What did everyone cook today?
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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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PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Improvise, Adapt and Overcome! Semper Fi
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PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Bob Stehlik St. Germain, isn’t that like IL north, lol? What’s an old WI boy gonna do up in the Northwoods? Lots of supper clubs and backwoods bars, hmmm. Fishing has been good recently, but if the heat kicks in things will definitely slow down. Mosquitoes and ticks are hungry, come on up!
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Bob Stehlik St. Germain, isn’t that like IL north, lol? What’s an old WI boy gonna do up in the Northwoods? Lots of supper clubs and backwoods bars, hmmm. Fishing has been good recently, but if the heat kicks in things will definitely slow down. Mosquitoes and ticks are hungry, come on up!
YooperDog I’ve been to Marquette for a couple of weddings. I think I had a good time. I know it was a long drive back to MKE with a hangover! We are going to spend about two weeks up there, going to Cranberry Fest in Eagle River and the wife has never seen the “big lake”, Lake Superior, so I was going to take her up to Ontonagon and come back through White Pine and the Porcupine Mtn. area. Definitely plan on hitting Menard’s a couple of times to pick up stuff we can’t find in Colorado.
Improvise, Adapt and Overcome! Semper Fi
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YooperDog I’ve been to Marquette for a couple of weddings. I think I had a good time. I know it was a long drive back to MKE with a hangover! We are going to spend about two weeks up there, going to Cranberry Fest in Eagle River and the wife has never seen the “big lake”, Lake Superior, so I was going to take her up to Ontonagon and come back through White Pine and the Porcupine Mtn. area. Definitely plan on hitting Menard’s a couple of times to pick up stuff we can’t find in Colorado.
Bob Stehlik the Porkies are a nice stop, some nice places to stay along the way. Lots of road construction going on in the Marquette area and the US41 hwy, I would like to believe it should be mostly complete near that time frame. The big Menards in Mqt or another in the UP? Once the gov relaxed the C-19 restrictions this place has become tourist central. We hope to be doing some motorcycle traveling to get out of the area. There used to be some unique mom&pop places along your route, not sure how they fared over this C-19. If we get a ride or two up that way I will try to update you.
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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 That looks beautiful. Great job. Just looking at it is insperation.
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PapaSop you have inspired me with those lake pics. Im packing up the 5th wheel tonight and hitting the road tomorrow after UPS makes a delivery. Heading to one of my favorite State Parks here in Ohio for the weekend. I got lucky and found an open spot this weekend.
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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 look great
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