What did everyone cook today?
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7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks.wdaly looks like a great job. I bet you can’t wait for the kraut.
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Just bought a ribeye loin (had to buy boneless, the didn’t have bone in)
6 lb. prime rib and the rest were 1" rib eyes.
Da** loins were going for $ 11.75 per pound but worth every penny -
7# of brats should go well with the 6# of sauerkraut that will be ready in another couple weeks.wdaly - Awesome batch
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
@matt-westerhaus said in What did everyone cook today?:
Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
The kitchen space I wish I had. Nice!
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zbigjeff I always put a pan of ice cubes and sometimes set my a rack on top of them; in the smoker to help keep the temp down. I use a Traeger w/cold smoker like johnsbrewhouse. Haven’t had any failures yet! At least we can eat our mistakes(most of the time)! I usually smoke cheese between mid November to late April. Still eating some from January. I tightly wrap with plastic wrap and vac seal. I also have a small dorm room style fridge that is dedicated to my cheese and smoked cheese. That fridge door doesn’t get opened as much and therefore limits the temperature swings.
Sounds like your rehab is going well. Just remember to stay out of trouble. Ok, you do need to get into a little bit of trouble to have fun!Bob Stehlik Ice cubes! Yep, never thought of that. What a good idea.
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Started on my sear box and gonna finish in the oven. We’re going old school fellas! I’ll update the resultsGet 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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I made beef tips and noodles with home canned beef and sauce made from sour cream and cream of mushroom soup season to taste
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Huge thumbs down to this non reverse sear nonsense! Turned my back for 2nminutes and it’s at 139! I won’t disgrace this community with a picture
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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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
@matt-westerhaus Reminds me of the way my dad ate his homemade cream style corn, on top of mashed potatoes. I could take it or leave it but he liked them that way.
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I am restarting meatgistics as mobile users cant connect…me, I am mobile users
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I have put home made corn relish on top of steak instead of sauce and it was great !
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Huge thumbs down to this non reverse sear nonsense! Turned my back for 2nminutes and it’s at 139! I won’t disgrace this community with a picture
Jonathon There’s a reason that certain methods are better than others (reverse sear, sous vide-sear). You just proved it again. Good test.
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@matt-westerhaus Reminds me of the way my dad ate his homemade cream style corn, on top of mashed potatoes. I could take it or leave it but he liked them that way.
bocephus Me too. Haven’t had it that way fir awhile. But, many times when growing up. It was the ultimate comfort food.
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@matt-westerhaus said in What did everyone cook today?:
Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
The kitchen space I wish I had. Nice!
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@matt-westerhaus
Gotta love all that counter top area.
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there is a lot of room in that fridge for beer, lol
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on the end of that island I put a piece of plywood under the edge so that I had a place to clamp different things to ie stuffer pasta roller and others a piece just big enough to take up the void under the counter in the relief
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Huge thumbs down to this non reverse sear nonsense! Turned my back for 2nminutes and it’s at 139! I won’t disgrace this community with a picture
Jonathon we know you love well done
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Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.
@matt-westerhaus One of my favorites!
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craigrice the wide angle lens makes it look fatter than it is lol. I do have a dedicated beer fridge in the shop though so that problem
Is solved. Well it also contains jerky marinade and sausage casings.
it is a phenomenal upgrade. At least 2.5x our old kitchen.
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