What did everyone cook today?
-
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
-
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…
Jonathon I hope you come home with a trophy !
-
craigrice Only pheasant hunting but I’m hoping to come home with a stocked cooler more than anything else. I want to play around with a few ideas for pheasant snack sticks and I’d rather do it with wild pheasants instead of buying the farm-raised ones!
-
A little chicken fried steak seasoned with Ultimate Steak and Roast rub and few other seasonings.
-
Ill be adding some pheasant snack stick to “what did I cook” soon! Fried chicken looks great man!
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
-
Ill be adding some pheasant snack stick to “what did I cook” soon! Fried chicken looks great man!
Jonathon I hope you got your limit !
-
One day I tagged out in a single field! Granted, they had planted more than a few birds that morning but still, we had to bring them down!
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
-
One day I tagged out in a single field! Granted, they had planted more than a few birds that morning but still, we had to bring them down!
Jonathon all I can say is yum !
-
Bacon wrapped venison backstraps.
Kinda like heaven on a stick.
Oh yeah, some tenderloins as well.
-
3 hours till happiness!
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
-
Bacon wrapped venison backstraps.
Kinda like heaven on a stick.
Oh yeah, some tenderloins as well. -
Jonathon I made ‘mummy fingers’ for a Halloween party my mom is attending today using an autumn influenced breakfast sausage (pumpkin) and paired it with a Fireball Whiskey maple syrup.
Joe Hell this looks amazing. I am intrigued by the syrup. Please send recipe. I am getting ready to turn 25# of duck breasts into breakfast sausage and I may do this.
-
Joe Hell this looks amazing. I am intrigued by the syrup. Please send recipe. I am getting ready to turn 25# of duck breasts into breakfast sausage and I may do this.
erich52 The sausage and syrup are super simple. I know it might sound weird but I used pumpkin pie filling, salt, pepper and fresh chopped parsley. I am not on board with the pumpkin spice craze but it works here. The blankets are generic refrigerator biscuits Rolled out. I’ll dig out the recipe and post more about it this week. For the syrup I used a 1/2 C. of high quality maple and two capfuls of the fireball. I was surprised how such a small amount of that stuff took over the syrup leaving only a hint of maple. That’s another fad I am not into…flavored whiskey is blasphemy.
-
erich52 The sausage and syrup are super simple. I know it might sound weird but I used pumpkin pie filling, salt, pepper and fresh chopped parsley. I am not on board with the pumpkin spice craze but it works here. The blankets are generic refrigerator biscuits Rolled out. I’ll dig out the recipe and post more about it this week. For the syrup I used a 1/2 C. of high quality maple and two capfuls of the fireball. I was surprised how such a small amount of that stuff took over the syrup leaving only a hint of maple. That’s another fad I am not into…flavored whiskey is blasphemy.
Joe Hell yes it is. I will use crown or jack in my syrup. I am excited about the breakfast sausage mix. Going to do 1# logs and use in biscuits and gravy, chili, and others
-
Joe Hell yes it is. I will use crown or jack in my syrup. I am excited about the breakfast sausage mix. Going to do 1# logs and use in biscuits and gravy, chili, and others
erich52 Sounds great! Yesterday I braised some harissa seasoned beef short ribs and finished them with a quick scorpion chili honey bbq sauce on the Weber with some harissa seasoned chicken wings. I was able to feed the shop crew and deliver some to the restaurant and lounge for their crew as well. Everything was perfect!
Better Living Through BBQ!
-
erich52 Sounds great! Yesterday I braised some harissa seasoned beef short ribs and finished them with a quick scorpion chili honey bbq sauce on the Weber with some harissa seasoned chicken wings. I was able to feed the shop crew and deliver some to the restaurant and lounge for their crew as well. Everything was perfect!
Joe Hell I will send some pics shortly. I have goose breasts marinating getting ready to go on the weber accompanied by horse radish cream sauce. It is amazing. The back seat will be a pork tenderloin! Twice baked potatoes will go on as well
-
Joe Hell I will send some pics shortly. I have goose breasts marinating getting ready to go on the weber accompanied by horse radish cream sauce. It is amazing. The back seat will be a pork tenderloin! Twice baked potatoes will go on as well
erich52 That sounds great! My brother has a flock of geese that I’ve been encouraging him to process one that we could make an authentic French ‘Toulouse’ style recipe I’ve seen from Hank Shaw. Not much too it. Salt, pepper, garlic and nutmeg for seasoning and a combo of pork and game bird of your choice. At the shop I currently have access to only chicken but we’ve got a line on a variety of coming soon. I’m sure I’ll try something with Turkey shortly.
-
erich52 That sounds great! My brother has a flock of geese that I’ve been encouraging him to process one that we could make an authentic French ‘Toulouse’ style recipe I’ve seen from Hank Shaw. Not much too it. Salt, pepper, garlic and nutmeg for seasoning and a combo of pork and game bird of your choice. At the shop I currently have access to only chicken but we’ve got a line on a variety of coming soon. I’m sure I’ll try something with Turkey shortly.
Joe Hell for people who claim that geese are greasy…they haven’t tried it.
-
erich52 That sounds great! My brother has a flock of geese that I’ve been encouraging him to process one that we could make an authentic French ‘Toulouse’ style recipe I’ve seen from Hank Shaw. Not much too it. Salt, pepper, garlic and nutmeg for seasoning and a combo of pork and game bird of your choice. At the shop I currently have access to only chicken but we’ve got a line on a variety of coming soon. I’m sure I’ll try something with Turkey shortly.
Joe Hell these get marinated in salt, pepper, minced garlic, minced onion, Worcestershire, olive oil. Vacuum canister for several ours.
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:
