Kansas Tourism: The Smoke Show
-
About the only BBQ place in town I’ll eat at is B&C. Departing Contestant is right that there isn’t anything there I wouldn’t recommend. My only complaint is that it isn’t as easy to eat at since we moved to the Eastside. Our warehouse used to be just a block away and that was awesome!
I get picky about BBQ though. More picky than even ordering and eating steak out. I’d usually rather make my own BBQ rather than eat out somewhere.Austin said in Kansas Tourism: The Smoke Show:
I get picky about BBQ though. More picky than even ordering and eating steak out. I’d usually rather make my own BBQ rather than eat out somewhere.
We don’t get to hear from you often on cooking and smoking.
What are you cooking on? What is your preferred smoked protein? Rubs? Sauces? -
processhead he likes McRibs with Arby’s sauce.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
processhead he likes McRibs with Arby’s sauce.
Tex_77 said in Kansas Tourism: The Smoke Show:
processhead he likes McRibs with Arby’s sauce.
Say it ain’t so…
-
About the only BBQ place in town I’ll eat at is B&C. Departing Contestant is right that there isn’t anything there I wouldn’t recommend. My only complaint is that it isn’t as easy to eat at since we moved to the Eastside. Our warehouse used to be just a block away and that was awesome!
I get picky about BBQ though. More picky than even ordering and eating steak out. I’d usually rather make my own BBQ rather than eat out somewhere.Austin said in Kansas Tourism: The Smoke Show:
More picky than even ordering and eating steak out. I’d usually rather make my own BBQ rather than eat out somewhere
Austin, That’s the way I feel about steak. I rarely order steak, much prefer mine -
processhead he likes McRibs with Arby’s sauce.
Tex_77 When he isn’t eating Tony’s pizzas.
-
Tex_77 lol, no…
bocephus actually totinos, not tony’s but my consumption has lowered dramatically in the last few yearsprocesshead I cook on pellet grills. Right now, I have a camp chef woodwind. I really like it, but we are about to start selling some Louisiana grills and they have some new stuff coming out in a few months that may make be buy a new grill again. They have some really slick features already, and a few new things coming soon.
I’m not a sauce guy at all. Maybe here and there I’ll use a dab, but for the most part, if I cook something and it needs sauce, I did something wrong.
I mostly stick to pork butts and pork loins. Not a huge fan of ribs and other things. Pork butts and pulled pork are really versatile with flavors and then what to do with the pulled pork afterwards. My wife took my pulled pork a couple weeks ago and make stuffed crescents/biscuits with them. That was a new one that I absolutely loved.
Pork loin is great for plain loin, chops, stuffed, etc.
Options between pork butts and loins is just so great, I never get sick of it.
My other particulars… When I eat bbq out, a lot of times it is dry (or just drier than it should be). Bark is more of a crust overcooking than a carmelized coating of sugar, seasoning, fat, etc. I eat something and I just nit pick and think how I would make this or that better and what they maybe did wrong with something.
Absolutely have to inject everything. Preferably phosphates included, but at least loads of salt/sugar to help with moisture retention. The outside of a pork butt needs to be rubbed with something that is sugary at least to some extent. The sugar and fat create the best bark. For pork butts, I take one bag of our butter flavored injection/marinade and put it in a quart of water, and inject until the meat won’t take much more (way overuse compared to the label usage, but it is what I like). Then depending on my audience I’m cooking for, outside rubs vary. Best standard one is just a whole shaker of smokehouse bbq per pork butt. Caked on as thick as possible, can use a flavorless binder like mustard if needed, but usually don’t need it because if you inject the meat is wet and has a lot of free moisture near the surface to soak up the sugar, salt, and seasoning. Should end up with a super juicy product doing that. And that is usually my biggest complaint eating bbq somewhere else, and it being just not juicy enough.–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) -
Tex_77 lol, no…
bocephus actually totinos, not tony’s but my consumption has lowered dramatically in the last few yearsprocesshead I cook on pellet grills. Right now, I have a camp chef woodwind. I really like it, but we are about to start selling some Louisiana grills and they have some new stuff coming out in a few months that may make be buy a new grill again. They have some really slick features already, and a few new things coming soon.
I’m not a sauce guy at all. Maybe here and there I’ll use a dab, but for the most part, if I cook something and it needs sauce, I did something wrong.
I mostly stick to pork butts and pork loins. Not a huge fan of ribs and other things. Pork butts and pulled pork are really versatile with flavors and then what to do with the pulled pork afterwards. My wife took my pulled pork a couple weeks ago and make stuffed crescents/biscuits with them. That was a new one that I absolutely loved.
Pork loin is great for plain loin, chops, stuffed, etc.
Options between pork butts and loins is just so great, I never get sick of it.
My other particulars… When I eat bbq out, a lot of times it is dry (or just drier than it should be). Bark is more of a crust overcooking than a carmelized coating of sugar, seasoning, fat, etc. I eat something and I just nit pick and think how I would make this or that better and what they maybe did wrong with something.
Absolutely have to inject everything. Preferably phosphates included, but at least loads of salt/sugar to help with moisture retention. The outside of a pork butt needs to be rubbed with something that is sugary at least to some extent. The sugar and fat create the best bark. For pork butts, I take one bag of our butter flavored injection/marinade and put it in a quart of water, and inject until the meat won’t take much more (way overuse compared to the label usage, but it is what I like). Then depending on my audience I’m cooking for, outside rubs vary. Best standard one is just a whole shaker of smokehouse bbq per pork butt. Caked on as thick as possible, can use a flavorless binder like mustard if needed, but usually don’t need it because if you inject the meat is wet and has a lot of free moisture near the surface to soak up the sugar, salt, and seasoning. Should end up with a super juicy product doing that. And that is usually my biggest complaint eating bbq somewhere else, and it being just not juicy enough.Austin said in Kansas Tourism: The Smoke Show:
Tex_77 lol, no…
bocephus actually totinos, not tony’s but my consumption has lowered dramatically in the last few yearsprocesshead I cook on pellet grills. Right now, I have a camp chef woodwind. I really like it, but we are about to start selling some Louisiana grills and they have some new stuff coming out in a few months that may make be buy a new grill again. They have some really slick features already, and a few new things coming soon.
I’m not a sauce guy at all. Maybe here and there I’ll use a dab, but for the most part, if I cook something and it needs sauce, I did something wrong.
I mostly stick to pork butts and pork loins. Not a huge fan of ribs and other things. Pork butts and pulled pork are really versatile with flavors and then what to do with the pulled pork afterwards. My wife took my pulled pork a couple weeks ago and make stuffed crescents/biscuits with them. That was a new one that I absolutely loved.
Pork loin is great for plain loin, chops, stuffed, etc.
Options between pork butts and loins is just so great, I never get sick of it.
My other particulars… When I eat bbq out, a lot of times it is dry (or just drier than it should be). Bark is more of a crust overcooking than a carmelized coating of sugar, seasoning, fat, etc. I eat something and I just nit pick and think how I would make this or that better and what they maybe did wrong with something.
Absolutely have to inject everything. Preferably phosphates included, but at least loads of salt/sugar to help with moisture retention. The outside of a pork butt needs to be rubbed with something that is sugary at least to some extent. The sugar and fat create the best bark. For pork butts, I take one bag of our butter flavored injection/marinade and put it in a quart of water, and inject until the meat won’t take much more (way overuse compared to the label usage, but it is what I like). Then depending on my audience I’m cooking for, outside rubs vary. Best standard one is just a whole shaker of smokehouse bbq per pork butt. Caked on as thick as possible, can use a flavorless binder like mustard if needed, but usually don’t need it because if you inject the meat is wet and has a lot of free moisture near the surface to soak up the sugar, salt, and seasoning. Should end up with a super juicy product doing that. And that is usually my biggest complaint eating bbq somewhere else, and it being just not juicy enough.I have to try injecting a pork butt. For whatever reason, I only used dry rubs on them and then finding the flavor on the inside be rather mild compared to the seasoned exterior. They are always juicy enough for my taste without pumping them, but I am interested in getting some seasoning on the inside.
Totally agree about the versatility of pork butts. On of my favorite uses of a left over smoked pork butt is to cube it up, add additional southwest seasonings, and then brown them in a skillet to make carnitas.
Like the pork butt, carnitas can be used in so many different ways and depending how you re-season them, they can have many different flavor profiles.
-
Tex_77 lol, no…
bocephus actually totinos, not tony’s but my consumption has lowered dramatically in the last few yearsprocesshead I cook on pellet grills. Right now, I have a camp chef woodwind. I really like it, but we are about to start selling some Louisiana grills and they have some new stuff coming out in a few months that may make be buy a new grill again. They have some really slick features already, and a few new things coming soon.
I’m not a sauce guy at all. Maybe here and there I’ll use a dab, but for the most part, if I cook something and it needs sauce, I did something wrong.
I mostly stick to pork butts and pork loins. Not a huge fan of ribs and other things. Pork butts and pulled pork are really versatile with flavors and then what to do with the pulled pork afterwards. My wife took my pulled pork a couple weeks ago and make stuffed crescents/biscuits with them. That was a new one that I absolutely loved.
Pork loin is great for plain loin, chops, stuffed, etc.
Options between pork butts and loins is just so great, I never get sick of it.
My other particulars… When I eat bbq out, a lot of times it is dry (or just drier than it should be). Bark is more of a crust overcooking than a carmelized coating of sugar, seasoning, fat, etc. I eat something and I just nit pick and think how I would make this or that better and what they maybe did wrong with something.
Absolutely have to inject everything. Preferably phosphates included, but at least loads of salt/sugar to help with moisture retention. The outside of a pork butt needs to be rubbed with something that is sugary at least to some extent. The sugar and fat create the best bark. For pork butts, I take one bag of our butter flavored injection/marinade and put it in a quart of water, and inject until the meat won’t take much more (way overuse compared to the label usage, but it is what I like). Then depending on my audience I’m cooking for, outside rubs vary. Best standard one is just a whole shaker of smokehouse bbq per pork butt. Caked on as thick as possible, can use a flavorless binder like mustard if needed, but usually don’t need it because if you inject the meat is wet and has a lot of free moisture near the surface to soak up the sugar, salt, and seasoning. Should end up with a super juicy product doing that. And that is usually my biggest complaint eating bbq somewhere else, and it being just not juicy enough.Austin couple things…that seems like an awful lot of seasoning for one pork butt, probably not economically feasible for most. Injecting is such a pain, I think you had mentioned sometime that Walton’s is working on a new injector, where are you guys at on that project?
-
Austin said in Kansas Tourism: The Smoke Show:
Tex_77 lol, no…
bocephus actually totinos, not tony’s but my consumption has lowered dramatically in the last few yearsprocesshead I cook on pellet grills. Right now, I have a camp chef woodwind. I really like it, but we are about to start selling some Louisiana grills and they have some new stuff coming out in a few months that may make be buy a new grill again. They have some really slick features already, and a few new things coming soon.
I’m not a sauce guy at all. Maybe here and there I’ll use a dab, but for the most part, if I cook something and it needs sauce, I did something wrong.
I mostly stick to pork butts and pork loins. Not a huge fan of ribs and other things. Pork butts and pulled pork are really versatile with flavors and then what to do with the pulled pork afterwards. My wife took my pulled pork a couple weeks ago and make stuffed crescents/biscuits with them. That was a new one that I absolutely loved.
Pork loin is great for plain loin, chops, stuffed, etc.
Options between pork butts and loins is just so great, I never get sick of it.
My other particulars… When I eat bbq out, a lot of times it is dry (or just drier than it should be). Bark is more of a crust overcooking than a carmelized coating of sugar, seasoning, fat, etc. I eat something and I just nit pick and think how I would make this or that better and what they maybe did wrong with something.
Absolutely have to inject everything. Preferably phosphates included, but at least loads of salt/sugar to help with moisture retention. The outside of a pork butt needs to be rubbed with something that is sugary at least to some extent. The sugar and fat create the best bark. For pork butts, I take one bag of our butter flavored injection/marinade and put it in a quart of water, and inject until the meat won’t take much more (way overuse compared to the label usage, but it is what I like). Then depending on my audience I’m cooking for, outside rubs vary. Best standard one is just a whole shaker of smokehouse bbq per pork butt. Caked on as thick as possible, can use a flavorless binder like mustard if needed, but usually don’t need it because if you inject the meat is wet and has a lot of free moisture near the surface to soak up the sugar, salt, and seasoning. Should end up with a super juicy product doing that. And that is usually my biggest complaint eating bbq somewhere else, and it being just not juicy enough.I have to try injecting a pork butt. For whatever reason, I only used dry rubs on them and then finding the flavor on the inside be rather mild compared to the seasoned exterior. They are always juicy enough for my taste without pumping them, but I am interested in getting some seasoning on the inside.
Totally agree about the versatility of pork butts. On of my favorite uses of a left over smoked pork butt is to cube it up, add additional southwest seasonings, and then brown them in a skillet to make carnitas.
Like the pork butt, carnitas can be used in so many different ways and depending how you re-season them, they can have many different flavor profiles.
processhead when I pull my pork butts I will always re-seasoning the meat after pulling to get the flavor of the crust throughout the meat.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
processhead when I pull my pork butts I will always re-seasoning the meat after pulling to get the flavor of the crust throughout the meat.
Tex_77 People give me the stink eye when I do that (add seasoning to the pork after pulling it) to advise them. I also tell them, don’t be shy with it. When they compare mine to theirs (without reseasoning) then, the light bulb comes on. Very good tip. Just in case, I have a number of injectable marinates coming my way to try out. (Butter, Garlic Herb, Apple Cinnamon and Pa’s)
-
Austin couple things…that seems like an awful lot of seasoning for one pork butt, probably not economically feasible for most. Injecting is such a pain, I think you had mentioned sometime that Walton’s is working on a new injector, where are you guys at on that project?
Tex_77 Last I knew on the injector project, we didn’t have things worked out, but I’ll follow up with our Product Manager and see what is going on there.
Also, I like the idea of re-seasoning the inside. Probably wouldn’t put as much on the outside then. Might save me on seasoning there.
It may be a lot of seasoning, but even 1 whole shaker and the cost there is still cheaper than if you bought the fully cooked meat at a restaurant or grocery store. Does add a few dollars to the overall cost though. Jonathon would probably argue that 1 shaker could do at least 2 or 3 pork butts for the average person and still be plenty strong. I know I’m probably an outlier there on what I do… lolprocesshead Definitely try injecting. Butter flavor marinade is good. Jonathon got me using Pa’s black bull a lot too (used to only use it on brisket, but it’s great on pork) Pa’s and butter flavor are good at meat enhancement. Other options for other flavors too to add a completely outside flavor to it as well.
-
Tex_77 lol, no…
bocephus actually totinos, not tony’s but my consumption has lowered dramatically in the last few yearsprocesshead I cook on pellet grills. Right now, I have a camp chef woodwind. I really like it, but we are about to start selling some Louisiana grills and they have some new stuff coming out in a few months that may make be buy a new grill again. They have some really slick features already, and a few new things coming soon.
I’m not a sauce guy at all. Maybe here and there I’ll use a dab, but for the most part, if I cook something and it needs sauce, I did something wrong.
I mostly stick to pork butts and pork loins. Not a huge fan of ribs and other things. Pork butts and pulled pork are really versatile with flavors and then what to do with the pulled pork afterwards. My wife took my pulled pork a couple weeks ago and make stuffed crescents/biscuits with them. That was a new one that I absolutely loved.
Pork loin is great for plain loin, chops, stuffed, etc.
Options between pork butts and loins is just so great, I never get sick of it.
My other particulars… When I eat bbq out, a lot of times it is dry (or just drier than it should be). Bark is more of a crust overcooking than a carmelized coating of sugar, seasoning, fat, etc. I eat something and I just nit pick and think how I would make this or that better and what they maybe did wrong with something.
Absolutely have to inject everything. Preferably phosphates included, but at least loads of salt/sugar to help with moisture retention. The outside of a pork butt needs to be rubbed with something that is sugary at least to some extent. The sugar and fat create the best bark. For pork butts, I take one bag of our butter flavored injection/marinade and put it in a quart of water, and inject until the meat won’t take much more (way overuse compared to the label usage, but it is what I like). Then depending on my audience I’m cooking for, outside rubs vary. Best standard one is just a whole shaker of smokehouse bbq per pork butt. Caked on as thick as possible, can use a flavorless binder like mustard if needed, but usually don’t need it because if you inject the meat is wet and has a lot of free moisture near the surface to soak up the sugar, salt, and seasoning. Should end up with a super juicy product doing that. And that is usually my biggest complaint eating bbq somewhere else, and it being just not juicy enough.Austin That might be even worse.
-
Grimpuppy Well what 3 do I need to avoid? I haven’t had Roy’s in years but last time I did it was outstanding, and there sauce is still great!
-
Tex_77 Woodys and Knackies in McPherson is decent. Roys shut down due to health just a few weeks ago. There is a possibility that they will reopen in the future.
Cabelas90 ya someone told me that about Roy’s this week. Hate to see all of these legendary places closing down.
-
Tex_77 Woodys and Knackies in McPherson is decent. Roys shut down due to health just a few weeks ago. There is a possibility that they will reopen in the future.
Cabelas90 Not BBQ but I just learned Porubsky’s in Topeka shut down. Gonna miss their horseradish dill pickles and hot pimento cheese, never got to try their chili
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Cabelas90 Not BBQ but I just learned Porubsky’s in Topeka shut down. Gonna miss their horseradish dill pickles and hot pimento cheese, never got to try their chili
-
I just used up my last tub of pickles. Sad when I heard the news.
-
Grimpuppy I really liked them but I must admit they were so strong I would buy a jar of regular dill pickles and mix the two!
-
They are a little intense. I like that the heat only last about 5 seconds and then it is gone. Not a lingering heat like a pepper.
-
I tried a few ways to incorporate it into a brat. Never had very good results. The first try was dehydrate them, but that removed all the heat and it just tasted like pickles.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
