What did everyone cook today?
-
Tex_77 Only thing to make those pork chops better would be a good plate of red beans and rice!
-
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.
-
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
-
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.
-
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!!!
-
-
PapaSop I’d think he could step up to Tony’s or the Red Barron.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77
Lol. Can’t change what’s been your go-to. -
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
Ok. Got your back on this one. My plan today after grilling the last four. Simple Jack’s on the Pizzazz.
Departing Contestant
Sorry. No pineapples. Really! Tried it once and it was tasty but is that you’re go-to pizza parlor order? Hmm.
Kinda like ordering a thick crust pizza. If I wanted to eat a loaf of bread I’d buy one. Thin crust rules! -
Austin
Ok. Got your back on this one. My plan today after grilling the last four. Simple Jack’s on the Pizzazz.
Departing Contestant
Sorry. No pineapples. Really! Tried it once and it was tasty but is that you’re go-to pizza parlor order? Hmm.
Kinda like ordering a thick crust pizza. If I wanted to eat a loaf of bread I’d buy one. Thin crust rules! -
Austin
Yep. That’s the ticket. Still can’t find a Totino’s anywhere. All over here years ago. But, keep looking.PapaSop There used to be a Jeno’s factory up in the Duluth area.I can’t say I ever had a Totino’s but have seen them. Best frozen pizza I ever had I think was called Norms, delivered mainly to bars. Called the company and they were willing to sell them to me if I was willing to meet up in a bar parking lot on one of there routes.
-
Tex_77 maybe a side of applesauce, probably a Midwest thing
-
Grilled up some burgers, made a batch burgers with the beefsteak bleu cheese seasoning, adding blue cheese crumbles to the mix and Montreal mix adding high temp cheddar. Both good flavor with plenty leftover for tomorrow
-
YooperDog lol it was discussed.
-
Grilled up some burgers, made a batch burgers with the beefsteak bleu cheese seasoning, adding blue cheese crumbles to the mix and Montreal mix adding high temp cheddar. Both good flavor with plenty leftover for tomorrow
YooperDog Those sound like some good burgers!
-
PapaSop Jacks are really good! I’d say better than Totinos. I just usually do Totinos because they are cheaper and just the nostalgia part to it.
-
Chops are on!
Seasoned up with the Pork and Roast rub after a long night’s sleep in Pa’s. -
Tex_77 What are you doing with all those?!
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
-
Jonathon Cooked for all of our locations as a harvest treat, you know keep the troops happy and the morale up!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
