What did everyone cook today?
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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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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!!!
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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
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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.
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Tex_77 maybe a side of applesauce, probably a Midwest thing
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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
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YooperDog lol it was discussed.
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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!
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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.
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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
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Jonathon Cooked for all of our locations as a harvest treat, you know keep the troops happy and the morale up!
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truger We have not been to Powell in probably 30/35 years or so. We used to take a trip out there every year or so. Real nice out there. Oh, nice looing Ribs too!
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truger For anyone who hasn’t been to Utah you could make a strong argument that it is the prettiest state in the country. Mt Zion is one of the most amazing places in the USA and Bryce Canyon is nothing short of amazing!
Also, I did a quick google search and it looks like you have nice Bass there and is that Musky?! I’m from the North East and I badly miss Musky and Pike fishing.
Jonathon Caught some nice stripers out of there, lots of Crappie, & a few big Buffalos to boot. Strange, I do not remember catching any big Lake Trout out of there & seems we would have. The Pikes were in Wisconsin, nice fishing in Wisconsin a long time ago.
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