What did everyone cook today?
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Had to have some hot grilled Bif, so here we are. But, had to keep it healthy too & get those veggies. Now you have Red Potatoes, sweet corn, & green beans from the garden plus hot grilled crooked necked squash too. The squash & taters are seasoned with Walton’s Beer & Sriracha seasoning & it is good!calldoctoday Well done! That’s a mouth full!
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Had to have some hot grilled Bif, so here we are. But, had to keep it healthy too & get those veggies. Now you have Red Potatoes, sweet corn, & green beans from the garden plus hot grilled crooked necked squash too. The squash & taters are seasoned with Walton’s Beer & Sriracha seasoning & it is good!
calldoctoday man does that look tasty.
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Had to have some hot grilled Bif, so here we are. But, had to keep it healthy too & get those veggies. Now you have Red Potatoes, sweet corn, & green beans from the garden plus hot grilled crooked necked squash too. The squash & taters are seasoned with Walton’s Beer & Sriracha seasoning & it is good!
I kept lite this evening with a seafood dish the wife found in a lite cookbook years ago. Its scallops with asparagus from our garden, red bell peppers, onion, and garlic, stir fried with noodles. It calls for sea scallops halved, but we could only get bay scallops, which turned out fine. We have even done it with shrimp. Its a great dish to use the fresh asparagus and is pretty easy to throw together.
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I kept lite this evening with a seafood dish the wife found in a lite cookbook years ago. Its scallops with asparagus from our garden, red bell peppers, onion, and garlic, stir fried with noodles. It calls for sea scallops halved, but we could only get bay scallops, which turned out fine. We have even done it with shrimp. Its a great dish to use the fresh asparagus and is pretty easy to throw together.
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Made Mcribs at home and and yard bird quarters. Followed Malcolm Reed’s (YouTube How to BBQ Right) recipe for the McRibs. That dude can cook! Turned out great.
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calldoctoday Well done! That’s a mouth full!
number1baddog Thank you, I really appreciate that.
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calldoctoday man does that look tasty.
GWG8541 Thank you, It was deeeeelicious!
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Made Mcribs at home and and yard bird quarters. Followed Malcolm Reed’s (YouTube How to BBQ Right) recipe for the McRibs. That dude can cook! Turned out great.
@ndmike Looks delicious, two of my favorites… Chicken and Pork.
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I kept lite this evening with a seafood dish the wife found in a lite cookbook years ago. Its scallops with asparagus from our garden, red bell peppers, onion, and garlic, stir fried with noodles. It calls for sea scallops halved, but we could only get bay scallops, which turned out fine. We have even done it with shrimp. Its a great dish to use the fresh asparagus and is pretty easy to throw together.
GWG8541 That looks gorgeous & really tasty too!
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Made Mcribs at home and and yard bird quarters. Followed Malcolm Reed’s (YouTube How to BBQ Right) recipe for the McRibs. That dude can cook! Turned out great.
@ndmike That looks good.
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Made some ribs for supper tonight. I rubbed one set with Butcher BBQ Premium Rub and their Private Selection rub. The other set was rubbed with Eat Barbecue The Most Powerful Stuff.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some ribs for supper tonight. I rubbed one set with Butcher BBQ Premium Rub and their Private Selection rub. The other set was rubbed with Eat Barbecue The Most Powerful Stuff.
Tex_77 Those look real nice, just about perfect, like candy.
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Made Mcribs at home and and yard bird quarters. Followed Malcolm Reed’s (YouTube How to BBQ Right) recipe for the McRibs. That dude can cook! Turned out great.
@ndmike Tex_77 You guys are killing me with that great looking BBQ. This eating lean is tough stuff.
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cdavis @NDMike I think they approved by the way it disappeared. It was a pig trifecta. The family visiting was two cousins and their spouses. I reminisced with them about the first time I saw a hog slaughtered and hanging in a smoke house. It was my Uncle, their dad, who introduced me to how the food we all love so much, was produced. The first Country ham I tasted was one he raised, slaughtered, cured and smoked. I’ve been hooked ever since.
GWG8541 Good looking plate!
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Made some ribs for supper tonight. I rubbed one set with Butcher BBQ Premium Rub and their Private Selection rub. The other set was rubbed with Eat Barbecue The Most Powerful Stuff.
Tex_77 Beautiful color. What fuel/wood did you use?
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I kept lite this evening with a seafood dish the wife found in a lite cookbook years ago. Its scallops with asparagus from our garden, red bell peppers, onion, and garlic, stir fried with noodles. It calls for sea scallops halved, but we could only get bay scallops, which turned out fine. We have even done it with shrimp. Its a great dish to use the fresh asparagus and is pretty easy to throw together.
GWG8541 I love scallops, that dish inspires me
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Ribs and burgers from the smoker and the grill.
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
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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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Jonathon that looks great! I’m going to have to look for some of those shrimp. Perfect for doing surf and turf!
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