What did everyone cook today?
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cdavis My love for the |Pa-s-Black-Bull-Marinade is well known, how did you find it? Tex_77 Now those are good looking steaks, I assume this was a direct challenge to me? I HAVE to say…you’d win on appearance if that’s your average steak. If you actually put effort into presentation of those then I will still destroy you! Just kidding, those are great looking
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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cdavis BTW: Just checking my “conversion per lb” for the Pa’s black bull. How much of Pa’s to ounces of water do you use for each pound of meat? Or is it more of an eyeball for the marinade? I just purchased Pa’s and am just verifying my calcs.
zbigjeff I just eyeball it for color with no complaints.
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cdavis My love for the |Pa-s-Black-Bull-Marinade is well known, how did you find it? Tex_77 Now those are good looking steaks, I assume this was a direct challenge to me? I HAVE to say…you’d win on appearance if that’s your average steak. If you actually put effort into presentation of those then I will still destroy you! Just kidding, those are great looking
Jonathon I love that marinade. Venison is very lean and easy to dry out. These roasts were super moist and a great taste.
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cdavis My love for the |Pa-s-Black-Bull-Marinade is well known, how did you find it? Tex_77 Now those are good looking steaks, I assume this was a direct challenge to me? I HAVE to say…you’d win on appearance if that’s your average steak. If you actually put effort into presentation of those then I will still destroy you! Just kidding, those are great looking
Jonathon I mean I put zero effort into those steaks, so you should probably just bend the knee now.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon I mean I put zero effort into those steaks, so you should probably just bend the knee now.
Tex_77 I have to say from what I’ve seen you are the master
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Ribeye, reversed seared on my PK360, seared on grill grates, they were seasoned with salt and Spiceology Cowboy Crust seasoning.
Tex_77 - Very Nice
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Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
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Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 - That looks so good.
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wdaly said in What did everyone cook today?:
A little smoked trout and acorn squash for supper tonight.
Did you fish these? Haven’t been creek fishing in some time. Still have the waders and fly reel. This might have to be a revisit!
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Unrolled a Wewalka Flat Crust Classic Pizza Dough and "customized it to our preferences. Dough is imported from… Austria! Since finding this product we’ve left our local pizza mongers in the dust. Saving a nice cache of cash in the bargain.
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Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.
RedJim64 - Dam that looks great!
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Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 Plank grill salmon is do good. Don’t believe I’ve ever had Picanha. Those both looked delicious.
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Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.
RedJim64 Great looking sandwich. Well done.
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Getting ready to char me some animal flesh here shortly, namely three Ribeyes seasoned with Rocky Mountain Spice Company Steak and Burger Seasoning and a bit of
grill flavored powder
johnsbrewhouse - Looks great!
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Made a couple of venison roasts. One in the smoker and one on the grill to see which one my family liked best. It was a toss up. They both turned out great.
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cdavis that is really good eats right there!!!
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Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 I might sound dumb but what is picanha. It looks delicious
but I’ve never heard of it. Salmon looks good too. Congrats -
Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.
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ND Mike it was really good. It’s been almost a year since I had it.
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Jamieson22 I might sound dumb but what is picanha. It looks delicious
but I’ve never heard of it. Salmon looks good too. Congratscdavis It is a sirloin cap that basically has a very thick layer of fat on top. Each roast is 3lb or so and it cut into thick strips and skewered as I did. It is a Brazilian cut that is served in places like Fogo, etc. Highly recommend finding it - def is getting more popular at local markets, etc.
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cdavis It is a sirloin cap that basically has a very thick layer of fat on top. Each roast is 3lb or so and it cut into thick strips and skewered as I did. It is a Brazilian cut that is served in places like Fogo, etc. Highly recommend finding it - def is getting more popular at local markets, etc.
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