What did everyone cook today?
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Joe Hell
Yes I used a large Umai bag works great. Nothing wasted cooked the ribs right away, than after aging the bark I cut off of the roast is still edible I chopped up and made some beef chicharones, than of course the rest I sliced up into thick steaks topped off with garlic butter on the grill 
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Joe Hell
Yes I used a large Umai bag works great. Nothing wasted cooked the ribs right away, than after aging the bark I cut off of the roast is still edible I chopped up and made some beef chicharones, than of course the rest I sliced up into thick steaks topped off with garlic butter on the grill  -
PapaSop Those look amazing! How long at what temp? I’m finding that I like them more and more when I smoke them as full wings with the drumstick and wishbone attached.
Jonathon
Brought the weber along…My long time friend. Cooked indirect fifteen minutes per side with cherry and apple chips on the coals. Then direct for fifteen minutes flipping once. Skin is crispy and juices are bubbly and the meat is very moist and tender.My son had bought these in bulk from local food service company. Wing tips removed and some were trimmed. Very good and easy to get more on the grill without the tips.
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PapaSop i have 2 cookshacks. One now stays in a bin in the rv! Got to have Q while camping.
smokinbubba
Absolutely. Right here with ya. -
PapaSop Those look amazing! How long at what temp? I’m finding that I like them more and more when I smoke them as full wings with the drumstick and wishbone attached.
Jonathon
Original plan was to do these on a tripod over the fire. Did manage to do some burgers and brats that way.
Made us think about bacon wrapped venison over the fire… Coming soon.
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That looks awesome! Seems barbaric and manly!
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Tex_77 Love K-State as a reference!
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Haven’t had a N.Y. Strip I’ve liked, until tonight.
Set Rec Tec 680 to 225 & let “Sammy the red rocker” do his magic & take the steaks to 125 internal temp.
Rest the steaks while shrooms & garlic get tasty.
Hot cast iron skillet with avocado oil, Irish butter, garlic cloves, rosemary, thyme used for the basting & sear.
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Jonathon Says my 17YO daughter…
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Ceviches shrimp, sorry only got the before pic, it was URGENT that I eat it as quickly as possible and didn’t think of it until after! -
Darkfish89 This is my next adventure !!!
I love you guys… -
Well here are some filets I did this weekend, sous vide’d, slathered on mayo and more seasoning, then seared on cast iron.
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I made cookies to bring up to the hunting lodge…okay, my wife made cookies for the guys up here, I actually did almost no cooking this weekend oddly…
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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