What did everyone cook today?
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Well my wife wasn’t sure what she wanted so I just wanted to cover my bases. T-bone, a couple of venison tenderloins and back straps wrapped in bacon and a pair of Hatch green chili and cheese. A couple of accoutrements, sauteed mushrooms and onions and corn. Popsicles for dessert.
YooperDog Great variety! A little something for anyone!
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Well my wife wasn’t sure what she wanted so I just wanted to cover my bases. T-bone, a couple of venison tenderloins and back straps wrapped in bacon and a pair of Hatch green chili and cheese. A couple of accoutrements, sauteed mushrooms and onions and corn. Popsicles for dessert.
YooperDog thats a meal. Nice selection of protein!
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So i traded about a pounds of brats and 3 pounds breakfast sausage for, 4 1" 1/2 t-bones, so i thought Mother’s Day would be a great day to cook a couple up. I also made some lyonanse potatoes and creamed spinach to go with it!
Tex_77 great deal!
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Tex_77 great deal!
I brined and grilled some boneless skinless chicken breast on the Kamado, and roasted a batch of green and purple Asparagus from the garden with Parmesan, garlic and brown butter. I cooked some rice and topped it with some “Cry Baby Craigs” hot sauce. If you like a good hot sauce with a garlic flavor, I recommend it.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 What I liked about it was it has some actual habanero flavor, most Habanero seasonings are just straight heat!
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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GWG8541 What I liked about it was it has some actual habanero flavor, most Habanero seasonings are just straight heat!
Jonathon yes it does. Since they pickle their Habaneros it really brings the flavor out. The hint of garlic enhances the flavor with a good heat.
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I brined and grilled some boneless skinless chicken breast on the Kamado, and roasted a batch of green and purple Asparagus from the garden with Parmesan, garlic and brown butter. I cooked some rice and topped it with some “Cry Baby Craigs” hot sauce. If you like a good hot sauce with a garlic flavor, I recommend it.
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I brined and grilled some boneless skinless chicken breast on the Kamado, and roasted a batch of green and purple Asparagus from the garden with Parmesan, garlic and brown butter. I cooked some rice and topped it with some “Cry Baby Craigs” hot sauce. If you like a good hot sauce with a garlic flavor, I recommend it.
GWG8541 That looks spec-tacular…
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Shrimp with gauch steakhouse seasoning and soy sauce.
Might not look good but tastes amazing!!
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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I brined and grilled some boneless skinless chicken breast on the Kamado, and roasted a batch of green and purple Asparagus from the garden with Parmesan, garlic and brown butter. I cooked some rice and topped it with some “Cry Baby Craigs” hot sauce. If you like a good hot sauce with a garlic flavor, I recommend it.
GWG8541 Man, I love asparagus, wish I could remember where my dad used to pick it wild in the ditches. If you found a patch, you kept it to yourself. I went with him when he would pick it, but it has been so long ago I can’t remember exactly where we went…
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Shrimp with gauch steakhouse seasoning and soy sauce.
Might not look good but tastes amazing!!Jonathon it definitely looks good.
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Burgers and sweet potato fries
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Burgers and sweet potato fries
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Shrimp with gauch steakhouse seasoning and soy sauce.
Might not look good but tastes amazing!! -
Cured, smoked boneless pork loin. just pulled out of the smoker.
Paul
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Oh GAWDDDD that looks good!
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Burgers and sweet potato fries
Deepwoodsbutcher Nice
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Cured, smoked boneless pork loin. just pulled out of the smoker.
processhead Absolutely beautiful and delicious looking.
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I had a slice off the end with the temp probe in while it was still warm. It was pretty damned good!
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Cured, smoked boneless pork loin. just pulled out of the smoker.
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