What did everyone cook today?
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Tex_77 wow! That’s quite the spread! All I managed to accomplish was thinking about making poppers with my smoked cream cheese. I got as far as pulling the bacon out of the freezer. Your post made me hungry so I’m firing up the grill for some wings! Pics coming soon!
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Tex_77 I made some ribs with the 3-2-1 method but I kept the heat down to 180 for the first 3 hours, didn’t take any pics though as we had people over (and I was more focused on keeping all the dogs from eating the food or being too annoying to the people) but your Sirloin looks amazing as do the sides. I hope you got some compliments on all that!
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
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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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
Jonathon I don’t usually cook pork ribs, because I think it is too much work for no more meat then you get. On the other hand with brisket, I like to cube up the point after cooking and use it in beef stews in the winter.
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
Jonathon
Good idea. Need to do something with it. Reheated ribs are not great. -
PapaSop But cold ribs arent bad! Ill eat them right out of the fridge no problem!
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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Joe Hell Wings are always good no matter how you eat them.
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Joe Hell LOL
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Tex_77 I made some ribs with the 3-2-1 method but I kept the heat down to 180 for the first 3 hours, didn’t take any pics though as we had people over (and I was more focused on keeping all the dogs from eating the food or being too annoying to the people) but your Sirloin looks amazing as do the sides. I hope you got some compliments on all that!
There is not a bad rib, these baby backs out on the lake we’re amazing
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truger are you on lake mead there? I only ask cause the hills in the back remind me of it. Also…how big is your boat that you can have what looks like a full(ish) sized a grill on it? I’m not saying it is but it is so nice that it does look photoshopped! That’s going on social media for sure.
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truger are you on lake mead there? I only ask cause the hills in the back remind me of it. Also…how big is your boat that you can have what looks like a full(ish) sized a grill on it? I’m not saying it is but it is so nice that it does look photoshopped! That’s going on social media for sure.
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truger For anyone who hasn’t been to Utah you could make a strong argument that it is the prettiest state in the country. Mt Zion is one of the most amazing places in the USA and Bryce Canyon is nothing short of amazing!
Also, I did a quick google search and it looks like you have nice Bass there and is that Musky?! I’m from the North East and I badly miss Musky and Pike fishing.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 , Tex, can you share any recipes? Looks like something I’d try father’s day… Just called Butcher no sirloin tip roast hoping tomorrow. Pictures look great.
Talleyho4 on the roast I just seasoned it up and put in the sous vide at 128 for about 8 hours then seared it off. For the poppers, smoked creamed corn, and smoked apple crisp just go to Steve Richlien (sp) website and you find the recipies there.
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