What did everyone cook today?
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 , Tex, can you share any recipes? Looks like something I’d try father’s day… Just called Butcher no sirloin tip roast hoping tomorrow. Pictures look great.
Talleyho4 on the roast I just seasoned it up and put in the sous vide at 128 for about 8 hours then seared it off. For the poppers, smoked creamed corn, and smoked apple crisp just go to Steve Richlien (sp) website and you find the recipies there.
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Joe Hell
i have cooked wings sous vide with wing sauce in the bag… then after they are done coat them in flour and deep fry them until the coating is cooked and set… then toss with more wing sauce… -
Well here’s what I cooked today CAB brisket. Injected with Kosmos Q Reserve Blend, and rubbed with Kosmos Texas Beef rub, and Cow Cover Hot!
I also made chicken legs for lunch, I seasoned them up with Butcher BBQ Grilling Addiction rub.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well here’s what I cooked today CAB brisket. Injected with Kosmos Q Reserve Blend, and rubbed with Kosmos Texas Beef rub, and Cow Cover Hot!
I also made chicken legs for lunch, I seasoned them up with Butcher BBQ Grilling Addiction rub.
Tex_77
Can’t even come close to that Mr Tex. That looks incredible. Simple ribeye here.
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Tex_77 That looks awesome! We just did 150 lb in flats with Pa’s Black Bull and they came out awesome! The outside caramelized nicely and they were nice and tender. We were using out big commercial smokehouse so we had full control over our humidity which helped!
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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Tex_77 That looks awesome! We just did 150 lb in flats with Pa’s Black Bull and they came out awesome! The outside caramelized nicely and they were nice and tender. We were using out big commercial smokehouse so we had full control over our humidity which helped!
Jonathon one of these days I’m going to have to get some of that Pa’s Black Bull and give it a try.
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Darkfish89 Bacon wrapped shrimp? What seasoning did you put on those? I might try some of that with the Captain Rodneys Boucan Glaze. You seem to be making good use of the PK Grill huh?
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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Darkfish89 Bacon wrapped shrimp? What seasoning did you put on those? I might try some of that with the Captain Rodneys Boucan Glaze. You seem to be making good use of the PK Grill huh?
Jonathon The PK is the best grill. So simple and versatile. I did the Excalibur Smokehouse BBQ rub. I seasoned the shrimp and the bacon with it. I also put in a mesquite chunk in with my lump charcoal for flavor. These little bacon wrapped shrimp were super simple and delicious. I wish i had the boucan glaze at home but i think im going to pick up the Captian Rodney’s Peach BBQ to do this again.
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I cooked some brats I made a week or so ago for a snack. My wife and girls went out shopping and told me to fend for myself. I cooked some chicken Sunday for dinner but forgot to take pics. -
Darkfish89 Bacon wrapped shrimp? What seasoning did you put on those? I might try some of that with the Captain Rodneys Boucan Glaze. You seem to be making good use of the PK Grill huh?
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Darkfish89 Those look delicious. I’m going to have to do that soon!
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Joe Hell Is that garlic butter? It looks good to the point where I just ate lunch and I am hungry again! What are the flakes on there, salt? This pizza place in my hometown used to make strombolis that had a garlic butter “glaze” on the outside and then had flakes on them that looked sort of like that, I always assumed they were parmesan cheese but maybe not?
By the way, if any of you ever find yourself in Schenectady NY (first, leave, why are you there?!) you need to try a Gourmet Pizza from Scottis Restaraunt, best pizza ever and a Stromboli from Homestyle! When I went back last year I walked into both places and they both said, “where have you been?!” after I hadn’t been there in 5 years…no wonder I was fat!
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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Darkfish89 Wow. Those look great. One more on my list to try soon…!
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Joe Hell Is that garlic butter? It looks good to the point where I just ate lunch and I am hungry again! What are the flakes on there, salt? This pizza place in my hometown used to make strombolis that had a garlic butter “glaze” on the outside and then had flakes on them that looked sort of like that, I always assumed they were parmesan cheese but maybe not?
By the way, if any of you ever find yourself in Schenectady NY (first, leave, why are you there?!) you need to try a Gourmet Pizza from Scottis Restaraunt, best pizza ever and a Stromboli from Homestyle! When I went back last year I walked into both places and they both said, “where have you been?!” after I hadn’t been there in 5 years…no wonder I was fat!
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Joe Hell 236 so not terrible but it didn’t feel good at the time!
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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