What did everyone cook today?
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
Tex_77 Hey tex_77 quick question. When do you sleep? You’ve always got something going on the smoker, Pk or in the fryer. You sure are a busy guy. Keep’em coming. I get hungry just looking at your pictures and I get plenty of ideas as well. Your posts are great reviews for Walton’s products. Again, great work!!
Improvise, Adapt and Overcome! Semper Fi
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Tex_77 Hey tex_77 quick question. When do you sleep? You’ve always got something going on the smoker, Pk or in the fryer. You sure are a busy guy. Keep’em coming. I get hungry just looking at your pictures and I get plenty of ideas as well. Your posts are great reviews for Walton’s products. Again, great work!!
Bob Stehlik I stress cook.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Bob Stehlik I stress cook.
Round 2 on these stuffed sweet peppers
These smaller peppers taste way better.
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Tex_77 Looks great, have not used it in fryer yet but have used it on grill and it works great on legs and thighs.
bocephus I have never tried anything breaded on the grill, maybe I’ll have to give that a shot.
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bocephus I have never tried anything breaded on the grill, maybe I’ll have to give that a shot.
Tex_77 I just put the chicken on the run in a bag and then the legs and thighs in and shake until well covered.
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Round 2 on these stuffed sweet peppers
These smaller peppers taste way better.
lkrfletcher I love those little sweet peppers, I like to take the real small ones, stuff with blue cheese, wrap in bacon and bbq them.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
Tex_77 holy smokes Tex! That is a great looking plate!!!
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Earned my sous vide badge today. Started with marinating a London broil for 3 hours in soy sauce, garlic, salt and pepper. Then vac packed in new chamber vac the wife bought me. Put it in a cooler sous vide container built with instruction from a meatgistic user
After 13 hours @ 145 I reverse seared it in my cast iron pan. Served with parm crusted squash, steamed asparagus and broccoli. Sleepy now… good night.
samspade Actually, 2 badges on the same cook. Sous vide and reverse sear. Thinking with those 2 processes, you struck gold.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!Jonesy said in What did everyone cook today?:
20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!looks like a rough life
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I taught my brother how to smoke a venison backstrap to perfection.
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff backstrap refers to a length of loin on the back of a deer, elk, moose, etc. In beef its ribeye and in pork its called loin.
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.Paul
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zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.processhead said in What did everyone cook today?:
zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.Like processhead says it is easy to remove. You can usually just slip your hand in behind the muscle and slide your hand down along then length of the spine to separate. They come of like straps on either side of the backbone…hence the name back straps.
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I taught my brother how to smoke a venison backstrap to perfection.
HerbcoFood making my mouth water.
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zbigjeff backstrap refers to a length of loin on the back of a deer, elk, moose, etc. In beef its ribeye and in pork its called loin.
Ridley Acres Thanks for the explanation. I have now been edumacated.
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Cool again today so I fired up the oven for pumpkin pie.
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