What did everyone cook today?
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
johnsbrewhouse That’s a work of art. Looks beautiful.
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
Mighty fine vittles
Life is a Garden - Dig it.
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Mighty fine vittles
Pulled out a brisket and cooked it up with Pa’s Black Bull.
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Dinner for tonight. Back ribs started on the smoker first thing this morning.
Status update, half way through my smoke, added my honey coated chicken breast for the daughter and granddaughter. Will give it a couple more hours before I move the ribs to a pan and cover them to develop my flavor and more tenderness. 
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Dinner for tonight. Back ribs started on the smoker first thing this morning.
Status update, half way through my smoke, added my honey coated chicken breast for the daughter and granddaughter. Will give it a couple more hours before I move the ribs to a pan and cover them to develop my flavor and more tenderness. johnsbrewhouse I knew I could smell something up here working in my office. So subtle still, but messing with my stomach while stuck in the office today.
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johnsbrewhouse I knew I could smell something up here working in my office. So subtle still, but messing with my stomach while stuck in the office today.
calldoctoday Long distance smoke, I believe you a quite a bit south of me. The wind is blowing out of the North today so it could be, enjoy the smells and don’t be overwhelmed working.
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I cooked up some more Philly cheesesteak brats last night. A great Walton’s mix if you haven’t made them yet. You should.
Life is a Garden - Dig it.
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I cooked up some more Philly cheesesteak brats last night. A great Walton’s mix if you haven’t made them yet. You should.
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Made some tender Sweet Chipotle jerky today and it came out great.
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That looks sweet (& spicy) & tender! Especially for jerky.
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Dinner is done, the ribs tasted almost like ham. Tender, juicy and a good smoke ring. Bones pulled right out. I’ll have the chicken in some pazole .
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Dinner is done, the ribs tasted almost like ham. Tender, juicy and a good smoke ring. Bones pulled right out. I’ll have the chicken in some pazole .
johnsbrewhouse
Looks awesome -
johnsbrewhouse Looks awesome! Do you homebrew or do you actually own/work at a brewery? If so, we’d love to try some for the podcast!
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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johnsbrewhouse Looks awesome! Do you homebrew or do you actually own/work at a brewery? If so, we’d love to try some for the podcast!
Jonathon I used to build homebrewing equipment and stills. I homebrew and make wine and mead occasionally.
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Had a few early season geese turned them into some Willys snack sticks. -
Dinner is done, the ribs tasted almost like ham. Tender, juicy and a good smoke ring. Bones pulled right out. I’ll have the chicken in some pazole .
johnsbrewhouse Those look great. The bones look just about perfect. Did you cook them through, low & slow or did you use a crutch? I use the a crutch if I have to because of time, but I prefer the thorough low & slow. It dries the meat out a little more & makes it just about like candy.
I have always wanted to try some home brewing (wine, beer, & mead), but have just never been able to get it started. Hopefully some day soon. Who do you think makes the best equipment & kits for the best price? I was going to try one in Missouri, I believe it was. I still have their catalogue & was going to get a beer kit, that still had a lot of good equipment that could be used for wine & not by the complete wine kit, just separate Carboys, corker, & wine specifics. Trying to save some money, but be thorough & right. -
Had a few early season geese turned them into some Willys snack sticks.sjhuntingfool Those look tasty & terrific.
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johnsbrewhouse Those look great. The bones look just about perfect. Did you cook them through, low & slow or did you use a crutch? I use the a crutch if I have to because of time, but I prefer the thorough low & slow. It dries the meat out a little more & makes it just about like candy.
I have always wanted to try some home brewing (wine, beer, & mead), but have just never been able to get it started. Hopefully some day soon. Who do you think makes the best equipment & kits for the best price? I was going to try one in Missouri, I believe it was. I still have their catalogue & was going to get a beer kit, that still had a lot of good equipment that could be used for wine & not by the complete wine kit, just separate Carboys, corker, & wine specifics. Trying to save some money, but be thorough & right.calldoctoday Low and slow on the Treager, 7 hours smoking, then pan them and cover for another 3-4 hours at 225 degrees. As far as the equipment, you can probably buy it piece meal. Wine and beer use pretty much the same equipment with the exception of the corking/capping equipment. You probably have a large stainless pot, 5-6 gallons. You know how to keep things clean, you process meat. You can probably find some equipment on offer up of other places.
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calldoctoday Low and slow on the Treager, 7 hours smoking, then pan them and cover for another 3-4 hours at 225 degrees. As far as the equipment, you can probably buy it piece meal. Wine and beer use pretty much the same equipment with the exception of the corking/capping equipment. You probably have a large stainless pot, 5-6 gallons. You know how to keep things clean, you process meat. You can probably find some equipment on offer up of other places.
johnsbrewhouse That is a Great Idea on the equipment, I never thought of that. The stainless steel is probably better than the Plastic buckets they sell in the kits too.
Ok, you are using a crutch. When I do that I smoke them for about 3 hours open on the racks, then pan them & cover with foil about 2 hours or so, then transfer them back to the racks to dry & smoke another 1 hour or so & finish, all at around 225°/250°. When I just do them low & slow it is 8-9 hours on the racks at 225°/250 until just tender, good smoke, not falling off the bone, but dry bones & meat falls into your mouth with just a little bite. They look great & tasty too.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.
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