Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Bragging Board
  5. What did everyone cook today?

What did everyone cook today?

Scheduled Pinned Locked Moved Bragging Board
12.7k Posts 148 Posters 1.0m Views 134 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • YooperDogY YooperDog

    Surg I am going to have to try restructured jerky one of these times instead of sticks. Looks great

    C Offline
    C Offline
    calldoctoday
    Team Blue Power User Regular Contributors
    wrote on last edited by
    #10246

    YooperDog Yes, you will. It is tasty & tender. The only problem is & worse than sticks, we eat them up too quick compared with the long chew from genuine jerky.

    SurgS 1 Reply Last reply
    3
    • SurgS Surg

      74ABD04E-9D95-4F49-B472-487DD556544F.jpeg
      B4BA0446-1CD7-4402-BF67-8D9BC5AAFE44.jpeg
      984FE52F-0207-48B6-901C-2CF65A455E30.jpeg
      3D0C9F8A-9C0F-4A5A-AF9E-B3D9436CBBE6.jpeg

      Put the cannon to work again.
      Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably won’t be doing that again. I’m cool with dehydrator only. Both were delicious.

      C Offline
      C Offline
      calldoctoday
      Team Blue Power User Regular Contributors
      wrote on last edited by
      #10247

      Surg Real nice job on those, real nice!

      1 Reply Last reply
      1
      • C calldoctoday

        YooperDog Yes, you will. It is tasty & tender. The only problem is & worse than sticks, we eat them up too quick compared with the long chew from genuine jerky.

        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
        #10248

        calldoctoday agree. They just finished and I already ate about a quarter of the batch. 😁

        “A smooth sea never made a skilled sailor.”

        1 Reply Last reply
        1
        • SurgS Surg

          74ABD04E-9D95-4F49-B472-487DD556544F.jpeg
          B4BA0446-1CD7-4402-BF67-8D9BC5AAFE44.jpeg
          984FE52F-0207-48B6-901C-2CF65A455E30.jpeg
          3D0C9F8A-9C0F-4A5A-AF9E-B3D9436CBBE6.jpeg

          Put the cannon to work again.
          Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably won’t be doing that again. I’m cool with dehydrator only. Both were delicious.

          kyleK Offline
          kyleK Offline
          kyle
          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
          wrote on last edited by
          #10249

          Surg they look great. Nice job

          hey vegetarians, my food poops on your food!

          1 Reply Last reply
          1
          • SurgS Surg

            74ABD04E-9D95-4F49-B472-487DD556544F.jpeg
            B4BA0446-1CD7-4402-BF67-8D9BC5AAFE44.jpeg
            984FE52F-0207-48B6-901C-2CF65A455E30.jpeg
            3D0C9F8A-9C0F-4A5A-AF9E-B3D9436CBBE6.jpeg

            Put the cannon to work again.
            Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably won’t be doing that again. I’m cool with dehydrator only. Both were delicious.

            Bob StehlikB Offline
            Bob StehlikB Offline
            Bob Stehlik
            Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
            wrote on last edited by
            #10250

            Surg You’ve been a busy guy. Looks great. I’ll have to give it a try.

            Improvise, Adapt and Overcome! Semper Fi

            1 Reply Last reply
            1
            • SurgS Surg

              74ABD04E-9D95-4F49-B472-487DD556544F.jpeg
              B4BA0446-1CD7-4402-BF67-8D9BC5AAFE44.jpeg
              984FE52F-0207-48B6-901C-2CF65A455E30.jpeg
              3D0C9F8A-9C0F-4A5A-AF9E-B3D9436CBBE6.jpeg

              Put the cannon to work again.
              Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably won’t be doing that again. I’m cool with dehydrator only. Both were delicious.

              G Offline
              G Offline
              gus4416
              Team Blue
              wrote on last edited by
              #10251

              Surg Them look delicious

              1 Reply Last reply
              1
              • YooperDogY YooperDog

                Surg I am going to have to try restructured jerky one of these times instead of sticks. Looks great

                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
                #10252

                YooperDog they are easy to throw together quick. And cleanup much easier. Also don’t really have to worry about case hardening

                “A smooth sea never made a skilled sailor.”

                1 Reply Last reply
                1
                • SurgS Surg

                  74ABD04E-9D95-4F49-B472-487DD556544F.jpeg
                  B4BA0446-1CD7-4402-BF67-8D9BC5AAFE44.jpeg
                  984FE52F-0207-48B6-901C-2CF65A455E30.jpeg
                  3D0C9F8A-9C0F-4A5A-AF9E-B3D9436CBBE6.jpeg

                  Put the cannon to work again.
                  Ground pork jerky sticks. With mandarin teriyaki seasoning. Threw a portion of the batch into the oven after dehydrating just to see how they turned out. Probably won’t be doing that again. I’m cool with dehydrator only. Both were delicious.

                  GWG8541G Offline
                  GWG8541G Offline
                  GWG8541
                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                  wrote on last edited by
                  #10253

                  Surg nice

                  “You never really die until you end up on the wall at a Cracker Barrel”

                  GWG8541G 1 Reply Last reply
                  1
                  • GWG8541G GWG8541

                    Surg nice

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #10254

                    I was making brats today so I put a slab of St. Louis cut ribs on the smoker. No sides tonight, just meat.
                    20220306_192229.jpg
                    20220306_192258.jpg
                    Back to making brats

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    G YooperDogY mrobisrM wdalyW 4 Replies Last reply
                    7
                    • GWG8541G GWG8541

                      I was making brats today so I put a slab of St. Louis cut ribs on the smoker. No sides tonight, just meat.
                      20220306_192229.jpg
                      20220306_192258.jpg
                      Back to making brats

                      G Offline
                      G Offline
                      gus4416
                      Team Blue
                      wrote on last edited by
                      #10255

                      GWG8541 I was just talking ribs with my wife St. Louis ribs are on sale here at 2.99 which isn’t no sale to me and baby backs are 5.49 what the h*** is going on with these prices

                      GWG8541G 1 Reply Last reply
                      0
                      • GWG8541G GWG8541

                        I was making brats today so I put a slab of St. Louis cut ribs on the smoker. No sides tonight, just meat.
                        20220306_192229.jpg
                        20220306_192258.jpg
                        Back to making brats

                        YooperDogY Offline
                        YooperDogY Offline
                        YooperDog
                        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                        wrote on last edited by
                        #10256

                        GWG8541 just pulled a rack out of the freezer for dinner this week. Motivational picture for sure

                        1 Reply Last reply
                        1
                        • Jamieson22J Offline
                          Jamieson22J Offline
                          Jamieson22
                          Team Blue PK100 Regular Contributors Sous Vide Power User
                          wrote on last edited by
                          #10257

                          Just some grilled hanger steaks.

                          E3C6280D-719D-49EE-9057-BBDC16D04AD2.jpeg

                          C G GWG8541G zbigjeffZ mrobisrM 6 Replies Last reply
                          11
                          • Jamieson22J Jamieson22

                            Just some grilled hanger steaks.

                            E3C6280D-719D-49EE-9057-BBDC16D04AD2.jpeg

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by calldoctoday
                            #10258

                            Jamieson22 That’s all, just those beautiful, juicy, & delicious looking steaks. Those are one of the types that taste best just taking them right of the fire, cutting them up, & partaking of that goodness, right off the fire, Churrasco Style. Then wash them down with something good & do another.

                            1 Reply Last reply
                            0
                            • Jamieson22J Jamieson22

                              Just some grilled hanger steaks.

                              E3C6280D-719D-49EE-9057-BBDC16D04AD2.jpeg

                              G Offline
                              G Offline
                              gus4416
                              Team Blue
                              wrote on last edited by
                              #10259

                              Jamieson22 perfectly cooked

                              1 Reply Last reply
                              0
                              • RafterWR Offline
                                RafterWR Offline
                                RafterW
                                Power User Regular Contributors Cast Iron Big Green Egg
                                wrote on last edited by
                                #10260

                                EAB376F6-D437-469F-9B8E-A2875B2E114C.jpeg

                                Spent the day baking with the wife. Made some cream puffs to take to my parents. They were most excellent.

                                Matt W.

                                GWG8541G mrobisrM wdalyW HerbcoFoodH Jamieson22J 5 Replies Last reply
                                9
                                • G gus4416

                                  GWG8541 I was just talking ribs with my wife St. Louis ribs are on sale here at 2.99 which isn’t no sale to me and baby backs are 5.49 what the h*** is going on with these prices

                                  GWG8541G Offline
                                  GWG8541G Offline
                                  GWG8541
                                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                  wrote on last edited by
                                  #10261

                                  gus4416 I’m with you. In picked these up a few months ago at 1.99 a pound on sale. Those days are long gone. Although our Meijers stores have butts for 99 cents a lb this week. Ill be getting some of those.

                                  “You never really die until you end up on the wall at a Cracker Barrel”

                                  G B 3 Replies Last reply
                                  2
                                  • RafterWR RafterW

                                    EAB376F6-D437-469F-9B8E-A2875B2E114C.jpeg

                                    Spent the day baking with the wife. Made some cream puffs to take to my parents. They were most excellent.

                                    GWG8541G Offline
                                    GWG8541G Offline
                                    GWG8541
                                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                    wrote on last edited by
                                    #10262

                                    RafterW nice looking and awesome that your taking them to the folks. Enjoy those moments.

                                    “You never really die until you end up on the wall at a Cracker Barrel”

                                    1 Reply Last reply
                                    1
                                    • wdalyW wdaly

                                      Had our Fire Department fund raiser last night. Do made a roaster full of hamburger vegetable soup. People seem to like it.PXL_20220305_140329973.jpg

                                      GWG8541G Offline
                                      GWG8541G Offline
                                      GWG8541
                                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                      wrote on last edited by
                                      #10263

                                      wdaly looks great.

                                      “You never really die until you end up on the wall at a Cracker Barrel”

                                      1 Reply Last reply
                                      0
                                      • Jamieson22J Jamieson22

                                        Just some grilled hanger steaks.

                                        E3C6280D-719D-49EE-9057-BBDC16D04AD2.jpeg

                                        GWG8541G Offline
                                        GWG8541G Offline
                                        GWG8541
                                        Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                        wrote on last edited by
                                        #10264

                                        Jamieson22 thats a thing of beauty

                                        “You never really die until you end up on the wall at a Cracker Barrel”

                                        1 Reply Last reply
                                        0
                                        • Jamieson22J Jamieson22

                                          Just some grilled hanger steaks.

                                          E3C6280D-719D-49EE-9057-BBDC16D04AD2.jpeg

                                          zbigjeffZ Offline
                                          zbigjeffZ Offline
                                          zbigjeff
                                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                          wrote on last edited by
                                          #10265

                                          Jamieson22 Darn nice looking batch of beef goodness.

                                          1 Reply Last reply
                                          0

                                          Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                                          Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                                          With your input, this post could be even better 💗

                                          Register Login
                                          Reply
                                          • Reply as topic
                                          Log in to reply
                                          • Oldest to Newest
                                          • Newest to Oldest
                                          • Most Votes


                                          Sponsored By:

                                          Sponsored By Walton's Inc

                                          Sponsored By:

                                          Sponsored By Walton's
                                          Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                                          Meatgistics
                                          X

                                          Register Now For Complete Access To Meatgistics!

                                          Sign In Register
                                          • Login

                                          • Don't have an account? Register

                                          • Login or register to search.
                                          • First post
                                            Last post
                                          0
                                          • Home
                                          • Walton's
                                            • Home
                                            • Seasonings
                                            • Casings
                                            • Packaging
                                            • Supplies
                                            • Equipment
                                            • Smoking/Grilling
                                            • Sales
                                            • Giveaways
                                          • About Us
                                          • Topics
                                            • Unread
                                            • Recent
                                            • Random
                                            • Popular Monthly
                                            • Popular All-Time
                                            • Unsolved
                                            • Solved
                                          • Events
                                          • FAQ
                                          • Conv Chart
                                            • Seasonings
                                            • Cures
                                            • Additives