What did everyone cook today?
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Tex_77 calldoctoday Joe Hell
Thanks guy’s. Athough beef prices have soared around here I was curious. My one son has been bugging me for the last three years to do one. Will have to take the leap at some point. Just didn’t want to get gouged on this. Kinda spendy. Also this was not prime. -
Joe Hell That would make a huge batch! Why did you use flaked kosher salt vs regular kosher salt? Do you Morton or Diamond kosher salt, I have read many places the quantities to use between those to brands can vary significantly based on size and shape of the salt crystals.
Tex_77 I used Morton’s flaked because it’s what they had on hand. I also thought it was funny that it looked like “Folger’s Crystals”…fitting for a coffee rub. lol. That’s the small batch! When I make up a batch I usually multiply that amount several times over.
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After the Sam’s trip today found some baby backs. A little pricier than normal but looked pretty meaty. Cut off a short slab for a quick four hour smoke. Even added BBQ sauce for the last hour. Don’t normally do that. Very good.
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After the Sam’s trip today found some baby backs. A little pricier than normal but looked pretty meaty. Cut off a short slab for a quick four hour smoke. Even added BBQ sauce for the last hour. Don’t normally do that. Very good.
PapaSop Very nice. I have never been able to do ribs that fast, even shorts, & even using the Texas Crutch. They look good though Are dem bones dry?
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Saw a whole brisket at Sam’s club today. $4.48 lb. Since I’ve never done one is that a fair price? 14lb chunk.
PapaSop With today’s prices, it isn’t to bad. I bought two a month ago for $1.99 a lb. now they same ones were $6.99 per lb. the other day
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Tex_77 calldoctoday Joe Hell
Thanks guy’s. Athough beef prices have soared around here I was curious. My one son has been bugging me for the last three years to do one. Will have to take the leap at some point. Just didn’t want to get gouged on this. Kinda spendy. Also this was not prime. -
PapaSop With today’s prices, it isn’t to bad. I bought two a month ago for $1.99 a lb. now they same ones were $6.99 per lb. the other day
johnsbrewhouse Right now it seems like beef is triple the price from three mos ago & rising. See this mornings sell with Boston Butts at .98 all of the sudden & another chicken quarters at .28.
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johnsbrewhouse Right now it seems like beef is triple the price from three mos ago & rising. See this mornings sell with Boston Butts at .98 all of the sudden & another chicken quarters at .28.
calldoctoday That’s a pretty good price on both of those, if they were that cheap here, I would be buying.
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PapaSop Very nice. I have never been able to do ribs that fast, even shorts, & even using the Texas Crutch. They look good though Are dem bones dry?
calldoctoday
Not my normal cook time. Usually double that but were very good. Had a short window to work with. Yep, like them drier with more bark to them. -
calldoctoday That’s a pretty good price on both of those, if they were that cheap here, I would be buying.
Tex_77 I believe we will. Pretty soon we are going to end up with a freezer full of chicken quarters as we got them for that price about a month ago & Margaret said, “get a few”. I separate them & par-freeze them before butting them back in a freezer bag for final freezing. That way you can take them out individually. We got lucky & believe it or not, found some breasts in some of those. BONUS!
Anyways, protein is protein when you gotta get serious! -
calldoctoday
Not my normal cook time. Usually double that but were very good. Had a short window to work with. Yep, like them drier with more bark to them.PapaSop Well, you gotta do what you gotta do! I understand. The main thing is, they taste good!
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Just a couple quick steaks on a Wednesday night.
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So after a bunch of talk I made Philly Brats and used cheese wiz or whiz or whatever it is! I just used the stuff that you get in a glass jar and made the brats from beef instead of pork, stuffed them into hog casings and used a hoagie roll instead of a hotdog bun. They were really good, it wasn’t the best thing I have done recently but it was worth checking out. If we were using Barstool Sports “One bite everyone knows the rules” Pizza rating it would be a solid 7.2, not worth going way out of your way for but definitely worth checking out!
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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So after a bunch of talk I made Philly Brats and used cheese wiz or whiz or whatever it is! I just used the stuff that you get in a glass jar and made the brats from beef instead of pork, stuffed them into hog casings and used a hoagie roll instead of a hotdog bun. They were really good, it wasn’t the best thing I have done recently but it was worth checking out. If we were using Barstool Sports “One bite everyone knows the rules” Pizza rating it would be a solid 7.2, not worth going way out of your way for but definitely worth checking out!
Jonathon I made lunch for the shop crew today by putting a bunch of tenderloin bits through the Weston Cuber and served it with bacon ends and pieces on brioche buns. We ate it too fast for pictures.
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Joe Hell Yeah, well I wouldn’t imagine that would hang around long, certainly wouldn’t have lasted here!
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So after a bunch of talk I made Philly Brats and used cheese wiz or whiz or whatever it is! I just used the stuff that you get in a glass jar and made the brats from beef instead of pork, stuffed them into hog casings and used a hoagie roll instead of a hotdog bun. They were really good, it wasn’t the best thing I have done recently but it was worth checking out. If we were using Barstool Sports “One bite everyone knows the rules” Pizza rating it would be a solid 7.2, not worth going way out of your way for but definitely worth checking out!
Jonathon That seems to be my experience with “Philly” anything. Its good, but not as good as a cheesesteak sandwich. I love those things. And they really are better in Philly. I live in Western PA so you would think that someone might have figured it out here, but there I have never had one as good as when I was in Philly. I recently have figured out a way to make a product like steam umms at home that has fooled most that it wasn’t steak. The few that could tell was because it was made with ground venison. I can’t wait to try it with beef to see the difference.
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scott farm Did you mean Steak Umms? I used to LOVE those things! Hmmm interesting to see if there was a way to create that at home…inject a roast maybe and then freeze slid and slice thin?
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Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.
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Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.
scott farm interesting experiment, sounds great. Can you provide a link or photo of the frozen slicer to are talking about? Thanks
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scott farm interesting experiment, sounds great. Can you provide a link or photo of the frozen slicer to are talking about? Thanks
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