What did everyone cook today?
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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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Tex_77 Tell me more about those breakfast strips please.
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Jonathon I’m assuming that’s brisket?
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I thought it was a very rare steak, so much much for my observations.
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I thought it was a very rare steak, so much much for my observations.
calldoctoday I bet you’re right. I wasn’t thinking. Brisket that rare would need a chainsaw to cut it
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I thought it was a very rare steak, so much much for my observations.
calldoctoday Jonathon I thought it was well done steak.
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Chef They are new from Jimmy Dean.
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Tex_77 were those sausage strips cased and then sliced or processed in a pan and then sliced? Look good.
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Tex_77 were those sausage strips cased and then sliced or processed in a pan and then sliced? Look good.
YooperDog I don’t know, you’ll have to call Jimmy Dean and ask him.
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