What did everyone cook today?
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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!?!
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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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I threw some wagyu beef rib trimmings in the sous vide for approx 30 hours at 150 with a prime rib seasoning and finished on the pit boss as my cook time on a bone-in but came to a close. They were super tender with a great crust thanks to the sear feature on the grill.
Better Living Through BBQ!
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Tex_77 I threw some wagyu beef rib trimmings in the sous vide for approx 30 hours at 150 with a prime rib seasoning and finished on the pit boss as my cook time on a bone-in but came to a close. They were super tender with a great crust thanks to the sear feature on the grill.
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I tried out Excalibur’s Jalapeno Patty Mix today, and it was really good. I will caution those that have a low tolerance for heat, this does pack a good punch, but it’s not unbearable. Joe Hell I’m sure you would like the heat! If you want to cut the heat I’d add an extra 2 pounds of meat when mixing. Here are the burgers and some Opa’s Country Sausage I cooked today on the PK360.
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I made a red sauce and I cut up Supreme Pizza Brats and put it in after p[artially cooking them. Not as impressive of a photo as anything you guys have been posting lately! Yeesh, maybe Austin is right and I do need a new phone because it looked much better in real life!
macsinsac My brother in law is in love with laphroaig!
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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I made a red sauce and I cut up Supreme Pizza Brats and put it in after p[artially cooking them. Not as impressive of a photo as anything you guys have been posting lately! Yeesh, maybe Austin is right and I do need a new phone because it looked much better in real life!
macsinsac My brother in law is in love with laphroaig!
Jonathon That looks a lot like Ragu from a jar sauce…
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Tex_77 SILENCE! I’d be disowned by my family if I ever used a jarred sauce!
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Well today I made ribs, a Saint Louis and baby backs. They each got a different rub, because I wanted to try out some of the new rubs I have received over Christmas. The St. Louis rack got a combination of Butcher BBQ Grilling Addiction,Butcher BBQ Private Seasoning, and Butcher BBQ Premium Rub. The baby back ribs got rubbed with Butcher BBQ Honey Rub and Butcher BBQ Wild Cherry Rub. I cooked them with the 3-2-1 method at 225 on my Primo XL using hickory, they need more time at the end so bumped the temp up and let them go about another hour. When I wrapped them I just reseasoned and applied squeeze butter, I didnt add brown sugar or honey, as I wanted to see what the flavor of the rubs alone at the end were. In the end the 3 rub combination won the taste test for my pallet, and didn’t need any sauce. The honey and cherry was a good combo, but was maybe a little strong on the cherry flavor, so I would caution to go pretty light on it. With that said when I applied Butcher BBQ Sweet BBQ it amped up the flavor and sweetness and covered up some of the cherry flavor. With all of that said, I’ve got alot of experimenting to do, as I rarely cook ribs.
After 3 hours
Final cook
Finished product
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well today I made ribs, a Saint Louis and baby backs. They each got a different rub, because I wanted to try out some of the new rubs I have received over Christmas. The St. Louis rack got a combination of Butcher BBQ Grilling Addiction,Butcher BBQ Private Seasoning, and Butcher BBQ Premium Rub. The baby back ribs got rubbed with Butcher BBQ Honey Rub and Butcher BBQ Wild Cherry Rub. I cooked them with the 3-2-1 method at 225 on my Primo XL using hickory, they need more time at the end so bumped the temp up and let them go about another hour. When I wrapped them I just reseasoned and applied squeeze butter, I didnt add brown sugar or honey, as I wanted to see what the flavor of the rubs alone at the end were. In the end the 3 rub combination won the taste test for my pallet, and didn’t need any sauce. The honey and cherry was a good combo, but was maybe a little strong on the cherry flavor, so I would caution to go pretty light on it. With that said when I applied Butcher BBQ Sweet BBQ it amped up the flavor and sweetness and covered up some of the cherry flavor. With all of that said, I’ve got alot of experimenting to do, as I rarely cook ribs.
After 3 hours
Final cook
Finished product
Tex_77 those ribs look frickin awesome!! that’s the only way I cook ribs is with the 3-2-1 method they come out great every time…falling off the bone…that’s the way my family likes them
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