Grills
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Tex_77 I brought mine in today and we are spraying and soaking them with the Smoke House Cleaner, it seems to be working well and mine were actually pretty dirty but even with that cleaner and the scrub tool, it is tough unless you do it FAR more often than I do.
Jonathon I don’t bother cleaning much I just try and take everything to a lethal temp after cooking and hit the racks with a wire brush after heat up. When I do clean its power washer, dish soap, wire brush, and a hoe.
A garden hoe head I welded to a piece of 1/2 pipe just so you guys don’t start cracking jokes.I do feel that it being “dirty” actually makes it imparts more flavor so when I do clean I don’t scrub it to the metal just try and take off the big stuff. I then spray it down with whatever cooking oil I have and fire it back to 250+ to make sure any bare metal stays seasoned.
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pr0wlunwoof Yeah, we let it sit in smokehouse cleaner and then hit it with the brush, almost as good as new but more work than it is probably worth as any time I use them they are around 600° so i am safe. My only concern would be if there did happen to be some boulism that created spores they can be very heat resistant but that’s a vague background fear. This was more cause my wife said it looked gross and as I have just recently gotten her to start eating steaks again (she was 100% vegetarian when I met her) I didn’t want to freak her out.
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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To kill the spores of Cl. botulinum a sterilization process equivalent to 121°C or 250 degrees Fahrenheit for 3 min is required.
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johnsbrewhouse Oh, thank you very much…I always thought it was far, far higher, 250 is not hard to do at all. Maybe because it’s above what I’d ever cook meat to it I just made it some ridiculous number in my head!
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pr0wlunwoof Yeah, we let it sit in smokehouse cleaner and then hit it with the brush, almost as good as new but more work than it is probably worth as any time I use them they are around 600° so i am safe. My only concern would be if there did happen to be some boulism that created spores they can be very heat resistant but that’s a vague background fear. This was more cause my wife said it looked gross and as I have just recently gotten her to start eating steaks again (she was 100% vegetarian when I met her) I didn’t want to freak her out.
Jonathon you need to start using your cast iron for more than searing steaks.
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pr0wlunwoof Yeah, we let it sit in smokehouse cleaner and then hit it with the brush, almost as good as new but more work than it is probably worth as any time I use them they are around 600° so i am safe. My only concern would be if there did happen to be some boulism that created spores they can be very heat resistant but that’s a vague background fear. This was more cause my wife said it looked gross and as I have just recently gotten her to start eating steaks again (she was 100% vegetarian when I met her) I didn’t want to freak her out.
Jonathon my wife wouldn’t eat much past a filet from longhorn or a hamburger when we met. We all fixed now. She actually requested pulled pork today so we gonna bbq it up this weekend. I bought a picnic as it was a dollar a pound cheaper than butt and a couple full racks of spare ribs. I’ve been doing ribs in the sous vide lately and will probably go that route again. The picnic will be hanging out in the gravity feed for a nice long smoke at 225.
I also got a turkey and im thinking real hard about using the bacon cure on it, but ive gotta review your video on that. Will probably start a new post when I have questions.
Then to top it all off im thinking about cooking lasagna in the fravity feed. -
pr0wlunwoof Turkey bacon will work with imitation bacon for sure, we did that years ago before we started recording things or even started Meatgistics.
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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pr0wlunwoof Turkey bacon will work with imitation bacon for sure, we did that years ago before we started recording things or even started Meatgistics.
Jonathon well old walley world didn’t deliver yet again. So I dawned my p100 mask, face shield, and gloves and ventured out to the local IGA for the first time since March. They had butts on sale for .99lb and bottom round for 2.50lb. got six butts, 4 rounds, some potatoes, bananas, and grapes for $80. Lady at checkout said you know how to shop… I said yeah it’s a skill isn’t it.
So some BBQ and plenty to make sausage with while I’m at home. Feeling some Italian beef in the mix as well.
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I see Kamado Joe has came out with a Kamado Pellet grill, does anyone here have one? Kamado-Joes
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Thisnis really calling my name, though I wonder if it has problems…
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I’d like to take that one for a test drive but like everything I’ve owned by Masterbuilt I’d be really skeptical to throw much money at one.
Joe Hell ya I’m waiting on the price to come down.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I really like the concept of that thing. I have a stumps clone gravity feed I built and its a dream to cook on. I would have the same apprehensions with it being a master built though. If traiger or rectec or even pitboss had a version I’d probably have more faith in long-term functionality.
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New upgrade my amazing wife got me for early x-mas. Got it set up today and will do burn out tomorrow. Hopefully will be able to do some good stuff ext weekend since I wasn’t ready this weekend SUPRISE!!!
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Tex_77 That’s the same unit that the review score was removed from, isn’t it? Are you just willing to take the chance because of the price?
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 That’s the same unit that the review score was removed from, isn’t it? Are you just willing to take the chance because of the price?
Jonathon you are correct on both accounts.
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Joe Hell I read Tex_77 thing with the onion this weekend and I had to mark it as unread so I would remember to look at it again, we are going to try it too, if it works then I’ll talk to our food scientist and see if he can explain the chemical reaction. My wife is a chemical engineer so she might have some input as well!
On a similar note when I make cheese fondu I always crush a clove of garlic and rub it all around the inside of the pot, it helps the cheese not stick to the pot, I wonder if it is the same type of reaction?
Jonathon did you ever come up with a answer to the onion question?
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