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Meatgistics - Walton's - Community
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  5. What did everyone cook today?

What did everyone cook today?

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77
    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
    wrote on last edited by
    #1981

    35 day dry aged ribeyes with charred jalapeno anchovy compound butter.
    20201101_171102.jpg
    20201101_171228.jpg
    20201101_183358.jpg
    20201101_185245.jpg

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    lkrfletcherL 1 Reply Last reply
    1
    • Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by
      #1982

      Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
      20201101_183918.jpg
      20201101_183915.jpg
      20201101_183923.jpg

      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

      lkrfletcherL C 2 Replies Last reply
      1
      • JPAPJ JPAP

        JPAP

        I can’t ever get the pic to be the right orientation. Lol

        JPAPJ Offline
        JPAPJ Offline
        JPAP
        Team Blue Masterbuilt
        wrote on last edited by
        #1983

        JPAP 4BEC8009-11E8-4D21-BF55-CB22078D32B4.jpeg 230FC41E-CEA4-4502-B011-3EF4350B86B2.jpeg

        Delicious and will be enjoyed. Where’s the BEEF! Ooo I have it

        1 Reply Last reply
        0
        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #1984

          Tex_77 Man that pizza roll/ stromboli looked AMAZING!

          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_77T 1 Reply Last reply
          0
          • JonathonJ Jonathon

            Tex_77 Man that pizza roll/ stromboli looked AMAZING!

            Tex_77T Offline
            Tex_77T Offline
            Tex_77
            Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
            wrote on last edited by
            #1985

            Jonathon It was alright, dough was a little thin, I haven’t made it often, so I don’t have it mastered yet, but I will get there.

            Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

            1 Reply Last reply
            0
            • Tex_77T Tex_77

              Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
              20201101_183918.jpg
              20201101_183915.jpg
              20201101_183923.jpg

              lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #1986

              Tex_77
              Looks so good

              Life is a Garden - Dig it.

              1 Reply Last reply
              1
              • Tex_77T Tex_77

                35 day dry aged ribeyes with charred jalapeno anchovy compound butter.
                20201101_171102.jpg
                20201101_171228.jpg
                20201101_183358.jpg
                20201101_185245.jpg

                lkrfletcherL Offline
                lkrfletcherL Offline
                lkrfletcher
                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                wrote on last edited by
                #1987

                Tex_77
                Wow this looks great

                Life is a Garden - Dig it.

                1 Reply Last reply
                1
                • Tex_77T Tex_77

                  Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
                  20201101_183918.jpg
                  20201101_183915.jpg
                  20201101_183923.jpg

                  C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #1988

                  Tex_77 You makin me HONGRY!

                  Tex_77T 1 Reply Last reply
                  0
                  • R Offline
                    R Offline
                    RON PARRISH
                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                    wrote on last edited by
                    #1989

                    IMG_0532.jpg Smoked mussels for dinner last night for a little treat!

                    lkrfletcherL 1 Reply Last reply
                    2
                    • C calldoctoday

                      Tex_77 You makin me HONGRY!

                      Tex_77T Offline
                      Tex_77T Offline
                      Tex_77
                      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                      wrote on last edited by
                      #1990

                      calldoctoday That is my goal!

                      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                      1 Reply Last reply
                      0
                      • R RON PARRISH

                        IMG_0532.jpg Smoked mussels for dinner last night for a little treat!

                        lkrfletcherL Offline
                        lkrfletcherL Offline
                        lkrfletcher
                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                        wrote on last edited by
                        #1991

                        RON PARRISH
                        Great job on the muscles.

                        Life is a Garden - Dig it.

                        1 Reply Last reply
                        0
                        • R Offline
                          R Offline
                          RON PARRISH
                          Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                          wrote on last edited by
                          #1992

                          Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious

                          lkrfletcherL 1 Reply Last reply
                          1
                          • R RON PARRISH

                            Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious

                            lkrfletcherL Offline
                            lkrfletcherL Offline
                            lkrfletcher
                            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                            wrote on last edited by
                            #1993

                            RON PARRISH
                            What kind of a smoke schedule? Temp?

                            Life is a Garden - Dig it.

                            R 1 Reply Last reply
                            0
                            • JonathonJ Offline
                              JonathonJ Offline
                              Jonathon
                              Team Blue Admin Walton's Employee Power User
                              wrote on last edited by
                              #1994

                              RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!

                              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

                              D R 2 Replies Last reply
                              0
                              • JonathonJ Jonathon

                                RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!

                                D Offline
                                D Offline
                                detter22
                                Team Blue
                                wrote on last edited by
                                #1995

                                Jonathon had to feed the crew! 4BEEB3E7-3682-4842-AEB1-384EB16DC25D.jpeg

                                1 Reply Last reply
                                2
                                • JonathonJ Offline
                                  JonathonJ Offline
                                  Jonathon
                                  Team Blue Admin Walton's Employee Power User
                                  wrote on last edited by
                                  #1996

                                  detter22 AM I the crew?! Steak always pleases!

                                  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

                                  1 Reply Last reply
                                  1
                                  • JonathonJ Jonathon

                                    RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!

                                    R Offline
                                    R Offline
                                    RON PARRISH
                                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                    wrote on last edited by
                                    #1997

                                    Jonathon I will try it for sure!We have an international grocery store near cincinnatti that has live blue crab on sale this week for 2.99 lb. heading there tomorrow to pick a bunch up.Can hardly wait!

                                    1 Reply Last reply
                                    1
                                    • lkrfletcherL lkrfletcher

                                      RON PARRISH
                                      What kind of a smoke schedule? Temp?

                                      R Offline
                                      R Offline
                                      RON PARRISH
                                      Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                      wrote on last edited by
                                      #1998

                                      lkrfletcher I was at 225.Just kept an eye on them until bacon started to crisp.no sure how long it winded up being . I would guess it was about 1-1/2 hrs.used pit boss pellet grill

                                      lkrfletcherL 1 Reply Last reply
                                      0
                                      • R RON PARRISH

                                        lkrfletcher I was at 225.Just kept an eye on them until bacon started to crisp.no sure how long it winded up being . I would guess it was about 1-1/2 hrs.used pit boss pellet grill

                                        lkrfletcherL Offline
                                        lkrfletcherL Offline
                                        lkrfletcher
                                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                        wrote on last edited by
                                        #1999

                                        RON PARRISH
                                        Thanks for the info.

                                        Life is a Garden - Dig it.

                                        1 Reply Last reply
                                        0
                                        • JonathonJ Offline
                                          JonathonJ Offline
                                          Jonathon
                                          Team Blue Admin Walton's Employee Power User
                                          wrote on last edited by
                                          #2000

                                          RON PARRISH So oddly enough my neighbor stopped me yesterday while she was driving away and told me that they had just ordered some live lobsters and got 2 for me! Very nice of them, I always let them borrow tools and help them out with things so I think this is a thank you for that, it is a pretty awesome thank you in my mind! I am planning on doing 1 at my house as soon as it comes in and then bringing the other on in here and doing something with captains bay and butter garlic rub!

                                          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

                                          R 1 Reply Last reply
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