What did everyone cook today?
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Joe Hell My God, that thing looks AMAZING! How many folks can you share it with?
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calldoctoday I was there right after Katrina and two weeks later there was another one that they said was gonna hit Houston. I was in San Antonio for work that Friday and my boss told me not to risk coming into the office but I had paperwork I wanted to get in while everything was still fresh in my mind. Drive in from my house to office in downtown Houston usually took 1 hour or so, took 20 minutes cause no one was heading that way and then took me 6 HOURS to get home! People were running out of gas on the highway. We got a mild thunderstorm that night so we all freaked over nothing!
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I had a 2/3 lb d’affinois cheese stuffed burger on brioche, made some pastrami in my smoker, prepared duck confit for some upcoming d’affy duck nachos and made a huge pot of duck stock.
Joe Hell they call a cheese stuffed burger a Jucy Lucy in the Minneapolis/St.Paul area.
Looks and sounds pretty darn tasty.
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calldoctoday I was there right after Katrina and two weeks later there was another one that they said was gonna hit Houston. I was in San Antonio for work that Friday and my boss told me not to risk coming into the office but I had paperwork I wanted to get in while everything was still fresh in my mind. Drive in from my house to office in downtown Houston usually took 1 hour or so, took 20 minutes cause no one was heading that way and then took me 6 HOURS to get home! People were running out of gas on the highway. We got a mild thunderstorm that night so we all freaked over nothing!
Jonathon Don’t you just love it some days! Yes, I was on assignment during both of those events. The first was Katrina, the second was Rita that ended up centering around Calcacieu Parrish (Lake Charles Area). I was supposed to do our work solo for that, I am glad the figured out otherwise after a while, but I tried. I was supposed to eventually go to Pearland & work, but they seemed to want to keep me out of there after all was said & done. I did end up for a while as far as Port Arthur & East Texas, & then snuck over to see my dad, before having to head back out this way. I am glad you made it through all that OK.
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calldoctoday Well…I did make each of my folks a burger so I suppose I shared but that one was all mine!
Joe Hell Wow, all yours, as far as the eye could see then. That must have been a whole lot of good looking burger!
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calldoctoday The salad dressing was Thousand Island.
Tex_77 Hmm, it just seemed to look much more, what should I say, melted Cheddar Cheese like than Thousand Island. It looked much brighter than Thousand Island.
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calldoctoday Well I soaked the rice for 20 minutes or so then rinsed, then toasted in oil, threw in some diced onion, a can of diced tomatoes and green chilies (drained) and some minced garlic.
Tex_77 That sound extremely interesting. I am going to have to try that some time. Any other details I should know of?
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Tex_77 That sound extremely interesting. I am going to have to try that some time. Any other details I should know of?
calldoctoday Not really, just google mexican rice, tons of different variations out there. I was just trying to find one that rice to didn’t get sticky.
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calldoctoday Not really, just google mexican rice, tons of different variations out there. I was just trying to find one that rice to didn’t get sticky.
Tex_77 OK, I think it ends up then a lot like my Mexicali Rice Recipe, as I call it, but I do not do the rinse & toast & all, just the spices & fresh peppers & a normal cook. Thanks
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A night off from the grill. Sudden craving for shrimp and fries. Visited the frozen section. Haven’t deep fried in some time. Well worth it. Just me and the Brothers!
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A night off from the grill. Sudden craving for shrimp and fries. Visited the frozen section. Haven’t deep fried in some time. Well worth it. Just me and the Brothers!
PapaSop you don’t even need a burner to the oil hot enough to fry diwn here in KS in the blast furance!
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PapaSop We are going to be deep frying pheasant either today or tomorrow!
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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Experimented a little the other day with 100% ground turkey. Made maple breakfast sausage, 1 lb of Jerry’s Bratwurst without casings and 2 lbs of Excalibur Signature Smoke Kielbasa without casings. Only got photos of the Kielbasa, I was impressed with the turkey and not needing to case it, the flavor was a bit spicy for kielbasa, the must use hot paprika, but it was tolerable. Smoked it for fours hours at 160 degrees.
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Experimented a little the other day with 100% ground turkey. Made maple breakfast sausage, 1 lb of Jerry’s Bratwurst without casings and 2 lbs of Excalibur Signature Smoke Kielbasa without casings. Only got photos of the Kielbasa, I was impressed with the turkey and not needing to case it, the flavor was a bit spicy for kielbasa, the must use hot paprika, but it was tolerable. Smoked it for fours hours at 160 degrees.
!johnsbrewhouse Very, Very, Interesting!
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Very, very interesting!
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How about a little smoked breakfast casserole with maple smoked sausage, maple smoked buckboard bacon, lots of peppers, fresh shredded hash browns, cheese, & of course, eggs.
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Oh, mushrooms too!
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Jonathon I am jealous about the pheasant, but I needed to celebrate my wife’s birthday and she has been hinting for beef. I found beef tenderloin for 5.99/lb. Going back tomorrow to stock the freezer.
Beef tenderloin, grilled Mexican street corn, baked potatoes, herbed butter and sauteed mushrooms and onions.
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Oh, mushrooms too!
calldoctoday looking good, mushrooms are a staple item for me, so many uses.
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