What did everyone cook today?
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This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Tex_77 Hail YES. Great flavor combo from stem to stern.
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 man that looks great. I’ve got order some of that chicken on the run. Have a great evening.
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 Your’s looks really good. I put some of the Chicken on the run on my next order the other day. I am going to hold you to it now!
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
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Tex_77 Hey, did you just bake in an oven , pressure cooker or did you fry it? Looks very good and you should get royalties showing the end result. Well done my man.
zbigjeff fried it in cast iron.
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calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…Tex_77 have you tried that yet?
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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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 Boy…Got to admire the portion control on that plate for a spread that looks so good. Maybe that dainty little plate is just for the photo layout??? The eatin’ plate might have more food on it. lol
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calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…Tex_77 have you tried that yet?
Jonathon I have not tried the breading without using the brine as well.
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Tex_77 Also, that 1st photo with the glowing coals was bad [censored]! Oh come on! I shouldn’t be censored!
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 Also, that 1st photo with the glowing coals was bad [censored]! Oh come on! I shouldn’t be censored!
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Tex_77 Cast Iron deep (as in Dutch Oven) or shallow (as in pan fried in skillet)?
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Tex_77 Cast Iron deep (as in Dutch Oven) or shallow (as in pan fried in skillet)?
calldoctoday Deep as in dutch oven, less splatter all over.
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calldoctoday Deep as in dutch oven, less splatter all over.
Tex_77 That is the way I do mine too. I tried some of the fancy deep fryers & indeed they are nice, pretty much splatter free, & do a basic oil filter & storage. However, too many digital components that go bad & cannot be repaired efficiently, apparently. So, I went back to the simple, high quality, & durable (had the Dutch Ovens for probably 30 years before I even bought the fancy fryers) & they are still running strong. My Mom used to make the best though it seemed & she would fry hers in the skillet, lower & slower, but perfectly amazing with very little mess. I apparently was not blessed with that great of a skill. Yours looks a world better than mine turned out last Sunday, although still delicious. I will try to post some photos as soon as I can.
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Tex_77 That is the way I do mine too. I tried some of the fancy deep fryers & indeed they are nice, pretty much splatter free, & do a basic oil filter & storage. However, too many digital components that go bad & cannot be repaired efficiently, apparently. So, I went back to the simple, high quality, & durable (had the Dutch Ovens for probably 30 years before I even bought the fancy fryers) & they are still running strong. My Mom used to make the best though it seemed & she would fry hers in the skillet, lower & slower, but perfectly amazing with very little mess. I apparently was not blessed with that great of a skill. Yours looks a world better than mine turned out last Sunday, although still delicious. I will try to post some photos as soon as I can.
calldoctoday I shot for a 350 oil temp, just FYI.
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calldoctoday I shot for a 350 oil temp, just FYI.
Tex_77 Yes, that is the exact same thing I do for both Fish & Chicken. At least if I can maintain that 325/350 area, I am good. I keep a short thermometer in the oil from initial poor until all is done. The nice thing about the iron though is once you get it slowly heated (I start out very low & build it up), It will sustain an even heat better than anything I know of & you can keep the heat much lower, but still maintain the close to 350.
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calldoctoday I shot for a 350 oil temp, just FYI.
Tex_77 Which oil do you use? I still try to use Peanut or a Peanut blend, but I will have to admit, that has gotten much more difficult over the years, especially after about 10 years ago when all the bio diesel started up & peanut oil, that was already high & most folks did not see the value in it, probably doubled in price here locally. That is another story, like buying gas, stories I can tell from experience, because they grow & produce a lot of peanut oil right here locally.
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Tex_77 Which oil do you use? I still try to use Peanut or a Peanut blend, but I will have to admit, that has gotten much more difficult over the years, especially after about 10 years ago when all the bio diesel started up & peanut oil, that was already high & most folks did not see the value in it, probably doubled in price here locally. That is another story, like buying gas, stories I can tell from experience, because they grow & produce a lot of peanut oil right here locally.
calldoctoday like you peanut for the most part.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday like you peanut for the most part.
Tex_77 calldoctoday Like both of you, I used to use peanut for most, some corn oil for a few things, but after taste testing with several hundred people at catering, I use frying canola oil now. It has a higher smoke point, and tends to oxidize slower, a big factor when I use 150 pounds in my fryers. Now use canola even in my kitchen. I also maintain my oil between 335 and 340. More controllable…
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