What did everyone cook today?
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shrimp scampi in cast iron on my camp chef sear box!
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Tex_77 Let the fun testing lab explode with “flavors”.
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Jonathon Looks great, a little Creole / Cajun seasoning and you’re up and running
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Tex_77
A green lug??? Somehow I’m sadly disappointed.I have the same scale. Works great.
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PapaSop Just waiting for the purple ones to come in, the blue lug had other stuff it in.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
LOL. Think I have a ‘Orange’ one on my shopping list. Go figure. -
A couple spatchcocked oven roasted chickens!
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Tex_77 Mahvelous Dahling, Aabsaloutely Mahvelous. I wanted to do a few this sunday, but have to leave early for an out of town assignment on Monday. Have a bite for us!
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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
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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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
Jonathon Still looks great!! Butter makes everything better
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
“You never really die until you end up on the wall at a Cracker Barrel”
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
GWG8541 Looks awesome. Great presentation
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A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
GWG8541 ribs looking good. Reminds me of a Rolling Stones album, Sticky Fingers.
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon Looks like some good bark.
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon If looks could kill, that would be serial.
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Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
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