What did everyone cook today?
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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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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!
Joe Hell we do a fair amount of waterfowl hunting. We marinade them and grill em. Never gets old and damn tasty!
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Joe Hell we do a fair amount of waterfowl hunting. We marinade them and grill em. Never gets old and damn tasty!
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Joe Hell not too shabby…I meant to tell you congratulations on your weight loss journey. Nice work my friend!
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Joe Hell not too shabby…I meant to tell you congratulations on your weight loss journey. Nice work my friend!
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Joe Hell
Not quite an army but my three boys can eat a lot. Damn shame their wives preferred doing crafts over this. Lol. -
Awesome job everyone. Joe Hell …Stop making my wings look bad by comparison!
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Boring day, cleaned out the freezer. time to order a beef. the three crappy looking “eyes” were brought over as a “gift” by a well meaning dinner guest. enough time for a bourbon and soda and a good cigar.
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Departing Contestant Bourbon, Soda and Cigar are good enough, add a bunch of meat and you have yourself a weekend. I consider myself a bit of a neanderthal when it comes to how rare I like my beef…but even I would balk at 117°!
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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Departing Contestant Bourbon, Soda and Cigar are good enough, add a bunch of meat and you have yourself a weekend. I consider myself a bit of a neanderthal when it comes to how rare I like my beef…but even I would balk at 117°!
Jonathon only needs to be 145° on the surface. keep telling my lovely wife that. full disclosure we were letting it cool down so we could slice it and freeze it
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