What's cookin' boys?

[Sidekick]

Put up a 40# case of boneless skinless chicken breasts from local Amish grocery. $85 for the case.

Broke out the Weston Sealer for the task.

Seals a pack in about 10 seconds.

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We switched to a chamber sealer because meat and poultry stay better in the freezer. The open type pull juices from the meat when sealed and the chamber type pushes juices into the meat making it taste better when defrosted. We also just froze a 40 pound case from the Amish store.

 

[Siesta Sundance]

Pork butt, mustard as a binder, and chupacabra seasoning.

 

[RCW]

We switched to a chamber sealer because meat and poultry stay better in the freezer. The open type pull juices from the meat when sealed and the chamber type pushes juices into the meat making it taste better when defrosted. We also just froze a 40 pound case from the Amish store.

I looked at a couple chamber sealers also before I got the Weston.

Most seemed to be a great-quality product.

 

[RCW]

Nothing fancy.

Mixed grill with pasta and tossed salad.

 

[Siesta Sundance]

 

[Siesta Sundance]

Just to delicious, ate too much!!

 

[johnjk]

Pork butt, mustard as a binder, and chupacabra seasoning.

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One of these days I’ll try mustard as a binder. I use Hungarian red paprika paste if I need it.

 

[RCW]

We’re making popcorn….. we are!

Geddy loves popcorn.

 

[RCW]

The Mrs. made some meatballs….delicious.

She has tomato sauce in the freezer..

 

[RCW]

We haven’t been able to eat fireside yet this year……

I can be blamed for the missing deviled egg…..two more didn’t make it to mealtime…..