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Meat Loaf

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  • JonesyJ Jonesy

    HerbcoFood my wife used Cheez-its, once. It wasn’t awful.

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #9

    Jonesy I’ve smoked Cheez-its before and they were good. Id have to reserve judgment until I have tried it.

    “You never really die until you end up on the wall at a Cracker Barrel”

    1 Reply Last reply
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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #10

      Ummmm Jonesy is saying it WASN"T awful guys…it doesnt sound bad to me either, especially if it was the Franks Red Hot ones…it might not be Franks Red Hot it might have been Buffalo ones, but either way it sounds not bad at all!

      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

      B SurgS 2 Replies Last reply
      0
      • JonathonJ Jonathon

        Ummmm Jonesy is saying it WASN"T awful guys…it doesnt sound bad to me either, especially if it was the Franks Red Hot ones…it might not be Franks Red Hot it might have been Buffalo ones, but either way it sounds not bad at all!

        B Offline
        B Offline
        bocephus
        Team Orange Power User Canning Masterbuilt Veteran
        wrote on last edited by
        #11

        Jonathon Nothing against Jonesy sounds like a great guy, just don’t like cheezits, brother and brother in law put them in chili, tried that once but only once.

        HerbcoFoodH 1 Reply Last reply
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        • B bocephus

          Jonathon Nothing against Jonesy sounds like a great guy, just don’t like cheezits, brother and brother in law put them in chili, tried that once but only once.

          HerbcoFoodH Offline
          HerbcoFoodH Offline
          HerbcoFood
          Regular Contributors Team Orange Sous Vide
          wrote on last edited by
          #12

          bocephus Cheez-Its in chili…that’s isn’t right at all ever, no heck no, not up in here!

          B GWG8541G 2 Replies Last reply
          0
          • HerbcoFoodH HerbcoFood

            bocephus Cheez-Its in chili…that’s isn’t right at all ever, no heck no, not up in here!

            B Offline
            B Offline
            bocephus
            Team Orange Power User Canning Masterbuilt Veteran
            wrote on last edited by
            #13

            HerbcoFood I agree with you, must be a southern thing, they both live in Tenn.

            HerbcoFoodH 1 Reply Last reply
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            • B bocephus

              HerbcoFood I agree with you, must be a southern thing, they both live in Tenn.

              HerbcoFoodH Offline
              HerbcoFoodH Offline
              HerbcoFood
              Regular Contributors Team Orange Sous Vide
              wrote on last edited by
              #14

              bocephus I guess, never heard of such nonsense, I am also strict NO beans in chili guy as well.

              B 1 Reply Last reply
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              • HerbcoFoodH HerbcoFood

                bocephus I guess, never heard of such nonsense, I am also strict NO beans in chili guy as well.

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #15

                HerbcoFood I could deal with the beans but definitely not cheez-its

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                • JonathonJ Jonathon

                  Ummmm Jonesy is saying it WASN"T awful guys…it doesnt sound bad to me either, especially if it was the Franks Red Hot ones…it might not be Franks Red Hot it might have been Buffalo ones, but either way it sounds not bad at all!

                  SurgS Offline
                  SurgS Offline
                  Surg
                  Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                  wrote on last edited by Surg
                  #16

                  Jonathon
                  You know this got me thinking. I have a large jar of Frank’s red hot powder that might be interesting to add to sausage or snack sticks. Curious if anybody else has ever added it or even the Frank’s red hot sauce to anything worthwhile.

                  Addendum: just found your post from 2019. 👍🏼

                  “A smooth sea never made a skilled sailor.”

                  1 Reply Last reply
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                  • Ridley AcresR Offline
                    Ridley AcresR Offline
                    Ridley Acres
                    Regular Contributors
                    wrote on last edited by
                    #17

                    hmm, cheez-its in chili…not sure about that one

                    1 Reply Last reply
                    1
                    • HerbcoFoodH HerbcoFood

                      bocephus Cheez-Its in chili…that’s isn’t right at all ever, no heck no, not up in here!

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by
                      #18

                      HerbcoFood what about Frito’s?

                      “You never really die until you end up on the wall at a Cracker Barrel”

                      B HerbcoFoodH 2 Replies Last reply
                      1
                      • GWG8541G GWG8541

                        HerbcoFood what about Frito’s?

                        B Offline
                        B Offline
                        bocephus
                        Team Orange Power User Canning Masterbuilt Veteran
                        wrote on last edited by
                        #19

                        GWG8541 Known as a frito pie here, pretty popular.

                        1 Reply Last reply
                        1
                        • GWG8541G GWG8541

                          HerbcoFood what about Frito’s?

                          HerbcoFoodH Offline
                          HerbcoFoodH Offline
                          HerbcoFood
                          Regular Contributors Team Orange Sous Vide
                          wrote on last edited by
                          #20

                          GWG8541 Frito pie is good stuff.

                          1 Reply Last reply
                          1
                          • JonathonJ Offline
                            JonathonJ Offline
                            Jonathon
                            Team Blue Admin Walton's Employee Power User
                            wrote on last edited by
                            #21

                            Surg I have done this before. Sadly I don’t think the powder works terribly well for snack sticks. It just doesn’t seem to come through very strongly. It works well when added to marinades though so it should work, probably just have to hit a sweet spot with amount.

                            Also, that powder is crazy good on freshly buttered popcorn!

                            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

                            SurgS 1 Reply Last reply
                            2
                            • JonathonJ Jonathon

                              Surg I have done this before. Sadly I don’t think the powder works terribly well for snack sticks. It just doesn’t seem to come through very strongly. It works well when added to marinades though so it should work, probably just have to hit a sweet spot with amount.

                              Also, that powder is crazy good on freshly buttered popcorn!

                              SurgS Offline
                              SurgS Offline
                              Surg
                              Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                              wrote on last edited by
                              #22

                              Jonathon
                              Oh man. That popcorn idea sounds great. How did I not think of that. The last adventurous popcorn thing I tried involved nutritional yeast and was actually decent.

                              “A smooth sea never made a skilled sailor.”

                              cdavisC 1 Reply Last reply
                              2
                              • SurgS Surg

                                Jonathon
                                Oh man. That popcorn idea sounds great. How did I not think of that. The last adventurous popcorn thing I tried involved nutritional yeast and was actually decent.

                                cdavisC Offline
                                cdavisC Offline
                                cdavis
                                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                wrote on last edited by
                                #23

                                Surg we put nutritional yeast on our popcorn 🍿😋. We like it.

                                1 Reply Last reply
                                1
                                • G Offline
                                  G Offline
                                  glen
                                  Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                                  wrote on last edited by
                                  #24

                                  I sprinkle a mix of jalapeno powder and powdered butter on popcorn
                                  On powders in snack sticks and jerky I mix the powders, usually a mix of jalapeno, habanero and cayenne with my wet ingredients and let it bloom for a couple of hours or overnight before adding it in
                                  When adding it directly into the mix it seems the flavor and heat come later and many gulp the bite down before it really hits

                                  Give a man a fish and he eats for a day
                                  Teach a man to fish and he drinks beer for a lifetime

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