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Meatgistics - Walton's - Community
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  5. Chipotle Wildfire Snack Sticks

Chipotle Wildfire Snack Sticks

Scheduled Pinned Locked Moved Meat Processing
44 Posts 13 Posters 1.4k Views 11 Watching
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  • Jamieson22J Jamieson22

    All chilled and cut into 6” sticks. Definitely lots of wrinkles compared to the sous vide finishes I’ve done in the last. But they taste wonderful, though still hold the Habanero BBQ from Walton’s as my favorite snack sticks.

    C4F03422-BB01-422E-A375-545C6808B6CC.jpeg

    C865B3C9-66D4-4DA1-B2B8-7E5161BE6D38.jpeg

    Pitts & Spitts on right and PK100 on left.

    803249A3-7433-4BB7-90D8-5331218A5176.jpeg

    PapaSopP Offline
    PapaSopP Offline
    PapaSop
    Team Orange Power User Veteran
    wrote on last edited by
    #33

    Jamieson22
    Those are some great looking sticks.

    1 Reply Last reply
    0
    • C calldoctoday

      bocephus Maybe he is just barking to say hello. Maybe the UPS guy gives him treats so he is asking for more. Or, maybe it is the other way around. Interesting never the less.

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #34

      calldoctoday No never gets treats from UPS, I think maybe he was sleeping during a delivery and the doorbell woke him and he looked out and saw the brown truck.

      1 Reply Last reply
      0
      • Jamieson22J Jamieson22

        Into the fridge till I get to vac seal. 2.5G bags and a 1g bag of off cuts for snacks.

        4F9EA0F3-A2CD-4249-A497-8819F88D4D52.jpeg

        Dr_PainD Offline
        Dr_PainD Offline
        Dr_Pain
        Sous Vide Dry Cured Sausage Traeger Team Blue
        wrote on last edited by
        #35

        Jamieson22 Thanks…. Now I want some snack sticks

        1 Reply Last reply
        0
        • Jamieson22J Jamieson22

          Cut into 42" lengths, towel dried real quick and now all set for the smoker. Just dropped them in at 120F to dry for an hour.

          IMG_4203.jpg

          IMG_4202.jpg

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #36

          Jamieson22 great looking sticks and a great looking outdoor kitchen. Congrats 👍

          1 Reply Last reply
          0
          • Jamieson22J Jamieson22

            Threw the pork steaks on my Pitts & Spitts 1250 smoker for 1.5 hours then seared on the gasser. No way this tasty a meal should cost about $2.

            5D074100-BC5A-45B5-863D-0C4512747D76.jpeg

            cdavisC Offline
            cdavisC Offline
            cdavis
            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
            wrote on last edited by
            #37

            Jamieson22 perfect looking pork steaks. I’ll give you $5 for em.

            1 Reply Last reply
            0
            • Jamieson22J Offline
              Jamieson22J Offline
              Jamieson22
              Team Blue PK100 Regular Contributors Sous Vide Power User
              wrote on last edited by
              #38

              Ready for the next batch!

              IMG_4239.jpg

              samspadeS cdavisC wdalyW 3 Replies Last reply
              7
              • Jamieson22J Jamieson22

                Ready for the next batch!

                IMG_4239.jpg

                samspadeS Offline
                samspadeS Offline
                samspade
                Team Orange Masterbuilt Sous Vide Team Blue Power User
                wrote on last edited by
                #39

                Jamieson22 how many lbs. Look great

                1 Reply Last reply
                0
                • Jamieson22J Jamieson22

                  All chilled and cut into 6” sticks. Definitely lots of wrinkles compared to the sous vide finishes I’ve done in the last. But they taste wonderful, though still hold the Habanero BBQ from Walton’s as my favorite snack sticks.

                  C4F03422-BB01-422E-A375-545C6808B6CC.jpeg

                  C865B3C9-66D4-4DA1-B2B8-7E5161BE6D38.jpeg

                  Pitts & Spitts on right and PK100 on left.

                  803249A3-7433-4BB7-90D8-5331218A5176.jpeg

                  kyleK Offline
                  kyleK Offline
                  kyle
                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                  wrote on last edited by
                  #40

                  Jamieson22 very nice looking sticks

                  hey vegetarians, my food poops on your food!

                  1 Reply Last reply
                  0
                  • Jamieson22J Jamieson22

                    Ready for the next batch!

                    IMG_4239.jpg

                    cdavisC Offline
                    cdavisC Offline
                    cdavis
                    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                    wrote on last edited by
                    #41

                    Jamieson22 good looking sticks. 👌

                    1 Reply Last reply
                    0
                    • Jamieson22J Jamieson22

                      Ready for the next batch!

                      IMG_4239.jpg

                      wdalyW Offline
                      wdalyW Offline
                      wdaly
                      Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                      wrote on last edited by
                      #42

                      Jamieson22 Great looking sticks. You should be supplied for awhile with that amount.

                      Jamieson22J 1 Reply Last reply
                      0
                      • wdalyW wdaly

                        Jamieson22 Great looking sticks. You should be supplied for awhile with that amount.

                        Jamieson22J Offline
                        Jamieson22J Offline
                        Jamieson22
                        Team Blue PK100 Regular Contributors Sous Vide Power User
                        wrote on last edited by
                        #43

                        wdaly I generally eat 2 packs myself and give the rest away, Makes sure I have space to keep making them, which to me is the best part.

                        samspadeS 1 Reply Last reply
                        0
                        • Jamieson22J Jamieson22

                          wdaly I generally eat 2 packs myself and give the rest away, Makes sure I have space to keep making them, which to me is the best part.

                          samspadeS Offline
                          samspadeS Offline
                          samspade
                          Team Orange Masterbuilt Sous Vide Team Blue Power User
                          wrote on last edited by
                          #44

                          Jamieson22 it’s like a day off within a day off when I make my products.

                          1 Reply Last reply
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