What did everyone cook today?
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scott farm looks nice, is it sour dough?
Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.
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Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.
scott farm That’s my weakness, bread right out the oven!
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How about some nice smoked cheeseburgers & brats with a few nice cold brews to wash them down. Oh, & don’t forget your veggies too with smoked potatoes all rotten style with peppers, onions, & broccoli florets. -
Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy. -
T bones marinated in Pa’s smoked on. Pit boss smoker grill. Good good good
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Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.
calldoctoday Beautiful For several years the only way i roast turkeys and chickens is spatchcocked Even have a tin snips dedicated to cutting out the backbone!
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calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!
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calldoctoday I can’t even think about spatchcoking without thinking of Roger, the alien from American Dad anymore. It’s a ridiculous episode on a ridiculous animated TV show but it did make me laugh!
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Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.
calldoctoday looks like you are going to be eating good for awhile. Never spatchcocked a turkey, always in the Nesco, but I do have some cut up pieces that I want to cure and smoke for later use.
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calldoctoday Beautiful For several years the only way i roast turkeys and chickens is spatchcocked Even have a tin snips dedicated to cutting out the backbone!
Chef Thank you. It is delicious. I brine it for a day or so first in Walton’s Maple Turkey Brine. Then rinse & dry & season. Then into the smoker, before a short rest. Then Gobble, Gobble!
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calldoctoday looks like you are going to be eating good for awhile. Never spatchcocked a turkey, always in the Nesco, but I do have some cut up pieces that I want to cure and smoke for later use.
YooperDog Thank you, it was delicious! Yes, those pieces can work very well too & excellent for using with a batch of beans or something.
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A little breakfast with maple flavored sausage strips.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Sous vide 2 recipes of pprk loin.
This afternoon making batch of breakfast sausage and a batch of kielbsa -
Smoked pork belly burnt ends, Mac n Cheese and Voodoo pork and beans. It was a feast.
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Tex_77 those sausage stix look pretty solid
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erich52 I liked the maple better than the original
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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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zbigjeff That looks good. I have always wanted to do those as more of a mexican/asian sort of meal, along with some for bacon. However, finding pork bellies is just about impossible around here & when you do they are beyond expensive.
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Jonathon um um!
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