What did everyone cook today?
-
Tex, that is some real nice looking Black Bean Salad!
-
Well I don’t have pics unless you want dirty dishes but pulled the grill out today and did some pork chops, brats and some burgers. Was such a great day to spend in the back yard after I mowed this morning waiting for the “rain”.
-
I was a real slacker today compared to what was cooked up. I just grilled up some burgers, baked beans and store bought potato salad. But I had a great visit from a brother in arms that I haven’t seen in almost a decade. Stopped by on his way through, only an hour and a half out of his way. Reliving memories of our exploits and remembering friends, past and present.
-
Tex_77 that is one fine looking meal to grace the table.
-
Prepared a brisket tonight to smoke tomorrow. I injected it with Butcher BBQ Original Brisket Injection and Prime Dust, using Walton’s Automatic Injector. I used Butcher BBQ’s Steak and Brisket rub and their Grilling Addiction rub.
-
Prepared a brisket tonight to smoke tomorrow. I injected it with Butcher BBQ Original Brisket Injection and Prime Dust, using Walton’s Automatic Injector. I used Butcher BBQ’s Steak and Brisket rub and their Grilling Addiction rub.
Tex_77 Tex, Let us know how that brisket went. I did a sirloin tip roast the other day, by mistake. The sirloin roast is nice & beefy & makes a good roast beef, but I will never get tired of a good brisket. I like using the Walton’s Butcher Brisket Injection with a little extra something for boldness. The Walton’s mix works real good. I have never tried the prime dust though.
-
Tex_77 Tex, Let us know how that brisket went. I did a sirloin tip roast the other day, by mistake. The sirloin roast is nice & beefy & makes a good roast beef, but I will never get tired of a good brisket. I like using the Walton’s Butcher Brisket Injection with a little extra something for boldness. The Walton’s mix works real good. I have never tried the prime dust though.
calldoctoday Are you referring to the Pa’s Black Bull injection? I can’t find a Walton’s Brisket injection on the site.
-
calldoctoday Are you referring to the Pa’s Black Bull injection? I can’t find a Walton’s Brisket injection on the site.
Tex_77 No, I am referring to the same stuff you have in your picture, the Butcher BBQ. I have got it a few times from Walton’s & still have some in the pantry. I was assuming you got it from them.
-
Tex_77 No, I am referring to the same stuff you have in your picture, the Butcher BBQ. I have got it a few times from Walton’s & still have some in the pantry. I was assuming you got it from them.
calldoctoday I’m with you now, I was confused. I actually bought that before I knew Walton’s existed.
-
calldoctoday I’m with you now, I was confused. I actually bought that before I knew Walton’s existed.
Tex_77 Gotcha, I Understand. I stay confused any more.
-
Got it all wrapped up and back on for the final stretch!
-
I have never tried using the butcher or kraft paper like that, except when doing the hole in the ground. Just used Foil or Foil Pans. Do you like the Kraft/Butcher Paper better & how does it work out?
-
I honestly think its about the same, bark is a little better with butcher paper.
-
Making a rubbed and 10 day cured Capicola. I’m going to slow dry it in my smoker rather than dry aged…we will see how it goes. Photos are on the way…having technical difficulty.
-
Making a rubbed and 10 day cured Capicola. I’m going to slow dry it in my smoker rather than dry aged…we will see how it goes. Photos are on the way…having technical difficulty.
-
I injected it with the cure solution, .5 oz. Walton’s ham cure (no seasoning) to 16 oz of water. 10 percent injection by weight. Then rubbed it with .5 oz per pound Walton’s ham cure. Added a rub of fennel seeds, black pepper corns, crushed red pepper, salt, coriander, and sugar that was crushed in a mortar and pestle. Wrap tightly in a plastic bag and refrigerate, while flipping every two days.
Wash all the seasoning and cure off. Soak in water for 1 hour to lower cure concentration. Remove form solution. Pat dry and apply second application of seasoning. Let dry , and smoke on a slow schedule . 120- 1 hour, 150 1 hr, 175 hour, 200 until up to it reaches a safe temp. I only take mine to 152…but follow the recommended temps set by your state health department. Cool, open on a rack overnight…slice to preference. -
I injected it with the cure solution, .5 oz. Walton’s ham cure (no seasoning) to 16 oz of water. 10 percent injection by weight. Then rubbed it with .5 oz per pound Walton’s ham cure. Added a rub of fennel seeds, black pepper corns, crushed red pepper, salt, coriander, and sugar that was crushed in a mortar and pestle. Wrap tightly in a plastic bag and refrigerate, while flipping every two days.
Wash all the seasoning and cure off. Soak in water for 1 hour to lower cure concentration. Remove form solution. Pat dry and apply second application of seasoning. Let dry , and smoke on a slow schedule . 120- 1 hour, 150 1 hr, 175 hour, 200 until up to it reaches a safe temp. I only take mine to 152…but follow the recommended temps set by your state health department. Cool, open on a rack overnight…slice to preference. -
This post is deleted!
-
Making a rubbed and 10 day cured Capicola. I’m going to slow dry it in my smoker rather than dry aged…we will see how it goes. Photos are on the way…having technical difficulty.
This post is deleted!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
