What did everyone cook today?
-
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!
-
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!
-
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
-
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
-
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
-
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.
-
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.
-
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
-
Jonathon Well it was actually a chuck roast! You aren’t the first person to think it was a steak.
-
Tex_77 LIAR! Obviously joking, that look amazing man! I was just scrolling through and saw the pics, best looking chuck roast I have ever seen!
-
Yesterday I cooked probably one of the best pork loins I have ever had. I started the process a couple of days ago by injecting the pork loin with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector. After injecting I seasoned the loin with Ultimate Pork Chop and Roast Rub and let it set in the refrigerator for a couple days. I decided I would try a sous vide technique that I had never used before, and that technique was to use an ice bath and start my cook remotely from work. So before I left for work yesterday I put the vacuum packed meat in the container I was using and filled it with enough water to just cover the meat. I then filled the rest of the container completely with ice and headed to work. Not knowing how long the ice would last and keep the meat at or below 40 degrees I crossed my fingers and hoped it would hold out until at least 1, and it actually maintained a safe temp until about 1:30. At this point I used my app to stun on the sous vide to 143 degrees for 4 hours, it took about 30 minutes probably for the water to come up to temp. When I got home from work, I simply pulled the meat out and reseasoned with the pork rub and seared it on the stove in cast iron. The results were amazing, between the Pa’s injection and the rub, the flavor and juicyness were out of this world. My 3 year old loved it and my wife who isn’t a huge pork fan even commented on how good it was!
Out of the sous vide.
Reseasoned and searing.
Final product.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Yesterday I cooked probably one of the best pork loins I have ever had. I started the process a couple of days ago by injecting the pork loin with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector. After injecting I seasoned the loin with Ultimate Pork Chop and Roast Rub and let it set in the refrigerator for a couple days. I decided I would try a sous vide technique that I had never used before, and that technique was to use an ice bath and start my cook remotely from work. So before I left for work yesterday I put the vacuum packed meat in the container I was using and filled it with enough water to just cover the meat. I then filled the rest of the container completely with ice and headed to work. Not knowing how long the ice would last and keep the meat at or below 40 degrees I crossed my fingers and hoped it would hold out until at least 1, and it actually maintained a safe temp until about 1:30. At this point I used my app to stun on the sous vide to 143 degrees for 4 hours, it took about 30 minutes probably for the water to come up to temp. When I got home from work, I simply pulled the meat out and reseasoned with the pork rub and seared it on the stove in cast iron. The results were amazing, between the Pa’s injection and the rub, the flavor and juicyness were out of this world. My 3 year old loved it and my wife who isn’t a huge pork fan even commented on how good it was!
Out of the sous vide.
Reseasoned and searing.
Final product.
Tex_77 Sounds great! Out of curiosity is there a reason you didn’t go with a longer cook time on rather than the ice bath hold? So many sous vide recipes seem to go on for days. As is the case for some short ribs my boss threw in yesterday
Better Living Through BBQ!
-
Tex_77 Sounds great! Out of curiosity is there a reason you didn’t go with a longer cook time on rather than the ice bath hold? So many sous vide recipes seem to go on for days. As is the case for some short ribs my boss threw in yesterday
Joe Hell Most of the recipes I saw called for an hour to 4 hours max cook time, so I went with the four hour time frame, so it would be ready finish when I got home. Pork loin is usually pretty tender to begin with, so I don’t think it needs an extended cooking time. The ice bath was merely a way to enable me to be able to start the cook remotely, I suppose I could have just started it in the morning, but I didn’t want to risk it being mush, since I didn’t see any recipes calling for an 8 hour plus cooking time. I have done pulled pork with the sous vide before, and it called for either a 24 or 48 hour cook at 165, then finished on the smoker for a few hours. It was some of the best pulled pork I have ever had, and everyone at the meeting I served it at had nothing but rave reviews of it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Joe Hell Most of the recipes I saw called for an hour to 4 hours max cook time, so I went with the four hour time frame, so it would be ready finish when I got home. Pork loin is usually pretty tender to begin with, so I don’t think it needs an extended cooking time. The ice bath was merely a way to enable me to be able to start the cook remotely, I suppose I could have just started it in the morning, but I didn’t want to risk it being mush, since I didn’t see any recipes calling for an 8 hour plus cooking time. I have done pulled pork with the sous vide before, and it called for either a 24 or 48 hour cook at 165, then finished on the smoker for a few hours. It was some of the best pulled pork I have ever had, and everyone at the meeting I served it at had nothing but rave reviews of it.
-
Tex_77 That makes sense. The ice bath sounds like a good way to delay stuff…I’m all about the timing when it comes to meal prep. Good idea!
Joe Hell I think there may be an ice bath App feature on the Anova where it will send you an alert once the temp gets over 40, but I don’t have mine plugged in right now to check it, there was conflicting information available when I googled it.
-
Tex_77 :thumbs_up: That looks nice and juicy!
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:
