What did everyone cook today?
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I also did a reverse sear but i used my PK smoker/grill and did a beautiful KC strip. brushed it with butter garlic every turn and flip. -
I also did a reverse sear but i used my PK smoker/grill and did a beautiful KC strip. brushed it with butter garlic every turn and flip.Darkfish89 I can’t wait until I decide to drop the hammer on a PK, I’m still a little torn between the original and the 360.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 I can’t wait until I decide to drop the hammer on a PK, I’m still a little torn between the original and the 360.
Tex_77 either way you will be happy. I cant quit cooking on mine.
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macsinsac Wow do I miss homemade pasta. My grandma used to do homemade pasta for her chicken noodle soup and it was, and probably still is, the best staple meal I have ever repeatedly had in my life!
Then my roommate used to make it for his Vodka sauce and that was amazing too but his expanded in your stomach to the point where if you are a glutton like me you knew you were gonna be in pain later that night!
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Grilled up some Venison steaks and tenderloins from my daughters first deer, along with some green beans, collard greens and mashed potatoes. I used the Cyclops Greek Marinade that Jonathon is always talking about and it turned out delicious! Even my wife who isn’t a huge fan of Venison commented on how good and tender the meat was!
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Grilled up some Venison steaks and tenderloins from my daughters first deer, along with some green beans, collard greens and mashed potatoes. I used the Cyclops Greek Marinade that Jonathon is always talking about and it turned out delicious! Even my wife who isn’t a huge fan of Venison commented on how good and tender the meat was!
Goodness! You all make me so hungry every second of the day!
I just wish I could be there for some of these delicious meat snacks!!! -
Just started smoking some cheese. Should be done in @ an hour or so.
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Just started smoking some cheese. Should be done in @ an hour or so.
Done. Wrapped up for a few days of mellowing in fridge before vacuum packing.
2 blocks each swiss, mozzarella, colby jack, mild cheddar.
Don’t know how to post a picture here of the finished product or I would.
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knifemaker3 there is a black cloud with an arrow pointing up at the top of the box when you reply or post. If that doesnt work email them to jonathon@waltonsinc.com and let me know which post you want to put them on.
I know I have said it before but I freaking LOVE this thread!
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knifemaker3 there is a black cloud with an arrow pointing up at the top of the box when you reply or post. If that doesnt work email them to jonathon@waltonsinc.com and let me know which post you want to put them on.
I know I have said it before but I freaking LOVE this thread!
Jonathon thanks! I’ll try editing my post.
It worked!
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I fried up a bunch of catfish, hush puppies and okra this weekend for a tailgate, but I was to busy cooking and drinking to remember to a take a picture of it all!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I fried up a bunch of catfish, hush puppies and okra this weekend for a tailgate, but I was to busy cooking and drinking to remember to a take a picture of it all!
Tex_77 Game day penalty, understandable but still unacceptable
- 5 points
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Well this weekend had a Texas theme, more specifically a Texas Tech theme, as my K-State Wildcats barely hung on to beat them in Lubbock. Breakfast started with Jalapeno Bacon from Tech’s meat lab.
It had a nice kick to it, but wasn’t overwhelming.For lunch it was beef Frank’s which were pretty dang tasty.
For supper I went all in on some beef plate ribs.
I injected them with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector which is far and away the best injector I have ever used, and would recommend to anyone who does injections. The Pa’s Black Bull was great as well and gave the ribs a even meatier flavor and kept them incredibly moist. After injecting I rubbed them with Texas Style Steak and Brisket Rub from Butcher BBQ and black pepper. I let the meat rest over night then smoked at 225 until the meat reached 200 degrees and this was the result.
Last but not least I made green chilie hominy using the the jalapeno bacon.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Well this weekend had a Texas theme, more specifically a Texas Tech theme, as my K-State Wildcats barely hung on to beat them in Lubbock. Breakfast started with Jalapeno Bacon from Tech’s meat lab.
It had a nice kick to it, but wasn’t overwhelming.For lunch it was beef Frank’s which were pretty dang tasty.
For supper I went all in on some beef plate ribs.
I injected them with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector which is far and away the best injector I have ever used, and would recommend to anyone who does injections. The Pa’s Black Bull was great as well and gave the ribs a even meatier flavor and kept them incredibly moist. After injecting I rubbed them with Texas Style Steak and Brisket Rub from Butcher BBQ and black pepper. I let the meat rest over night then smoked at 225 until the meat reached 200 degrees and this was the result.
Last but not least I made green chilie hominy using the the jalapeno bacon.
Tex_77 wow and wow again
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Well this weekend had a Texas theme, more specifically a Texas Tech theme, as my K-State Wildcats barely hung on to beat them in Lubbock. Breakfast started with Jalapeno Bacon from Tech’s meat lab.
It had a nice kick to it, but wasn’t overwhelming.For lunch it was beef Frank’s which were pretty dang tasty.
For supper I went all in on some beef plate ribs.
I injected them with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector which is far and away the best injector I have ever used, and would recommend to anyone who does injections. The Pa’s Black Bull was great as well and gave the ribs a even meatier flavor and kept them incredibly moist. After injecting I rubbed them with Texas Style Steak and Brisket Rub from Butcher BBQ and black pepper. I let the meat rest over night then smoked at 225 until the meat reached 200 degrees and this was the result.
Last but not least I made green chilie hominy using the the jalapeno bacon.
Tex_77 Impressive! I made plate ribs, beef tenderloin, pork ribs and sausages this weekend at the shop but the crew (myself included) devoured everything before pictures could be taken.
I also made two new fresh sausages that went over quite well…Apple Fennel and a Danish Medisterpølse.
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Here is a chuck roast I injected using Walton’s Automatic Syringe Injector(which is over 50% off during Walton’s Black Friday sale) with Soluble Pa’s Black Bull BBQ Seasoning, then coated with Walton’s Ultimate Steak and Roast Rub Seasoning. After injecting and seasoning I vacuum sealed it for 24 hours before placing in sous vide for 24 hours at 130. After the meat was sous vide’d I seared it off in a hot cast iron pan. The taste and texture of the meat was amazing, and it was fork tender. The Soluble Pa’s Black Bull injection keep the meat very moist and gave it a nice subtle flavor.
Out of the refrigerator.
Injected and seasoned.
Vacuum sealed.
Into the cast iron.
Final sear.
Ending results.
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Tex_77 Now, THAT looks like a great steak!
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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