What did everyone cook today?
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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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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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Departing Contestant I often under cook to repurpose too much food.
macsinsac great minds…
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Yeah all the bacteria should be killed as the vast majority of it will be on the outside of a whole muscle cut, the texture would be my issue with 117°. Or at least I think, I don’t know if I’ve ever actually tried that low. Sounds like maybe I should?
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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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