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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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  • 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!

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                • 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.

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                    • 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
                      0
                      • JonathonJ Jonathon

                        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!

                        R Offline
                        R Offline
                        RON PARRISH
                        Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                        wrote on last edited by
                        #2001

                        Jonathon Sounds like awsome neighbors!That sounds like an awsome idea ,cant wait to see it

                        1 Reply Last reply
                        0
                        • craigriceC Offline
                          craigriceC Offline
                          craigrice
                          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                          wrote on last edited by
                          #2002

                          oddly enough I just got 2 lobsters for our supper tonight with baked potato butter sour cream and corn.

                          ChefC 1 Reply Last reply
                          1
                          • craigriceC craigrice

                            oddly enough I just got 2 lobsters for our supper tonight with baked potato butter sour cream and corn.

                            ChefC Offline
                            ChefC Offline
                            Chef
                            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                            wrote on last edited by
                            #2003

                            craigrice Very sad that you have to endure such punishment LOL

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                            • R Offline
                              R Offline
                              RON PARRISH
                              Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                              wrote on last edited by
                              #2004

                              All this lobster talk got me looking to order some but $40 for a lobster and $60 to ship it got stepped on by my wife! Sometimes she sees things differently than me! lol

                              ChefC 1 Reply Last reply
                              2
                              • R RON PARRISH

                                All this lobster talk got me looking to order some but $40 for a lobster and $60 to ship it got stepped on by my wife! Sometimes she sees things differently than me! lol

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #2005

                                RON PARRISH Go figure. Now, if she didn’t know the price, she would love it - that is until she found out the real cost - then dog house.

                                craigriceC R 2 Replies Last reply
                                2
                                • ChefC Chef

                                  RON PARRISH Go figure. Now, if she didn’t know the price, she would love it - that is until she found out the real cost - then dog house.

                                  craigriceC Offline
                                  craigriceC Offline
                                  craigrice
                                  Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                  wrote on last edited by
                                  #2006

                                  Chef living in maine dose have its advantages the local grocery store will precook and package them for you got 2 plus lbs. whole lobsters for about $23

                                  ChefC 1 Reply Last reply
                                  2
                                  • craigriceC Offline
                                    craigriceC Offline
                                    craigrice
                                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                    wrote on last edited by
                                    #2007

                                    I was going to buy tails and make lobster rolls but I lewt the man at the meat counter change my mind lol

                                    1 Reply Last reply
                                    0
                                    • craigriceC craigrice

                                      Chef living in maine dose have its advantages the local grocery store will precook and package them for you got 2 plus lbs. whole lobsters for about $23

                                      ChefC Offline
                                      ChefC Offline
                                      Chef
                                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                      wrote on last edited by
                                      #2008

                                      craigrice I would be getting Lobster a few times a month with those prices.

                                      1 Reply Last reply
                                      2
                                      • ChefC Chef

                                        RON PARRISH Go figure. Now, if she didn’t know the price, she would love it - that is until she found out the real cost - then dog house.

                                        R Offline
                                        R Offline
                                        RON PARRISH
                                        Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                        wrote on last edited by
                                        #2009

                                        Chef True but we just had our 39th aniversary and that’s because I renovated the dog house in to a man cave a long time ago. all in all it has been great!

                                        ChefC 1 Reply Last reply
                                        0
                                        • R RON PARRISH

                                          Chef True but we just had our 39th aniversary and that’s because I renovated the dog house in to a man cave a long time ago. all in all it has been great!

                                          ChefC Offline
                                          ChefC Offline
                                          Chef
                                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                          wrote on last edited by
                                          #2010

                                          RON PARRISH I joke around, but I know how blessed I am to have a wonderful wife.

                                          1 Reply Last reply
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