What did everyone cook today?
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PapaSop Nice looking backstraps and cool cooking setup!
scott farm We brought one of those in a while ago, weren’t thrilled with the performance on imitation bacon. In general, we didnt feel like it was something we wanted to use or sell, sounds like you had a different experience though? Ours was around $30 or so, was yours similar?
Tex_77 That Marinade Express Tumbler is getting a workout huh?Jonathon Yes sir, putting it through its paces.
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Tex_77 The queen cleaned out the freezer: eight chicken breasts steak strips for fajitas a large sirloin steak and now two racks of boneless pork ribs. plus a really great cigar, good times, and several good beers it’s a beautiful day to be outside.
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Tex_77 The queen cleaned out the freezer: eight chicken breasts steak strips for fajitas a large sirloin steak and now two racks of boneless pork ribs. plus a really great cigar, good times, and several good beers it’s a beautiful day to be outside.
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Tex_77 The queen cleaned out the freezer: eight chicken breasts steak strips for fajitas a large sirloin steak and now two racks of boneless pork ribs. plus a really great cigar, good times, and several good beers it’s a beautiful day to be outside.
Departing Contestant Must be nice constant wind here, with no end in sight! It is KS though, so you just get use to it.
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Departing Contestant Must be nice constant wind here, with no end in sight! It is KS though, so you just get use to it.
Tex_77 I too am in Kansas but the breeze is nice and it keeps the smoke off of me. Cigar smoke that is just let my second one what a good day
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Tex_77 I too am in Kansas but the breeze is nice and it keeps the smoke off of me. Cigar smoke that is just let my second one what a good day
Departing Contestant I’m getting ready to fire the Treager up here, and mix a few drinks myself.
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YooperDog Is he in Texas? Maybe I store it so its closer to half way for you to come and get it?
Tex_77 LOL. He is in a town near Dallas, I am trying to convince him to bring it up on his visit this summer and I would bring it down this fall. Don’t think it will happen. I will will keep the tumbler on my list.
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I did some Chicken Thighs today using the Marinade Express Pro and sweet Kentucky bourbon marinade. Then i grilled them on the PK over lump charcoal.
Tex_77 How did they taste? That is the question.
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Tex_77 How did they taste? That is the question.
calldoctoday They were good!
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I used the Marinade Express Pro on some bone in pork chops marinated in Pa’s Black Bull and seasoned with Pork Chop and Roast rub, grilled on the Treager, and they turned out amazing! Tremendous flavor, definitely a Top 5 pork chop.
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PapaSop did you marinade them before hand? I have done them with a bourbon marinade over mesquite in a pit.
YooperDog
Not this time. Have in the past but not this time. Kind of a last minute thing at my son’s house. They were awesome. Nothing left. -
Was going to have a Jack’s pizza on the Pizzazz but thought what the hell. Added some shrooms and extra cheese, seasonings etc. Grilled with a small handful of Alder chips. Delish.
Yep… The Christian Brothers helped.
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Been busy for a few days Chicken and Beef fajitas for 400!! !
image14.jpeg 
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Was going to have a Jack’s pizza on the Pizzazz but thought what the hell. Added some shrooms and extra cheese, seasonings etc. Grilled with a small handful of Alder chips. Delish.
Yep… The Christian Brothers helped.
PapaSop always nice to have a couple of friends around.
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Been busy for a few days Chicken and Beef fajitas for 400!! !
image14.jpeg Chef and I was complaining about cooking for 100. Lookin’ good, I am still trying to get a handle on our sons wedding. They want to go with a picnic theme, but I may toss in some 'Q to cover any additional visitors. Going with the burger/chicken/hot dog theme as of right now.
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Been busy for a few days Chicken and Beef fajitas for 400!! !
image14.jpeg Chef Nice looking primo there, bet that took a while to cook all of your chickem on that.
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Smoked wings, sorry for the terrible picture, time for a new phone? These were rubbed with the KC bold and spicy rub and then coated in Captain Rodney’s Ginger Lime Really good combo but I failed to shuffle them around so the skin on some was better than on others, I like it when they are more crispy and some of these just weren’t crispy at all.
Chef 400?! My goodness that is a lot, hope it went off without a hitch!
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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Smoked wings, sorry for the terrible picture, time for a new phone? These were rubbed with the KC bold and spicy rub and then coated in Captain Rodney’s Ginger Lime Really good combo but I failed to shuffle them around so the skin on some was better than on others, I like it when they are more crispy and some of these just weren’t crispy at all.
Chef 400?! My goodness that is a lot, hope it went off without a hitch!
Jonathon Went perfect. I have the most wonderful 3 young ladies assisting me for the service. This was the first time I used the Primo grill, It did take awhile, but the meat came out great.
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Jonathon Went perfect. I have the most wonderful 3 young ladies assisting me for the service. This was the first time I used the Primo grill, It did take awhile, but the meat came out great.
Chef Having good help is essential! If im cooking for a big crowd I’ll usually use my Treager since I can get more on it. I actually cooked on 3 out of 4 of my main grills this weekend.
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Tex_77 It did take some time but cooked well. Still have a bit to learn with the Primo. Did you insulate the handle, I find it very hot to raise without gloves? Also, found that the left side of the grill, with the air intake, ran significantly hotter, so much so that I cooked on the left side with the grill extenders to raise it a few inches. Any tricks I that I may be doing wrong?
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