What did everyone cook today?
-
A few weeks ago Jonathon posted about pineapple tenderizing chicken. It sounded good. So wife got a pineapple, and I marinated thighs in pineapple, lime, sugar, soysauce and some cajun salt, all day.
Did them on grill indirect heat to 163f. Boiled marinade 10 min, cornstarch thickened and enriched with butter as a sauce.
Served with jasmine rice and summer squash. And a coleslaw with just lemon juice, sugar, ginger, slivered almonds, pineapple and peanut oil.It was indeed very tender and yummy! I think we all agreed it was nice, but like my garlic lemon olive oil marinade better. The kids wanted to just eat the fresh pineapple lol. But it was a completely new flavor for me, the pineapple lime, and a lot of fun, so thx to Jonathon for the idea!
-
Greek gyro lamb brats with fried redskin potatoes topped with fresh onion chives from the garden.
-
Sous vide bone in pork chop, greens(which I think I’ve mastered) and a grilled green onion.
-
Deepwoodsbutcher That is looking really good, its an interesting seasoning and I’d absolutely say Lamb is probably the best idea for 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
-
mac21st how was the roasted garlic marinade red potatoes is what my wife buys almost all the time
-
Sous vide bone in pork chop, greens(which I think I’ve mastered) and a grilled green onion.
HerbcoFood That all looks tasty, but the onion made my mouth water
-
Dave in AZ Testing to learning. I howled at “the kids just wanted the fresh pineapple”. Now, that’s life.
-
-
Deepwoodsbutcher those brats look great
gus4416 Thank you. I don’t eat a lot of lamb, but they were very good. The gentleman I cut these lambs for is very generous. He always gives the butchers some meat.
-
Deepwoodsbutcher That is looking really good, its an interesting seasoning and I’d absolutely say Lamb is probably the best idea for it.
Jonathon for sure! The flavor is amazing. The feta spinich seasoning it great with lamb as well
-
Dave in AZ Oh the memories!!!
-
Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
mac21st Besides a good steak, pork tenderloin has become my fav for sure. You had me at smokey and I know tender. Yay for you.
-
Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
mac21st Great looking meal.
-
Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
-
Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
-
Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
mac21st what a great looking meal! That tenderloin is perfect color for me. I’d love to hear how onion toasted cauliflower is made, if you notice this reply. Thx!
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:
