What did everyone cook today?
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Tex_77 no, I am going to replace them…I left the thing on once for ahhh the rest of the tank and ruined them…I feel shame.
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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Tex_77 no, I am going to replace them…I left the thing on once for ahhh the rest of the tank and ruined them…I feel shame.
Jonathon probably the same shame you feel when you cook a steak!
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Carnitas.“A smooth sea never made a skilled sailor.”
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Started off today with some of my Walton’s dry cured bacon and pancakes on the outdoor griddle. I used some local maple syrup a friend produced. I traded some venison for maple syrup last fall. Have a great day everyone.
GWG8541 Good way to start the day, started mine with bacon and French toast with chokecherry syrup my sister in law gives me every year for Christmas. It was my mom’s recipe.
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Not every meal is 5 star, some chicken breast with Firecracker Rub and one with Butter Garlic.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Not every meal is 5 star, some chicken breast with Firecracker Rub and one with Butter Garlic.
Tex_77 They look pretty good to me.
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Not every meal is 5 star, some chicken breast with Firecracker Rub and one with Butter Garlic.
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Tex_77 no, I am going to replace them…I left the thing on once for ahhh the rest of the tank and ruined them…I feel shame.
Jonathon I’ve done that before, cleans that grill really well, but the porcelain sure hates it. The Char-Broil grates I have are suppose to be guaranteed but they still wear out and blow-out no matter what you do. I oil my grates every fourth or fifth use and after a light clean. All the grates are coming from China now and they do a crappy job with the porcelain coating.
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Jonathon I’ve done that before, cleans that grill really well, but the porcelain sure hates it. The Char-Broil grates I have are suppose to be guaranteed but they still wear out and blow-out no matter what you do. I oil my grates every fourth or fifth use and after a light clean. All the grates are coming from China now and they do a crappy job with the porcelain coating.
johnsbrewhouse That is sad too. My cast iron grates used to outlast the other components of the grill. There have been a few that I got rid of, & now wish I had not. Then another that I was forced to part with. But, one thing is for certain. They do not make a lot of them like they used to.
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Started off today with some of my Walton’s dry cured bacon and pancakes on the outdoor griddle. I used some local maple syrup a friend produced. I traded some venison for maple syrup last fall. Have a great day everyone.
GWG8541 what a great looking breakfast
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Not every meal is 5 star, some chicken breast with Firecracker Rub and one with Butter Garlic.
Tex_77 they look mighty tasty
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Well, I’ve been naughty because I BBQ or processing and have not documented. I beg for your forgiveness, please forgive me.
Well here is only some of what I’ve been up to.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Well, I’ve been naughty because I BBQ or processing and have not documented. I beg for your forgiveness, please forgive me.
Well here is only some of what I’ve been up to.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Denny O you’ve been a busy boy and I forgive you. It all looks great
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Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Denny O wow you’ve been really busy. Great looking bacon.
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Well, carp! I lost all of my comment when I went back to look up @Bob Stehlik Thanks to Bob I decided to use my original rub on the other item that is not shown. It is the other half of the brisket point corned beef that I show. Hopefully I’ll have a pic of the flat turned into pastrami after tomorrow. It is in the fridge now, hopefully slice it up tomorrow.
I made another batch of bacon for those that wanted it, I’m up to 115 lbs so far this year and I have another whole Berkshire pork bellie to do in the next week or so, (I get to keep half! Yeepie!!)
Lets see, I fermented 2 half gallon jars of kraut that netted me at least 6 quarts.
Smoked 5 dozen of 2 part chicken wings that I brined and seasoned 3 different ways. plus a pint of chicken hearts in a butter seasoning. I found the wings @ Sam’s club last weekend for $2/lb. Lowest I’ve seen in a couple of years by far! AND they are a larger size to boot! 2 bucks for wings to me is still pricey! However as they have been lately, I’ll take that for the win, Alex.
Oh ya and the one ton pizza Denny O’s style.
I hope to try to post a little more often but I’m very busy for a semi retired construction man. Heck I don’t even have my maders in the loving Mother earth yet!
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