What did everyone cook today?
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Anyone who is interested in trying some, we might be able to run some spcials on it during our cyber monday livestream!
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Tex_77 Where’s that cream gravy?
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Tex_77 Where’s that cream gravy?
calldoctoday well ran out of time, it was a crazy weekend.
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tastyRON PARRISH did you do a 50/50 mix with pork? Looks good.
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
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Well here is my turkey I injected and brined with cold phosphate and Walton’s Turkey Cure. I rubbed it with Excalibur’s Rosemary, Basil and Thyme seasoning and the results were stellar. The turkey was extremely moist and did have a slight ham flavor as mentioned with using the turkey cure. Also made homemade greenbean casserole, pecan pie and three types of deviled eggs.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well here is my turkey I injected and brined with cold phosphate and Walton’s Turkey Cure. I rubbed it with Excalibur’s Rosemary, Basil and Thyme seasoning and the results were stellar. The turkey was extremely moist and did have a slight ham flavor as mentioned with using the turkey cure. Also made homemade greenbean casserole, pecan pie and three types of deviled eggs.
Tex_77 Looks fantastic. I forgot to take any pictures before the crowd got to it.
BTW, how did you remove the backbone. I got lazy this year and used my saw-all. (I did have a clean new blade; took about 15 seconds)
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Tex_77 Looks fantastic. I forgot to take any pictures before the crowd got to it.
BTW, how did you remove the backbone. I got lazy this year and used my saw-all. (I did have a clean new blade; took about 15 seconds)
Chef kitchen shears.
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I did the traditional with turkey mashed potatoes, gravy, stuffing, creamed corn, cranberries, made from scratch rolls, relish tray with home canned pickles ,olives, and a pumpkin cheesecake on a chocolate crumb crust with a whipped cream -cream cheese topping
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and I forgot to mention the candied yams
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We were closed at work for covid so I decided to make a batch of venison Italian sausage.First time making these !They turned out pretty tasty
RON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.
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RON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.
erich52 I always use Italian sausage in both of those
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I cheated this Thanksgiving. Since it was just a few of us I focused on the drinking aspect of the Holidays and ordered Turkey from Honey Baked Ham. Although I am a bit sorry for not firing up every cooking apparatus I own for a good day of cooking…I am not ashamed of my decision.
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the wife and I have been telling the kids and grandkids not to mention greats ,that this year we are not hosting ,this year they cant argue I normally cook for 12-15 +at the holidays
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at there age it is time for them to start their own holiday traditions with there family’s
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.I made and delivered two traditional Thanksgiving meals today. One for my grandparents and another for the folks. I split a 17 lb brined and roasted Diestel Turkey. My brothers had a big shindig. We also had a Walla Walla Sweet Onion sausage English muffin stuffing, green bean casserole, mashed potatoes and gravy, roasted sweet potatoes and yams and dinner rolls. The older folks played it safe. Fine by me!
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I made and delivered two traditional Thanksgiving meals today. One for my grandparents and another for the folks. I split a 17 lb brined and roasted Diestel Turkey. My brothers had a big shindig. We also had a Walla Walla Sweet Onion sausage English muffin stuffing, green bean casserole, mashed potatoes and gravy, roasted sweet potatoes and yams and dinner rolls. The older folks played it safe. Fine by me!
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detter22 We’ve done some stuff with FedEx when necessary and that has been no better, if anything worse probably. USPS is the other option and that is looked at from time to time and we’ve gone down that road a little. I’m honestly not sure where we are with that, we did a test run a few months back and had some issues. I’ll see if we can get Austin to talk about during the live stream on Monday.
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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