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Meatgistics - Walton's - Community
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  5. What did everyone cook today?

What did everyone cook today?

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  • wdalyW wdaly

    Quick and easy tonight. Shrimp scampi ala Cowboy Kent Rollins.PXL_20211109_003709338.jpg

    SurgS Offline
    SurgS Offline
    Surg
    Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
    wrote on last edited by
    #7347

    wdaly yum

    “A smooth sea never made a skilled sailor.”

    1 Reply Last reply
    0
    • wdalyW wdaly

      Quick and easy tonight. Shrimp scampi ala Cowboy Kent Rollins.PXL_20211109_003709338.jpg

      ND MikeN Offline
      ND MikeN Offline
      ND Mike
      Big Green Egg Team Blue Regular Contributors Cast Iron Power User
      wrote on last edited by
      #7348

      wdaly looks good. That cowboy has some good recipes and I really like his sense of humor. He’s one of my favorites on YouTube

      1 Reply Last reply
      1
      • wdalyW wdaly

        Quick and easy tonight. Shrimp scampi ala Cowboy Kent Rollins.PXL_20211109_003709338.jpg

        HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #7349

        wdaly Hells to the yeah!!

        1 Reply Last reply
        0
        • SurgS Offline
          SurgS Offline
          Surg
          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
          wrote on last edited by
          #7350

          Breakfast habanero bbq patty left over from stuffing.
          51E6C60B-6652-4C4D-835B-9888DBEB45E4.jpeg

          “A smooth sea never made a skilled sailor.”

          wdalyW cdavisC lkrfletcherL Jamieson22J 4 Replies Last reply
          2
          • SurgS Surg

            Breakfast habanero bbq patty left over from stuffing.
            51E6C60B-6652-4C4D-835B-9888DBEB45E4.jpeg

            wdalyW Offline
            wdalyW Offline
            wdaly
            Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
            wrote on last edited by
            #7351

            Surg Are they really hot? Don’t mind some kick as long as that’s not all I can taste.

            SurgS 1 Reply Last reply
            0
            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #7352

              wdaly You had a good couple of days huh?! Nicely done!

              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

              1 Reply Last reply
              1
              • wdalyW wdaly

                Quick and easy tonight. Shrimp scampi ala Cowboy Kent Rollins.PXL_20211109_003709338.jpg

                cdavisC Offline
                cdavisC Offline
                cdavis
                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                wrote on last edited by
                #7353

                wdaly looks good

                1 Reply Last reply
                0
                • SurgS Surg

                  Breakfast habanero bbq patty left over from stuffing.
                  51E6C60B-6652-4C4D-835B-9888DBEB45E4.jpeg

                  cdavisC Offline
                  cdavisC Offline
                  cdavis
                  Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                  wrote on last edited by
                  #7354

                  Surg a breakfast for champions 🏆 🥇

                  1 Reply Last reply
                  0
                  • wdalyW wdaly

                    Surg Are they really hot? Don’t mind some kick as long as that’s not all I can taste.

                    SurgS Offline
                    SurgS Offline
                    Surg
                    Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                    wrote on last edited by
                    #7355

                    wdaly first time using the seasoning. It’s on the sweet side with a nice kick of heat at the end. Nothing overwhelmingly hot. Can’t wait to see how the sticks turn out but so far I am very pleased.

                    “A smooth sea never made a skilled sailor.”

                    1 Reply Last reply
                    0
                    • SurgS Surg

                      A3BF0260-9E1A-47FE-889E-D56357C2CF76.jpeg 083591F5-0440-43A4-BC65-064F74D3036A.jpeg

                      Pan to oven chicken thighs. And Asparagus.
                      And some drumsticks made into chicken pops for the kids. First time trying this presentation and they ate it up.

                      lkrfletcherL Offline
                      lkrfletcherL Offline
                      lkrfletcher
                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                      wrote on last edited by
                      #7356

                      Surg - Very Nice!

                      Life is a Garden - Dig it.

                      1 Reply Last reply
                      0
                      • YooperDogY Offline
                        YooperDogY Offline
                        YooperDog
                        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                        wrote on last edited by
                        #7357

                        No pics, ran out daylight and time. Grilled up some smoked venison habanero cheese sausage with some fresh tortillas over coals mesquite along with a couple of links of seafood boudin in the skillet.

                        1 Reply Last reply
                        0
                        • SurgS Surg

                          Breakfast habanero bbq patty left over from stuffing.
                          51E6C60B-6652-4C4D-835B-9888DBEB45E4.jpeg

                          lkrfletcherL Offline
                          lkrfletcherL Offline
                          lkrfletcher
                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                          wrote on last edited by
                          #7358

                          Surg - Habanero - too hot for me.

                          Life is a Garden - Dig it.

                          lkrfletcherL 1 Reply Last reply
                          0
                          • lkrfletcherL lkrfletcher

                            Surg - Habanero - too hot for me.

                            lkrfletcherL Offline
                            lkrfletcherL Offline
                            lkrfletcher
                            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                            wrote on last edited by lkrfletcher
                            #7359

                            CRAB CAKES - KETO STYLE

                            crab cake.jpg

                            crab cake 1.jpg

                            Life is a Garden - Dig it.

                            cdavisC YooperDogY wdalyW 3 Replies Last reply
                            6
                            • lkrfletcherL lkrfletcher

                              CRAB CAKES - KETO STYLE

                              crab cake.jpg

                              crab cake 1.jpg

                              cdavisC Offline
                              cdavisC Offline
                              cdavis
                              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                              wrote on last edited by
                              #7360

                              lkrfletcher looks wonderful 😍

                              1 Reply Last reply
                              0
                              • lkrfletcherL lkrfletcher

                                CRAB CAKES - KETO STYLE

                                crab cake.jpg

                                crab cake 1.jpg

                                YooperDogY Offline
                                YooperDogY Offline
                                YooperDog
                                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                wrote on last edited by
                                #7361

                                lkrfletcher did you use pork rinds for the crunch?

                                lkrfletcherL 1 Reply Last reply
                                0
                                • SurgS Surg

                                  Breakfast habanero bbq patty left over from stuffing.
                                  51E6C60B-6652-4C4D-835B-9888DBEB45E4.jpeg

                                  Jamieson22J Offline
                                  Jamieson22J Offline
                                  Jamieson22
                                  Team Blue PK100 Regular Contributors Sous Vide Power User
                                  wrote on last edited by
                                  #7362

                                  Surg I made habanero bbq sticks with swiss cheese and they are by FAR the best tasting ones I’ve made.

                                  zbigjeffZ GWG8541G 2 Replies Last reply
                                  2
                                  • wdalyW wdaly

                                    Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.PXL_20211108_173147325.jpg

                                    Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by
                                    #7363

                                    wdaly What size casing do you use for your breakfast sausage??

                                    wdalyW 1 Reply Last reply
                                    0
                                    • Jamieson22J Jamieson22

                                      Surg I made habanero bbq sticks with swiss cheese and they are by FAR the best tasting ones I’ve made.

                                      zbigjeffZ Offline
                                      zbigjeffZ Offline
                                      zbigjeff
                                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                      wrote on last edited by
                                      #7364

                                      Jamieson22 It’s always nice when a plan comes together. Savor that creation.

                                      1 Reply Last reply
                                      0
                                      • YooperDogY YooperDog

                                        lkrfletcher did you use pork rinds for the crunch?

                                        lkrfletcherL Offline
                                        lkrfletcherL Offline
                                        lkrfletcher
                                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                        wrote on last edited by
                                        #7365

                                        YooperDog - Yup Pork Rinds

                                        Life is a Garden - Dig it.

                                        1 Reply Last reply
                                        1
                                        • J Offline
                                          J Offline
                                          JohnG5
                                          wrote on last edited by JohnG5
                                          #7366

                                          Thanks to Walton’s I made something delicious out of my $5 lunch budget for today. I boiled Dollar Tree potstickers and made Ramen noodles (threw away the seasoning packet). After boiling the potstickers I then put them in the toaster oven. I added Excalibur Mandarin Teriyaki Marinade and Smoke Flavored Sea Salt. Kind of turned very little into something that was tasty.

                                          thumbnail_IMG-0279.jpg

                                          HerbcoFoodH wdalyW Dr_PainD zbigjeffZ cdavisC 6 Replies Last reply
                                          7

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