What did everyone cook today?
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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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I used the Lodge carbon steel to blacken some salmon with a lemon herb compound butter and a side of Ceasar salad.
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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 I like flank steak, especially for fajitas. I’m going to have to try Spiceology. Sounds like they have some great seasonings.
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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!
ND Mike That’s a nice Sunday afternoon meal. Can’t beat poppers.
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In case anyone wants to see what PatrickB Put together for the Spiceology Brisket Bomb check this out. I have to say, these were some amazing burgers, and I didn’t even make them. So I guess this would be more of a what did JohnG5 make today?
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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In case anyone wants to see what PatrickB Put together for the Spiceology Brisket Bomb check this out. I have to say, these were some amazing burgers, and I didn’t even make them. So I guess this would be more of a what did JohnG5 make today?
Jonathon That type of seasoning is wonderful. With any more “fillers” it starts to taste like meat loaf. Love a little extra taste.
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Tex_77 I do but this was a quick meal decision and were thawed out in the grocery store, which were right by the chicken thighs I picked up. As well as I’m not happy with my brats texture
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Tex_77 I do but this was a quick meal decision and were thawed out in the grocery store, which were right by the chicken thighs I picked up. As well as I’m not happy with my brats texture
twilliams what’s the texture issue?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 it just too fine, I only ground it twice through a 3/8 with minimal mixing to avoid protein extraction. Gonna try a 1 grind next time
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Cooked up some KC strips tonight using Spiceology’s Cowboy Crust Espresso Chile Rub. I sous vided the strips then pan seared in cast iron for a minute and a half each side. The rub formed a great crust and had a lot of flavor, it had a nice spicy kick to eat and deep flavor profile with the espresso. Jonathon Austin
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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