What did everyone cook today?
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Tex_77 what no dessert? Aye karumba that looks good.
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
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YooperDog well there was some, but didn’t take a picture.
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
Jonathon I do when I can, but typically they all get eaten. Makes a great sandwich with the right sauce.
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This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
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Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Tex_77 Hail YES. Great flavor combo from stem to stern.
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 man that looks great. I’ve got order some of that chicken on the run. Have a great evening.
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 Your’s looks really good. I put some of the Chicken on the run on my next order the other day. I am going to hold you to it now!
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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
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Tex_77 Hey, did you just bake in an oven , pressure cooker or did you fry it? Looks very good and you should get royalties showing the end result. Well done my man.
zbigjeff fried it in cast iron.
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calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…Tex_77 have you tried that yet?
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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A little fried chicken dinner on a Sunday night. The chicken was brined in the Chicken on the Run brine mix and breaded with the Chicken on the Run breading. I made homemade mashed potatoes, chicken gravy and corn to go with it.
Tex_77 Boy…Got to admire the portion control on that plate for a spread that looks so good. Maybe that dainty little plate is just for the photo layout??? The eatin’ plate might have more food on it. lol
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calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…Tex_77 have you tried that yet?
Jonathon I have not tried the breading without using the brine as well.
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Tex_77 Also, that 1st photo with the glowing coals was bad [censored]! Oh come on! I shouldn’t be censored!
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 Also, that 1st photo with the glowing coals was bad [censored]! Oh come on! I shouldn’t be censored!
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Tex_77 Cast Iron deep (as in Dutch Oven) or shallow (as in pan fried in skillet)?
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Tex_77 Cast Iron deep (as in Dutch Oven) or shallow (as in pan fried in skillet)?
calldoctoday Deep as in dutch oven, less splatter all over.
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calldoctoday Deep as in dutch oven, less splatter all over.
Tex_77 That is the way I do mine too. I tried some of the fancy deep fryers & indeed they are nice, pretty much splatter free, & do a basic oil filter & storage. However, too many digital components that go bad & cannot be repaired efficiently, apparently. So, I went back to the simple, high quality, & durable (had the Dutch Ovens for probably 30 years before I even bought the fancy fryers) & they are still running strong. My Mom used to make the best though it seemed & she would fry hers in the skillet, lower & slower, but perfectly amazing with very little mess. I apparently was not blessed with that great of a skill. Yours looks a world better than mine turned out last Sunday, although still delicious. I will try to post some photos as soon as I can.
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Tex_77 That is the way I do mine too. I tried some of the fancy deep fryers & indeed they are nice, pretty much splatter free, & do a basic oil filter & storage. However, too many digital components that go bad & cannot be repaired efficiently, apparently. So, I went back to the simple, high quality, & durable (had the Dutch Ovens for probably 30 years before I even bought the fancy fryers) & they are still running strong. My Mom used to make the best though it seemed & she would fry hers in the skillet, lower & slower, but perfectly amazing with very little mess. I apparently was not blessed with that great of a skill. Yours looks a world better than mine turned out last Sunday, although still delicious. I will try to post some photos as soon as I can.
calldoctoday I shot for a 350 oil temp, just FYI.
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