What did everyone cook today?
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Tex_77 So that is sort of like a grilled cheeseburger? Guess I know my next “foodie” social media post post/video
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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Tex_77 So that is sort of like a grilled cheeseburger? Guess I know my next “foodie” social media post post/video
Jonathon sort of, there are many ways you can make them. I had american cheese on the bottom topped with swiss, also put thousand island dressing on it, put mayo on the bread to aid in browning. When toasting I used a cast iron pan wrapped in foil as the press.
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I was thinking Swiss and/or gruyere with American and a rectangular patty…the only thing I am trying to figure out is how to get the burger in between all the cheese once I have made it. Maybe I add the burger before I melt the cheese?
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Jonathon yes it will work better if you shape the patty to match your bread. You will melt the cheese when you toast the bread. Build as follows bread, cheese, meat, onion or cheese the order of these two is your preference, then a touch of thousand island, bread, then mayo the top of that piece of bread. Place mayo side down in pan, weight it down with another pan or press until golden brown, mayo the top of the bread flip it all lover, brown and you are done.
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In reply to this topic. Nothing. But did some prep for tomorrow.
Some Sammie’s for a long day. Venison/pork. Excalibur H seasoning and salami cheese from local producer. The best.
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Jonathon yes it will work better if you shape the patty to match your bread. You will melt the cheese when you toast the bread. Build as follows bread, cheese, meat, onion or cheese the order of these two is your preference, then a touch of thousand island, bread, then mayo the top of that piece of bread. Place mayo side down in pan, weight it down with another pan or press until golden brown, mayo the top of the bread flip it all lover, brown and you are done.
Tex_77 I made a burger for the whole crew today with a 2 lb custom patty blend of chick, brisket, tenderloin, ribeye, sirloin and bacon ends on a custom brioche bun from Wheatland Bakery, guacamole, beef bacon, Walla Walla Sweet Rosé Onions and iceberg lettuce. Beer shown for scale only!
Better Living Through BBQ!
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Tex_77 I made a burger for the whole crew today with a 2 lb custom patty blend of chick, brisket, tenderloin, ribeye, sirloin and bacon ends on a custom brioche bun from Wheatland Bakery, guacamole, beef bacon, Walla Walla Sweet Rosé Onions and iceberg lettuce. Beer shown for scale only!
Joe Hell Ah shoot, I thought the nice looking beer was the main event. Always a day late & a dollar short. No seriously, that looks like a heck of a good burger & some kinda bun!
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Joe Hell Ah shoot, I thought the nice looking beer was the main event. Always a day late & a dollar short. No seriously, that looks like a heck of a good burger & some kinda bun!
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When I lived in AR there was a backwoods place that made a burger that size, they called it a hubcap burger. It didn’t look as good as yours. Lucky crew.
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Good gracious almighty what a burger!!! Just think you could take the family out order that burger, cut it into quarters and feed the whole family!! It looks and sounds delicious.
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Tex_77 I made a burger for the whole crew today with a 2 lb custom patty blend of chick, brisket, tenderloin, ribeye, sirloin and bacon ends on a custom brioche bun from Wheatland Bakery, guacamole, beef bacon, Walla Walla Sweet Rosé Onions and iceberg lettuce. Beer shown for scale only!
Joe Hell for scale, really, for scale…this is me shaking my head
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Some nice smoked T-Bones smoke with Jack Daniel Staves & Pecan, seasoned with coarse salt, pepper, & garlic, with a light sear at the end. -
What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
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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What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
Jonathon Porterhouse has always been my favorite, hand’s down, for basic eating, but that has turned in to a whole lot of steak as I have gotten older. I love a good skirt steak for fajitas or just to slice pieces right of the grill, it gets no better than that.
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Of course there is nothing wrong with a juicy rib steak at all either. I like steak!
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What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
Jonathon Thank you, I really appreciate that & they were very good. If only I could find & afford dry aged prime. I would feel like I had died & gone to heaven I figure, wouldn’t know what to do with myself.
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calldoctoday We;ve got some sirloins coming in and we are going to use our Eller cabinet for that. I know some people here have had some luck doing it at home with specialized bags. We looked at carrying them but could never make it work. That might be worth checking out!
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I agree with calldoctoday on the porterhouse. But the age thing has reared it’s ugly head. Now a 10oz ribeye serves me well.
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calldoctoday We;ve got some sirloins coming in and we are going to use our Eller cabinet for that. I know some people here have had some luck doing it at home with specialized bags. We looked at carrying them but could never make it work. That might be worth checking out!
Jonathon Sirloins have wonderful flavor, if you can marinate them right & they come from a good steer (no gamey taste please). I marinate them in the five minute marinator for a while sometimes & then freeze any remaining with the marinate for future use. They are very affordable, even more than Chuck Eye now that folks have gotten wind of them. They will work for fajitas that way, even though I prefer skit or even flank. But both of those have gotten ridiculous in recent years, like a lot of other things. I will have to try your idea some time.
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