What did everyone cook today?
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Been craving blue claw crab since the podcast, unfortunately my seafood shop was sold out. So I went with 100 middle necks.
Split the first 50 with the in laws on the half shell. Sorry no pics hands were dirty from shucking.
Second 50 hit the grill with butter, lime, garlic, and parsley.
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Tex_77 that looks great
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Tex_77 These look pretty darn good
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Surg ooooo man do I love littlenecks or really any other sort of clam! Clam bakes were an absolute favorite of mine growing up! Strange that I have settled so happily in the middle of the country but I do love Wichita now!
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Tex_77 You must have some happy, content Neighbors with all the great awesome food you generate…
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Tex_77 You must have some happy, content Neighbors with all the great awesome food you generate…
JoeB I like to think I have jealous neighbors every time I fire up a grill or turn on the vent hood.
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Holy cow, best pheasant I’ve ever doneGet 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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Jonathon That is a good seasoning!
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calldoctoday peanut
Tex_77 You got it & won the prize too!
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Sous vide lamb tomahawks, served with a balsamic tiger sauce reduction. Then made a salad for good measure: https://www.instagram.com/p/CQZwedfJWKH/
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Thanks guys, this one was just awesome. I’ve said this is my favorite pheasant we have done 4 times now but this is it. I will be making more rangoon things, this was simply too good to not do again. HerbcoFood commented on your link, those look awesome!
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Jonathon How did you prep the birds, as you know that is a pretty important part of cooking.
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Sous vide lamb tomahawks, served with a balsamic tiger sauce reduction. Then made a salad for good measure: https://www.instagram.com/p/CQZwedfJWKH/
HerbcoFood Yes PLEASE!! Especially the sous vide style for that cut of meat. Like “butter”. Congrats
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We had some leftover duck legs and wings so I took them home and smoked them with some |Chipotle-Lime-Sweet-Rub , Eat and Nashville hot. All were really 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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We had some leftover duck legs and wings so I took them home and smoked them with some |Chipotle-Lime-Sweet-Rub , Eat and Nashville hot. All were really good.
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We had some leftover duck legs and wings so I took them home and smoked them with some |Chipotle-Lime-Sweet-Rub , Eat and Nashville hot. All were really good.
6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.
Now I’ll use the extra pork for brats.
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6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.
Now I’ll use the extra pork for brats.
wdaly
Man that turned out great. Congrats
to you sir.
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