What did everyone cook today?
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Here are the results cooked to 203. Wasn’t the best, I blame the meat. Was supposed to be choice, but wasn’t labeled as such. Which made me think, Austin or any other butcher out there that knows, is all meat that is graded required to be labeled by the grade? I know if beef gets past a certain age isn’t graded. Here are the pics.
Tex_77 made my Porterhouse, baked potatoes, sweet potatoes, grilled asparagus, sauteed mushrooms and fried onions. Seasoned it up with Chicago Steak seasoning.
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Jonathon they do make them steelmadeusa.com its even a Kansas company.
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Jonathon working on the process and recipe. Hopefully by COB Friday, been doing a bit of traveling.
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Tex_77 Thanks! PapaSop Can we discuss the blood red knife?! thanks YooperDog we are looking forward to 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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Jonathon
Lol. My son was cutting it up. No idea where that’s from. Certainly not my Victorinox! Even asked him if the meat was tough or if the blade was dull. Seemed to be sawing through it. Thirty years old and still learning.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 The picture doesn’t do justice but tonight I made dinner for the folks. We had shop ground .4/lb burgers using the Weston patty press on a local made brioche bun, homemade spicy habanero pickle relish, Tillamook cheddar and bacon with grilled asparagus, tots with sriracha dipping sauce and mac salad.
Better Living Through BBQ!
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Tex_77 The picture doesn’t do justice but tonight I made dinner for the folks. We had shop ground .4/lb burgers using the Weston patty press on a local made brioche bun, homemade spicy habanero pickle relish, Tillamook cheddar and bacon with grilled asparagus, tots with sriracha dipping sauce and mac salad.
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Joe, you have got me whipped. I am already getting hungry for dinner! How did you cook up those Tater Tots? Everything looks TERRIFIC!
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Tex_77 Nice looking Quesadillas & nice looking griddle set up too.
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Tex_77 Nice looking Quesadillas & nice looking griddle set up too.
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calldoctoday Thank you!
Tex_77 You have a good set of presses too. I see the old chicken press & the Panini press. They both work good for pressing, etc. But, then you have the Bacon press too with a little pizazz to it. Good collection & always handy.
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Tex_77 You have a good set of presses too. I see the old chicken press & the Panini press. They both work good for pressing, etc. But, then you have the Bacon press too with a little pizazz to it. Good collection & always handy.
calldoctoday Thanks, I’m surprised you knew the one press was a chicken press. I’m not even sure how I have acquired the chicken and the pig over the years. You can never have to many presses.
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Joe, you have got me whipped. I am already getting hungry for dinner! How did you cook up those Tater Tots? Everything looks TERRIFIC!
calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
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calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
Joe Hell Joe, OK, that makes more sense & sounds good. I thought maybe you had figured out some way to cook em on the grill or smoke em & we figured, well, maybe he is frying them in a pan of oil on the grill or burning all the smoke off & using the smoker like an oven. All in All it sure looks like everyone enjoyed on e heck of a fantastic dinner. Dave
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calldoctoday Thanks, I’m surprised you knew the one press was a chicken press. I’m not even sure how I have acquired the chicken and the pig over the years. You can never have to many presses.
Tex_77 Tex, Yes, I have them both, or well something close. You got that right though, never too many presses. I suppose I am going to have to find me one of those bacon presses too & quit trying to use cast iron lids & sauce pans for the extras.
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I appreciate some good cast iron, occasionally out checking resale/estate sales and have seen some in those places. I have used any since my younger days as a line cook. Might be a good place to keep an eye out.
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I appreciate some good cast iron, occasionally out checking resale/estate sales and have seen some in those places. I have used any since my younger days as a line cook. Might be a good place to keep an eye out.
Made a steak hash with leftover steak and potatoes for brunch today. Probably won’t be cooking the rest of the day with the to do list growing. I need to knock it down a bit to get some grinding and stuffing done tonight or early tomorrow morning. Breakfast sausage with cheese.
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Made a steak hash with leftover steak and potatoes for brunch today. Probably won’t be cooking the rest of the day with the to do list growing. I need to knock it down a bit to get some grinding and stuffing done tonight or early tomorrow morning. Breakfast sausage with cheese.
YooperDog That is a terrific food for a lights out or bleary day. Hope you fare better than me these days on catching up around the place.
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YooperDog That is a terrific food for a lights out or bleary day. Hope you fare better than me these days on catching up around the place.
calldoctoday items are being added quicker than subtracted. Lots of trees down from winter. The heat is on to get the place ready for a wedding that had it’s be venue cnxd because of C19. Making a list, prioritizing and knocking them off as quick as we can.
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