What did everyone cook today?
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Dr_Pain you will like it. The cake is super easy to make and is a hit. Make sure you have some vanilla ice cream to go with it!
ND Mike said in What did everyone cook today?:
Dr_Pain you will like it. The cake is super easy to make and is a hit. Make sure you have some vanilla ice cream to go with it!
Absolutely. Thanks for sharing man!
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Dr_Pain Jambalaya or some sort of Creole Pork stew possibly
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ND Mike said in What did everyone cook today?:
Dr_Pain you will like it. The cake is super easy to make and is a hit. Make sure you have some vanilla ice cream to go with it!
Absolutely. Thanks for sharing man!
Dr_Pain no problem.
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Dr_Pain Jambalaya or some sort of Creole Pork stew possibly
johnsbrewhouse said in What did everyone cook today?:
Dr_Pain Jambalaya or some sort of Creole Pork stew possibly
You do have one of the ingredient right, namely pork. You just have to decide if you have the right recipes AND you have to give me one best guess (in the trivia thread
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A little late night snack for me.
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Dr_Pain Walton’s has a few Ham Cures/Brine that we have tried & used successfully in the past. Their turkey is also excellent & makes for the foundation for some really, really good smoke turkey. I have added Muscadine wine to the Turkey & ham brine (to replace some of the water) & that really kicks it up a notch.
calldoctoday said in What did everyone cook today?:
Dr_Pain Walton’s has a few Ham Cures/Brine that we have tried & used successfully in the past. Their turkey is also excellent & makes for the foundation for some really, really good smoke turkey. I have added Muscadine wine to the Turkey & ham brine (to replace some of the water) & that really kicks it up a notch.
I agree, the turkey cure is great. I have made the best tasting smoked turkey with that cure. I was impressed how they consistently turned out.
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Rendered some leaf lard tonight 6lb 13oz raw yielded this:
Ridley Acres said in What did everyone cook today?:
Rendered some leaf lard tonight 6lb 13oz raw yielded this:
That is the best stuff for baking. I used to get strange looks at the store butcher until I found a small processor.
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A little late night snack for me.
HerbcoFood I’ve done that before, LOL
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No. A canned Prego sauce that I amped up with a palm full of small dice garlic, crushed white pepper and a “liberal” shake of Tony Chachere’s Creole Seasoning. Nice combine. Would do this again.
RedJim64 looks and sounds great
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Costco’s chicken salad which is pretty good, cheese, serrano’s, avocado, and wrapped in some sort of flat bread I get at Costco.
HerbcoFood man those look tasty
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Tex_77 that looks awesome.
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This is the making of a recipe I will share later this week. For the time being I am running a trivia game to see if someone could identify it from the ingredients in the pot
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A little late night snack for me.
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Made a couple of venison roasts. One in the smoker and one on the grill to see which one my family liked best. It was a toss up. They both turned out great.
!
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Made a couple of venison roasts. One in the smoker and one on the grill to see which one my family liked best. It was a toss up. They both turned out great.
! cdavis they both look great.
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cdavis said in What did everyone cook today?:
Dr_Pain looks good.
Thanks! Trying to tweak my recipe for the general mass since we have a lot of locally readily available items that may not be available to others in different part of the country
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Made a couple of venison roasts. One in the smoker and one on the grill to see which one my family liked best. It was a toss up. They both turned out great.
! cdavis said in What did everyone cook today?:
Made a couple of venison roasts. One in the smoker and one on the grill to see which one my family liked best. It was a toss up. They both turned out great.
! Looks so tasty. Any specific seasoning??
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cdavis Those look awesome man!
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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Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…
Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.
Unrolled a Wewalka Flat Crust Classic Pizza Dough and "customized it to our preferences. Dough is imported from… Austria! Since finding this product we’ve left our local pizza mongers in the dust. Saving a nice cache of cash in the bargain.
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