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  5. What did everyone cook today?

What did everyone cook today?

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  • 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
                            • Dr_PainD Dr_Pain

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

                              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
                              #7368

                              Dr_Pain I use 21mm fresh collogen. Like that size.

                              Dr_PainD 1 Reply Last reply
                              0
                              • lkrfletcherL lkrfletcher

                                CRAB CAKES - KETO STYLE

                                crab cake.jpg

                                crab cake 1.jpg

                                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
                                #7369

                                lkrfletcher They look great.

                                1 Reply Last reply
                                0
                                • 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

                                  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
                                  #7370

                                  JohnG5 Nice combo. I’ll have to give that a try since I love both.

                                  1 Reply Last reply
                                  0
                                  • 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

                                    Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by
                                    #7371

                                    JohnG5 You need to send me some of that. Looks DELICIOUS!!!

                                    1 Reply Last reply
                                    1
                                    • wdalyW wdaly

                                      Dr_Pain I use 21mm fresh collogen. Like that size.

                                      Dr_PainD Offline
                                      Dr_PainD Offline
                                      Dr_Pain
                                      Sous Vide Dry Cured Sausage Traeger Team Blue
                                      wrote on last edited by
                                      #7372

                                      wdaly said in What did everyone cook today?:

                                      21mm fresh collogen

                                      Same as the snack stick stuff or sheep casing? When I researched fresh collagen it returned some crimpled tube the same as I use for my snack stick. I know that small diameter is not found in hog casing but sheep casing you can find that small

                                      wdalyW 1 Reply Last reply
                                      0
                                      • 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

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #7373

                                        JohnG5 Way to be resourceful.

                                        J 1 Reply Last reply
                                        1
                                        • 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

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #7374

                                          JohnG5 I could go for that.

                                          1 Reply Last reply
                                          1

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