What did everyone cook today?
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gus4416 I’ll post it to use recipes.
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HerbcoFood said in What did everyone cook today?:
Venison backstrap stir fry…
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wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying! -
wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying!RON PARRISH That does look great.
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gus4416 I posted it to User Recipes under Copper Penny Salad.
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wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying! -
wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying!RON PARRISH The “good” count goes up another knotch.
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RON PARRISH I just used it as a breading and it was great can’t imagine how good it would be fried fish is going to be what I try next
gus4416 Fish is next on my list also
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Venison backstrap stir fry…
HerbcoFood very elegant looking
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wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying! -
Couple KC strips sous vide’d and pan seared. I seasoned with Spiceology’s Cowboy Crust.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Boy do those look nice!
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Venison backstrap stir fry…
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wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying!RON PARRISH wow, what time is dinner?
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Tex_77 nice, I’ve never used the Cowboy Crust. Is it spicy like a blackened crust?
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 i wouldn’t call it a blacking seasoning, it does have a very small kick to it, in my opinion.
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Tex_77 That Cowboy crust supplies a nice result.
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Tex_77 now I’m hungry again.
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First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
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