What did everyone cook today?
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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.
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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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!
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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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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60 bone in pork chops getting happy in some Pa’s Black Bull Marinade.
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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
Yep. That’s the ticket. Still can’t find a Totino’s anywhere. All over here years ago. But, keep looking. -
Austin
Yep. That’s the ticket. Still can’t find a Totino’s anywhere. All over here years ago. But, keep looking.PapaSop Totino’s are drunk college food.
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Tex_77 Only thing to make those pork chops better would be a good plate of red beans and rice!
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Tex_77 Only thing to make those pork chops better would be a good plate of red beans and rice!
Chef That sounds pretty good, but we are going with baked potatoes and green beans.
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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 Austin Tex_77
wrong, wronger, wrongest my lovely wife makes an amazing pizza with pineapple on it
and a good pineapple brat is a refreshing change of pace
Neanderthals without the ability to create beyond charcoal drawings on cave walls should refrain from criticizing
(oh, and I will reserve the right to re-use the Neanderthal reference as I am certain the three of you will give me ample opportunity to play that card! -
Departing Contestant I did 23 and me and I have some ridiculous amount more neanderthal in me than the normal person, it was like 65% or something. That’s not that I have more than 65% of people, it is that I have 65% more than the average person! Basically, you guys are lucky I walk upright and can speak English good
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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.
Chef Thanks. I don’t have my notes on front of me, but here’s what I recall. If I miss something, I’ll come back and amend.
-110F for 90 minutes
-125 for 90 minutes
-145 for 2 hours
-155 for about an hour (internal temp of 125F)
-170-175 for “a while” (until internal temp of 152F)Then, I finished it in a 156F sous vide bath to an internal temp of 155F (it was getting late). All times above started when the smoker got to the desired temp. With the time to increase between setpoints, the total time was about 12 hours. After that, it all spent about 20 minutes in an ice bath before taking out to bloom for a good hour or so before packaging.
For smoking, I filled the bowl of the PK 100 with a mix of roughly equal parts oak, mesquite, and cherry sawdust. I put that in when I started raising the temperature to 145. I then added another handful of cherry twice during the rest of the time it was on, once a little while after I bumped up to 155, and again about an hour after bumping to 170.
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