What did everyone cook today?
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Deepwoodsbutcher no fair, I’m getting ready to go to bed and now I’m hungry. Those look great.
GWG8541 Deepwoodsbutcher GWG: I’m with you. Thinking that deepwoodsbutcher to back it off a bit with allllll of that wonderful looking food. OK, only kidding!!! It does wake up the grumblings in the belly.
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kyle how were the buffalo modified brats johnsbrewhouse How were the hotlinks? They looked good! Deepwoodsbutcher that lamb looked freaking delicious, care to give a bit more information on your process for them?
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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kyle how were the buffalo modified brats johnsbrewhouse How were the hotlinks? They looked good! Deepwoodsbutcher that lamb looked freaking delicious, care to give a bit more information on your process for them?
Jonathon they are good, still not enough buffalo flavor for me. I dont want to add more Frank’s powder because I think they will get too salty. Next time I might try replacing half the water with Frank’s sauce in addition to the powder
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kyle how were the buffalo modified brats johnsbrewhouse How were the hotlinks? They looked good! Deepwoodsbutcher that lamb looked freaking delicious, care to give a bit more information on your process for them?
Jonathon The hotlinks were great. I thought the pork might change the flavor quite a bit, but it added some extra fat as well as flavor. I had one the other day that had been vacuum sealed and in the fridge. The longer they sit the better they get.
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kyle how were the buffalo modified brats johnsbrewhouse How were the hotlinks? They looked good! Deepwoodsbutcher that lamb looked freaking delicious, care to give a bit more information on your process for them?
Jonathon said in What did everyone cook today?:
kyle how were the buffalo modified brats johnsbrewhouse How were the hotlinks? They looked good! Deepwoodsbutcher that lamb looked freaking delicious, care to give a bit more information on your process for them?
Marinaded the lamb tenderloins in balsamic vinegar, olive oil, a little salt, black pepper, rosemary, Greek oregano and lemon thyme. Then wrapped in the lamb bacon and just tied the 2 together. Seared and finished in the oven.
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GWG8541 Deepwoodsbutcher GWG: I’m with you. Thinking that deepwoodsbutcher to back it off a bit with allllll of that wonderful looking food. OK, only kidding!!! It does wake up the grumblings in the belly.
It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
“You never really die until you end up on the wall at a Cracker Barrel”
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
GWG8541 That looks great & glad you are having some nice weather to boot. We got back from a run late this afternoon & I thought I would be able to get some grass mowed, etc. that I am so far behind on, with the weather. Then just as I went to go out & fire the mower up, down came another tremendous thunderstorm. Oh well, back to the office for me.
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
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Kabobs todayDeepwoodsbutcher Those look real nice, but where’s the rice & mushrooms? Great job & tasty looking too.
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
GWG8541 Finally, someone else uses gochujang. The chicken definitely had some “POP”. Other items are slso worthy.
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
GWG8541 wow! Looks terrific
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Deepwoodsbutcher Those look real nice, but where’s the rice & mushrooms? Great job & tasty looking too.
calldoctoday didnt have any mushrooms on hand. Did plate them on basmati rice though
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
GWG8541 great looking meal
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It is a beautiful day outside, so I fired up the outdoor griddle. I cut up boneless chicken breast for some Gojuchang chicken, Teriyaki veggies, and fried rice. Now back to the yard and garden work.
GWG8541 looks great! I did NOT know that was called gochujang! I always just called ot Korean Red Pepper Paste lol. Just went into my pantry to see if that is what you were talking about. I’ve got one called gochujang and another with another brand on it, I grab one whenever I see at store–a constant favorite mixture with my family! Now you’ve got me fired up to make some daeji bulgogi for dinner!
P.s. wish I had a nice griddle grill like you do, that looks super useful! -
Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
Paul
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processhead Awesome looking jerky. What seasoning did you use?
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
processhead good looking jerky.
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processhead Awesome looking jerky. What seasoning did you use?
Bob Stehlik said in What did everyone cook today?:
processhead Awesome looking jerky. What seasoning did you use?
I used Hi Mountain Hickory Blend seasoning.
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Not what we are having for supper but I made jerky today.
Twenty lbs of boneless venison roasts netted me about 8 lbs of ready to eat snacking.
I had about 1/2 lb of little pieces that don’t fit on the rack very well. I decided to grind them roll them into flattys which are now in the smoker to finish up. They should be interesting.
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Made some kabanosy. Did a separate writeup with details. Pretty tasty.
https://meatgistics.waltons.com/assets/uploads/files/1653024076189-20220519_222032.jpg
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