What did everyone cook today?
-
Joe Hell Purple peppers? What do those taste like and are they worth it?
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
-
Tex_77 mmmm…tots!
Today I made a stir fry for the shop with several kinds of HOT peppers (Szechwan, Serrano, Habanero, Jalapeño, etc.) pork belly, garlic, ginger, sweet soy sauce, dark soy sauce and fermented honey. My tolerance for heat over the last few years has increased immensely. I can’t say that for my co-workers. They all thought their faces were melting. I loved it! I’ve been making this frequently and eating the leftovers for breakfast lately. I can’t get enough!
Joe Hell looks tasty and colorful. I like some heat, but I think I would hit the wall with that one.
-
Tex_77 I think I am reverting back to my childhood days. I don’t care for fries much but get me near some tater tots and stand back.
-
Whooeeee, Those peppers sure do look good! I still like the spice, but can’t handle the heat as much as I used to. The TAM Purple peppers are nice. I used to grow them back in the 80’s & maybe a few in the 90s, but have not done them in a long time. We pretty well stick to the Jalapolenos, Cayennes, A few Tai Fire Crackers, the Japanese one when I can get it, The sweet Italians, & my favorite, the Poblano. They have the Purple Green Beans too that I would swear are just a little sweeter, but pretty much the same as a Blue Lake or maybe Contender.
-
Grilled up some pork chops tonight with Oak Ridge BBQ SPOGOS and Excalibur’s Pork Roast and Chop rub.
-
Tex_77 Okay, you got me. What kind of sauce are those in?
-
Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Smoked Burgers… Guys loved them
-
Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
-
Tex_77 got a few things in the works today!
Dry aging a strip! Will let it sit until 12/11detter22 What kind of bags are using? I wasn’t overly impressed with Umi Bags.
-
detter22 nice. What grade was the strip loin you are aging?
-
Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
Tex_77 I was talking abou what looks like tater tots
-
Chef Ah gotcha, that tater tot casserole, it was just a milk based sauce, kind of like a gravy, nothing fancy.
-
How does that work out & taste, Sous Vide Brisket finished on the smoker?
How about the texture?
Are you sous viding it for 19 hours?
I have wondered about that sous vide stuff for quite some time now.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
