What did everyone cook today?
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John Gehringer What grade are those briskets? My local Wal-Mart had a whole case of Choice Angus briskets for about $3.50#, I’m guess if I go in next weekend, they have a good number of them marked down.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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John Gehringer What grade are those briskets? My local Wal-Mart had a whole case of Choice Angus briskets for about $3.50#, I’m guess if I go in next weekend, they have a good number of them marked down.
Tex_77 IBP Choice, bought two since I have two in the freezer already and it is getting full. We have two freezers, one strictly with meat products in it. They had multiple cases, figure they are restaurant order cancels they need to peddle quick. Tyson/IBP said today they were going to have a shortage for the next couple of weeks of beef, chicken and pork due to temporary plant closures
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
John Gehringer I have not seen brisket for that price since before we left Texas for Alabama. That is a good modern day price. Although I get the “Bone In” butts for less when on sale at Piggly Wiggly & Winn Dixie for .85 - .95 per pound, that is good for boneless butts. I would like to get some of those to do a BuckBoard Bacon Brine & Smoke.
calldoctoday That’s why I went early and got them, picked up two small briskets 21 lbs., 20.5 lbs of boneless pork butt and 18.5 lbs of ball tips. No more room in the freezers now.
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Tex_77 IBP Choice, bought two since I have two in the freezer already and it is getting full. We have two freezers, one strictly with meat products in it. They had multiple cases, figure they are restaurant order cancels they need to peddle quick. Tyson/IBP said today they were going to have a shortage for the next couple of weeks of beef, chicken and pork due to temporary plant closures
John Gehringer You did good!!??@@## if they are about to expire, that is still good putting them in the freezer. Just don’t get no bad hurricanes with power out for two weeks. SHHHHHHH
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Saturday I made a 4 lb ‘cheesesteak’ with tenderloin, peppers, onions and ‘drunken goat’ cheese on an Italian loaf.
Joe Hell Joe, you are too ##@@!!?? good!
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John Gehringer You did good!!??@@## if they are about to expire, that is still good putting them in the freezer. Just don’t get no bad hurricanes with power out for two weeks. SHHHHHHH
calldoctoday No hurricanes in Washington state, just hurricane force winds. Longest the power has ever been out is seven days. I live at the end of the grid. We have 2 generators 10K and 3.5K for just that
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John Gehringer You did good!!??@@## if they are about to expire, that is still good putting them in the freezer. Just don’t get no bad hurricanes with power out for two weeks. SHHHHHHH
calldoctoday That was a sandwich for the crew. We had ordered some brioche sausage rolls from a local bakery to sell on friday and saturday and it looked like we would have enough to feed ourselves at the end of the day. I got everything cooked and ready to stuff into buns and on my way to the front of the shop a customer came in and bought the last 2 packs…I was heartbroken. I jumped into the Buick and raced to the store for a quick fix. Although this bread wasn’t as good it had great girth and looked most impressive!
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Joe Hell I absolutely would have eaten that thing by myself and probably bit anyone who tried to get a hand in there! Looked amazing, nice that you can have things like that and continue eating responsibly, impressive!
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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Saturday I made a 4 lb ‘cheesesteak’ with tenderloin, peppers, onions and ‘drunken goat’ cheese on an Italian loaf.
Joe Hell I could get on board with that!
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Joe Hell I absolutely would have eaten that thing by myself and probably bit anyone who tried to get a hand in there! Looked amazing, nice that you can have things like that and continue eating responsibly, impressive!
Jonathon That was split between the 5 of us so my net carbs were relatively low. A couple hours prior we had a customer request for a bone-in tenderloin as he has had at high end restaurants. We cut a small one for ourselves and smoked it to 125 then pan seared with peppered bacon. It was delicious!
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
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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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
Jonathon I think it has something to do with all of the nasty stuff in the water in NYC.
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
Jonathon Either add gluten to you dough recipe or start with bread flour instead of all purpose flour…
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macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?
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Jonathon I’m just waiting for my new sourdough starter that I made 4/20 to mature. This is the last loaf I made about 3 years ago.
macsinsac That looks like an awesome loaf!
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So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680.
macsinsac recipe please, love the smell of bread baking
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macsinsac recipe please, love the smell of bread baking
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So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680.
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