What did everyone cook today?
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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.
Tex_77 Does that Ranch Lemonade actually stay cool on the side of that Trager when it is up & running? Looking Good!
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calldoctoday I greatly approve of your knife, meat, and sides!
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calldoctoday I greatly approve of your knife, meat, and sides!
Jonathon Thank you, I really appreciate it. I need to get me one of your slicers though for that bacon. That would likely be much more consistent than the Big Knife.
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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!
calldoctoday Good help is great, Bad help is worst than no help. If you need any help in planning, recipes or suggestions, just let me know. After 22 years catering, I have learned how to save money and help brides have wonderful meals on a shoestring budget. Feel free to give me a call or email me.
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Tex_77 Does that Ranch Lemonade actually stay cool on the side of that Trager when it is up & running? Looking Good!
calldoctoday lol no, i just put it down for the photo op, you know product placement!
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calldoctoday lol no, i just put it down for the photo op, you know product placement!
Tex_77 OK, I am laughing.
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calldoctoday Good help is great, Bad help is worst than no help. If you need any help in planning, recipes or suggestions, just let me know. After 22 years catering, I have learned how to save money and help brides have wonderful meals on a shoestring budget. Feel free to give me a call or email me.
Chef Thank you
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The wife continues to want the occasional steak (recovering vegetarian) and thought I’d snap some pics.
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The wife continues to want the occasional steak (recovering vegetarian) and thought I’d snap some pics.
Jonathon I don’t know those steaks look a little dry, did you cook them to well done?
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130° and nice use of the sarcastic font!
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I whipped up another batch of Summer sausage, this time with a 60/40 beef to pork ratio, encapsulated citric acid, and the ghost pepper high-melt cheese. I also gave it more time drying and smoking than before. None of those changes were mistakes!
I expect those holes in there were because I sliced up what I knew would be the “weird one.” Instead of frying up what was left in the stuffing horn, I went ahead and tried pushing it on through into the casing. It was something of a laughable effort, so we got right into that sausage. LOL
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This is the king of all dinners…!
Jonathon will not approve, but I love this!
My wife is working 3rd shift tonight, so I get to do what I want… And that means pizza! Cook a Totino’s on the Presto Pizzazz, and it is to die for. I love meat, but give me my pizza and I’ll crumble!If anyone likes frozen pizza out there, upvote this post!!!
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Austin I seriously thought was Pineapple Pizza and was about to tenure my resignation, I don’t work for WAR CRIMINALS who would put Pineapple on Pizza!
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Austin I seriously thought was Pineapple Pizza and was about to tenure my resignation, I don’t work for WAR CRIMINALS who would put Pineapple on Pizza!
Jonathon I agree pineapple does not belong on a pizza, or in a sausage for that matter.
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I whipped up another batch of Summer sausage, this time with a 60/40 beef to pork ratio, encapsulated citric acid, and the ghost pepper high-melt cheese. I also gave it more time drying and smoking than before. None of those changes were mistakes!
I expect those holes in there were because I sliced up what I knew would be the “weird one.” Instead of frying up what was left in the stuffing horn, I went ahead and tried pushing it on through into the casing. It was something of a laughable effort, so we got right into that sausage. LOL
TexLaw Wow, your summer sausage looks great. I’m collecting information on dry cures and semi dry. Would you share dry time & temperature along with smoking times and temperature. Thanks.
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