What did everyone cook today?
-
Stromboli round 2. Kicked it up with some sauteed jalapeno, poblano, and onion.
-
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?
-
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
-
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.
-
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?
-
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.
-
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 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!
-
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.
-
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 well I tried a batch of flat bread, the started a batch of pizza dough for tomorrow! Then made a batch of salsa, ate some spaghetti with my home made Italian sausages! Right now I’m planning a batch of kielbasa’s to do this weekend, with my brand new Walton’s stuffer and new meat mixer, it’s about time I get my smoker out! For sausage! First time making kielbasa so going tru different recipes! Garden Nut
-
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.
skane said in What did everyone cook today?:
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload
-
skane said in What did everyone cook today?:
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload
skane welcome to the party and great looking buckboard bacon!
-
I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.
-
Yesterday’s lunch. I grilled up some of the latest batch of what’s becoming our “house” sausage.
-
Tuesday. Wings.
Wednesday. Rib eye.
Today. Going back in time. Just me and CHEF BOYARDEE. Something about that crust.
Even the Angels approve!
-
Tuesday. Wings.
Wednesday. Rib eye.
Today. Going back in time. Just me and CHEF BOYARDEE. Something about that crust.
Even the Angels approve!
PapaSop  
-
PapaSop  
-
garden nut Must be a pizza day
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
