The sandwich thread!
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twilliams when I was younger I use to love hot spice and I can still eat it with no problem just don’t have the taste for it anymore at my age.
craigrice im not much of a spice guy either. Its gotta have flavor. I just made habanero BBQ snack sticks. They are decent but wouldnt eat three in a row. In my garden a few years ago i grew jalapeno, habanero, ghost pepper, trinidad scorpions, and carolina reapers just to have fun and watch them grow. Its neat to think i grew the hottest pepper in the world. I gave most all peppers away to friends and coworkers.
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twilliams Oh man that looks good!
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Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce
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Has anyone ever done a pheasant sandwich? I am going to give this a shot this week and was just wondering if anyone had any ideas?
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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Has anyone ever done a pheasant sandwich? I am going to give this a shot this week and was just wondering if anyone had any ideas?
Jonathon Treat it like a chicken or turkey sandwich?
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Has anyone ever done a pheasant sandwich? I am going to give this a shot this week and was just wondering if anyone had any ideas?
Jonathon have you and Austin had your pizza cook off yet if not some one had posted that they smoked their mozzarella then used it for pizza I just bought a chunk to make some
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craigrice We haven’t we have a really good idea for it, or at least I think it is a really good idea where we will prepare ours in the morning and shoot all of that, then have patrick edit it really quick and then put them in the ovens. We will have a livestream where the first 5 minutes or so will be the footage of us making out pizzas and then we will pull them out of the oven on the livestream. Patrick and our application specialist will judge taste and we will let the viewers judge the appearance!
Probably going to be more difficult to set up than it sounds!
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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craigrice We haven’t we have a really good idea for it, or at least I think it is a really good idea where we will prepare ours in the morning and shoot all of that, then have patrick edit it really quick and then put them in the ovens. We will have a livestream where the first 5 minutes or so will be the footage of us making out pizzas and then we will pull them out of the oven on the livestream. Patrick and our application specialist will judge taste and we will let the viewers judge the appearance!
Probably going to be more difficult to set up than it sounds!
Jonathon are you using your own peperoni that each of you made also ?
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craigrice Yes, the plan is any toppings (other than cheese obviously) has to be homemade. Tex_77 Austin understands that this would be a clear violation of the rules. I want to start from just flour and yeast, in my mind that’s what homemade means, not using a boboli premade crust!
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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Jonathon I make my crust from a recipe found on the yeast co. website and my own home canned sauce
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This was supposed to be a massive meat monday post but didnt have time yesterday. Had extra jalapeno chedder snack stick meat so i made patties out of it.
GRILLED JALAPENO CHEDDAR PATTY with butter pan seared Brioche bun, grilled deli shaved ham and hickory smoked bacon topped with double slice provolone, butter sauteed baby belle mushrooms and Terrapin Ridge bacon aioli. I wish ya’ll could taste this…oh my lanta -
This was supposed to be a massive meat monday post but didnt have time yesterday. Had extra jalapeno chedder snack stick meat so i made patties out of it.
GRILLED JALAPENO CHEDDAR PATTY with butter pan seared Brioche bun, grilled deli shaved ham and hickory smoked bacon topped with double slice provolone, butter sauteed baby belle mushrooms and Terrapin Ridge bacon aioli. I wish ya’ll could taste this…oh my lanta -
twilliams THAT is a good looking burger man! I just used the bacon aioli to make myself an imitation bacon sandwich, stuff is delicious! Patties out of the left over meat is the way to go for sure.
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