What did everyone cook today?
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Tex_77 That looks awesome! We just did 150 lb in flats with Pa’s Black Bull and they came out awesome! The outside caramelized nicely and they were nice and tender. We were using out big commercial smokehouse so we had full control over our humidity which helped!
Jonathon one of these days I’m going to have to get some of that Pa’s Black Bull and give it a try.
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Darkfish89 Bacon wrapped shrimp? What seasoning did you put on those? I might try some of that with the Captain Rodneys Boucan Glaze. You seem to be making good use of the PK Grill huh?
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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Darkfish89 Bacon wrapped shrimp? What seasoning did you put on those? I might try some of that with the Captain Rodneys Boucan Glaze. You seem to be making good use of the PK Grill huh?
Jonathon The PK is the best grill. So simple and versatile. I did the Excalibur Smokehouse BBQ rub. I seasoned the shrimp and the bacon with it. I also put in a mesquite chunk in with my lump charcoal for flavor. These little bacon wrapped shrimp were super simple and delicious. I wish i had the boucan glaze at home but i think im going to pick up the Captian Rodney’s Peach BBQ to do this again.
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I cooked some brats I made a week or so ago for a snack. My wife and girls went out shopping and told me to fend for myself. I cooked some chicken Sunday for dinner but forgot to take pics. -
Darkfish89 Bacon wrapped shrimp? What seasoning did you put on those? I might try some of that with the Captain Rodneys Boucan Glaze. You seem to be making good use of the PK Grill huh?
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Darkfish89 Those look delicious. I’m going to have to do that soon!
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Joe Hell Is that garlic butter? It looks good to the point where I just ate lunch and I am hungry again! What are the flakes on there, salt? This pizza place in my hometown used to make strombolis that had a garlic butter “glaze” on the outside and then had flakes on them that looked sort of like that, I always assumed they were parmesan cheese but maybe not?
By the way, if any of you ever find yourself in Schenectady NY (first, leave, why are you there?!) you need to try a Gourmet Pizza from Scottis Restaraunt, best pizza ever and a Stromboli from Homestyle! When I went back last year I walked into both places and they both said, “where have you been?!” after I hadn’t been there in 5 years…no wonder I was fat!
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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Darkfish89 Wow. Those look great. One more on my list to try soon…!
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Joe Hell Is that garlic butter? It looks good to the point where I just ate lunch and I am hungry again! What are the flakes on there, salt? This pizza place in my hometown used to make strombolis that had a garlic butter “glaze” on the outside and then had flakes on them that looked sort of like that, I always assumed they were parmesan cheese but maybe not?
By the way, if any of you ever find yourself in Schenectady NY (first, leave, why are you there?!) you need to try a Gourmet Pizza from Scottis Restaraunt, best pizza ever and a Stromboli from Homestyle! When I went back last year I walked into both places and they both said, “where have you been?!” after I hadn’t been there in 5 years…no wonder I was fat!
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Joe Hell 236 so not terrible but it didn’t feel good at the time!
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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Here’s some chicken wings I made today. Seasoned them to start with SPOGOS from Oak Ridge BBQ, then put them on the Primo for about 45 minutes. Then tossed half of them with Kosmos Kicking Cajun wind dust and the other half in Kosmos Buffalo Hot wing dust.
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Didn’t cook nothin.
But I did start more sow belly curing.
I’m maken Maple Bacon for the 6 YO Grand Daughters request.
Two slabs, all I had on hand.It’ll see the pan in 4 weeks.
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Well, its 10pm and i am still cooking… well smoking really. Started 8lbs of bambi dogs at 3pm and finally got finished stuffing at 7p and in the cookshack they went. About an ounce of hickory and we are slowly climbing to 165deg. Man these dogs are labor intensive. Parksider, dont know how u do it brother! This old man is whooped!
If the women don’t find you handsome, they should at least find you handy - Red Green
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Well, its 10pm and i am still cooking… well smoking really. Started 8lbs of bambi dogs at 3pm and finally got finished stuffing at 7p and in the cookshack they went. About an ounce of hickory and we are slowly climbing to 165deg. Man these dogs are labor intensive. Parksider, dont know how u do it brother! This old man is whooped!
smokinbubba So deer hotdogs/sausage?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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smokinbubba So deer hotdogs/sausage?
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I LOVE this post, I think we need to make it a Monday morning tradition!
I made smoked wings, the real hey here is to get a shelf in your smoker to keep them up off of the grates, that makes all the difference! Then 3 hours at 200° and then toss in a sauce if you want but I didn’t think they needed it!
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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