What did everyone cook today?
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
Matt W.
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
RafterW What the heck is NOT to like about THAT??? OK, I’m salivating.
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
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gus4416 If you ever make a trip to Walton’s HQ, you are welcome to come by, I’m about 50 minutes drive from Walton’s HQ in Kansas.
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 That looks delicious.
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 Whew that looks good. I like to cut them pieces & eat em, right off the coals. That’s when they are best!
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock? -
Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 that looks great. I love that style on a simple fajita!
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Pork tenderloin on the smoker grill 2 ways:- Lemon, black pepper, garlic, my home grown meyer lemons
- Coppacola style with paprika, red-pepper flakes, anise, brown sugar, black pepper
Served with:
- gnocci, pan fried with a brown butter sauce;
- “Stovies”, red potatoes with onions fried in bacon fat
- Apple sauce
- Fresh Sauer kraut
- Homemade “Branston Pickle”, an English chutney
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 right now, there is no ETA on the marinade vacuum tumbler…
–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) -
Pork tenderloin on the smoker grill 2 ways:- Lemon, black pepper, garlic, my home grown meyer lemons
- Coppacola style with paprika, red-pepper flakes, anise, brown sugar, black pepper
Served with:
- gnocci, pan fried with a brown butter sauce;
- “Stovies”, red potatoes with onions fried in bacon fat
- Apple sauce
- Fresh Sauer kraut
- Homemade “Branston Pickle”, an English chutney
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Austin how am i supposed to drive sales when there is no product! Though I expected that would be your answer.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Austin how am i supposed to drive sales when there is no product! Though I expected that would be your answer.
Tex_77 yeah… Working on sourcing a manufacturer to make a model just for us and what we want, but we have hit a few hiccups along the way. Well have something someday…
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Last nights meal. Roasted/blackened veggies and some slow grilled brats. Had some carrots and small sweet peppers to use up so I added some onion, tossed them in a pinchos powder that I made up for another recipe a while back. Added a little brown sugar and extra paprika and blacked it all. Cooked on the big green egg.
RafterW Wow that looks delicious.
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Made some flap meat from Doc’s Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 That looks really good and cooked perfectly.
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Pork tenderloin on the smoker grill 2 ways:- Lemon, black pepper, garlic, my home grown meyer lemons
- Coppacola style with paprika, red-pepper flakes, anise, brown sugar, black pepper
Served with:
- gnocci, pan fried with a brown butter sauce;
- “Stovies”, red potatoes with onions fried in bacon fat
- Apple sauce
- Fresh Sauer kraut
- Homemade “Branston Pickle”, an English chutney
Dave in AZ Another great looking dish.
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Austin said in What did everyone cook today?:
Tex_77 right now, there is no ETA on the marinade vacuum tumbler…
Darn, I have been waiting on that! Thanks for the info.
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Dave in AZ Another great looking dish.
mrobisr thx! I was going to do a dry cured coppacolla but with the tenderloin today. My wife caught me calculating spices and decided she wanted it cooked on the grill TODAY, not 2 months from now on a cheese tray
luckily I have anothwr in the fridge . -
mrobisr thx! I was going to do a dry cured coppacolla but with the tenderloin today. My wife caught me calculating spices and decided she wanted it cooked on the grill TODAY, not 2 months from now on a cheese tray
luckily I have anothwr in the fridge .
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