What did everyone cook today?
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Did some ribs this weekend.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Nice looking Ribs Tex. If they taste half as good as they look, they will be good. I like your finishing pans. I used to have some like that, but then went to the aluminum steaming pans, especially as they could fit a big brisket or a few Butts in a big one. Now I wonder if I would have been better off finding some more of those cafeteria style stainless pans.
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Joe Hell That looks good
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skibumben I tried out your limoncello recipe but I substituted the everclear with white rum. I hope it turns out ok. I know it’s not nearly the proof of the everclear so I might scale back the water a bit on the simple syrup. I will let you know how it turns out. Not that I know what it should taste like. But my mom spends time in Italy every year and she raves about the lemoncello so I will let her be the judge when it’s ready
Brian Schneider color looks great! Bet it’s a winner.
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I went off the diet today…hard. I made Flank Steak Torta Milanesa with fermented chili crema!
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I went off the diet today…hard. I made Flank Steak Torta Milanesa with fermented chili crema!
Joe Hell My God that looks good! If it tastes 1/10th as good as it looks, it is good. Diet, What Diet? That looks real healthy & got those jalopolenos in there to kick up the old metabolism a notch too.
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12lbs. Pork jerky on the smoker
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Joe Hell My good lord that looks amazing! What did you put on 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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Stromboli round 2. Kicked it up with some sauteed jalapeno, poblano, and onion.
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Tex_77 Poblano is my favorite pepper for great taste & just a very tiny bit of heat that my wife can pick up right away. How was the Stromboli?
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Tex_77 Do you have a marinara sauce for dipping? Also, try dusting the top with some Italian seasoning andsmall amount of parm cheese, it makes a difference trust me!
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 Do you have a marinara sauce for dipping? Also, try dusting the top with some Italian seasoning andsmall amount of parm cheese, it makes a difference trust me!
Jonathon Yes I did have a sauce, it was home made pizza sauce that I canned last summer. I did dust the top with parm and Italian seasoning. I think I may have gone to heavy on the meat (if that is even possible), and that’s where all the grease is coming from. I did have a thought of maybe mixing some minced garlic into the dough, but probably need to do some research before doing that.
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Tex_77 Poblano is my favorite pepper for great taste & just a very tiny bit of heat that my wife can pick up right away. How was the Stromboli?
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Jonathon Yes I did have a sauce, it was home made pizza sauce that I canned last summer. I did dust the top with parm and Italian seasoning. I think I may have gone to heavy on the meat (if that is even possible), and that’s where all the grease is coming from. I did have a thought of maybe mixing some minced garlic into the dough, but probably need to do some research before doing that.
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Joe Hell I wish that 6 Ranch would come on down to Enterprise Alabama, you can come on down too & cook some more just like that!
Joe!
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