What did everyone cook today?
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skibumben I just now actually read your username and realized what it said! I miss the mountains! Just the Adirondaks but still I miss being able to go skiing in less than an hour and some good mountains in less than 2! That looked like a good full day’s work!
macsinsac Nice alfredo type sauce. Have I asked you for your recipe before? If I haven’t asked before I am asking now!
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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Jonathon
Already used it on chicken. Great stuff. Turkey is next. Anxious try the Garlic Romano shaker that just arrived. -
skibumben I just now actually read your username and realized what it said! I miss the mountains! Just the Adirondaks but still I miss being able to go skiing in less than an hour and some good mountains in less than 2! That looked like a good full day’s work!
macsinsac Nice alfredo type sauce. Have I asked you for your recipe before? If I haven’t asked before I am asking now!
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Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.
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Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.
PapaSop went a little light on the bacon didn’t you?
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I made a stir fry with fresh onion, garlic, ginger, carrot, broccoli, red pepper, asparagus and hearts of palm and some thin sliced grilled ribeye.
Joe Hell @@$$**!! Joe, that looks good. Simple & easy too. We can even call it healthy. I like that for a quick tasty night without a lot of time.
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Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.
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@s-a-m
Wow. Looks great. -
Hopefully next time I’ll be able to use homemade andoullie sausage and the buckboard bacon!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 that sounds like a pretty good day of social distancing!
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Spatchcocked a chicken today for lunch.
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Also smoked a chuck roast and pulled it, made smoked mac and cheese as well.
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Did ribs again today, came out quite good if I may say so myself. Marinated in Pa’s Black Bull, then into the PK100 for 3.5 hours. Wrapped in foil with butter and brown sugar in the oven for 2 hours, then just a few minutes on the grill to crisp up.
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Brianh Parksider Has been ding some ribs in the pk and not seeing much, if any of a smoke ring. Did your ribs have a smoke ring?
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, That sure does look good! My mouth is already watering & its only “just past breakfast”. I like the way you did that Mac & Cheese in the cast Iron. That is a great idea.
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