What did everyone cook today?
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Chops are on!
Seasoned up with the Pork and Roast rub after a long night’s sleep in Pa’s. -
Tex_77 What are you doing with all those?!
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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Jonathon Cooked for all of our locations as a harvest treat, you know keep the troops happy and the morale up!
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truger We have not been to Powell in probably 30/35 years or so. We used to take a trip out there every year or so. Real nice out there. Oh, nice looing Ribs too!
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truger For anyone who hasn’t been to Utah you could make a strong argument that it is the prettiest state in the country. Mt Zion is one of the most amazing places in the USA and Bryce Canyon is nothing short of amazing!
Also, I did a quick google search and it looks like you have nice Bass there and is that Musky?! I’m from the North East and I badly miss Musky and Pike fishing.
Jonathon Caught some nice stripers out of there, lots of Crappie, & a few big Buffalos to boot. Strange, I do not remember catching any big Lake Trout out of there & seems we would have. The Pikes were in Wisconsin, nice fishing in Wisconsin a long time ago.
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Tex_77 Chop Chop, Wiki Wiki, I am getting Hongry!
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Tex_77 first time using those seasonings, I was very pleased. I will probably up the cheese level on both.
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Tex_77 first time using those seasonings, I was very pleased. I will probably up the cheese level on both.
YooperDog cheese level?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 added high temp cheddar to the Montreal and blue cheese crumbles to the Bleu Cheese mix. Needed to add another slice of each as a topper. Thinking about using the Montreal when I will be making sliders for our sons wedding.
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Tex_77 added high temp cheddar to the Montreal and blue cheese crumbles to the Bleu Cheese mix. Needed to add another slice of each as a topper. Thinking about using the Montreal when I will be making sliders for our sons wedding.
YooperDog Ah gotcha, I’m with you now.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I don’t get much time to cook for myself at home these days…thanks covid. The other day I prepped some pork collar for crew and used the shop sous vide to prepare them. At the end of the day we each took a bag to our homes and finished them off on the grill.
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I don’t get much time to cook for myself at home these days…thanks covid. The other day I prepped some pork collar for crew and used the shop sous vide to prepare them. At the end of the day we each took a bag to our homes and finished them off on the grill.
Joe Hell Those are gorgeous! Hang in there & don’t work too hard.
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Joe Hell Those are gorgeous! Hang in there & don’t work too hard.
Celebrating Father’s Day a little bit early and the first day of summer. Figured that qualified for surf and turf with a side of corn. A venison tenderloin and lobster slippers all done on the BGE.
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Celebrating Father’s Day a little bit early and the first day of summer. Figured that qualified for surf and turf with a side of corn. A venison tenderloin and lobster slippers all done on the BGE.
YooperDog That looks nice. I need to get me one of those Komodo cookers. We need some of those tenderloins & lobsters too! I wonder if you could do a mini clambake somehow In one of those things.
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Happy Father’s day to all
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YooperDog That looks nice. I need to get me one of those Komodo cookers. We need some of those tenderloins & lobsters too! I wonder if you could do a mini clambake somehow In one of those things.
calldoctoday You can do a clam bake, you can do just about anything that requires heat. Very versatile
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Nothing. My boys did all the cooking today. Just had to sit back drink a beer. The three grasshoppers did well…
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I experimented with some pork ribs this weekend and they came out great. These were cut from ribs 1-5 with the ‘brisket’ or belly still attached. They took hours longer to cook than expected but the results were worth it!
Better Living Through BBQ!
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Tex_77 I experimented with some pork ribs this weekend and they came out great. These were cut from ribs 1-5 with the ‘brisket’ or belly still attached. They took hours longer to cook than expected but the results were worth it!
Joe Hell That looks pretty tasty!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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