What did everyone cook today?
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ND Mike The one thing that I have learned about my neighbors when we have gatherings with a pot luck style meal… Some people just suck at cooking, I feel bad for their kids mostly. But since we have a very diverse community I have been exposed to some foods I’d never go out of my way to try.
HerbcoFood We would have a pot luck at work and some of the people would just pick up a potato salad from the store, but others made up for it with wonderful homemade dishes.
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ND Mike The one thing that I have learned about my neighbors when we have gatherings with a pot luck style meal… Some people just suck at cooking, I feel bad for their kids mostly. But since we have a very diverse community I have been exposed to some foods I’d never go out of my way to try.
HerbcoFood I have found, mainly through relatives, that many children who grow up with bland or bad cooking actually identify that as good food
At a holiday dinner at my sister in law’s she made her special spaghetti with meat sauce
While my nephew was chowing down remembering his favorite childhood meal I was wondering how she took plain tomato sauce out of a can and was actually able to make it even more blandGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
HerbcoFood I have found, mainly through relatives, that many children who grow up with bland or bad cooking actually identify that as good food
At a holiday dinner at my sister in law’s she made her special spaghetti with meat sauce
While my nephew was chowing down remembering his favorite childhood meal I was wondering how she took plain tomato sauce out of a can and was actually able to make it even more blandglen Yes it always amazes me for sure! At some large family gatherings I will either not eat or just pick a few things to make it through to make it back home to eat.
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ND Mike The one thing that I have learned about my neighbors when we have gatherings with a pot luck style meal… Some people just suck at cooking, I feel bad for their kids mostly. But since we have a very diverse community I have been exposed to some foods I’d never go out of my way to try.
HerbcoFood my neighbors all contribute something homemade at least. Some cook better than others but everybody tries. We have been doing this for almost 10 years!
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HerbcoFood I have found, mainly through relatives, that many children who grow up with bland or bad cooking actually identify that as good food
At a holiday dinner at my sister in law’s she made her special spaghetti with meat sauce
While my nephew was chowing down remembering his favorite childhood meal I was wondering how she took plain tomato sauce out of a can and was actually able to make it even more blandglen its sad when that happens. I have tasted some pretty bland food at potlucks. Most of my immediate family are awesome cooks!
This post also makes me think back to high school and a cousin that really liked the deer sausage that they made. He then tried ours and said theirs sucked! I laughed really hard. -
HerbcoFood I have found, mainly through relatives, that many children who grow up with bland or bad cooking actually identify that as good food
At a holiday dinner at my sister in law’s she made her special spaghetti with meat sauce
While my nephew was chowing down remembering his favorite childhood meal I was wondering how she took plain tomato sauce out of a can and was actually able to make it even more blandglen I guess I am lucky or maybe our parents were good cooks, all my brothers and sisters are good cooks, when we get together in the summer time every brother or sister makes a meal of their choosing. I always look forward to that.
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Luckily everyone brings a side dish and we bring three or four since my wife is more critical than me
Strange thing is her mother was a basic but good cook, her brother and his wife are on and off but her sister and my niece well, I always take note of what they brings to avoid wasting plate space LOL -
Tons of great pics, first one I have noticed from RafterW that’s a great looking meal and family you have there, than you for sharing! I used some Nashville hot on shrimp and some margaritas from spiceology both were great
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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glen I guess I am lucky or maybe our parents were good cooks, all my brothers and sisters are good cooks, when we get together in the summer time every brother or sister makes a meal of their choosing. I always look forward to that.
bocephus the same in my family and my wife’s family. Good cooks all around! Probably while I carry a little more weight than I should!!!
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Tons of great pics, first one I have noticed from RafterW that’s a great looking meal and family you have there, than you for sharing! I used some Nashville hot on shrimp and some margaritas from spiceology both were great
Jonathon I’m a sucker for shrimp prepared like that!
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Cold smoked axis tenderloins with cheeses, crackers and jalapeno garlic stuffed olives. Smoked chicken wings that I seasoned with Excalibur Nashville Hot Seasoning. I made my version of Alabama White sauce to go with it.
3 racks bb ribs, sweet heat beans, mac n cheese
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick. -
Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick.
calldoctoday mmm, don’t look at this thread when you are hungry
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calldoctoday mmm, don’t look at this thread when you are hungry
Ridley Acres Thank you, we really try!
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Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick.
calldoctoday I’m not a purest with “type of meat”. But, as long as the item is cut properly and people go “Ummmmm”. I’m in. With the Sangria, the small finish with the lemon cello just activated the saliva glands. Way to go.
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calldoctoday I’m not a purest with “type of meat”. But, as long as the item is cut properly and people go “Ummmmm”. I’m in. With the Sangria, the small finish with the lemon cello just activated the saliva glands. Way to go.
zbigjeff Thank you, I really appreciate that. I did my darndest to cut across the grain so the meat did not have to be worked on too much & the delicious flavor could be enjoyed. I debated on using Walton’s Argentinian for the marinate, but everyone wanted me to use my own which included some Dales, Worcestershire, Buffalo Rock, Lots of Garlic, Comino, Onion, etc. The Sangria seems to be a winner. Even folks that don’t particularly care for any imbibement, seem to really like this stuff & with the limoncello, I am sure it has at least the ABV of wine, but certainly more than most beers, but it goes down with a lot of fun.
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@dennyo that looks awesome!!!
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@dennyo sounds good
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ND Mike Sorry I didn’t get a pic when they came out of the smoker, at least I have proof that I did put them in! LOL! This is for dinner next Saturday down at Truman Lake in MO. Small group of 6 of us on a fishing trip.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick.
calldoctoday looks good to me.
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