What did everyone cook today?
-
Cowboy Ribeye tonight for me and my daughter.
Ultimate Steak and Roast
Cooked at 225 degrees till internal temp of 110
Seared about 3 minutes on each side
Finished product
-
Grimpuppy Hopefully you have the chair/couch set up with pillows after consuming THAT. BTW: Looks perfectly cooked and hoping it tasted just as good.
zbigjeff Yes, a nap followed quickly!
-
Nothing fancy. Burgers with Waltons Bacon Flavored Patty Mix & ht cheddar. Potato wedges I saw pictures of a few days ago. Corn on the cob. All stuff I learned from watching and listening to you guys. Yum. Got a full belly. Back to calorie reduction techniques tomorrow.Jonesy Looks like you are getting into the spirit of summer grilling.
-
Jonathon
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.
That was similar but more terrine style and more tedious having to pick all the meat off the bones.
For this I followed this recipe I found online:
4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.Will see how it turns out in a few more days.
Surg Something that I have tried to add the red color so the meat doesn’t look so gray is add beet juice to the brine. I have p/u some beet powder and see how that works when I make a new batch. I prefer picking the meat of the bone as I get a piece out. Putting in a terrine reminds me o head cheese, not bad eating either.
-
Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
Tex_77 Steak with chimichuri is a good way to enjoy dinner.
-
Tex_77 spatchcocked poultry is the best way to do it. Cooks so much more evenly and quicker! Works great for turkey too!
-
OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.
badfire2625 - Looks great
-
Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
-
Onion Garlic Marinade on a spatchcocked/semi deboned chicken, will either cook it today or tomorrow.
Tex_77
Looks awesome -
Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.
samspade - Looks great
-
Surg Something that I have tried to add the red color so the meat doesn’t look so gray is add beet juice to the brine. I have p/u some beet powder and see how that works when I make a new batch. I prefer picking the meat of the bone as I get a piece out. Putting in a terrine reminds me o head cheese, not bad eating either.
YooperDog
Great idea thanks. -
Well here is the final result of the onion garlic marinaded chicken, it was delicious!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Ribeyes, Gaucho Rub, broccoli, potatoes, chimichurri. Not a bad way to close out Memorial Day.
-
Jonathon
Hey actually my first time making them this way. Grew up eating these with my dad from a jar by Hormel, hoping this will be similar.I have made headcheese/souse before using pigs hocks which came out great if you like that kinda thing.
That was similar but more terrine style and more tedious having to pick all the meat off the bones.
For this I followed this recipe I found online:
4 Pig’s Feet, Hocks, etc.
1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.Will see how it turns out in a few more days.
Surg I have not had any really good Souse in a long time. Matter of fact, I have not had any at all in a long, log time. Used to be you could get it at a good meat market/butcher/sausage shop in the country. I think those days are long gone. Not sure about those pigs feet though, I have tried a lot of things, but cannot recall having ever dived into them. Next thing you know we are going to be trying pickled or smoked Chitlins. Now that would be something!
-
Well, sadly or thankfully to say, not much time for cooking this weekend as we worked Saturday & part of Sunday, then on the road for an assignment Monday & today. However, I squeezed in a little something here on Sunday. A nice Memorial Day weekend slow smoked brisket (man was that bark good) injected with a mix of Pa’s Black Bull with a little Brisket Prime from Walton’s using Black & Tan beer as the liquid, Barracho Beans & then burnt ends chunked & put into a cast iron pot, tossed with some tasty Stubb’s Sweet Heat sauce, then back into the smoker for another hour or so. Brisket candy
-
I made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell please post the recipe. That looks like a great dish!!!
-
Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
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
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
