What did everyone cook today?
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Bacon wrapped venison backstraps.
Kinda like heaven on a stick.
Oh yeah, some tenderloins as well.
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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
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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.
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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.
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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
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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!
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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
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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.
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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.
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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.
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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 said in What did everyone cook today?:
scorpion chili honey bbq sauce
Those look great. You had me at “scorpion chili honey bbq sauce” !!! One more tool in the box.
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Well here’s what cooked this weeked:
Carne Asada
Smoked Brisket Stew
Salisbury Steak
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Joe Hell said in What did everyone cook today?:
scorpion chili honey bbq sauce
Those look great. You had me at “scorpion chili honey bbq sauce” !!! One more tool in the box.
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Joe Hell these get marinated in salt, pepper, minced garlic, minced onion, Worcestershire, olive oil. Vacuum canister for several ours.
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Joe Hell won’t have to cook until next weekend now!
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Tex_77 twice baked potatoes in the oven and horseradish cream sauce ready for the goose
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erich52 I’ve only had goose on a few occasions. Each year at a winery I worked at, the winemaker would bring in a variety of game birds and we would get together to make and freeze hundreds of tamales that the crew would consume with enthusiasm for the duration of harvest. A minute or so in the microwave brings them back to life for a quick snack on a 15 minute break!
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