I could use your opinions on your ultimate burger grind
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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
Jonathon If you are ever in Topeka, you have to try the pickles at Porubsky’s. Here is an article about the place, it is truly a one of kind whole in the wall joint. link text
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 If I ever find myself in Topeka that will be a must stop! I so miss the days of the corner grocer. That feel is what we are going for at Butcher Butcher Walla Walla. We are located in a great little neighborhood downtown with great food/booze and interesting people surrounding us.
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Joe Hell If you ever find yourself in topeka you better find yourself in Wichita! Tex_77 worth the drive specifically for that? I go up to Overland Park a few times a year and sometimes I go topeka way(or close to) on my way back
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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Jonathon Yes the pickles are definitely worth it. They will hit you with horseradish heat like a run away freight train, but then it is gone just a quick. They actually have great flavor once you get past the initial “oh my god I’m going to die” phase which only lasts a few seconds. Be sure and buy a quart so you can bring them home and share with all of your best friends. I’ve never had there chili but I’m told it is outstanding.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon Yes the pickles are definitely worth it. They will hit you with horseradish heat like a run away freight train, but then it is gone just a quick. They actually have great flavor once you get past the initial “oh my god I’m going to die” phase which only lasts a few seconds. Be sure and buy a quart so you can bring them home and share with all of your best friends. I’ve never had there chili but I’m told it is outstanding.
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Joe Hell If I had to take a guess, I would say that is a no.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Oh well. I’ve been known to drive 6 hours to the coast on a whim for a bowl of clam chowder. Road trip!
Joe Hell my homemade clam chowder is better
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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
Jonathon
Don"t buy it. Make it!!! Since it is your first batch buy a small watermelon. 1/4 the melon ans remove the flesh for eating. I don’t know if you handel pickling spices or not. I make pickled watermelon in a bread and butter,Jalapeno Dill, Polish Dill and Sweet pickle. I use Mrs Wages spices which can be picked up at Walmart,Menards,Grocery, or Amazon.- Make the Mrs.Wages pickling brine first ( according to package instructions )and then chill in Frig. for 4 hours
- Quarter melon and remove the flesh and save for eating.
- Cut the melon rind into 1 to 2 inch long strips. and remove the skin with a potato
peeler. Leave a little of the melon on the rind for color and ascetics. - Take the peeled strips and cut into 1-2 inch chunks
- Pack into canning jars. this is going to be a cold pack.
- Pour the chilled pickling spice to the rim of the jar. install lids and rings and chill in the fridge 3-4 days if you can wait that long.shelf life of about 5-6 weeks.
- This is a super crispy pickle type veggie ( fruit ). A great item for barbeques football parties. As you will find most people have never heard of it.
8.Tip with the spice mixes to get even distribution of all the spices I strain the spice mix into a sief. then I can spoon the spices into each jar evenly. Screw lids on hand tight flipping the jars to lid side down to lid side up every day. so when you open a jar all the rind has been mixed in the pieces evenly. If you like a hot spicy mix I recommend the Japolena dill. A favorite among men.
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Joe Hell if you are ever in Maine look me up ! I am sure that I can keep us over full and comotose
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Joe Hell if you are ever in Maine look me up ! I am sure that I can keep us over full and comotose
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craigrice Maine is the prettiest state in the Northeast in my opinion, you get a little bit of everything. I used to visit my girlfriend in Waterville and we’d go on these insane adventures into some of the most beautiful scenery you could possibly imagine…well, you probably actually can imagine!
Also, first place I was up close (100 yards or so) with a BIG moose and let me tell you that changed my perspective of wild life a lot!
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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craigrice Maine is the prettiest state in the Northeast in my opinion, you get a little bit of everything. I used to visit my girlfriend in Waterville and we’d go on these insane adventures into some of the most beautiful scenery you could possibly imagine…well, you probably actually can imagine!
Also, first place I was up close (100 yards or so) with a BIG moose and let me tell you that changed my perspective of wild life a lot!
Jonathon I was talking to a guy from Canada one time and he referred to moose as swamp donkeys
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Congrats.
So I did my own experiment on this. I so love brisket, so I decided to do an only brisket burger blend. I bought two Primes at Sams 31.5 lbs. After cutting off the extra fat, came out with 27 pounds of what I can best figure is 85-15. An interesting experience I would not have tried with out you guys…!!
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DougSmokes For whatever reason they didnt come through, if you want to email me at jonathon@waltonsinc.com I will post them for you…I really want to see this especially since I am messing around with 150 lb of brisket this week!
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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DougSmokes For whatever reason they didnt come through, if you want to email me at jonathon@waltonsinc.com I will post them for you…I really want to see this especially since I am messing around with 150 lb of brisket this week!
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DougSmokes For whatever reason they didnt come through, if you want to email me at jonathon@waltonsinc.com I will post them for you…I really want to see this especially since I am messing around with 150 lb of brisket this week!
Jonathon Pics sent. Thanks!
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DougSmokes Images have been updated and it’s look awesome! I was trimming a few flats yesterday for an upcoming video and I saved the fat and some of the trimmings to add to burgers!
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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