What did everyone cook today?
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processhead I make my own olive salad. Let me know if you want the recipe. The muffuletta bread I bake as well, a bit of work, but it makes the sandwich.
Chef Thanks for posting the Olive Spread recipe in User Recipes. Mouth was watering reading through it.
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calldoctoday GWG8541 I devised this drink with Guinness that even has haters drinking it and a Bistro added it to their menu for $12 a glass. Take 1.5 oz of Triple Espresso Vodka (can be found made by Three Olives) and pour in a bottle/can/draught to fill up a glass. Makes it take close to an adult mocha drink. I picked out a real hater of Guinness (my niece), poured her one and asked her to sip it. She said nothing. But, walked away with my drink. Win! Have fun.
zbigjeff I have looked all over our area and can not find the 3 Olives Triple Shot Expresso Vodka. I may have to drive to Cleveland to try it.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff I have looked all over our area and can not find the 3 Olives Triple Shot Expresso Vodka. I may have to drive to Cleveland to try it.
GWG8541 Re: Can’t find Triple Shot Espresso Vodka. LOL. I couldn’t find any other “espresso” vodka besides the Triple Shot. I do understand that there are others out there that one person used made by Van Gogh. Good luck in your search.
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Deboned some pork shoulder last night for some future sausage making adventures.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
I like that remote reading scale. I have one like it and it works great for weighing bulky items like meat lugs or packages for shipping.I have a couple of butts defrosting now and have the same plans for some test batches.
Paul
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Tex_77
I like that remote reading scale. I have one like it and it works great for weighing bulky items like meat lugs or packages for shipping.I have a couple of butts defrosting now and have the same plans for some test batches.
processhead That scale has been very handy!
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shrimp scampi in cast iron on my camp chef sear box!
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Tex_77 Let the fun testing lab explode with “flavors”.
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Jonathon Looks great, a little Creole / Cajun seasoning and you’re up and running
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Tex_77
A green lug??? Somehow I’m sadly disappointed.I have the same scale. Works great.
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PapaSop Just waiting for the purple ones to come in, the blue lug had other stuff it in.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
LOL. Think I have a ‘Orange’ one on my shopping list. Go figure. -
A couple spatchcocked oven roasted chickens!
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Tex_77 Mahvelous Dahling, Aabsaloutely Mahvelous. I wanted to do a few this sunday, but have to leave early for an out of town assignment on Monday. Have a bite for us!
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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
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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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
Jonathon Still looks great!! Butter makes everything better
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
“You never really die until you end up on the wall at a Cracker Barrel”
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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