Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
What did everyone cook today?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Tex_77 sometimes you just gotta bite the bullet. We had some crazy winds up this way recently, I just watch as mother nature creates me some extra chainsaw work.
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gus4416 glen kyle thx! I will tell you, these relatives were all my wife’s family, so this was a HUGE WIN for me! They were all raving about how awesome it was she got homemade meat products etc. So now she is all in favor of all the equipment and supplies I have laying around hehe! She was even bragging on my new smoker after they all loved the salmon, but last week that smoker was a “questionable purchase” lol.
So… if the In Laws are coming over, it pays to showcase that meat equipment!!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Dave in AZ smart man
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dave in AZ I with you that I favor lox over smoked salmon. I can only eat smoked salmon a few times a year but lox are just crazy good. I do put a light cold smoke on them, nothing over powering.
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Dave in AZ Great looking plate, Dave. A little bit of something for everyone and I bet its all delicious.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ I love it.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Tex_77 Outside or inside the taste can still be outstanding and it looks like you succeeded wonderfully.
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Tex_77 look great, I like cooking brats inside quite often more than outside, if I want to capture juices and brown goodness for a sauce, like Italian for pasta sauce or german for adding sauerkraut to the pan.
What type of brats did you make though? Your post reviewing Walton’s seasonings is one of the best info sources out there to make choices, so anything you have to say about a particular flavor you cooked up today, I’m all ears! I found that review post of yours trying to decide on a WI or german brat style and never did soooo… how yum was it ?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Supreme Pizza and Hatch. Sheboygan was great
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
Breakfast on the griddle! Austin that’s beef bacon!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That is a good looking flat top full of food
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Tex_77 could not get to Walnut Valley yet for beef bacon so it’s a pork bacon morning here!
–Austin Walton
VP of Operations at Walton's & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Austin Looks good to me
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Tex_77 love the add on flat top. Good looking food also
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Tex_77 That’s what I’m talk’n bout… Looks terrific. . . . In a word, AWESOME!!!
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Austin Looks great, we do with what we have. Wouldn’t slow me down if invited for breakfast… NO SIR!!!
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Austin Nothing sucks there. Currently roasting/smoking a yard bird they had on sale from Purdue for 1.04/lb in 75 degree weather. The temp is far away from the 29 four days ago. Wishing you well.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Tex_77 nice way to start the day.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Austin awesome! Thats my second favorite breakfast right there. Bacon and pancakes are a great start to any day.
My number one breakfast is country cured ham on a biscuit with a slice of fresh garden tomato, but unfortunately that’s a seasonal thing with the fresh maters. Can’t wait for those real vine ripe tomatoes to pop up again."You never really die until you end up on the wall at a Cracker Barrel"
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
GWG8541 Amen brotha!
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