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  5. What did everyone cook today?

What did everyone cook today?

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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
    #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
                    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

                          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
                            #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
                                        0
                                        • lkrfletcherL Offline
                                          lkrfletcherL Offline
                                          lkrfletcher
                                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                          wrote on last edited by
                                          #2011

                                          Mushroom and bacon stuffed pork loin today

                                          Life is a Garden - Dig it.

                                          lkrfletcherL 1 Reply Last reply
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