What did everyone cook today?
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akdave I did a batch of Walton’s Bold too, but I didn’t get a picture.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Been thinking about the Bold… Thoughts? -
PapaSop It has a pretty good with a nice after burn! To me there was an underlying flavor that kind of reminded me of corned beef. I’d recommend you give it a try.
Have you by chance used the cajun jerky seasoning? Its next on my list after all the jerky I made is gone.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 Spatchcock Harrisa seasoned chicken on the pit boss for the crew at Butcher Butcher
Joe Hell Nice I just put some legs on the Primo!
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PapaSop It has a pretty good with a nice after burn! To me there was an underlying flavor that kind of reminded me of corned beef. I’d recommend you give it a try.
Have you by chance used the cajun jerky seasoning? Its next on my list after all the jerky I made is gone.
Tex_77
Sounds good. I have the bold in my wish list. Have not tried the Cajun but will probably add that as well. -
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Tex_77 We ate meat all day at the shop. Tenderloin, sirloin, bacon, chicken, ham, pork ribs, salami, sausage, etc… After work I went straight to a Chinese restaurant for something off the vegetarian menu. Lol
Joe Hell Beef is basically vegetarian
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Salt and Vinegar Bacon ready to be dehydrated!
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Some jalapeños with cream cheese and hot pepper bacon jam wrapped in bacon is the perfect snack food to help me finally get caught up!
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Smoked Pork Sirloin roasts with John Henry’s East Texas Sugar Maple Rub. Made some Boston baked beans to go with it. Intended to make cornbread, but got tied up getting my 85 Bronco restoration project running
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Fresh!!! Tanner Crab, BBQ Rib Eye Steak, Fresh Steamed Asparagus and Bake Beans!
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Walleye and home raised pork chops cut 1.5" thick stuffed with portabella mushrooms and asparagus! Should be close to second, if you don’t like crab,
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It’s just hard to get good seafood out here in the middle of the Midwest, but we do have the best beef!
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