What did everyone cook today?
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Tex_77
Tonight I am sous vide a pork tenderloin for supper.Life is a Garden - Dig it.
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Tex_77
Tonight I am sous vide a pork tenderloin for supper.lkrfletcher that is a great way to do those as well. I think the last one I did, I injected with Pa’s Black Bull.
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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
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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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
Jonathon
OMG that looks good. I think my doctor wouldn’t approve, but looks great! -
lkrfletcher “Everything in moderation, including moderation” was one of the things my high school girlfriend used to say all the time and I took it to heart, every once in a while you need to treat yourself! But yes, VERY bad Macros in this, I didn’t even bother trying to calculate
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Sous Vide Pork Last night.
Life is a Garden - Dig it.
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Sous Vide Pork Last night.
Sous Vide Pork Tenderloin last night and once again the Sous Vide Method turned out great. Pic’s below if anyone interested in how I did it.
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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
Jonathon when you think something cannot be improved upon - add bacon.
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pr0wlunwoof Wise words sir!
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Sous Vide Pork Tenderloin last night and once again the Sous Vide Method turned out great. Pic’s below if anyone interested in how I did it.
lkrfletcher Best way to do that for sure. I’ve had great luck buying the Smithfield preseason packs and cooking them in their packaging at the same temp you did. Makes for a delicious easy weekday meal.
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FYI if anyone is local or coming through Wichita let me know I have these pretty awesome bacon flavored snack sticks that I am not going to ship out to people as they aren’t shelf stable as I didn’t want to add Encapsulated Citric Acid and by adding actual bacon I made it too hard to cookout enough moisture. If anyone is coming through I’ll have a package of em as a gift/thank you
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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FYI if anyone is local or coming through Wichita let me know I have these pretty awesome bacon flavored snack sticks that I am not going to ship out to people as they aren’t shelf stable as I didn’t want to add Encapsulated Citric Acid and by adding actual bacon I made it too hard to cookout enough moisture. If anyone is coming through I’ll have a package of em as a gift/thank you
Jonathon send it pony express it will be fine, but maybe wait until next week when it will be cool.
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What do you do on a rainy blustery day in the NW. You make sausage. 25 lbs. of Kielbasa, Jerrys Bratwurst and Texas hot link. Made the sausage and stuffed it yesterday, put the hot link and kielbasa in the smoker this morning.
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What do you do on a rainy blustery day in the NW. You make sausage. 25 lbs. of Kielbasa, Jerrys Bratwurst and Texas hot link. Made the sausage and stuffed it yesterday, put the hot link and kielbasa in the smoker this morning.
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
johnsbrewhouse That’s a work of art. Looks beautiful.
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
Mighty fine vittles
Life is a Garden - Dig it.
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Mighty fine vittles
Pulled out a brisket and cooked it up with Pa’s Black Bull.
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Dinner for tonight. Back ribs started on the smoker first thing this morning.
Status update, half way through my smoke, added my honey coated chicken breast for the daughter and granddaughter. Will give it a couple more hours before I move the ribs to a pan and cover them to develop my flavor and more tenderness. 
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