What did everyone cook today?
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Jonathon yes it will work better if you shape the patty to match your bread. You will melt the cheese when you toast the bread. Build as follows bread, cheese, meat, onion or cheese the order of these two is your preference, then a touch of thousand island, bread, then mayo the top of that piece of bread. Place mayo side down in pan, weight it down with another pan or press until golden brown, mayo the top of the bread flip it all lover, brown and you are done.
Tex_77 I made a burger for the whole crew today with a 2 lb custom patty blend of chick, brisket, tenderloin, ribeye, sirloin and bacon ends on a custom brioche bun from Wheatland Bakery, guacamole, beef bacon, Walla Walla Sweet Rosé Onions and iceberg lettuce. Beer shown for scale only!
Better Living Through BBQ!
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Tex_77 I made a burger for the whole crew today with a 2 lb custom patty blend of chick, brisket, tenderloin, ribeye, sirloin and bacon ends on a custom brioche bun from Wheatland Bakery, guacamole, beef bacon, Walla Walla Sweet Rosé Onions and iceberg lettuce. Beer shown for scale only!
Joe Hell Ah shoot, I thought the nice looking beer was the main event. Always a day late & a dollar short. No seriously, that looks like a heck of a good burger & some kinda bun!
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Joe Hell Ah shoot, I thought the nice looking beer was the main event. Always a day late & a dollar short. No seriously, that looks like a heck of a good burger & some kinda bun!
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When I lived in AR there was a backwoods place that made a burger that size, they called it a hubcap burger. It didn’t look as good as yours. Lucky crew.
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Good gracious almighty what a burger!!! Just think you could take the family out order that burger, cut it into quarters and feed the whole family!! It looks and sounds delicious.
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Tex_77 I made a burger for the whole crew today with a 2 lb custom patty blend of chick, brisket, tenderloin, ribeye, sirloin and bacon ends on a custom brioche bun from Wheatland Bakery, guacamole, beef bacon, Walla Walla Sweet Rosé Onions and iceberg lettuce. Beer shown for scale only!
Joe Hell for scale, really, for scale…this is me shaking my head
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Some nice smoked T-Bones smoke with Jack Daniel Staves & Pecan, seasoned with coarse salt, pepper, & garlic, with a light sear at the end. -
What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
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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What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
Jonathon Porterhouse has always been my favorite, hand’s down, for basic eating, but that has turned in to a whole lot of steak as I have gotten older. I love a good skirt steak for fajitas or just to slice pieces right of the grill, it gets no better than that.
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Of course there is nothing wrong with a juicy rib steak at all either. I like steak!
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What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
Jonathon Thank you, I really appreciate that & they were very good. If only I could find & afford dry aged prime. I would feel like I had died & gone to heaven I figure, wouldn’t know what to do with myself.
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calldoctoday We;ve got some sirloins coming in and we are going to use our Eller cabinet for that. I know some people here have had some luck doing it at home with specialized bags. We looked at carrying them but could never make it work. That might be worth checking out!
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I agree with calldoctoday on the porterhouse. But the age thing has reared it’s ugly head. Now a 10oz ribeye serves me well.
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calldoctoday We;ve got some sirloins coming in and we are going to use our Eller cabinet for that. I know some people here have had some luck doing it at home with specialized bags. We looked at carrying them but could never make it work. That might be worth checking out!
Jonathon Sirloins have wonderful flavor, if you can marinate them right & they come from a good steer (no gamey taste please). I marinate them in the five minute marinator for a while sometimes & then freeze any remaining with the marinate for future use. They are very affordable, even more than Chuck Eye now that folks have gotten wind of them. They will work for fajitas that way, even though I prefer skit or even flank. But both of those have gotten ridiculous in recent years, like a lot of other things. I will have to try your idea some time.
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calldoctoday We;ve got some sirloins coming in and we are going to use our Eller cabinet for that. I know some people here have had some luck doing it at home with specialized bags. We looked at carrying them but could never make it work. That might be worth checking out!
Jonathon I checked out the Eller cabinet. Yes that would be something. You tell me what I can do to make the money to afford that wonderful creation & I will go out & do it. That would be something to have though, I am telling you. Of course along with that the whole meat cutting & sausage making shed with walk in cooler, wash down station, & the works. Maybe that is what you need to promote, a pre-manufactured, delivered on site, set up & ready to go meat cutting shed with all you need to get started or more & a walk in cooler as part of it.
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calldoctoday Well the lottery is always an option? Or, buy it and dry age a bunch of beef and sell it to people in your neighborhood? Uncle Sam wouldn’t approve though, so you’d have to be a little sneaky about it! Important note for the FBI/IRS agent monitoring me, that was a JOKE!
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What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
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What’s everyones favorite steak to cook? I’ve was on a huge KC strip kick for a while but I am back to loving me some Ribeyes with nice large caps on them! calldoctoday Those look outstanding, finishing with butter on top and letting it melt is one of the best ways to push your steak over the top.
Jonathon I go back and forth between a strip and ribeye. Lately, I’ve leaned more towards the strip, but you won’t catch me pushing away a ribeye ever.
As for porterhouses, I more prefer a T-bone, as I’m not much of a filet guy.
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Jonathon Hanging Tender all day. All I need is salt and pepper. I used to be a rib eye guy
Joe Hell I have really never seriously heard of a hanging tender, but I looked it up & it sounds really, really good. Flavor of skirt, that is beyond excellent. Tender, more then a fillet (fillet does not have that flavor, just tender), reasonably marbled. It sounds like a perfect steak. Now, where to find one beyond raising my own cow. I think you have something with this cut!
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calldoctoday You might have heard either just called a “hanger” or a butchers steak. It used to be a cheaper cut and butchers would keep it for themselves but then people got a taste for it and the price has gone up. I also believe (and someone tell me if I am wrong here) that there is only one of them per animal?
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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