What did everyone cook today?
-
johnsbrewhouse So, your traeger easily sets up for indirect heat?
Jonathon I have a cold smoke chamber on the end of my Traeger. It attaches right to the end of the unit and the smoke continues through from the stack hole. The rest is all indirect basically, no flame ever hit the meat. It has a flame plate over the pellet pit, then another drip plate under the entire grill surface. All you get is indirect heat and smoke. Here is what it looks like on the outside and the cold chamber with a ham.
-
Well… After a day in the woods nothing like a simple T bone and a little Basil to end the day.
Did see an eight point but stayed outta range. Maybe tomorrow.
-
Well… After a day in the woods nothing like a simple T bone and a little Basil to end the day.
Did see an eight point but stayed outta range. Maybe tomorrow.
PapaSop I wish you luck for tomorrow !
-
I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
WOW. I learn from you guy’s everyday.
Thank you
-
I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
Tex_77 looks wonderful
-
Well… After a day in the woods nothing like a simple T bone and a little Basil to end the day.
Did see an eight point but stayed outta range. Maybe tomorrow.
PapaSop beef, it’s what’s for dinner!
-
I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
-
I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
Tex_77
What a great idea. -
Soup in the deer stand for dinner today, although breakfast was elk, jalapeño, cheese and garlic sausage with Walton seasoning in natural casings. Smoked on the Traeger.
Sadly, no pics. -
All I can say is this is the wrong site to come to if you’re trying to lose weight. everything looks so good you just want to eat it well done.
-
Tex_77 Those look incredible! Anything wrapped in bacon is better but still even without the bacon, those look awesome!
dennishoddy While soup in a can isnt exactly gourmet, being in the tree stand and getting anything hot is a luxury!
-
Mr Weber gets a rest today. First inside cook off this early cold winter to come. Windy, rain, cold and snow that looks like little styrofoam pellets. Argh.
Spaghetti time. Fresh Italian sausage, commercial sauce and a little Vino just to simmer in.
Sprinkle on some parmesan and a glass for the cook and call it good.
If your looking for a salad it ain’t happening…
-
Mr Weber gets a rest today. First inside cook off this early cold winter to come. Windy, rain, cold and snow that looks like little styrofoam pellets. Argh.
Spaghetti time. Fresh Italian sausage, commercial sauce and a little Vino just to simmer in.
Sprinkle on some parmesan and a glass for the cook and call it good.
If your looking for a salad it ain’t happening…
PapaSop Looks like what we are having, only thing, I just took my sauce out of the freezer. I made to much the last time.
-
Mr Weber gets a rest today. First inside cook off this early cold winter to come. Windy, rain, cold and snow that looks like little styrofoam pellets. Argh.
Spaghetti time. Fresh Italian sausage, commercial sauce and a little Vino just to simmer in.
Sprinkle on some parmesan and a glass for the cook and call it good.
If your looking for a salad it ain’t happening…
PapaSop my wife and I do a lot of home canning we make spaghetti, tomato, pizza and salsa sauces and I canned 13 pints of beef in jars this fall also
-
Mr Weber gets a rest today. First inside cook off this early cold winter to come. Windy, rain, cold and snow that looks like little styrofoam pellets. Argh.
Spaghetti time. Fresh Italian sausage, commercial sauce and a little Vino just to simmer in.
Sprinkle on some parmesan and a glass for the cook and call it good.
If your looking for a salad it ain’t happening…
PapaSop I know tomatoes are a fruit but can’t pasta qualify as vegetable.
Nice looking dinner -
All I can say is this is the wrong site to come to if you’re trying to lose weight. everything looks so good you just want to eat it well done.
-
Joe Hell I think you got a similar satisfaction that a normal person would from eating something amazing by making it and taking amazing pictures of your food! If this butcher thing doesn’t work out you 100% could go work for the food network doing photography!
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
-
Also, I made two racks of ribs this weekend. One I injected with Pa’s Black Bull and the other I just marinated in it. I then used rubs and finished them off with Kosmos Apple Habanero Rib Glaze and the other one with Kosmo Competition BBQ Sauce.
I did notice that the one I injected was juicier and more tender but I had smoker issues half way through so I couldn’t be 100 % sure if it had something to do with that.
Anyway, here is a pic of them while on the grill…myself and the guests got a little carried away and I forgot to take pics of the finished product!
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:
