What did everyone cook today?
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made a brisket point and shared it with the crew and the restaurant staff across the street but we ate it before I thought about pictures. We ended up with the point because folks keep coming to the shop asking for 1-2 lbs of brisket flat at a time. Why? What can you do with such a small piece of brisket?
Better Living Through BBQ!
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Joe Hell Maybe make brisket burger? Or maybe you can sous vide really small chunks?
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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Tex_77 I made a brisket point and shared it with the crew and the restaurant staff across the street but we ate it before I thought about pictures. We ended up with the point because folks keep coming to the shop asking for 1-2 lbs of brisket flat at a time. Why? What can you do with such a small piece of brisket?
Joe Hell I’d guess they are throwing it in a crockpot or oven to cook. They may need it that small to go in a insta pot as well.
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Tex_77 I made a brisket point and shared it with the crew and the restaurant staff across the street but we ate it before I thought about pictures. We ended up with the point because folks keep coming to the shop asking for 1-2 lbs of brisket flat at a time. Why? What can you do with such a small piece of brisket?
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Jonathon Believe they have no idea how to grind it up or sous vide. Thinking their dangerous enough to throw it in a crockpot.
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I whipped this up the other night when it was cold and rainy.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 mmmm…tots!
Today I made a stir fry for the shop with several kinds of HOT peppers (Szechwan, Serrano, Habanero, Jalapeño, etc.) pork belly, garlic, ginger, sweet soy sauce, dark soy sauce and fermented honey. My tolerance for heat over the last few years has increased immensely. I can’t say that for my co-workers. They all thought their faces were melting. I loved it! I’ve been making this frequently and eating the leftovers for breakfast lately. I can’t get enough!
Better Living Through BBQ!
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Tex_77 mmmm…tots!
Today I made a stir fry for the shop with several kinds of HOT peppers (Szechwan, Serrano, Habanero, Jalapeño, etc.) pork belly, garlic, ginger, sweet soy sauce, dark soy sauce and fermented honey. My tolerance for heat over the last few years has increased immensely. I can’t say that for my co-workers. They all thought their faces were melting. I loved it! I’ve been making this frequently and eating the leftovers for breakfast lately. I can’t get enough!
Joe Hell looks like heartburn to me! But does sound good!
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Joe Hell Purple peppers? What do those taste like and are they worth it?
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
-
Tex_77 mmmm…tots!
Today I made a stir fry for the shop with several kinds of HOT peppers (Szechwan, Serrano, Habanero, Jalapeño, etc.) pork belly, garlic, ginger, sweet soy sauce, dark soy sauce and fermented honey. My tolerance for heat over the last few years has increased immensely. I can’t say that for my co-workers. They all thought their faces were melting. I loved it! I’ve been making this frequently and eating the leftovers for breakfast lately. I can’t get enough!
Joe Hell looks tasty and colorful. I like some heat, but I think I would hit the wall with that one.
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Tex_77 I think I am reverting back to my childhood days. I don’t care for fries much but get me near some tater tots and stand back.
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Whooeeee, Those peppers sure do look good! I still like the spice, but can’t handle the heat as much as I used to. The TAM Purple peppers are nice. I used to grow them back in the 80’s & maybe a few in the 90s, but have not done them in a long time. We pretty well stick to the Jalapolenos, Cayennes, A few Tai Fire Crackers, the Japanese one when I can get it, The sweet Italians, & my favorite, the Poblano. They have the Purple Green Beans too that I would swear are just a little sweeter, but pretty much the same as a Blue Lake or maybe Contender.
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Grilled up some pork chops tonight with Oak Ridge BBQ SPOGOS and Excalibur’s Pork Roast and Chop rub.
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Tex_77 Okay, you got me. What kind of sauce are those in?
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Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Smoked Burgers… Guys loved them
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Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
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