What did everyone cook today?
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Well I didn’t cook anything this weekend as I was out of town for a wedding. However I did hit up a fantastic meat market in KC, Bichelmyer Meats. They had huge selection of meats, as well as several types of brats. The highlight though was the street tacos that they make only on Saturday’s, they were awesome and easily in the Top 5 best tacos I’ve had. I went with the barbacoa, steak, and tounge. Check them out if you are ever in KC. Midwest_kc have you had thier tacos?
Tex_77 Looks just about like Martin’s in Ada, Oklahoma, without the tacos. That is GOOD!
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Well I didn’t cook anything this weekend as I was out of town for a wedding. However I did hit up a fantastic meat market in KC, Bichelmyer Meats. They had huge selection of meats, as well as several types of brats. The highlight though was the street tacos that they make only on Saturday’s, they were awesome and easily in the Top 5 best tacos I’ve had. I went with the barbacoa, steak, and tounge. Check them out if you are ever in KC. Midwest_kc have you had thier tacos?
Tex_77 They look amazing
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Chicken made with |JP-S-Custom-Chicken-Scratch-Fini and then smoked with my camp chef woodwind. We then topped it with fresh salsa from Allison. Before you laugh, some of the “fresh” stuff from Aldis is absolutely delicious and their salsa is my 2nd favorite salsa.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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Chicken made with |JP-S-Custom-Chicken-Scratch-Fini and then smoked with my camp chef woodwind. We then topped it with fresh salsa from Allison. Before you laugh, some of the “fresh” stuff from Aldis is absolutely delicious and their salsa is my 2nd favorite salsa.
Jonathon That looks great. I did something similar - Sous Vide chicken breasts with walton’s garlic butter spice. The I added some marinara and mozzarella cheese with oregano. Kinda like a chicken parm, but KETO.
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I made blackened speckled trout with a shrimp cream sauce and served it with french green beans.
https://www.instagram.com/p/CQFKZcepJtI/ -
Jonathon That looks great. I did something similar - Sous Vide chicken breasts with walton’s garlic butter spice. The I added some marinara and mozzarella cheese with oregano. Kinda like a chicken parm, but KETO.
lkrfletcher Did pork shoulders for my grand d
aughters graduation
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calldoctoday
Usually eat it all up within 3 to 4 days. That’s why I started doing only a part of the fillet because I’m the only one that eats it in the family (so far). It’s nice to be able to play around with the amount of dill, pepper, etc. to get it just to your liking. Honestly not sure how well it would freeze.Surg calldoctoday I have frozen mine w/o any noticable issues. I vac seal them in about 4-6 oz pieces and let them defrost in the fridge.
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lkrfletcher Did pork shoulders for my grand d
aughters graduation RON PARRISH OMG that looks awesome
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lkrfletcher Did pork shoulders for my grand d
aughters graduation RON PARRISH Those are some amazing looking butts, pulled perfectly!
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RON PARRISH Those are some amazing looking butts, pulled perfectly!
calldoctoday They were a very big hit with the crowd!
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calldoctoday They were a very big hit with the crowd!
KETO CHILI
Simmering away.
Yeah man!
Life is a Garden - Dig it.
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KETO CHILI
Simmering away.
Yeah man!
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lkrfletcher got a recipe
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lkrfletcher got a recipe
gus4416 from my keto app
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KETO CHILI
Simmering away.
Yeah man!
lkrfletcher
your backsplash looks similar to mine and the chili looks good also -
KETO CHILI
Simmering away.
Yeah man!
lkrfletcher Too hot for golf, too hot to fish, just about too hot for the garden, but not too hot for good lookin chili like that!
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lkrfletcher Too hot for golf, too hot to fish, just about too hot for the garden, but not too hot for good lookin chili like that!
calldoctoday
Had a ham of a time in the refer that needed attending too. So, made up a cherry, bourbon injection & smoked with cherry wood & bourbon barrel staves. Sprayed with a cherry/Cherry Cranberry/Cider Vinegar spray for moisture. Then made up a cherry, bourbon (Old Forrester 101) glaze, with real good cherry juice, fresh cherries, dried cherries, brown sugar, & mustard. You get to have your desert & eat it too! -
calldoctoday
Had a ham of a time in the refer that needed attending too. So, made up a cherry, bourbon injection & smoked with cherry wood & bourbon barrel staves. Sprayed with a cherry/Cherry Cranberry/Cider Vinegar spray for moisture. Then made up a cherry, bourbon (Old Forrester 101) glaze, with real good cherry juice, fresh cherries, dried cherries, brown sugar, & mustard. You get to have your desert & eat it too!calldoctoday I will give you my address you can send me some LOL
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calldoctoday I will give you my address you can send me some LOL
craigrice I know if you tried some, you would like it. It kinda caught me by surprise.
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