What did everyone cook today?
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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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Jonathon & PapaSop Well, I have been very busy & out on the road, so that is why I have not been able to keep up with a few photos. Then I got busy again last week trying to not loose a bunch of those Satsumas, Lemons, & Persimmons. Thank you, I would have to agree with both of you, everything was very good, but that Pastrami was something, man! Whew! that was good!
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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.
Jonathon Lovin’ the food fight. I sous vide it initially at 128 for 1 hour. then, into a cast iron skillet with a light coating of Hellman’s if I can’t get to the lump charcoal grill. You don’t taste mayo. But, leaves a really nice char on the outside. Did my filets like that tonight and had steak and eggs for dinner.
![20201209_154508[1].jpg](/assets/uploads/files/1607557941806-20201209_154508-1-resized.jpg)
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Jonathon Lovin’ the food fight. I sous vide it initially at 128 for 1 hour. then, into a cast iron skillet with a light coating of Hellman’s if I can’t get to the lump charcoal grill. You don’t taste mayo. But, leaves a really nice char on the outside. Did my filets like that tonight and had steak and eggs for dinner.
zbigjeff what are we looking at on the left?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That’s a rolled up flat bread lightly coated with simple miso butter. Used to sop up the egg yolk. Re: the miso butter. Been playing a bunch with different miso’s and koji powder to increase digestion and cures/marinades. Miso has many uses. If you’ve ever eaten soup at a Japanese restaurant, it’s used with water to make the broth. Simple Miso butter (aka: miso mixed with butter. other ingredients are used for different cuisines and adds that umami flavor) can be used also as a rub for any meat (like rubbing the outside of a chicken, melting it and cooking a pork chop or steak), or use it with added garlic, green onions, hot pepper flakes and combined with pasta, in marinades, etc. I know: Who would’ve known. Playing is fun. BTW: the filet was sous vide at 128 and then lightly seared.
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Tex_77 Just FYI…I pinned this topic to the top of the Bragging Board since it is so popular. I did the same for Drink of Choice in the General section.
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Tex_77 Just FYI…I pinned this topic to the top of the Bragging Board since it is so popular. I did the same for Drink of Choice in the General section.
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Austin I think Upvote/Downvote might be possibly broken. I will show you what I mean later.
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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Christmas Stollen today, then the wife told me she wanted fruit cake too. Told it it had to sit for 3 weeks at least before she could eat it. Spend most of the day baking. No pictures of the Fruit cake, it’s still in the oven. Two hours to bake, one hour un-covered, then another covered, then cool and pour the rum to it when the wife isn’t looking.
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Austin I think Upvote/Downvote might be possibly broken. I will show you what I mean later.
Jonathon The photo does no justice…today I made lamb Merguez sausage burgers on English muffin buns with fried ‘hot’ coppa, pickled red onions, half sour pickles, feta and a cotija cilantro dressing.
Better Living Through BBQ!
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Jonathon The photo does no justice…today I made lamb Merguez sausage burgers on English muffin buns with fried ‘hot’ coppa, pickled red onions, half sour pickles, feta and a cotija cilantro dressing.
Joe Hell what exactly does Citi Bank have to do with the dressing?
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Made some grilled shrimp yesterday simply tossed in a little oil and seasoned with Excalibur Butter Garlic Rub, they turned out excellent. I cooked them on my PK360 us B&B Oak Charcoal Briquettes.
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Made some French Onion Soup this weekend. In my opinio this is one of the best comfort foods out there.
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I finished Ssturday off with some ribeyes that I sous vided at 120 degrees, then seared off in a cast iron pan. The white stuff on the steaks is mayo I mixed with steak seasoning. The mayo helps with developing a nice crust on the steak. As these were some really thick steaks, I seared two minutes a side and they came out perfectly medium rare.
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Traeger arrived Friday and assembled with my wifey. Saturday two racks of ribs on the maiden voyage, along with Chinese eggplant, and baby broccoli - sorry no photos
alanburkholder what model did you get?
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I finished Ssturday off with some ribeyes that I sous vided at 120 degrees, then seared off in a cast iron pan. The white stuff on the steaks is mayo I mixed with steak seasoning. The mayo helps with developing a nice crust on the steak. As these were some really thick steaks, I seared two minutes a side and they came out perfectly medium rare.
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