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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

    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
                                        • J JohnG5

                                          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 Offline
                                          HerbcoFoodH Offline
                                          HerbcoFood
                                          Regular Contributors Team Orange Sous Vide
                                          wrote on last edited by
                                          #7367

                                          JohnG5 said in What did everyone cook today?:

                                          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

                                          Real nice!!!

                                          lkrfletcherL R 2 Replies Last reply
                                          2

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