What did everyone cook today?
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Austin
Ok. Got your back on this one. My plan today after grilling the last four. Simple Jack’s on the Pizzazz.
Departing Contestant
Sorry. No pineapples. Really! Tried it once and it was tasty but is that you’re go-to pizza parlor order? Hmm.
Kinda like ordering a thick crust pizza. If I wanted to eat a loaf of bread I’d buy one. Thin crust rules! -
Austin
Yep. That’s the ticket. Still can’t find a Totino’s anywhere. All over here years ago. But, keep looking.PapaSop There used to be a Jeno’s factory up in the Duluth area.I can’t say I ever had a Totino’s but have seen them. Best frozen pizza I ever had I think was called Norms, delivered mainly to bars. Called the company and they were willing to sell them to me if I was willing to meet up in a bar parking lot on one of there routes.
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Tex_77 maybe a side of applesauce, probably a Midwest thing
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Grilled up some burgers, made a batch burgers with the beefsteak bleu cheese seasoning, adding blue cheese crumbles to the mix and Montreal mix adding high temp cheddar. Both good flavor with plenty leftover for tomorrow
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YooperDog lol it was discussed.
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Grilled up some burgers, made a batch burgers with the beefsteak bleu cheese seasoning, adding blue cheese crumbles to the mix and Montreal mix adding high temp cheddar. Both good flavor with plenty leftover for tomorrow
YooperDog Those sound like some good burgers!
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PapaSop Jacks are really good! I’d say better than Totinos. I just usually do Totinos because they are cheaper and just the nostalgia part to it.
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Chops are on!
Seasoned up with the Pork and Roast rub after a long night’s sleep in Pa’s. -
Tex_77 What are you doing with all those?!
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 Cooked for all of our locations as a harvest treat, you know keep the troops happy and the morale up!
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truger We have not been to Powell in probably 30/35 years or so. We used to take a trip out there every year or so. Real nice out there. Oh, nice looing Ribs too!
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truger For anyone who hasn’t been to Utah you could make a strong argument that it is the prettiest state in the country. Mt Zion is one of the most amazing places in the USA and Bryce Canyon is nothing short of amazing!
Also, I did a quick google search and it looks like you have nice Bass there and is that Musky?! I’m from the North East and I badly miss Musky and Pike fishing.
Jonathon Caught some nice stripers out of there, lots of Crappie, & a few big Buffalos to boot. Strange, I do not remember catching any big Lake Trout out of there & seems we would have. The Pikes were in Wisconsin, nice fishing in Wisconsin a long time ago.
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Tex_77 Chop Chop, Wiki Wiki, I am getting Hongry!
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Tex_77 first time using those seasonings, I was very pleased. I will probably up the cheese level on both.
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Tex_77 first time using those seasonings, I was very pleased. I will probably up the cheese level on both.
YooperDog cheese level?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 added high temp cheddar to the Montreal and blue cheese crumbles to the Bleu Cheese mix. Needed to add another slice of each as a topper. Thinking about using the Montreal when I will be making sliders for our sons wedding.
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Tex_77 added high temp cheddar to the Montreal and blue cheese crumbles to the Bleu Cheese mix. Needed to add another slice of each as a topper. Thinking about using the Montreal when I will be making sliders for our sons wedding.
YooperDog Ah gotcha, I’m with you now.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I don’t get much time to cook for myself at home these days…thanks covid. The other day I prepped some pork collar for crew and used the shop sous vide to prepare them. At the end of the day we each took a bag to our homes and finished them off on the grill.
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I don’t get much time to cook for myself at home these days…thanks covid. The other day I prepped some pork collar for crew and used the shop sous vide to prepare them. At the end of the day we each took a bag to our homes and finished them off on the grill.
Joe Hell Those are gorgeous! Hang in there & don’t work too hard.
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Joe Hell Those are gorgeous! Hang in there & don’t work too hard.
Celebrating Father’s Day a little bit early and the first day of summer. Figured that qualified for surf and turf with a side of corn. A venison tenderloin and lobster slippers all done on the BGE.
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