What did everyone cook today?
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Jonathon - looks fantastic
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The cap on that ribeye was seriously the best steak I’ve ever cooked. I am changing my reverse sear process to what I did last night. I have a pellet grill with the grill grates which make the surface of the grill grates around 100° hotter than the ambient temperature of the grill.
Old Process was 150° F until the internal temp of the meat was 115° or so. Then pull it, jack grill up and finish it off just a minute or two at most a side. Pull at 127 and let it rest/dwellNew process is 160° F just until the internal temp is 95° and then jack temp up to max and cook till 127° F and pull and let it rest dwell. Those few extra minutes a t high heat it takes to reach 127 from 95 REALLY made a big difference on the grill marks and maillard effect. So good!
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 cap on that ribeye was seriously the best steak I’ve ever cooked. I am changing my reverse sear process to what I did last night. I have a pellet grill with the grill grates which make the surface of the grill grates around 100° hotter than the ambient temperature of the grill.
Old Process was 150° F until the internal temp of the meat was 115° or so. Then pull it, jack grill up and finish it off just a minute or two at most a side. Pull at 127 and let it rest/dwellNew process is 160° F just until the internal temp is 95° and then jack temp up to max and cook till 127° F and pull and let it rest dwell. Those few extra minutes a t high heat it takes to reach 127 from 95 REALLY made a big difference on the grill marks and maillard effect. So good!
Jonathon maybe flip your grates over for a more flattop affect and an all over sear.
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Tex_77 So this could get controversial quickly but I don’t like ribeyes on a flattop!. I think it has a tendency to curl the meat like a Porkchop. Now, that could easily be solved with more trimming or some cuts in the fat but I don’t want to do that, I want the fat and my dogs would revolt if I stopped cooking it and giving it to them!
I am aware that not everyone is going to agree that Ribeyes do this but this is why I stopped using a cast iron pan to sear mine.
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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5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY
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Jonathon You are making my mouth water & it is too early for that!
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5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY
lkrfletcher
Awesome! -
Some nice Verde Enchiladas for a cold day!
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Some really good smoked chicken breasts & brats for a fun day.
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Smoked Butts, Beans, & Corn. Some of this will go well towards some Pulled Pork Enchiladas later.
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Here is the main course for Thanksgiving. Somehow we did not get photos of the twice smoked sweet taters, Twice smoked taters, Anything Goes Stuffing, & Smoked Oyster - Bacon Corn
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Chopped & Quartered
after a thorough drowning in Walton’s Brown Sugar Bourbon Marinade! -
Southwestern Tomato Sauce with Chicken & Rice.
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Where’s the beef? after Thanksgiving…
How about a nice smoked pastrami.
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Where’s the beef? after Thanksgiving…
How about a nice smoked pastrami.calldoctoday
Well dam… Ok… beat the censor. You’ve been busy! -
calldoctoday
Well dam… Ok… beat the censor. You’ve been busy!PapaSop Yeah, I saw that & realized it just as I hit submit before changing it up a bit & there it was, amazing!
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calldoctoday I echo PapaSop my goodness man, have you been saving those pictures up or was the local college football team at your house this weekend?
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Your pastrami looks delicious, as does everything but specifically that pastrami!
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