What did everyone cook today?
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Tex_77 how was your brisket?!
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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Jonathon the brisket was good, strong black pepper flavor.
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I made one of the more underrated and uncommon breakfast taco combinations: refried bean, bacon and cheese. With the refried beans I added some of the bacon grease and seasoned it with Chupacabra seasoning.
HerbcoFood wow does that look great.
“You never really die until you end up on the wall at a Cracker Barrel”
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HerbcoFood wow does that look great.
I used the Lodge carbon steel to blacken some salmon with a lemon herb compound butter and a side of Ceasar salad.
“You never really die until you end up on the wall at a Cracker Barrel”
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Flank steak cooked over direct coals on my PK Original. I put kosher salt on and the used Spiceology’s Derek Wolf’s Gaucho Steakhouse Rub the rub is amazing on beef! It tastes as if you’re eating at a Brazilian Steakhouse. Jonathon I would also note that one of the unique ingredients included in this rub is zucchini. We also had green beans with this meal that were seasoned with Excalibur’s Greens Seasoning which is excellent on any type of vegetable.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Sunday funday in the afternoon. Spent it having some brews with some good friends and doing a small amount of cooking. Had jalapeño poppers and some chicken drumsticks. Half were seasoned with Excalibur Sweet Chipotle Lime. Those were excellent! Also had a pack of Johnsonville hatch chili brats. My wife decided to make 8 poppers that were left with all the veins and seeds. They were a bit hot but so good!
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Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy
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Oh twilliams Does that look good! Tex_77 I loved it on beef too. I was playing around with doing a roast with the Gaucho…thoughts?
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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Jonathon i bet that would turn out excellent!
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Sous vide venison back strap with roasted red potatoes with mushrooms and black pepper cesar salad.
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I made one of the more underrated and uncommon breakfast taco combinations: refried bean, bacon and cheese. With the refried beans I added some of the bacon grease and seasoned it with Chupacabra seasoning.
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Sous vide venison back strap with roasted red potatoes with mushrooms and black pepper cesar salad.
HerbcoFood - Your Killing me with the Backstrap
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Flank steak cooked over direct coals on my PK Original. I put kosher salt on and the used Spiceology’s Derek Wolf’s Gaucho Steakhouse Rub the rub is amazing on beef! It tastes as if you’re eating at a Brazilian Steakhouse. Jonathon I would also note that one of the unique ingredients included in this rub is zucchini. We also had green beans with this meal that were seasoned with Excalibur’s Greens Seasoning which is excellent on any type of vegetable.
Tex_77 - Looks sooooo good!
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Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy
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HerbcoFood - Your Killing me with the Backstrap
lkrfletcher said in What did everyone cook today?:
HerbcoFood - Your Killing me with the Backstrap
It’s pretty much my favorite way to have it, that cold smoked and reverse sear are my top three favorite ways to have it.
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lkrfletcher said in What did everyone cook today?:
HerbcoFood - Your Killing me with the Backstrap
It’s pretty much my favorite way to have it, that cold smoked and reverse sear are my top three favorite ways to have it.
HerbcoFood I ran out. But heading up to try and get an elk down around halloween.
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I used the Lodge carbon steel to blacken some salmon with a lemon herb compound butter and a side of Ceasar salad.
GWG8541 - Masterful - Very nice!
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Nice weekend cooks everyone!
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Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy
twilliams Don’t you make your own brats?
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