What did everyone cook today?
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As long as I had the circulator already out thought I’d try this again. 10 oz NY Strip. Set temp at 135 deg for 1:45 in the water, one minute direct grilled on each side. Wonderful.
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Well I didn’t cook anything today, but I did manage to catch these beasts! 14#,13# and 11#!
Tex_77
Nice. -
Bacon making week!     
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Bacon making week!     
Made ribs today I dont think anyone liked them I had all these leftovers. LOL
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Brian Schneider Nicely done, what did you use on them and what is your smoke schedule? I’m trying to see if we can do a speed cook verse traditional on ribs/brisket/pork butt and anything else but it might be a while until we can get to something that time-intensive right 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 use the Myron Mixon method for brisket, he is the king of hot and fast. Inversely maybe you should sous vide then smoke a brisket. Also Myron put out some great videos on how he does chicken from start to finish last week on his Facebook page.
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Brian Schneider Nicely done, what did you use on them and what is your smoke schedule? I’m trying to see if we can do a speed cook verse traditional on ribs/brisket/pork butt and anything else but it might be a while until we can get to something that time-intensive right now.
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Twice Smoked Easter Ham with Pineapple Bourbon Glaze, Pineapples, Smoked Cauliflower, Broccoli, & Honey Bourbon Carrots. -
Well I didn’t cook anything today, but I did manage to catch these beasts! 14#,13# and 11#!
Tex_77 nice looking cats. I see a fish fry and hush puppies in their future.
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A little something sweet for all de mudders out there on mudder’s day morning. Homemade from scratch Cinnamon Rolls with Cream Cheese, Vanilla, Lemon Icing. I think I will have one too!
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A little something sweet for all de mudders out there on mudder’s day morning. Homemade from scratch Cinnamon Rolls with Cream Cheese, Vanilla, Lemon Icing. I think I will have one too! -
A little something sweet for all de mudders out there on mudder’s day morning. Homemade from scratch Cinnamon Rolls with Cream Cheese, Vanilla, Lemon Icing. I think I will have one too!
calldoctoday i think we all need the recipe for those
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Well, I suppose I could scan my recipe from my recipe book (More like a whole lot of sheets of paper, I still cannot get Margaret to type them all up) that I have been writing over the years to try & dream about that Million Dollars!
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Well, since one of my sons covered the beef, for all the mothers on a mother’s day lunch, I figured, why not just a smoked chicken & cheese pizza (of course with some sautéed onions, garlics, mushrooms, & jalapeños too) with a nice salad & some Red Wine. That’s not too bad every now & then, huh?
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Nice looking pizzas, but I don’t think Jonathan would appreciate them, he is just a pepperoni and cheese guy. They call me strange too, I like anchovies on mine.
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Yooper, Thank you, I really appreciate it.
You know, for all these years (about 45 or more of ordering pizzas anyways) I have been saying Supreme, but hold the Anchovies & Hold the Jalapolenos, but here recently I have gone back to eating them more often on the rare pizza we do every now & then these days. I have got a few that were just a bit too salty though. I have always liked the jalopolenos in my other stuff, just not the pizzas(only Red Pepper), until here recently. I am not sure what to say about myself. -
Oh, by the way, Jonathan, they were very good!
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Yooper, Thank you, I really appreciate it.
You know, for all these years (about 45 or more of ordering pizzas anyways) I have been saying Supreme, but hold the Anchovies & Hold the Jalapolenos, but here recently I have gone back to eating them more often on the rare pizza we do every now & then these days. I have got a few that were just a bit too salty though. I have always liked the jalopolenos in my other stuff, just not the pizzas(only Red Pepper), until here recently. I am not sure what to say about myself.calldoctoday We don’t order to many pizzas any more, almost a 30 min ride to town, I prefer to do them on the BGE. Works out great when the nieces and nephews are here, everyone makes there own. I always have plenty of anchovies and jalapenos left over, I don’t know why. I have been eating anchovies and hot peppers on pizza from long before I can remember, I think my parents wondered if they brought the wrong one home. Only one other brother enjoys them like I do. I am still working on the perfect thing crust.
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