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Meatgistics - Walton's - Community

What did everyone cook today?

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  • R Offline
    R Offline
    rtphilli
    wrote on last edited by
    #1

    Re: [What did everyone cook today?](/topic/1379/what-did-everybcf41adf-77a7-4ae6-a750-51f3773ecd2e-image.png one-cook-today)

    J bocephusB cdavisC Ridley AcresR lkrfletcherL 6 Replies Last reply
    11
  • J Offline
    J Offline
    JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributors
    replied to rtphilli on last edited by
    #2

    rtphilli Man, that’s a work of art… 😎

    I'm so dumb I think I'm smart…

    1 Reply Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to rtphilli on last edited by
    #3

    rtphilli Now that’s the way to cook ribs. It is about the quantity I like to do, if you are going to use the smoker, fill it up.

    1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to rtphilli on last edited by
    #4

    rtphilli man those are some good looking ribs 😋 congrats to you.

    1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    replied to rtphilli on last edited by
    #5

    rtphilli if you cook it, they will come!

    R 1 Reply Last reply
    0
  • R Offline
    R Offline
    RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio
    replied to Ridley Acres on last edited by
    #6

    Ridley Acres IMG_0956.jpg IMG_0965.jpg
    Blue crab and oysters I bought right from the fisherman on the dock.

    bocephusB Dr_PainD GWG8541G C 4 Replies Last reply
    7
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to RON PARRISH on last edited by
    #7

    RON PARRISH Now that is fresh seafood.

    1 Reply Last reply
    1
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue
    replied to RON PARRISH on last edited by
    #8

    RON PARRISH My Man! You are speaking my language there… the language of the Louisiana coast

    1 Reply Last reply
    1
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to RON PARRISH on last edited by
    #9

    RON PARRISH what time us dinner? I can be there in about a half hour.

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

    GWG8541G 1 Reply Last reply
    1
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to GWG8541 on last edited by
    #10

    Teamed up with my youngest son and made chicken Piccata and some scalloped potatoes. I have to give him most of the credit here, I was more like a sous chef this time. The boy can cook.
    20211028_170942.jpg 20211028_171003.jpg

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

    Dr_PainD R cdavisC wdalyW C 5 Replies Last reply
    8
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue
    replied to GWG8541 on last edited by
    #11

    GWG8541 Dang!! That is some awesome stuff right there

    GWG8541G 1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to Dr_Pain on last edited by
    #12

    Dr_Pain it involves capers and butter. How could you go wrong.

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

    Dr_PainD 1 Reply Last reply
    0
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue
    replied to GWG8541 on last edited by
    #13

    GWG8541 said in What did everyone cook today?:

    Dr_Pain it involves capers and butter. How could you go wrong.

    Oh you are not lying there!!!

    1 Reply Last reply
    0
  • R Offline
    R Offline
    RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio
    replied to GWG8541 on last edited by
    #14

    GWG8541 Appears the apple does not fall far from the tree.I think dad can hold is own!

    1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to GWG8541 on last edited by
    #15

    GWG8541 looks like a great meal 😋

    1 Reply Last reply
    1
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #16

    F661FF24-AFB9-47C9-959B-DF9CE2359748.jpeg

    I just LOVE making chicken confit using leg quarters. I follow a simple recipe, cook them sousvide and finish them in the cast iron pan

    1 Reply Last reply
    2
  • wdalyW Offline
    wdalyW Offline
    wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
    replied to GWG8541 on last edited by
    #17

    GWG8541 Looks great and good job nurturing the love of cooking in him. It’s something he can enjoy for a lifetime.

    GWG8541G 1 Reply Last reply
    1
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to wdaly on last edited by
    #18

    wdaly I did alot of cooking as my boys grew up. He went to college and recently moved back home. He did well on his own and with both of us in the same house, my scale seems to be broke. It keeps reading high. My wife loves it, because the “baby” is back home and a bonus that he cooks for us now instead of the other way around. Not sure how long he will stick around, but it has been fun.

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

    wdalyW 1 Reply Last reply
    2
  • wdalyW Offline
    wdalyW Offline
    wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
    replied to GWG8541 on last edited by
    #19

    GWG8541 Enjoy it as long as you can. When they start their own families, it’s not quite the same. But then those grandkids come along and everything is right with the world.

    1 Reply Last reply
    3
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    wrote on last edited by
    #20

    Brining a turkey to smoke and two pork butts with rub in the refrigerator. Fire up the smoker tomorrow.

    cdavisC 1 Reply Last reply
    2

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