What did everyone cook today?
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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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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
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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Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
Jonathon You need to start your baking projects with Hudson Cream Flour it is the best flour around. The mill is located just South of Great Bend, and they only use wheat grown in that area. Fun fact about them as well, they send a semi load of flour weekly to West Virginia.
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Tex_77 Yeah, I was referring more to buying bread locally. I’d heard it is something in the water but my wife makes amazing (in my mind) homemade bread sometimes so i don’t think that is it.
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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Tex_77 Yeah, I was referring more to buying bread locally. I’d heard it is something in the water but my wife makes amazing (in my mind) homemade bread sometimes so i don’t think that is it.
Jonathon Hmm, I don’t have any idea where to buy good bread in Wichita, but I can tell you were the best pies are, and that is Spear’s Restaurant. I would go on Thursday, as that is free slice of pie day.
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