What did everyone cook today?
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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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I don’t have an issue with my handle getting hot. My right side tends to run hotter when grilling. I think it has more to do with the direction the wind is blowing then for me than anything. I’d be sure you have the whole grill going good side to side before starting to zero in on your cooking temp, you could have one side kicking out all the heat and the other side significantly cooler if not. I’d also maybe invest in a grate temp probe so you can measure grate temp in multiple locations.
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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 Nice
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Been busy for a few days Chicken and Beef fajitas for 400!! !
image14.jpeg Chef Very nice, The help really helps. That did not come out right! I will have to try again too in a few weeks, for our son’s wedding, if I can with all the high prices & decreased business revenue that was not an issue back in March yet. But, without the help. Yours looks nice too with the buffet style serve your own. Very smart!
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Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!
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Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!
_calldoctoday That all looks good!
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Buckboard Bacon. Over did it a little bit as Margaret had to watch it while I ran to a town north of here to pick up some parts & it took me about four times longer than anticipated. Ended up pulling them at 150f instead of 140f, but it still worked out very well & sliced some up for breakfast that was delicious, really great, & cheaper than store
bought, even at the high price for boneless butt. Brined for about a week in WaltonsMaple Bacon. Rubbed with Real Maple Syrup & Sugar with course Black pepper. Smoked with Maple. -
calldoctoday That all looks good!
Tex_77 Thank you, I really appreciate it.
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