What did everyone cook today?
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Looks like a hearty soup.
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Tex_77 That’s a new one on me. OK, I love rice and I really love sweet tea. It can’t be bad. I just may have to try that fusion combo.
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Tex_77 Wow, you are getting with it this weekend! That looks amazing & definitely a good take & a plus on bacon with the potato soup. Perfect for those cold, dreary, rainy, wintry days!
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More simple beef. Fillets from Trader Joe’s. Wife wrapped them with some of my bacon.
A charcoal fire with a few chunks of ash thrown in for flavor. Then served up with fresh spinach, skillet blackened brussels sprouts with fresh garlic and fresh bread.
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Spatchcocked and smoked a chicken on the PK360. PK-Grills Using B&B Lump Charcoal.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Darn, that looks like a turkey. Way to crisp up that hen.
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Great pictures. Wish I could take pictures that looked that good.
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Smoked ribs and rib tips, homemade coleslaw, beans and cornbread. Here’s the cornbread and ribs. The Treager pleased me today, ran 8 hours without a hitch. Probably helped that I cleaned it pretty well inside and cleaned the temp probe, as well as having it un-plugged for a week.
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Man those are some good looking birds and ribs. Making me hungry.
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Needed to put up some Canadian Bacon American style. About 4.5lbs each, two are coated with coarse ground black pepper.
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I am out all week, well, working from home at least. I am going to try to do a few different things with my Camp Chef. I have a flat iron steak defrosting for tonight. I have many Excalibur seasonings I could use, anyone have a suggestion on what I should do with it?
Tex_77 You really should enter the SCA things, have you ever thought of it? Actually, probably a few of you guys should. We were going to have a few events this year but Covid got in the way.
Also, good news is I am going to have a bunch of new things on the website set up by the end of the week. Thats one good thing about working from home, I can’t get distracted by making new types of snack sticks or summer sausage or anything!
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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I am out all week, well, working from home at least. I am going to try to do a few different things with my Camp Chef. I have a flat iron steak defrosting for tonight. I have many Excalibur seasonings I could use, anyone have a suggestion on what I should do with it?
Tex_77 You really should enter the SCA things, have you ever thought of it? Actually, probably a few of you guys should. We were going to have a few events this year but Covid got in the way.
Also, good news is I am going to have a bunch of new things on the website set up by the end of the week. Thats one good thing about working from home, I can’t get distracted by making new types of snack sticks or summer sausage or anything!
Jonathon was going to enter one last year, but it got canceled
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I am out all week, well, working from home at least. I am going to try to do a few different things with my Camp Chef. I have a flat iron steak defrosting for tonight. I have many Excalibur seasonings I could use, anyone have a suggestion on what I should do with it?
Tex_77 You really should enter the SCA things, have you ever thought of it? Actually, probably a few of you guys should. We were going to have a few events this year but Covid got in the way.
Also, good news is I am going to have a bunch of new things on the website set up by the end of the week. Thats one good thing about working from home, I can’t get distracted by making new types of snack sticks or summer sausage or anything!
Jonathon I pray for a speedy recovery for you. Keep you and the family safe
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Sous vide steak
I am really liking this sous vide style of cooking. Unbelievably tender.
set 134/90 minutes. Threw in some taters and a small lobster tail.
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Needed to put up some Canadian Bacon American style. About 4.5lbs each, two are coated with coarse ground black pepper.
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Chef Thanks, I’m fine, had a fever then felt really bad for about 4 hours, after that it was just like being really tired. I still am not 100% yet, not sick just sort of weak, or more like lack of stamina.
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I am out all week, well, working from home at least. I am going to try to do a few different things with my Camp Chef. I have a flat iron steak defrosting for tonight. I have many Excalibur seasonings I could use, anyone have a suggestion on what I should do with it?
Tex_77 You really should enter the SCA things, have you ever thought of it? Actually, probably a few of you guys should. We were going to have a few events this year but Covid got in the way.
Also, good news is I am going to have a bunch of new things on the website set up by the end of the week. Thats one good thing about working from home, I can’t get distracted by making new types of snack sticks or summer sausage or anything!
Jonathon Hope you get to feeling much better very soon. Don’t work too hard while you are getting better. Dry rub the steak with the most course Excalibur or course salt & pepper several hours prior to cooking. Pat dry & oil with olive or peanut oil first though. Smoke accordingly with Mesquite & an Oak until just about the way you like it. Then Sear it on a hot iron for maybe a minute on each side. Enjoy it with some good stuff, get some iron in your blood, & watch the worries melt away. If that does not work I have some Cayenne tea or some homemade Quinine that will get rid of all your ails.
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Tex_77
Brat and potato soup. Ultimate comfort food! Recipe please.
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a couple of shots of 100 proof wouldn’t hurt !
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