What did everyone cook today?
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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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The captains bay was my favorite but the butter garlic was good too! Wasn’t a fan of the jerk on shrimp
Jonathon i did wings with captains bay with fry’s and gravy last night
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Chicken fried steak.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Fried Chicken! This marinade and breading combo is awesome, highly recommend! Some of the juiciest fried chicken I’ve ever made.
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Tex_77 been hungry for that
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Joe Hell looks good
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty -
Jonathon I really would like to try one of those sous vide things I have been thinking about for years.
Sous vide will change your life in a good way.
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty
RON PARRISH Looks great. I agree - love good Italian sausage. In fact, it was making Italian sausage that got me hooked on sausages and cured meats years ago. Makes a great sandwich with a bit of sauce and mozzarella cheese on a po boy bread.
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Tex_77 What did you think? I see the pics but don’t see your review? I have to assume you’d have reached out to me outside of public if you didn’t like them?!
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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Tex_77 What did you think? I see the pics but don’t see your review? I have to assume you’d have reached out to me outside of public if you didn’t like them?!
Jonathon The brine and breading is awesome highly recommend! Great crispness and flavor, chicken was extremely moist!
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