What did everyone cook today?
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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!
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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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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 . -
Sourdough pancakes. These are banana. Breakfast perfection.
Matt W.
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RafterW nice! I pretty much make banana pancakes as my standard too, kids like them better than plain… and there is always a banana going black needing to be used up!
How do you make them sourdough? Just add a bit of starter or top liquid for flavor? Or actually let them rest/rise? I’ve never added sourdough to pancakes.
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Looking at all this great food after I just ate has me thinking about my next meal already. You guys are terrible for the diet.
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RafterW nice! I pretty much make banana pancakes as my standard too, kids like them better than plain… and there is always a banana going black needing to be used up!
How do you make them sourdough? Just add a bit of starter or top liquid for flavor? Or actually let them rest/rise? I’ve never added sourdough to pancakes.
Dave in AZ yeah you use discard to add to the batter. It’s a pretty simple batter. The discard doesn’t need to be super active, you can let it fire up overnight but this batch was plenty active even after not feeding the starter in the fridge for two weeks.
2 cups flower, 1 tsp baking soda, 2tsp baking powder, 2 Tbsp sugar of your choice. (I used brown, I often opt for honey but the wife is pregnant so we are skipping honey) 1 egg (I used an egg from our ducks) 1.5 cups milk, 1 cup starter discard, pinch of salt and 2 Tbsp melted butter.
You could Mix the flour starter and milk and let that sit in fridge overnight to gas up, but it was gassing off plenty of bubbles 10 min after mixing.
Matt W.
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Dave in AZ yeah you use discard to add to the batter. It’s a pretty simple batter. The discard doesn’t need to be super active, you can let it fire up overnight but this batch was plenty active even after not feeding the starter in the fridge for two weeks.
2 cups flower, 1 tsp baking soda, 2tsp baking powder, 2 Tbsp sugar of your choice. (I used brown, I often opt for honey but the wife is pregnant so we are skipping honey) 1 egg (I used an egg from our ducks) 1.5 cups milk, 1 cup starter discard, pinch of salt and 2 Tbsp melted butter.
You could Mix the flour starter and milk and let that sit in fridge overnight to gas up, but it was gassing off plenty of bubbles 10 min after mixing.
RafterW great response, thx so much for the recipe! I have my starter in a 1 qt mason jar, a little less than half full so there is room for foam-up. So my discard isn’t near a cup, like maybe a half cup? And I don’t actually discard, just use that to make stuff heh…
You have more patience or foresight than me on pancakes, I am more reactonary as I wake kids for school and they start yelling, “Pancaaaakes!” Lol.
I make a lot of yogurt, made a gallon last night, and I strain/drain it to thicken a la “greek yogurt”. So I always have a whey/yogurt/buttermilk type slurry, fairly thick, in a 2qt bottle in fridge. I use that as my Go-to liquid for pancakes (and fruit smoothies), and it gives a nice flavor and rise with baking soda also. But I need to try your recipe now, sounds great!
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RafterW great response, thx so much for the recipe! I have my starter in a 1 qt mason jar, a little less than half full so there is room for foam-up. So my discard isn’t near a cup, like maybe a half cup? And I don’t actually discard, just use that to make stuff heh…
You have more patience or foresight than me on pancakes, I am more reactonary as I wake kids for school and they start yelling, “Pancaaaakes!” Lol.
I make a lot of yogurt, made a gallon last night, and I strain/drain it to thicken a la “greek yogurt”. So I always have a whey/yogurt/buttermilk type slurry, fairly thick, in a 2qt bottle in fridge. I use that as my Go-to liquid for pancakes (and fruit smoothies), and it gives a nice flavor and rise with baking soda also. But I need to try your recipe now, sounds great!
Dave in AZ I think 1/2 cup starter discard would be just fine. That’s interesting in the yogurt, I’ve never given that a try!
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Here I will post up a pic, I guess this qualifies as “cooking”!
Weekly 1 gallon of yogurt. Instantpot has nice yogurt setting button that holds 115f perfect, takes all the hassle out of ferment temp control and no little jars!
I use whole milk, add 2 c nonfat dry, and innoculate with 1/4c of last batch or Chobani plain. Have used 10 brands or so (Dannon, yoplait, mountain Hi, Kroger, Safeway, etc), but Chobani produces the thickest product.I used to just strain thru a cheesecloth in a colander, but got this 1gal strainer on Amazon. It works good, but does pass a lot more actual yogurt thru instead of just whey, and is maybe harder to clean than colander/cheesecloth, so I miggt go back to that.
I use the whey as buttermilk basically, and mostly make smoothies with it (2 or 3 c ice, 2c whey, 1 or 2 ripe banana, quarter cup splenda).
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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 one of my favorite cuts! Looks great
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Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Walton’s Fresh Sealer.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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