What did everyone cook today?
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I recently ordered Chicken on the Run from Walton’s and finally tried it this evening. I cut some boneless skinless chicken breast into strips and deep fried them. The wife and I couldn’t wait and split one as an appetizer. It was great and the wife approved, so its a keeper. Since some of the other items I ordered were near by, I wandered how the Terrapin Ridge Farms Hot Pepper Berry Bacon Jam would be with them. Well it was great! I just spooned a small amount on top of the chicken, added a chopped salad and it was a quick and tasty dinner.
GWG8541 yeah we love the chicken on the run.
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GWG8541 you can’t go wrong with |Chicken-On-The-Run-Breading combined with |Chicken-On-The-Run-Marinade
Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
“You never really die until you end up on the wall at a Cracker Barrel”
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Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
GWG8541 it’s good on fish as well
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cdavis man, I’m out of Crappie, but I could almost taste it now.
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Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
GWG8541 Sensing a deep fried trend of late from you. Love it! I don’t fry enough.
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GWG8541 Sensing a deep fried trend of late from you. Love it! I don’t fry enough.
Jamieson22 yeah my waist has noticed also. I need to back it up a little. I did have salad instead of French fries tonight.
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zbigjeff You know that seasoning isn’t as spicy as you’d think. For me it’s closer to mild, it takes a lot to bring out any warmth. For me my spicy chart goes, I enjoy heat somewhere in between medium and hot.
HerbcoFood Most of the time, I’m right in your cross hairs with heat. I want to tantalize the taste buds. But, not ruin the original product. Every so often, I do venture into the blaze of the Thai or Chinese heat mongers. But, not on any regular basis. I’ve built methods to feel the heat in my creations after a 4-5 count. That means that you taste all the other items, then kick in the heat for a count of 3-4. Then, they’re ready to take another bite. I’m on your side.
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Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
zbigjeff said in What did everyone cook today?:
Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
Glad you enjoyed it because the wife didn’t find it as funny as me. She did enjoy the meal though
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zbigjeff said in What did everyone cook today?:
Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
Glad you enjoyed it because the wife didn’t find it as funny as me. She did enjoy the meal though
Dr_Pain There are times that the other person just doesn’t appreciate the brilliance or was that the “xxscvfhh” of the other.
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HerbcoFood Most of the time, I’m right in your cross hairs with heat. I want to tantalize the taste buds. But, not ruin the original product. Every so often, I do venture into the blaze of the Thai or Chinese heat mongers. But, not on any regular basis. I’ve built methods to feel the heat in my creations after a 4-5 count. That means that you taste all the other items, then kick in the heat for a count of 3-4. Then, they’re ready to take another bite. I’m on your side.
zbigjeff I do enjoy the late heat hit rather than the upfront, this is dumb with the amount of heat!
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
Matt W.
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
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![IMG_1056[1].jpg](/assets/uploads/files/1634151771937-img_1056-1.jpg)
johnsbrewhouse I can’t wait to get smoking my cheese. Here’s my cheese inventory for this year. Kroger had 2lb. blocks for $3.79 last week and a couple of weeks ago 8oz. for $1.49. I use Tillamook, COSTCO’s Jarlsberg and SAM’S Club Muenster. Just waiting for some cool cloudy days to start smoking. I have to give up my garage beer fridge for my cheese every fall. [0_1634151822115_Cheese Inventory 10_13_21.zip](Uploading 100%)![IMG_1057[1].jpg](/assets/uploads/files/1634151879467-img_1057-1.jpg)
Bob Stehlik Somebody is going to be having some tasty morsels.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 Pitts and Spitts makes a solid rig.
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Jamieson22 Pitts and Spitts makes a solid rig.
HerbcoFood said in What did everyone cook today?:
Jamieson22 Pitts and Spitts makes a solid rig.
Yeah this was a HUGE improvement over the (4) Traeger’s I’d had had previously. Since I was looking to do a built-in I splurged on full stainless model so I’ll never have to worry about rust. Buy once…
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HerbcoFood said in What did everyone cook today?:
Jamieson22 Pitts and Spitts makes a solid rig.
Yeah this was a HUGE improvement over the (4) Traeger’s I’d had had previously. Since I was looking to do a built-in I splurged on full stainless model so I’ll never have to worry about rust. Buy once…
Jamieson22 Yep, my father in law has one of their offsets, whenever I move it around to use to, I just about split a gut and it’s on wheels. Good ol American made equipment.
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Dr_Pain said in What did everyone cook today?:
RafterW Hey Matt what do you use to take pics. They are awesome
Just an iPhone 11 with portrait mode turned on. I believe it’s a digital blur that mimics the f stop of a mechanical aperture that you’d get on a DSLR. It does make for some great pictures. Amazing what the phone cameras are capable of these days.
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