What did everyone cook today?
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A little Saturday afternoon snack. Pulled a walleye filet out.
The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.
My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!
PapaSop Now, that is what I like. I can just taste that Walleye from all the way down here!
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detter22 Some people just suffer. (Looks great)
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A little Saturday afternoon snack. Pulled a walleye filet out.
The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.
My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!
PapaSop Don’t forget about crappie!
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erich52 Absolutely! More Candy.
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erich52
Yep. That’s a panfish in these parts. -
A little Saturday afternoon snack. Pulled a walleye filet out.
The pics really don’t do this justice. So light, so crispy and the taste is outstanding. Walleye is the ultimate with panfish second.
My Aunt Arlene’s four dip method. Water, seasoned flour, water and bread crumbs. This makes for a very light and crispy coating. Outstanding!!!
PapaSop - Love walleye - nice
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I made some pico this weekend, and cooked some beer brats on the PK.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Looks greatLife is a Garden - Dig it.
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Tex_77
Looks greatA #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!” -
A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!”Mcjagger Looks so good. I love the sous vide. Way to go
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Mcjagger That looks awesome man!
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I smoked a couple chickens this weekend on the Primo-Grills One was used to make chicken salad, and to take it up a notch i even fried the skin until crispy and put it in for a nice crunch.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I smoked a couple chickens this weekend on the Primo-Grills One was used to make chicken salad, and to take it up a notch i even fried the skin until crispy and put it in for a nice crunch.
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I smoked a couple chickens this weekend on the Primo-Grills One was used to make chicken salad, and to take it up a notch i even fried the skin until crispy and put it in for a nice crunch.
Tex_77
Looks great -
I made some birria queso tacos this weekend after having some from a local taco truck and seeing Sam The Cooking make them. They turned out awesome!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I made some birria queso tacos this weekend after having some from a local taco truck and seeing Sam The Cooking make them. They turned out awesome!
Tex_77
Your killin me. Looks sooooo good. Well done. -
I finished the weekend off with a brisket on the Primo-Grills I rubbed it down with Butcher BBQ Steak and Brisket Rub and their Premium Rub.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Oh yeah. She’s a beauty. Very nice
11# brisket hope the results are worth it in 14 days. Going to seal it in a bag and then throw it in a nesco for 24 hours. Might even bust out a green Busch light in November for dinner.
ribs!
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