What did everyone cook today?
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Tex_77 zbigjeff
Finally gave the Mayo sear a try after sous vide. I’m sold. Thanks for the great tip.“A smooth sea never made a skilled sailor.”
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Surg You’re welcome. Glad it worked out for you. I don’t tell people who don’t like mayo that I’m doing that way and they really like. Then, sometimes I tell them later and they think I’m lying. Some just have a closed mind.
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I was looking for a protein change of pace so decided to do some chicken sausages. I didn’t have a recipe so made it up as I went. I figure I paid $7.30 for 20lbs of leg quarters, so not too expensive of a failure.
Top left: BWW chicken sausage (use a copycat Buffalo sauce
Top right: Smoke spatchcock chicken (my son and I came up with the rub a while back). Smoked it on my pellet grill
Bottom: Chicken Shawarma sausage (use my made up shawarma marinade)I haven’t tried them but they look and smell delicious. The shawarma will be served with Tzatziki. BBQ with home made BBQ sauce. And the BWW with some homemade ranch
Cross your fingers HAHAHA!!
Dr_Pain man those look great
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I was looking for a protein change of pace so decided to do some chicken sausages. I didn’t have a recipe so made it up as I went. I figure I paid $7.30 for 20lbs of leg quarters, so not too expensive of a failure.
Top left: BWW chicken sausage (use a copycat Buffalo sauce
Top right: Smoke spatchcock chicken (my son and I came up with the rub a while back). Smoked it on my pellet grill
Bottom: Chicken Shawarma sausage (use my made up shawarma marinade)I haven’t tried them but they look and smell delicious. The shawarma will be served with Tzatziki. BBQ with home made BBQ sauce. And the BWW with some homemade ranch
Cross your fingers HAHAHA!!
Dr_Pain those are making me hungry
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Surg When I saw Alton Brown do it I was somewhat skeptical, now it’s pretty much the only way I do it. I also will use mayo when making a grilled cheese.
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Jonesy she just turned 11 on September 27th. She’s quite a little worker. She’s good on the skinning crew and really good deboning. As you can tell I like bragging on my kids. They are really good kids so far
cdavis Oh, the memories your family is creating. I can just see the love. Don’t ever feel bad about “bragging” about those experiences. We all hope that they carry on at least some of them into the future. I’m smiling FOR YOU.
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Took the night off last night also we had a super busy late afternoon; sous vide fajita with a box pasta salad. I really do enjoy those boxed pasta salads, just try to only put one down once a quarter or so.
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Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
Surg Yeah Man! - Great for KETO
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Jonesy she just turned 11 on September 27th. She’s quite a little worker. She’s good on the skinning crew and really good deboning. As you can tell I like bragging on my kids. They are really good kids so far
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I was looking for a protein change of pace so decided to do some chicken sausages. I didn’t have a recipe so made it up as I went. I figure I paid $7.30 for 20lbs of leg quarters, so not too expensive of a failure.
Top left: BWW chicken sausage (use a copycat Buffalo sauce
Top right: Smoke spatchcock chicken (my son and I came up with the rub a while back). Smoked it on my pellet grill
Bottom: Chicken Shawarma sausage (use my made up shawarma marinade)I haven’t tried them but they look and smell delicious. The shawarma will be served with Tzatziki. BBQ with home made BBQ sauce. And the BWW with some homemade ranch
Cross your fingers HAHAHA!!
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cdavis GWG8541 So far I have tried the shawarma and the smoked ones and they were both very tasty. If I was to do it again I would keep some of the chicken in cubes instead of doing a grind (some coarse and some fine). The texture was like that of a chicken salad which is not bad but I was expecting more. Taste was on point though!
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Surg When I saw Alton Brown do it I was somewhat skeptical, now it’s pretty much the only way I do it. I also will use mayo when making a grilled cheese.
HerbcoFood said in What did everyone cook today?:
Surg When I saw Alton Brown do it I was somewhat skeptical, now it’s pretty much the only way I do it. I also will use mayo when making a grilled cheese.
I am a HUGE mayo fan for pretty much anything that you pan fry or torch!
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A little shrimp with some NY strip reverse seared and seasoned with the Gaucho seasoning from spiceology
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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A little shrimp with some NY strip reverse seared and seasoned with the Gaucho seasoning from spiceology
Jonathon Sure looks good, I like steak and shrimp.
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A little shrimp with some NY strip reverse seared and seasoned with the Gaucho seasoning from spiceology
Jonathon looks delicious. Enjoy!
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cdavis Oh, the memories your family is creating. I can just see the love. Don’t ever feel bad about “bragging” about those experiences. We all hope that they carry on at least some of them into the future. I’m smiling FOR YOU.
zbigjeff thank you sir and have a great day.
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cdavis GWG8541 So far I have tried the shawarma and the smoked ones and they were both very tasty. If I was to do it again I would keep some of the chicken in cubes instead of doing a grind (some coarse and some fine). The texture was like that of a chicken salad which is not bad but I was expecting more. Taste was on point though!
Dr_Pain glad they turned out good. They sure do look good.
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