What did everyone cook today?
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calldoctoday thanks!
Deepwoodsbutcher You are very welcome.
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Tex_77 that’s a fine looking steak dinner
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Southwest stlye lettuce wraps with chicken, black beans, corn, onions and olives. Topped with a little cheese, sour cream and spicy ranch.
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Southwest stlye lettuce wraps with chicken, black beans, corn, onions and olives. Topped with a little cheese, sour cream and spicy ranch.
Deepwoodsbutcher that looks delicious.
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Thanks to everyone for your kind words. I’ll just say I’ve never put olives on a kabob but I will next time. If you’ve never put cherry tomatoes on one it’s a must try. They are great. This was my first time putting portobello mushrooms on and man are they good. I did 1/2 on the grill and 1/2 on the smoker. Wife and daughter liked the grill better and my son and I liked the smoker better but both were really good. Will be doing this more often the kids loved building the kabobs.
cdavis Re: Preparation. Having diff tools makes more people happy. Yay for you.
Re: Building kabobs. Always tastes better when people assist in the build. Sometime in the future, you can sit back and supervise.
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Deepwoodsbutcher f those lettuce wraps look amazing
gus4416 thanks
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HerbcoFood That chicken and rings look amazing. What was your breading?
wdaly I soaked them in buttermilk all day, then used just basic AP flour that I seasoned. Then after breading I put the chicken back in the fridge for about an hour. Soaking chicken in buttermilk is the best thing to do prior to frying it.
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HerbcoFood great looking chicken. I use buttermilk before coating too and find it really helps make a great crunch.
Dave in AZ Exactly what I did, gave them a good all day soak.
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First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.
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Tex_77 and anyone else what oil do you like most for deep frying?
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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Jonathon said in What did everyone cook today?:
Tex_77 and anyone else what oil do you like most for deep frying?
Regardless of what kind of oil you use, make sure it’s fresh. Oil is expensive and the tendency is to try and reuse it to maximize its value.
Old oil will make your food taste like the last thing you cooked in it, particularly if it was strong flavored like fish or onion rings.
Plus, used oil goes rancid faster than new oil and rancid oil will ruin the flavor of whatever you fry in it, no matter how fresh and good the food is. Don’t cheap out on oil. -
Jonathon peanut, its expensive. Canola is another good choice. Good old vegetable shorting works great as well!
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Peanut oil here. I double filter it for reuse till the color starts to darken past my liking.
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Jonathon sunflower oil is my go to, peanut oil is second.
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Jonathon Canola now. Peanut is difficult to find sometimes. But, when I do see it, it’s around almost double canola.
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Yeah I use peanut mostly but it does seem to be climbing in price
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First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.
twilliams That pork looks delicious
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Jonathon Peanut oil for my outdoor deep frier, canola in the house.
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First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.
twilliams It looks like you already made the show, those look fantastic & that is where the fireworks are.
We have been getting monsooned every day here now something serious. I feel like we must be living in India, across the Big Water. -
Jonathon Used to use nothing but Peanut for deep frying, even when they said it was high. However, they have taken it to a new level this year & I just flat out cannot afford it. So, trying different things, I tried Soy Bean, which actually has a pretty high smoke point (higher than Peanut) & it has been working well. I don’t think it lasts as long & survives as many filtering & reuse operations (which someone (A fishing guide that I used to really like a lot, but he had to finally give it up with all the new laws, etc. & move to Alaska) said actually led to oils not being so good) as the Peanut does, but the taste has worked out pretty good & doesn’t burn for our limited fries these days. It is 1/4th cost in bulk compared to Peanut.
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