What did everyone cook today?
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Tex_77
Yep. Buck a box at the store the other day. Couldn’t resist. Surprisingly very good. Nearly finished the pan.Departing Contestant
I’m sure if I started digging through boxes I’d find some. Standard drinkware as a kid at grandparents farm. -
Tex_77
Yep. Buck a box at the store the other day. Couldn’t resist. Surprisingly very good. Nearly finished the pan.Departing Contestant
I’m sure if I started digging through boxes I’d find some. Standard drinkware as a kid at grandparents farm.PapaSop mom would buy EXACTLY the amount needed at the gas station to get a free glass, collect her glass and go back the next day. we took boxes of them to the DAV when we cleaned out her house - but they did provide good memories. I broke my last jelly jar glass last week…
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raider2119 My only advice for pizza/bread dough is practice, practice, practice. It’s hard to describe but it’s an ‘a-ha’ moment when the dough and kneading just feels right. I dabbled in baked goods for years before that moment struck me.
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Joe Hell I will post something with the sourdough you sent me once I get better at using it. First 2 experiments were good but certainly not anything worth showing anyone. My wife (who is a chemist) is a truly top-notch baker so she volunteered to do some work with me this weekend.
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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Joe Hell I will post something with the sourdough you sent me once I get better at using it. First 2 experiments were good but certainly not anything worth showing anyone. My wife (who is a chemist) is a truly top-notch baker so she volunteered to do some work with me this weekend.
Jonathon Maybe Walton’s needs to take a trip to K-State and the Bakery Science department!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Really not looking for a meal but… With highs in the 40’s just had to grill. A couple of bone in chops for the work week ahead. Fired up the Weber kettle. Indirect for an hour total .
Some cherry chips for a bit of smoke. Simple seasoning.
Salt, pepper and Excalibur Rosemary, Basil and Thyme.
Had to try one so now have one for the work week.
Awesome. -
PapaSop Mid 60s here in Wichita!
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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Jonathon We were lucky if we hit 60 today but it was gorgeous outside. I started prepping this morning by 6 for the trial run of my new offset. I made some ribs which I quickly devoured and have this butt still on the grill. Based on current temp I might have a few more hours to go. It’s been a long day! I’m impressed with how even the temp has been and how easy it’s been to maintain. As you can see I don’t trust using just one probe. I’ve had bad luck lately with thermometers.
Better Living Through BBQ!
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Jonathon We were lucky if we hit 60 today but it was gorgeous outside. I started prepping this morning by 6 for the trial run of my new offset. I made some ribs which I quickly devoured and have this butt still on the grill. Based on current temp I might have a few more hours to go. It’s been a long day! I’m impressed with how even the temp has been and how easy it’s been to maintain. As you can see I don’t trust using just one probe. I’ve had bad luck lately with thermometers.
Joe Hell I had a high of 31 today and 9 tonight
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craigrice Brrrr! We had a bit of frost in the morning but it was 40ish by 9 and nothing too cold forecast in the coming days. I can’t wait to gain that extra hour of light next week! Winter can get bent!
Better Living Through BBQ!
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craigrice Brrrr! We had a bit of frost in the morning but it was 40ish by 9 and nothing too cold forecast in the coming days. I can’t wait to gain that extra hour of light next week! Winter can get bent!
Joe Hell this week is going to be warmer and top round is 2.49 lb. going to buy about 20 -30 lb. for sticks and summer sausage and I will grind some for burger then trim some for stir fry
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Darkfish89 PK-Grills Joe Hell Well I did a little experiment with the PK 360 today and the grill grates. Cooked on steak on the normal side, and one on the flat side. Got great grill marks as well as a nice seat on the flat side. Taste wise they were both great, one just a little more crust to it. I also used my mayo trick on them. I did 1:30 then quarter turn for a total of 3minutes per side. I temped them and they were around 90 internal so I through my little more rack on and closed everything up until then internal camper up to 120 which only took a couple minutes.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 PK-Grills Joe Hell Well I did a little experiment with the PK 360 today and the grill grates. Cooked on steak on the normal side, and one on the flat side. Got great grill marks as well as a nice seat on the flat side. Taste wise they were both great, one just a little more crust to it. I also used my mayo trick on them. I did 1:30 then quarter turn for a total of 3minutes per side. I temped them and they were around 90 internal so I through my little more rack on and closed everything up until then internal camper up to 120 which only took a couple minutes.
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I just grilled weird looking ribeyes, [censored] good though.
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I just grilled weird looking ribeyes, [censored] good though.
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Tex_77 I’ve never tried the mayo technique. I tried it instead of butter on grilled cheese and was not a fan. The color you achieved was great! Any noticeable difference taste wise?
Joe Hell you cant taste the mayo
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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@s-a-m Aides in browning and achieving a nice crust.
True sourdough is one of my passions.
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