What did everyone cook today?
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gus4416 glen kyle thx! I will tell you, these relatives were all my wife’s family, so this was a HUGE WIN for me! They were all raving about how awesome it was she got homemade meat products etc. So now she is all in favor of all the equipment and supplies I have laying around hehe! She was even bragging on my new smoker after they all loved the salmon, but last week that smoker was a “questionable purchase” lol.
So… if the In Laws are coming over, it pays to showcase that meat equipment!!
Dave in AZ I with you that I favor lox over smoked salmon. I can only eat smoked salmon a few times a year but lox are just crazy good. I do put a light cold smoke on them, nothing over powering.
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Had relatives over, made a Charcuterie platter for them with my meat products. Everyone loved it!- Hot smoked polish sausage
- Pastrami
- Canadian bacon
- Venison beef meat sticks
- Cold smoked brined salmon i.e. nova lox
- Also some smoke grilled chicken thighs
Dave in AZ Great looking plate, Dave. A little bit of something for everyone and I bet its all delicious.
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Had relatives over, made a Charcuterie platter for them with my meat products. Everyone loved it!- Hot smoked polish sausage
- Pastrami
- Canadian bacon
- Venison beef meat sticks
- Cold smoked brined salmon i.e. nova lox
- Also some smoke grilled chicken thighs
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Tex_77 Outside or inside the taste can still be outstanding and it looks like you succeeded wonderfully.
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Tex_77 look great, I like cooking brats inside quite often more than outside, if I want to capture juices and brown goodness for a sauce, like Italian for pasta sauce or german for adding sauerkraut to the pan.
What type of brats did you make though? Your post reviewing Walton’s seasonings is one of the best info sources out there to make choices, so anything you have to say about a particular flavor you cooked up today, I’m all ears! I found that review post of yours trying to decide on a WI or german brat style and never did soooo… how yum was it ?
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Supreme Pizza and Hatch. Sheboygan was great
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Breakfast on the griddle! Austin that’s beef bacon!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
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Tex_77 That’s what I’m talk’n bout… Looks terrific. . . . In a word, AWESOME!!!
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin Looks great, we do with what we have. Wouldn’t slow me down if invited for breakfast… NO SIR!!!
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin Nothing sucks there. Currently roasting/smoking a yard bird they had on sale from Purdue for 1.04/lb in 75 degree weather. The temp is far away from the 29 four days ago. Wishing you well.
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Tex_77 nice way to start the day.
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
Austin awesome! Thats my second favorite breakfast right there. Bacon and pancakes are a great start to any day.
My number one breakfast is country cured ham on a biscuit with a slice of fresh garden tomato, but unfortunately that’s a seasonal thing with the fresh maters. Can’t wait for those real vine ripe tomatoes to pop up again.“You never really die until you end up on the wall at a Cracker Barrel”
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Austin awesome! Thats my second favorite breakfast right there. Bacon and pancakes are a great start to any day.
My number one breakfast is country cured ham on a biscuit with a slice of fresh garden tomato, but unfortunately that’s a seasonal thing with the fresh maters. Can’t wait for those real vine ripe tomatoes to pop up again. -
A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
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Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
“A smooth sea never made a skilled sailor.”
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Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
Surg Looks great, i do mine at 145 for 23hrs then toss it on the grill for a 5-10 minute sear… Can also do an oven sear also 450 for 15mns… Takes away the gray look, and only for presentation / looks… Then It will look like you spent 10-12hrs babysitting it in a smoker…
Cheers
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