What did everyone cook today?
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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. -
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 good job and enjoy.
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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 what flavor?
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twilliams H Summer with hot pepper cheese.
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Pizza night at the lake with my niece and hubbies new toy.
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PapaSop something about sitting back and enjoying that view. A lot of stress just seems to disappear.
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Sometimes simple is the way to go. Just some burgers seasoned with Waltons Ultimate Steak and Roast seasoning, little worcester, and soy sauce. Was great topped with cheese, lettuce, and some red onion! Two of my kids wanted red rockets.
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