What did everyone cook today?
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I have also use it to slice lardo and some of my harder salami. You can adjust the thickness down extremely thin. I freeze it over night and slice it paper thin. When you put the lardo in your mouth, it almost dissolves on your tongue like those breath strips that Listerine used to make.
scott farm
Wow. Looks great. Very interesting. -
Jonathon I made lunch for the shop crew today by putting a bunch of tenderloin bits through the Weston Cuber and served it with bacon ends and pieces on brioche buns. We ate it too fast for pictures.
Made a pretty simple dinner for the end to a busy week.
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Made a pretty simple dinner for the end to a busy week.
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YooperDog Going Uptown this week! Those are some nice looking Rib Steaks. Haven’t had one of those in a long time.
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YooperDog Going Uptown this week! Those are some nice looking Rib Steaks. Haven’t had one of those in a long time.
calldoctoday It has been awhile here too. Definitely have some leftovers, maybe a breakfast burrito or steak salad. Màking a trip to my local locker next week to hopefully find some decent cuts and amounts vs what is in the store, maybe stop in at a couple of farms I know that sell direct. A little scarcity around, but crazy prices for sure. I can still get whole animals, but my better half frowns when I talk about getting another freezer. I could definitely fill it.
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calldoctoday It has been awhile here too. Definitely have some leftovers, maybe a breakfast burrito or steak salad. Màking a trip to my local locker next week to hopefully find some decent cuts and amounts vs what is in the store, maybe stop in at a couple of farms I know that sell direct. A little scarcity around, but crazy prices for sure. I can still get whole animals, but my better half frowns when I talk about getting another freezer. I could definitely fill it.
YooperDog I understand!
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I did some Chicken Thighs today using the Marinade Express Pro and sweet Kentucky bourbon marinade. Then i grilled them on the PK over lump charcoal.
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Bacon wrapped venison back straps. Two different ways. The open pit was much preferred by all.
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Onion meatballs in mushroom gravy.
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Bacon wrapped venison back straps. Two different ways. The open pit was much preferred by all.
PapaSop did you marinade them before hand? I have done them with a bourbon marinade over mesquite in a pit.
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I did some Chicken Thighs today using the Marinade Express Pro and sweet Kentucky bourbon marinade. Then i grilled them on the PK over lump charcoal.
Tex_77 nice looking vac tumbler. How long did it take to pull in the marinade into the thighs? Bone in or boneless?
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Tex_77 nice looking vac tumbler. How long did it take to pull in the marinade into the thighs? Bone in or boneless?
YooperDog Bone in, i just followed the instructions and did 20 minutes, will go longer next time. I’m going to try some pork chops today.
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YooperDog Bone in, i just followed the instructions and did 20 minutes, will go longer next time. I’m going to try some pork chops today.
Tex_77 man they look tasty! I thought about a vac tumbler, but it is down the list. Waiting for the meatmixer to come out. I was hoping to win the chamber vac, along with everyone else, but my brother won that. I can borrow it when ever I want, just need to come pick it up, only 1200+ miles one way, LOL. Still saving up for that.
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Tex_77 man they look tasty! I thought about a vac tumbler, but it is down the list. Waiting for the meatmixer to come out. I was hoping to win the chamber vac, along with everyone else, but my brother won that. I can borrow it when ever I want, just need to come pick it up, only 1200+ miles one way, LOL. Still saving up for that.
YooperDog Is he in Texas? Maybe I store it so its closer to half way for you to come and get it?
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Homemade beer brats in collagen casings. On the Primo-Grills XL.
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PapaSop Nice looking backstraps and cool cooking setup!
scott farm We brought one of those in a while ago, weren’t thrilled with the performance on imitation bacon. In general, we didnt feel like it was something we wanted to use or sell, sounds like you had a different experience though? Ours was around $30 or so, was yours similar?
Tex_77 That Marinade Express Tumbler is getting a workout huh?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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PapaSop Nice looking backstraps and cool cooking setup!
scott farm We brought one of those in a while ago, weren’t thrilled with the performance on imitation bacon. In general, we didnt feel like it was something we wanted to use or sell, sounds like you had a different experience though? Ours was around $30 or so, was yours similar?
Tex_77 That Marinade Express Tumbler is getting a workout huh?Jonathon Yes sir, putting it through its paces.
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Tex_77 The queen cleaned out the freezer: eight chicken breasts steak strips for fajitas a large sirloin steak and now two racks of boneless pork ribs. plus a really great cigar, good times, and several good beers it’s a beautiful day to be outside.
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Tex_77 The queen cleaned out the freezer: eight chicken breasts steak strips for fajitas a large sirloin steak and now two racks of boneless pork ribs. plus a really great cigar, good times, and several good beers it’s a beautiful day to be outside.
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