What did everyone cook today?
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My son calls this Downhome Good Southern Cooking. Fresh cutup chicken, marinated overnight in spicy buttermilk marinade, then you have got try that Walton’s Chicken on the Run breading. Deep fried in peanut oil in a cast iron pot. Of course you have to follow it up with some of those lip sticking mashed taters & my Miracle Biscuits with real butter. Hmm, Hmm. What’s for dinner Uncle Crock?calldoctoday Chicken on the Run is great!
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This is what you want when the weather gets a little warmer, maybe like when we got that Strange Balmy weather down here for several days about a month ago. That is when you season some of these nice on sale for $4.99 a pound Winn Dixie Beef T-Bones with Walton’s Roast & Steak seasoning, Add a little very coarse sea salt & very coarse pepper to it. Let it sit on the racks about an hour, then put it in the smoker with good bit of Mesquite for about an hour, Give or Take. Then sear it for about a minute on each side & I gotta pinch myself & make sure I haven’t died & gone the heaven. Oh Man, that’s good! -
My son calls this Downhome Good Southern Cooking. Fresh cutup chicken, marinated overnight in spicy buttermilk marinade, then you have got try that Walton’s Chicken on the Run breading. Deep fried in peanut oil in a cast iron pot. Of course you have to follow it up with some of those lip sticking mashed taters & my Miracle Biscuits with real butter. Hmm, Hmm. What’s for dinner Uncle Crock?
calldoctoday Perfect dinner!
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calldoctoday Perfect dinner!
Chef Thank you, it was all good. I do my own Enchilada Sauce & once you do that, as it is so easy, you will never go back to anything else. It is basically like making a Mexican Tomato Based Roux for the Roja Sauce.
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calldoctoday Chicken on the Run is great!
Tex_77 calldoctoday Darn, all you people are creating a lot of peer pressure on the “Chicken on the Run”. Looks like that will be in my next order.
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Tex_77 calldoctoday Darn, all you people are creating a lot of peer pressure on the “Chicken on the Run”. Looks like that will be in my next order.
zbigjeff Thank you. That Tater Soup is what you need for the next few days though & you have just about all you need for that at home.
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This is what you want when the weather gets a little warmer, maybe like when we got that Strange Balmy weather down here for several days about a month ago. That is when you season some of these nice on sale for $4.99 a pound Winn Dixie Beef T-Bones with Walton’s Roast & Steak seasoning, Add a little very coarse sea salt & very coarse pepper to it. Let it sit on the racks about an hour, then put it in the smoker with good bit of Mesquite for about an hour, Give or Take. Then sear it for about a minute on each side & I gotta pinch myself & make sure I haven’t died & gone the heaven. Oh Man, that’s good!
calldoctoday wholely cow that all looks great! Are you feeding a small army? I am bring out a couple of porter house for the Valentine’s meal, just trying to figure out what to do for dessert. Might just keep it simple, banana splits.
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calldoctoday wholely cow that all looks great! Are you feeding a small army? I am bring out a couple of porter house for the Valentine’s meal, just trying to figure out what to do for dessert. Might just keep it simple, banana splits.
YooperDog Thank you. No, it was done a little at a time, but I have been swamped & unable to post for about a month or so. The first thing was the Dave’s Damned Good Chili. Then froze a few bricks up of that for the future & turned the rest into a few batches of the Chili Cheese Enchiladas. Then the weather got warm & the steaks went on sale, so there you are on that. Then it got a little cooler, but not much so I had put a little heat to the chicken. Then finally Tex_77 inspired me with his Brat Potato Soup & the weather was perfect for that, so here we are. Thanks for the compliments, but Compton’s Army is not in town this week. Well, I did do a pot of Old Bread Pudding with some Carmel Amaretto Sauce drizzled over the Homemade Niller Icecream on top of the pudding.
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YooperDog Thank you. No, it was done a little at a time, but I have been swamped & unable to post for about a month or so. The first thing was the Dave’s Damned Good Chili. Then froze a few bricks up of that for the future & turned the rest into a few batches of the Chili Cheese Enchiladas. Then the weather got warm & the steaks went on sale, so there you are on that. Then it got a little cooler, but not much so I had put a little heat to the chicken. Then finally Tex_77 inspired me with his Brat Potato Soup & the weather was perfect for that, so here we are. Thanks for the compliments, but Compton’s Army is not in town this week. Well, I did do a pot of Old Bread Pudding with some Carmel Amaretto Sauce drizzled over the Homemade Niller Icecream on top of the pudding.
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calldoctoday here is the link to the Bratwurst and Potato soup that I made, I wouldn’t classify it as a potato soup due to the amount of cabbage involved which I cut back when I made it.
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Ground elk enchiladas! -
Ground elk enchiladas!txoutdoorsman I bet it tastes as good as it looks.
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Egg in a hole, and some 1504 breakfast sausage.
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Chicken Soup for the Soul
http://www.jfolse.com/recipes/soups/chicken07.htm -
Did a small batch for a bud of Polish and Hot Italian sausages. I used Walton’s Polish Sausage seasoning plus whole Mustard Seeds, Marjoram and pureed fresh garlic and the Hot Italian seasoning plus roasted fennel seeds (then ground) and ground up Italian Crushed Red Pepper flakes. I love Walton’s seasoning. But, we just thought that it needed a little help from previous tests with great results. Just had to test out both types this morning for a late breakfast (one link each, sliced tomatoes with Italian seasonings and eggs) and both were pretty spot on.
![20210212_211413[1].jpg](/assets/uploads/files/1613245862551-20210212_211413-1-resized.jpg)
![20210213_125608[1].jpg](/assets/uploads/files/1613245910013-20210213_125608-1-resized.jpg)
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Did a small batch for a bud of Polish and Hot Italian sausages. I used Walton’s Polish Sausage seasoning plus whole Mustard Seeds, Marjoram and pureed fresh garlic and the Hot Italian seasoning plus roasted fennel seeds (then ground) and ground up Italian Crushed Red Pepper flakes. I love Walton’s seasoning. But, we just thought that it needed a little help from previous tests with great results. Just had to test out both types this morning for a late breakfast (one link each, sliced tomatoes with Italian seasonings and eggs) and both were pretty spot on.
zbigjeff
All of your recipe additions sound just right for those sausage styles and I like what you did there .Paul
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zbigjeff
All of your recipe additions sound just right for those sausage styles and I like what you did there .processhead Thank you sir. Many of you guys (jokers) had a part in the creation. Now, go have a great rest of your day.
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processhead Thank you sir. Many of you guys (jokers) had a part in the creation. Now, go have a great rest of your day.
Used the sous vide for the first time today. I broke it in with some boneless skinless chicken breast and polished them off on the grill. They were great. They were juicy, but had a nice grill mark on them. Thanks to everyone for the recommendations on this site.
“You never really die until you end up on the wall at a Cracker Barrel”
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Used the sous vide for the first time today. I broke it in with some boneless skinless chicken breast and polished them off on the grill. They were great. They were juicy, but had a nice grill mark on them. Thanks to everyone for the recommendations on this site.
Snack sticks are in right now
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Swiss steak.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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