What did everyone cook today?
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
Jonathon LOL, why would you do that… leftover ribs are still ribs… and it don’t come any better than ribs!!!
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Is this cold smoking? Or cold grilling?
Don’t matter, end result is all that matters. Quick rib eye before shutting down. Luv the holidays but… Crazy time of year as usual.
At least I had good company
All the best to everyone for a safe and wonderful holiday season!
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Is this cold smoking? Or cold grilling?
Don’t matter, end result is all that matters. Quick rib eye before shutting down. Luv the holidays but… Crazy time of year as usual.At least I had good company
All the best to everyone for a safe and wonderful holiday season!
PapaSop We’re about 15 degree’s warmer here in Washington at 39 degrees. That’s as warm as it got all day. Made a batch of potato soup and put a loaf of three cheese Artisan bread from the grocery store in the oven.
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Is this cold smoking? Or cold grilling?
Don’t matter, end result is all that matters. Quick rib eye before shutting down. Luv the holidays but… Crazy time of year as usual.At least I had good company
All the best to everyone for a safe and wonderful holiday season!
PapaSop I don’t know what I want more, the steak or the Buffalo Trace!
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About 12hrs later…
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PapaSop Oh no, that’s terrible! Wisconsin has some awesome things about it, winter weather is not one of those things!
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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1st cook on my newest bbq toy last night was epic for a simple chicken dinner.
https://www.facebook.com/1591235993/posts/10214451581395270/!wyldside chicken 12.21.19.1.jpg
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PapaSop Oh no, that’s terrible! Wisconsin has some awesome things about it, winter weather is not one of those things!
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twilliams
About 41 a bit north. Gotta love it! -
The [pretzels were Utz that we broke up and then covered in olive oil, small amounts of onion and garlic powder and Kosmo’s Buffalo Wing Dust and let me tell you, they were amazing!
We call this one crack! It is pretzels, chocolate and a mix of browned sugar and butter that we melt and then pour over everything. It is at LEAST as addictive as real crack, at least I’d think.
This is the yearly Tremblay fudge! How DARE you accuse me of taking credit for my wife’s hard work!?!
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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The [pretzels were Utz that we broke up and then covered in olive oil, small amounts of onion and garlic powder and Kosmo’s Buffalo Wing Dust and let me tell you, they were amazing!
We call this one crack! It is pretzels, chocolate and a mix of browned sugar and butter that we melt and then pour over everything. It is at LEAST as addictive as real crack, at least I’d think.
This is the yearly Tremblay fudge! How DARE you accuse me of taking credit for my wife’s hard work!?!
Jonathon so what do we have there besides fudge?
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Tex_77 Just updated the post with some info
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macsinsac That’s a nice toy. I need to get to using mine new toy as well. I think wings, ribs, and steak are in my very near future. I got several Butcher BBQ seasonings for Christmas so I need to put those to use as well.
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Second cook on my newest BBQ toy was a full spare rib slab. Done in 2.5 hours & juicy.
https://www.facebook.com/1591235993/posts/10214458447006906/
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I made some dehydrated bacon today using Butcher BBQ Honey Rub I didn’t actually use a dehydrator because I dont think mine actually gets up to 160, so i did it in my convection oven running between 150-175, for about 6 hours. I used thick cut bacon, so that’s one of the reasons for a longer cook time.
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Big Buck back strap, well half of one. Injected with the Cajun Soluble seasoning, and sprinkled a little of the sweet basil, oregano and rosemary shaker and finally a few sprinkles of the Ultimate steak and roast shaker. Cooked to an internal temp of 135 and then let it rest for about 10 minutes before slicing. Turned out delicious, it was the first time I’ve used that injection but I will definitely be buying more from Walton’s!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made lunch for the shop yesterday. We had a pizza with a Chinese style cured sausage, lamb Merguez and walla walla sweet onion sausage, red onion, jalapeño, homemade bbq sauce and pineapple for the haters. The pizza was finished with fresh arugula and a creamy garlic sauce. My co-worker didn’t think that there was enough meat so he also added some tenderloin kabob bits. We also had a rib eye because we like it meaty! I apologize for the photo quality.
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