What did everyone cook today?
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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.
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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.
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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!
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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…
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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.
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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
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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.
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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
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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!
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PapaSop Rosemary Basil & Thyme is awesome on lots of things! You should try it on your turkey this year!
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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PapaSop Rosemary Basil & Thyme is awesome on lots of things! You should try it on your turkey this year!
Jonathon we use it in EVO for dip and put in in bread dough on those rare occasions when my lovely wife lets me eat bread
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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!
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PapaSop Rosemary Basil & Thyme is awesome on lots of things! You should try it on your turkey this year!
Jonathon
Already used it on chicken. Great stuff. Turkey is next. Anxious try the Garlic Romano shaker that just arrived. -
Here are some ribeyes I reversed seared on my Primo this weekend. I rubbed them down with Oakridge BBQ Carne Crosta Steakhouse Rub
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I also did a reverse sear but i used my PK smoker/grill and did a beautiful KC strip. brushed it with butter garlic every turn and flip. -
I also did a reverse sear but i used my PK smoker/grill and did a beautiful KC strip. brushed it with butter garlic every turn and flip.Darkfish89 I can’t wait until I decide to drop the hammer on a PK, I’m still a little torn between the original and the 360.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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