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Meatgistics - Walton's - Community
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  5. What did everyone cook today?

What did everyone cook today?

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77
    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
    wrote on last edited by
    #1982

    Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
    20201101_183918.jpg
    20201101_183915.jpg
    20201101_183923.jpg

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    lkrfletcherL C 2 Replies Last reply
    1
    • JPAPJ JPAP

      JPAP

      I can’t ever get the pic to be the right orientation. Lol

      JPAPJ Offline
      JPAPJ Offline
      JPAP
      Team Blue Masterbuilt
      wrote on last edited by
      #1983

      JPAP 4BEC8009-11E8-4D21-BF55-CB22078D32B4.jpeg 230FC41E-CEA4-4502-B011-3EF4350B86B2.jpeg

      Delicious and will be enjoyed. Where’s the BEEF! Ooo I have it

      1 Reply Last reply
      0
      • JonathonJ Offline
        JonathonJ Offline
        Jonathon
        Team Blue Admin Walton's Employee Power User
        wrote on last edited by
        #1984

        Tex_77 Man that pizza roll/ stromboli looked 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

        Tex_77T 1 Reply Last reply
        0
        • JonathonJ Jonathon

          Tex_77 Man that pizza roll/ stromboli looked AMAZING!

          Tex_77T Offline
          Tex_77T Offline
          Tex_77
          Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
          wrote on last edited by
          #1985

          Jonathon It was alright, dough was a little thin, I haven’t made it often, so I don’t have it mastered yet, but I will get there.

          Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

          1 Reply Last reply
          0
          • Tex_77T Tex_77

            Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
            20201101_183918.jpg
            20201101_183915.jpg
            20201101_183923.jpg

            lkrfletcherL Offline
            lkrfletcherL Offline
            lkrfletcher
            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
            wrote on last edited by
            #1986

            Tex_77
            Looks so good

            Life is a Garden - Dig it.

            1 Reply Last reply
            1
            • Tex_77T Tex_77

              35 day dry aged ribeyes with charred jalapeno anchovy compound butter.
              20201101_171102.jpg
              20201101_171228.jpg
              20201101_183358.jpg
              20201101_185245.jpg

              lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #1987

              Tex_77
              Wow this looks great

              Life is a Garden - Dig it.

              1 Reply Last reply
              1
              • Tex_77T Tex_77

                Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
                20201101_183918.jpg
                20201101_183915.jpg
                20201101_183923.jpg

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #1988

                Tex_77 You makin me HONGRY!

                Tex_77T 1 Reply Last reply
                0
                • R Offline
                  R Offline
                  RON PARRISH
                  Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                  wrote on last edited by
                  #1989

                  IMG_0532.jpg Smoked mussels for dinner last night for a little treat!

                  lkrfletcherL 1 Reply Last reply
                  2
                  • C calldoctoday

                    Tex_77 You makin me HONGRY!

                    Tex_77T Offline
                    Tex_77T Offline
                    Tex_77
                    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                    wrote on last edited by
                    #1990

                    calldoctoday That is my goal!

                    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                    1 Reply Last reply
                    0
                    • R RON PARRISH

                      IMG_0532.jpg Smoked mussels for dinner last night for a little treat!

                      lkrfletcherL Offline
                      lkrfletcherL Offline
                      lkrfletcher
                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                      wrote on last edited by
                      #1991

                      RON PARRISH
                      Great job on the muscles.

                      Life is a Garden - Dig it.

                      1 Reply Last reply
                      0
                      • R Offline
                        R Offline
                        RON PARRISH
                        Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                        wrote on last edited by
                        #1992

                        Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious

                        lkrfletcherL 1 Reply Last reply
                        1
                        • R RON PARRISH

                          Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious

                          lkrfletcherL Offline
                          lkrfletcherL Offline
                          lkrfletcher
                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                          wrote on last edited by
                          #1993

                          RON PARRISH
                          What kind of a smoke schedule? Temp?

                          Life is a Garden - Dig it.

                          R 1 Reply Last reply
                          0
                          • JonathonJ Offline
                            JonathonJ Offline
                            Jonathon
                            Team Blue Admin Walton's Employee Power User
                            wrote on last edited by
                            #1994

                            RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!

                            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

                            D R 2 Replies Last reply
                            0
                            • JonathonJ Jonathon

                              RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!

                              D Offline
                              D Offline
                              detter22
                              Team Blue
                              wrote on last edited by
                              #1995

                              Jonathon had to feed the crew! 4BEEB3E7-3682-4842-AEB1-384EB16DC25D.jpeg

                              1 Reply Last reply
                              2
                              • JonathonJ Offline
                                JonathonJ Offline
                                Jonathon
                                Team Blue Admin Walton's Employee Power User
                                wrote on last edited by
                                #1996

                                detter22 AM I the crew?! Steak always pleases!

                                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

                                1 Reply Last reply
                                1
                                • JonathonJ Jonathon

                                  RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!

                                  R Offline
                                  R Offline
                                  RON PARRISH
                                  Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                  wrote on last edited by
                                  #1997

                                  Jonathon I will try it for sure!We have an international grocery store near cincinnatti that has live blue crab on sale this week for 2.99 lb. heading there tomorrow to pick a bunch up.Can hardly wait!

                                  1 Reply Last reply
                                  1
                                  • lkrfletcherL lkrfletcher

                                    RON PARRISH
                                    What kind of a smoke schedule? Temp?

                                    R Offline
                                    R Offline
                                    RON PARRISH
                                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                    wrote on last edited by
                                    #1998

                                    lkrfletcher I was at 225.Just kept an eye on them until bacon started to crisp.no sure how long it winded up being . I would guess it was about 1-1/2 hrs.used pit boss pellet grill

                                    lkrfletcherL 1 Reply Last reply
                                    0
                                    • R RON PARRISH

                                      lkrfletcher I was at 225.Just kept an eye on them until bacon started to crisp.no sure how long it winded up being . I would guess it was about 1-1/2 hrs.used pit boss pellet grill

                                      lkrfletcherL Offline
                                      lkrfletcherL Offline
                                      lkrfletcher
                                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                      wrote on last edited by
                                      #1999

                                      RON PARRISH
                                      Thanks for the info.

                                      Life is a Garden - Dig it.

                                      1 Reply Last reply
                                      0
                                      • JonathonJ Offline
                                        JonathonJ Offline
                                        Jonathon
                                        Team Blue Admin Walton's Employee Power User
                                        wrote on last edited by
                                        #2000

                                        RON PARRISH So oddly enough my neighbor stopped me yesterday while she was driving away and told me that they had just ordered some live lobsters and got 2 for me! Very nice of them, I always let them borrow tools and help them out with things so I think this is a thank you for that, it is a pretty awesome thank you in my mind! I am planning on doing 1 at my house as soon as it comes in and then bringing the other on in here and doing something with captains bay and butter garlic rub!

                                        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

                                        R 1 Reply Last reply
                                        0
                                        • JonathonJ Jonathon

                                          RON PARRISH So oddly enough my neighbor stopped me yesterday while she was driving away and told me that they had just ordered some live lobsters and got 2 for me! Very nice of them, I always let them borrow tools and help them out with things so I think this is a thank you for that, it is a pretty awesome thank you in my mind! I am planning on doing 1 at my house as soon as it comes in and then bringing the other on in here and doing something with captains bay and butter garlic rub!

                                          R Offline
                                          R Offline
                                          RON PARRISH
                                          Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                                          wrote on last edited by
                                          #2001

                                          Jonathon Sounds like awsome neighbors!That sounds like an awsome idea ,cant wait to see it

                                          1 Reply Last reply
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