# Seasoning Secrets **URL:** \ **Category:** Chop House\ **Created:** [November 20, 2024, 5:46pm UTC](https://sixguns.com/t/seasoning-secrets/1127 "2024-11-20T17:46:52Z")\ **Posts on this page:** 20\ **Page:** 15
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [January 2, 2026, 3:58am UTC](https://sixguns.com/t/seasoning-secrets/1127/281 "2026-01-02T03:58:25Z")
A great way to get your garlic if your sick, or proactively eating garlic. Sweet, very soft, easily mashed into a paste. I like to scoop out a spoonful once in a while. ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [January 2, 2026, 11:19pm UTC](https://sixguns.com/t/seasoning-secrets/1127/282 "2026-01-02T23:19:41Z")
Mweh, you fixing to fight off Vampires 🧛‍♂️ 😂😂 ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [January 2, 2026, 11:21pm UTC](https://sixguns.com/t/seasoning-secrets/1127/283 "2026-01-02T23:21:31Z")
Also a great way to not have the opposite sex within 50ft of you. Eat that stuff and then go for a run on the treadmill ohhh brother 😵‍💫 ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [March 29, 2026, 1:35am UTC](https://sixguns.com/t/seasoning-secrets/1127/284 "2026-03-29T01:35:17Z")
Afternoon/evening gents. A little Saturday afternoon smoked chicken breast/bacon for you. Life tossed a curve ball, had to scramble for a couple weeks. Post office didn’t like me, my heart won’t break if management is in the unemployment line next year. Landed at a veneer mill, among human beings. Bon appetite. ![1745](https://sixguns.com/uploads/default/original/2X/6/626cf0a5058ef047bfd5667bef8ed3eb84c5202b.jpeg) ![1742](https://sixguns.com/uploads/default/original/2X/f/f274d16e532b151600a7631039750e7986f14963.jpeg) ![1739](https://sixguns.com/uploads/default/original/2X/b/bfd921c216b96bfac6053b7249bcff33015f22cb.jpeg) ![1744](https://sixguns.com/uploads/default/original/2X/8/84a06ee27d42b8f4a81df875ea83035921f2f5f3.jpeg) ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [March 29, 2026, 2:01am UTC](https://sixguns.com/t/seasoning-secrets/1127/285 "2026-03-29T02:01:48Z")
Oh much envy, that looks great! Our grill is still frozen 😑 ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [March 29, 2026, 3:58am UTC](https://sixguns.com/t/seasoning-secrets/1127/286 "2026-03-29T03:58:27Z")
I am roasting a 10ib. Pork Butt right now . I WILL take a pic in the morning. Man that food looks freaking amazing​👏 you @kwyatt64 ARE definitely the head chef in charge. Dude !! ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [March 29, 2026, 4:00am UTC](https://sixguns.com/t/seasoning-secrets/1127/287 "2026-03-29T04:00:06Z")
@kwyatt64 I knew a guy here in the post office and He just retired and said it only got worse every year. He hated it. ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [March 29, 2026, 4:25am UTC](https://sixguns.com/t/seasoning-secrets/1127/288 "2026-03-29T04:25:24Z")
Yea, they follow you at times with a clipboard and watch every move you make, or track you on the computer constantly. Or when your out delivering, one of the supervisors was following you, checking out how you drove and left your vehicle when delivering. Sneaky bastards. Not a great culture. ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 5, 2026, 12:47am UTC](https://sixguns.com/t/seasoning-secrets/1127/289 "2026-04-05T00:47:56Z")
A saturday dinner, yoshida’s marinated pork loin and asparigus on the smoker. Bon appetite ![1787](https://sixguns.com/uploads/default/original/2X/7/793be4367780425d3946ce4de9ed230e595a430f.jpeg) ![1789](https://sixguns.com/uploads/default/original/2X/2/25b3d735bc17e551b8c4fe3a305035e65cd0f695.jpeg) ![1790](https://sixguns.com/uploads/default/original/2X/7/7500ebf85578d90af502f92aecb7b454ed4fe59f.jpeg) ---
**Author:** ![jeff300](https://sixguns.com/user_avatar/sixguns.com/jeff300/32/22_2.png) [@jeff300](https://sixguns.com/u/jeff300)\ **Post date:** [April 5, 2026, 1:15am UTC](https://sixguns.com/t/seasoning-secrets/1127/290 "2026-04-05T01:15:54Z")
Looks great ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 5, 2026, 1:23am UTC](https://sixguns.com/t/seasoning-secrets/1127/291 "2026-04-05T01:23:32Z")
Yup, just don’t overcook the loin 138 is the best, ran this one to 145. ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 5, 2026, 2:08am UTC](https://sixguns.com/t/seasoning-secrets/1127/292 "2026-04-05T02:08:49Z")
I dont like em bloody, , I also dont do asparagus, never liked it . Probably the only vegetable I dont eat. I also dont eat Kale. ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 5, 2026, 2:45am UTC](https://sixguns.com/t/seasoning-secrets/1127/293 "2026-04-05T02:45:55Z")
Actually not bloody at all, just not overdone. Pork loin is different from chicken in that chicken should be cooked to 165, as well as regular pork roast as well. Loin is more delicate and easily overdone and dry. Cook it to 165 and its gonna be dry. ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [April 5, 2026, 3:40pm UTC](https://sixguns.com/t/seasoning-secrets/1127/294 "2026-04-05T15:40:27Z")
> [@kwyatt64](#): > > Bon appetite WOW I guess so! looks great as usual, well, I retract for that previous curry post 🤭 ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 6, 2026, 7:57pm UTC](https://sixguns.com/t/seasoning-secrets/1127/295 "2026-04-06T19:57:22Z")
And thdybya rip it apart and add BBQ sauce 😂😂 ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 6, 2026, 8:02pm UTC](https://sixguns.com/t/seasoning-secrets/1127/296 "2026-04-06T20:02:07Z")
I wasn’t implying that yours was , But I have went to restaurants and had to send food back. I was just saying I definitely agree must be done but not under done ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 8, 2026, 7:30pm UTC](https://sixguns.com/t/seasoning-secrets/1127/297 "2026-04-08T19:30:10Z")
Here’s 2 cook books that are really good to have, the americas test kitchen is essential, basics on everything. The julia and jacques is very hard to find, best beef boeurginon recipe I’ve found. ![1791](https://sixguns.com/uploads/default/original/2X/b/bdacb6e14662be2bf7dde886d3ab0d143ef7cd9f.jpeg) ⚔ 🧑‍🍳 ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [April 8, 2026, 8:04pm UTC](https://sixguns.com/t/seasoning-secrets/1127/298 "2026-04-08T20:04:04Z")
Give away your secrets and someone might bump you from head chef position 😁 ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 9, 2026, 12:18am UTC](https://sixguns.com/t/seasoning-secrets/1127/299 "2026-04-09T00:18:48Z")
[![](https://sixguns.com/uploads/default/original/2X/4/41a6b2cdfea54a50d1405104bb25443f3ddd90c9.jpeg "Boeuf Bourguignon | The French Chef Season 7 | Julia Child") ](https://www.youtube.com/watch?v=uruT8FPpeKc) ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 9, 2026, 2:07am UTC](https://sixguns.com/t/seasoning-secrets/1127/300 "2026-04-09T02:07:10Z")
Well worth the effort, use a good pinot noir or red wine you would also drink. [Previous page](https://sixguns.com/t/seasoning-secrets/1127.md?page=14) [Next page](https://sixguns.com/t/seasoning-secrets/1127.md?page=16)