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Meatgistics - Walton's - Community
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  5. What did everyone cook today?

What did everyone cook today?

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  • HerbcoFoodH HerbcoFood

    JohnG5 Did you just discard the broth then? I need to know where all that base flavor went!!!

    J Offline
    J Offline
    JohnG5
    wrote on last edited by
    #7701

    HerbcoFood Hopefully Into the food over the 10 hour cook.

    1 Reply Last reply
    0
    • HerbcoFoodH HerbcoFood

      JohnG5 Did you just discard the broth then? I need to know where all that base flavor went!!!

      J Offline
      J Offline
      JohnG5
      wrote on last edited by
      #7702

      HerbcoFood And I don’t drain completely.

      1 Reply Last reply
      1
      • J Offline
        J Offline
        JohnG5
        wrote on last edited by JohnG5
        #7703

        Another Walton’s lunchtime creation. Loaded baked potato with Terrapin Ridge’s Hoppin’ Jalapeno Dip, Walton’s Tender Beef Jerky and Spiceology Chile Margarita Mexican Citrus Rub.

        thumbnail_IMG-0318.jpg thumbnail_IMG-0319.jpg

        HerbcoFoodH lkrfletcherL Dr_PainD 3 Replies Last reply
        3
        • J JohnG5

          Another Walton’s lunchtime creation. Loaded baked potato with Terrapin Ridge’s Hoppin’ Jalapeno Dip, Walton’s Tender Beef Jerky and Spiceology Chile Margarita Mexican Citrus Rub.

          thumbnail_IMG-0318.jpg thumbnail_IMG-0319.jpg

          HerbcoFoodH Offline
          HerbcoFoodH Offline
          HerbcoFood
          Regular Contributors Team Orange Sous Vide
          wrote on last edited by
          #7704

          JohnG5 Same jerky that was topped on the mac n cheese from the last podcast?

          J 1 Reply Last reply
          1
          • HerbcoFoodH HerbcoFood

            JohnG5 Same jerky that was topped on the mac n cheese from the last podcast?

            J Offline
            J Offline
            JohnG5
            wrote on last edited by JohnG5
            #7705

            HerbcoFood No, I think that was the Dragon’s Breath Kippered Beef.

            1 Reply Last reply
            0
            • DeepwoodsbutcherD Deepwoodsbutcher

              SmartSelect_20211118-103002_Gallery.jpg Screenshot_20211118-102844_Gallery.jpg
              Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #7706

              Deepwoodsbutcher That is a good looking turkey.

              1 Reply Last reply
              1
              • lkrfletcherL lkrfletcher

                calldoctoday - Yum!

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #7707

                lkrfletcher Thank you. Those ham beans were absolutely delicious.

                1 Reply Last reply
                0
                • HerbcoFoodH HerbcoFood

                  calldoctoday I don’t think your butcher block is thick enough, it needs at least another 1/8" of thickness!

                  C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #7708

                  HerbcoFood I am laughing & that is a good one for the day. I guess the thinner synthetic ones we use too are just not thin enough. We have gotta come up with some good aerospace material to make them so thin we can’t see em.

                  1 Reply Last reply
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                  • zbigjeffZ zbigjeff

                    calldoctoday I love the building of the final product over x days. I and you guys know the process. But, many just think it happens in 10 mins.

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #7709

                    zbigjeff We can’t have any 10 minute wonders in our troops.

                    1 Reply Last reply
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                    • J JohnG5

                      Another Walton’s lunchtime creation. Loaded baked potato with Terrapin Ridge’s Hoppin’ Jalapeno Dip, Walton’s Tender Beef Jerky and Spiceology Chile Margarita Mexican Citrus Rub.

                      thumbnail_IMG-0318.jpg thumbnail_IMG-0319.jpg

                      lkrfletcherL Offline
                      lkrfletcherL Offline
                      lkrfletcher
                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                      wrote on last edited by
                      #7710

                      JohnG5 WOW!

                      Life is a Garden - Dig it.

                      1 Reply Last reply
                      0
                      • ND MikeN ND Mike

                        Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
                        20211117_174608.jpg

                        20211117_174552.jpg

                        Dr_PainD Offline
                        Dr_PainD Offline
                        Dr_Pain
                        Sous Vide Dry Cured Sausage Traeger Team Blue
                        wrote on last edited by
                        #7711

                        ND Mike You win!! Your tater tots reminds me of Shepperd’s pie but replacing the mashed potatoes with taters. Again, you win!

                        ND MikeN 1 Reply Last reply
                        1
                        • J JohnG5

                          Another Walton’s lunchtime creation. Loaded baked potato with Terrapin Ridge’s Hoppin’ Jalapeno Dip, Walton’s Tender Beef Jerky and Spiceology Chile Margarita Mexican Citrus Rub.

                          thumbnail_IMG-0318.jpg thumbnail_IMG-0319.jpg

                          Dr_PainD Offline
                          Dr_PainD Offline
                          Dr_Pain
                          Sous Vide Dry Cured Sausage Traeger Team Blue
                          wrote on last edited by
                          #7712

                          JohnG5 Lovely dish there!!! You had me at potato (I grew up on meat and potatoes LOL!)

                          1 Reply Last reply
                          0
                          • DeepwoodsbutcherD Deepwoodsbutcher

                            SmartSelect_20211118-103002_Gallery.jpg Screenshot_20211118-102844_Gallery.jpg
                            Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

                            Dr_PainD Offline
                            Dr_PainD Offline
                            Dr_Pain
                            Sous Vide Dry Cured Sausage Traeger Team Blue
                            wrote on last edited by
                            #7713

                            Deepwoodsbutcher That is one tasty looking bird!!

                            DeepwoodsbutcherD 1 Reply Last reply
                            1
                            • SurgS Surg

                              wdaly did you by any chance use ECA. Just curious how they would taste with the tang.

                              wdalyW Offline
                              wdalyW Offline
                              wdaly
                              Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                              wrote on last edited by
                              #7714

                              Surg Made another batch of Mandarin Teriyaki sticks today without ECA. The test get fry patty tasted much better. Can’t wait to try these head to head with the ECA batch. Will get them smoking in the morning

                              1 Reply Last reply
                              0
                              • Dr_PainD Dr_Pain

                                Deepwoodsbutcher That is one tasty looking bird!!

                                DeepwoodsbutcherD Offline
                                DeepwoodsbutcherD Offline
                                Deepwoodsbutcher
                                Power User Veteran Regular Contributors
                                wrote on last edited by
                                #7715

                                Dr_Pain Thanks!

                                cdavisC 1 Reply Last reply
                                0
                                • Dr_PainD Dr_Pain

                                  ND Mike You win!! Your tater tots reminds me of Shepperd’s pie but replacing the mashed potatoes with taters. Again, you win!

                                  ND MikeN Offline
                                  ND MikeN Offline
                                  ND Mike
                                  Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                  wrote on last edited by
                                  #7716

                                  Dr_Pain hahaha! It is a Supreme comfort food just like Mom makes!!!

                                  Dr_PainD 1 Reply Last reply
                                  0
                                  • J JohnG5

                                    I have problems making pretty food sometimes, but these ham and beans are incredible on taste. Excalibur Five Pepper Blend was added while soaking the hambone and Butter Garlic and Applewood Rub was added when the beans were. Cooked on low in a crockpot for 10 hours. Pulled the bone after cooking, the meat fell right off. Drained the broth. Delicious!! Good use of way too early Thanksgiving leftovers.

                                    thumbnail_IMG-0310.jpg

                                    thumbnail_IMG-0314.jpg

                                    thumbnail_IMG-0315.jpg

                                    thumbnail_IMG-0316.jpg

                                    GWG8541G Offline
                                    GWG8541G Offline
                                    GWG8541
                                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                    wrote on last edited by
                                    #7717

                                    JohnG5 looks tasty

                                    “You never really die until you end up on the wall at a Cracker Barrel”

                                    J 1 Reply Last reply
                                    1
                                    • DeepwoodsbutcherD Deepwoodsbutcher

                                      SmartSelect_20211118-103002_Gallery.jpg Screenshot_20211118-102844_Gallery.jpg
                                      Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

                                      GWG8541G Offline
                                      GWG8541G Offline
                                      GWG8541
                                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                      wrote on last edited by GWG8541
                                      #7718

                                      Deepwoodsbutcher i haven’t smoked a bird in awhile. Is the injection 50/50 ? I’m planning on doing one soon and that sounds good.

                                      “You never really die until you end up on the wall at a Cracker Barrel”

                                      DeepwoodsbutcherD 1 Reply Last reply
                                      1
                                      • HerbcoFoodH Offline
                                        HerbcoFoodH Offline
                                        HerbcoFood
                                        Regular Contributors Team Orange Sous Vide
                                        wrote on last edited by
                                        #7719

                                        I made this: Healthy Spinach Artichoke Chicken Casserole well it was until I put it over pasta and had a second helping.
                                        IMG_9039.jpg

                                        lkrfletcherL wdalyW 2 Replies Last reply
                                        4
                                        • J JohnG5

                                          HerbcoFood Family tradition.

                                          YooperDogY Offline
                                          YooperDogY Offline
                                          YooperDog
                                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                          wrote on last edited by
                                          #7720

                                          IMG_20211117_222347.jpg

                                          Last night at the Ranch dinner. Pretty simple, marinaded bacon wrapped back straps with fried onions, roasted jalapenos and jalapeno, cheddar bratwurst wrapped in foil with some Shiner, onions and butter. Washed down with some Shiner, Yuengling and some quality whiskey. Added to the greenhouse gasses with some hot burning mesquite and hand rolled cigars.

                                          No radio, internet, news or sirens, but nature for 2+ weeks. Only when we needed to go to town was there a useful signal. Boy did my BP go down and sleep go up.

                                          HerbcoFoodH GWG8541G B processheadP lkrfletcherL 7 Replies Last reply
                                          10

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