Oh your crab cakes, those do look good!
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https://www.facebook.com/149691662246992/posts/649950645577261Fake Crab Meat
Eggs
Captains Bay
Terrapin Ridge Farms Bacon Aioli
Italian or Traditional Bread Crumbs
Celery
Onion
Worcestershire Sauce (1 tsp)
Olive Oil
Melted butterJonathon they look good but I like living near the coast lol ! but crab is not as cheep as lobster here.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.
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