What did everyone cook today?
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GWG8541 Just about the correct sizing. Yes please.
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GWG8541 Those are a couple of beautiful burgers!
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Starting the egg for a smoked spatchcock chicken, you’ve just got to let them help, even if it’s one step forward and two steps back for you; leaps and bounds forward for them every day.
Matt W.
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GWG8541 had the same meal with asparagus.
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Starting the egg for a smoked spatchcock chicken, you’ve just got to let them help, even if it’s one step forward and two steps back for you; leaps and bounds forward for them every day.
RafterW Soon you will be able to sit back with a nice drink and just supervise from the porch. You have to have patience and pass it on.
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GWG8541 great looking burger with all the right basics. I love them that way.
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Starting the egg for a smoked spatchcock chicken, you’ve just got to let them help, even if it’s one step forward and two steps back for you; leaps and bounds forward for them every day.
RafterW great picture!
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Just finished freezing/storing 28 lbs of various bacon… Everything I cook has to have bacon or ham in it now! We had bacon for bfast, now for dinner Canadian bacon Fried Rice w shrimp!
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
HerbcoFood looks great!
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The final result (from earlier grill prep post)
A beautifully smoke-roasted spatchcock chicken. Processed this one myself, locally raised.
Matt W.
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The final result (from earlier grill prep post)
A beautifully smoke-roasted spatchcock chicken. Processed this one myself, locally raised.
RafterW Great looking bird. Good color, looks delicious.
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The final result (from earlier grill prep post)
A beautifully smoke-roasted spatchcock chicken. Processed this one myself, locally raised.
RafterW That is one fine looking yard bird.
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The final result (from earlier grill prep post)
A beautifully smoke-roasted spatchcock chicken. Processed this one myself, locally raised.
RafterW great color, looks nuce and crispy!
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The final result (from earlier grill prep post)
A beautifully smoke-roasted spatchcock chicken. Processed this one myself, locally raised.
-
Just finished freezing/storing 28 lbs of various bacon… Everything I cook has to have bacon or ham in it now! We had bacon for bfast, now for dinner Canadian bacon Fried Rice w shrimp!
-
Starting the egg for a smoked spatchcock chicken, you’ve just got to let them help, even if it’s one step forward and two steps back for you; leaps and bounds forward for them every day.
-
The final result (from earlier grill prep post)
A beautifully smoke-roasted spatchcock chicken. Processed this one myself, locally raised.
RafterW Love it that you have the opportunity to go from farm to table with the whole process. Wish I had that in my wheelhouse. Your family wins the prize of a perfectly cooked chicken. Congrats.
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So, had a steak last night that was a day past its best by date. Had a slightly off appearance to it and the odor wasn’t foul but not amazing either…let’s just say I wouldn’t have eaten this one raw!
Anyway, I decided to add some Nashville Hot seasoning with my waltons ultimate steak and roast rub. Not too bad but not something I’d do a bunch of either.
Yes, I forgot an after picture! If anyone has a Camp Chef and has the sear box, the Grill Grates for it are pretty 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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So, had a steak last night that was a day past its best by date. Had a slightly off appearance to it and the odor wasn’t foul but not amazing either…let’s just say I wouldn’t have eaten this one raw!
Anyway, I decided to add some Nashville Hot seasoning with my waltons ultimate steak and roast rub. Not too bad but not something I’d do a bunch of either.
Yes, I forgot an after picture! If anyone has a Camp Chef and has the sear box, the Grill Grates for it are pretty amazing.
Jonathon That Ulimate Steak and Roast Rub must not be all that if you have to doctor it up with another seasoning…
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