What did everyone cook today?
-
Couple KC strips sous vide’d and pan seared. I seasoned with Spiceology’s Cowboy Crust.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 Boy do those look nice!
-
Venison backstrap stir fry…
-
wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying!RON PARRISH wow, what time is dinner?
-
Tex_77 nice, I’ve never used the Cowboy Crust. Is it spicy like a blackened crust?
“You never really die until you end up on the wall at a Cracker Barrel”
-
GWG8541 i wouldn’t call it a blacking seasoning, it does have a very small kick to it, in my opinion.
-
Tex_77 That Cowboy crust supplies a nice result.
-
Tex_77 now I’m hungry again.
-
First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
-
First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
-
First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
Dave in AZ Can’t go v wrong with Willy’s a your bar seasoning. It’s a favorite here.
-
Dave in AZ Can’t go v wrong with Willy’s a your bar seasoning. It’s a favorite here.
Starting off the day with a dry rub bacon omelet for my beautiful wife and I.
“You never really die until you end up on the wall at a Cracker Barrel”
-
GWG8541 Great start to the day!
-
GWG8541 Yep, you scored at least one point for your efforts.
-
Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch. -
Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch. -
Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.@bmartin1000 Three thumbs up, that looks fantastic & 100 times better than ours. We just finished a major batch about a week or so ago. We like a longer fermentation & then blend, add brine, vinegar, lemon juice, & sometime turbinado sugar back into ours. Although our taste is always good & we like the longer fermentation, we have never been able to get the perfect liquification like you are getting & we also get separation so we have to mix or shake before using depending on the container we have it in. I need to take some lessons form you.
-
gus4416 - Nice bite but won’t bring you to your knees.
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 LoginSponsored By:
