What did everyone cook today?
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Pounded out some pork loin nice and thin, dredged it in seasoned flour then panko, and fried it up. Even the picky kids couldn’t say no!
gChart Beautiful & I mean perfect! I know they taste good too.
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Pounded out some pork loin nice and thin, dredged it in seasoned flour then panko, and fried it up. Even the picky kids couldn’t say no!
gChart schnitzel for everyone!!!
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Broke the beast (old style, manual #32 Grinder) out of his cage as it is time for some Dave’s Damned Good Chili & made a sack full of homemade meatballs to freeze up too. Grinden a good bit of beef with several sales on clod, sirloin, & pork shoulder. Gonna be eatten that chili for a few days with corn bread, & just in time for some low 30/high 20 degree weather. Will be washin it down with a little bit of Old Forrester 101 & Buffalo Rock with a little bit of Lemon. Gotta have a little sunshine!
calldoctoday a manual #32? Holy karumba that is definitely an arm and shoulder workout.
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Hot Pastrami piled on Homemade Ciabatta Buns slathered with Feta Bleu Cheese Dip
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Hot Pastrami piled on Homemade Ciabatta Buns slathered with Feta Bleu Cheese Dip
Murray Leib And then the heart surgeon brigade headed to your place. What a way to GO!
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Tex_77 what no dessert? Aye karumba that looks good.
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
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YooperDog well there was some, but didn’t take a picture.
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
Jonathon I do when I can, but typically they all get eaten. Makes a great sandwich with the right sauce.
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This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Tex_77 Hail YES. Great flavor combo from stem to stern.
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 man that looks great. I’ve got order some of that chicken on the run. Have a great evening.
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 Your’s looks really good. I put some of the Chicken on the run on my next order the other day. I am going to hold you to it now!
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
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Tex_77 Hey, did you just bake in an oven , pressure cooker or did you fry it? Looks very good and you should get royalties showing the end result. Well done my man.
zbigjeff fried it in cast iron.
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calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…Tex_77 have you tried that yet?
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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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 Boy…Got to admire the portion control on that plate for a spread that looks so good. Maybe that dainty little plate is just for the photo layout??? The eatin’ plate might have more food on it. lol
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calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…Tex_77 have you tried that yet?
Jonathon I have not tried the breading without using the brine as well.
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