What did everyone cook today?
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No grill, no smoker and no bourbon.
Hope the man card is not at stake.
Not done this in awhile. Quite tasty though. Did use some ground venison.
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No grill, no smoker and no bourbon.
Hope the man card is not at stake.Not done this in awhile. Quite tasty though. Did use some ground venison.
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A treat from the woods.Fresh hickory jacks!Looks like deer loin and mushrooms for tonight! -
RON PARRISH While I myself dont like Mushrooms I can respect the harvest! Nice job!
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
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RON PARRISH While I myself dont like Mushrooms I can respect the harvest! Nice job!
Well this was my last dinner that I cooked up. Bacon wrapped venison back straps, venison flank fajitas, fresh tortillas, cowboy beans, fried potatoes, all the side fixings. Beer, bourbon and whiskey to wash it all down with and relax under the stars. This was my cooking station and mesquite provided the heat. Morning breakfast was fried potatoes, kiska and eggs no pics, though.
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RON PARRISH While I myself dont like Mushrooms I can respect the harvest! Nice job!
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Well this was my last dinner that I cooked up. Bacon wrapped venison back straps, venison flank fajitas, fresh tortillas, cowboy beans, fried potatoes, all the side fixings. Beer, bourbon and whiskey to wash it all down with and relax under the stars. This was my cooking station and mesquite provided the heat. Morning breakfast was fried potatoes, kiska and eggs no pics, though.
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Joe Hell LOL not a huge fan of caraway but I dont hate it like I do mushrooms and feta. Other odd things I hate are:
Mashed Potatoes (french fries ok though!)
Lienberger cheese
Oat bread
Cooked carrots
Cooked broccoli
Brusself sprouts of any kindNow Joe for your brat that would really bother me use
Pork
Cheese
Salt
Sugar
Pepperoni
bone marrowYuck, that sounds disgusting, definitely don’t make a batch of those and send them to me right away at 3639 North Comotara Wichita KS 67226! I’d HATE that
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Well this was my last dinner that I cooked up. Bacon wrapped venison back straps, venison flank fajitas, fresh tortillas, cowboy beans, fried potatoes, all the side fixings. Beer, bourbon and whiskey to wash it all down with and relax under the stars. This was my cooking station and mesquite provided the heat. Morning breakfast was fried potatoes, kiska and eggs no pics, though.
YooperDog There is nothing like it, no where, in the whole wide world!
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A treat from the woods.Fresh hickory jacks!Looks like deer loin and mushrooms for tonight!
RON PARRISH Wow, that is amazing! I would have had no idea.
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Well this was my last dinner that I cooked up. Bacon wrapped venison back straps, venison flank fajitas, fresh tortillas, cowboy beans, fried potatoes, all the side fixings. Beer, bourbon and whiskey to wash it all down with and relax under the stars. This was my cooking station and mesquite provided the heat. Morning breakfast was fried potatoes, kiska and eggs no pics, though.
YooperDog
Drooling just looking at all that. Wonderful
. Nothing like right off the campfire. -
Joe Hell the gauntlet has been thrown
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I injected a turkey with Walton’s Turkey Cure then covered it in a 50% solution over night and then smoked it for 6 hours yesterday. The plan was to have it ready for the weekly meatgistics live stream but that didn’t happen, and that not happening actually gave us an interesting opportunity! I placed it in a Sous Vide cooker overnight and it has been going for 14 hours at 165 as of right now. By the time I pull it and we eat it during the podcast I will be 20 hours in the sous vide cooker! I am pumped up for trying it. I might even jump podcasts and release this one before Thanksgiving if it works out that well. I will let everyone know! Yes, I get paid to do this!
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YooperDog
Drooling just looking at all that. Wonderful . Nothing like right off the campfire.PapaSop everything sort of ended up with a bit of mesquite flavoring. I cut enough to heat my house for the season in the UP. Awesome heat off the dry stuff, the wet was still pretty good. Tired of yuccas, sand burs and anything with thorns, stings or bites. Somehow I became the defacto cook, give me some cast iron, a little time and beans and we will eat good.
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I injected a turkey with Walton’s Turkey Cure then covered it in a 50% solution over night and then smoked it for 6 hours yesterday. The plan was to have it ready for the weekly meatgistics live stream but that didn’t happen, and that not happening actually gave us an interesting opportunity! I placed it in a Sous Vide cooker overnight and it has been going for 14 hours at 165 as of right now. By the time I pull it and we eat it during the podcast I will be 20 hours in the sous vide cooker! I am pumped up for trying it. I might even jump podcasts and release this one before Thanksgiving if it works out that well. I will let everyone know! Yes, I get paid to do this!
Jonathon I really would like to try one of those sous vide things I have been thinking about for years.
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calldoctoday They can be really useful tools and I use ours weekly for sure. I was sous viding my steaks a lot for a while but just found that in the end I liked reverse searing them more.
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
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PapaSop everything sort of ended up with a bit of mesquite flavoring. I cut enough to heat my house for the season in the UP. Awesome heat off the dry stuff, the wet was still pretty good. Tired of yuccas, sand burs and anything with thorns, stings or bites. Somehow I became the defacto cook, give me some cast iron, a little time and beans and we will eat good.
YooperDog
Nothing wrong with being the cook. Control it all. Awesome looking. -
calldoctoday They can be really useful tools and I use ours weekly for sure. I was sous viding my steaks a lot for a while but just found that in the end I liked reverse searing them more.
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The captains bay was my favorite but the butter garlic was good too! Wasn’t a fan of the jerk on shrimp
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
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