Ok, Ive got a whole Chicken Thawing for next monday. My Plan is to Debone the bird whole marinade in Pa’s Black bull over night. Stuff with sausage Roll and net the season and grill.
I have never used Pa’s on Chicken and i blame all of you for this But how much seasoning and water is everyone using to completely cover a bird?

]]>https://waltonsdev.nodebb.com/topic/2285/pa-s-black-bullRSS for NodeThu, 10 Sep 2026 21:54:49 GMTFri, 24 Apr 2020 15:17:56 GMT60Jonathon I have some injectable pa’s in the fridge mixed in a 1/2 gallon jug.How long will it stay good?

]]>https://waltonsdev.nodebb.com/post/46250https://waltonsdev.nodebb.com/post/46250Mon, 30 Aug 2021 12:02:15 GMTJonathon I never would have guessed it would pair so well with Chicken But its quite amazing I will be trying some other things with it for Sure!

]]>https://waltonsdev.nodebb.com/post/16851https://waltonsdev.nodebb.com/post/16851Wed, 29 Apr 2020 11:39:29 GMTCabelas90 Yes! Soon there will be enough Pa’s Black Bull fans and we will take over the world! I was amazed at how good it was with poultry honestly. I was eating so much chicken at one point that I wanted chicken to taste like something other than chicken and tried that. Been using it pretty much every since. If anyone is looking for something super simple, some chicken breast, some Pa’s Black Bull and 6 hours on high in your crockpot will make delicious shredded chicken!

]]>https://waltonsdev.nodebb.com/post/16831https://waltonsdev.nodebb.com/post/16831Tue, 28 Apr 2020 21:03:20 GMTOk Here is the Finished Product. It was Amazing 10/10 would recommend!
about 24 hours in the Pa’s Black bull, Seasoned Stuffed and Netted then Smoked at 325 for about 2 hours.

]]>https://waltonsdev.nodebb.com/post/16814https://waltonsdev.nodebb.com/post/16814Tue, 28 Apr 2020 18:16:17 GMTCabelas90 I have not used on poultry (yet) but have been very successful on ribs, brisket, and venison using the ratio shown on the bag, then putting everything in a vacuum bag. I let the vacuum pull until the liquid gets close to the seal bar then hitting the instant seal button. Once it’s sealed up I roll it around to get the marinade all over the meat. When I remember, I also flip the bag in the fridge to re-distribute the marinade.

]]>https://waltonsdev.nodebb.com/post/16711https://waltonsdev.nodebb.com/post/16711Sun, 26 Apr 2020 13:24:54 GMTlamurscrappy brisket is all we have used it far as well! I’d be curious how it is on Turkey! I’m not a huge Turkey eater!

]]>https://waltonsdev.nodebb.com/post/16674https://waltonsdev.nodebb.com/post/16674Sat, 25 Apr 2020 15:08:08 GMTCabelas90 that black bull is pretty darn good with briskets which is the only thing ive used it on. But it really does seem to bring out a meatier tasting bite. My next order from waltons im planning on buying more and testing with chickens/turkeys. Anything to make a turkey taste better

]]>https://waltonsdev.nodebb.com/post/16669https://waltonsdev.nodebb.com/post/16669Sat, 25 Apr 2020 04:09:12 GMTJonathon every one here has convinced me I have to try it! I’ll have to look and see but I’m pretty sure the box said “Pa’s Black bull #2 no msg”

]]>https://waltonsdev.nodebb.com/post/16659https://waltonsdev.nodebb.com/post/16659Fri, 24 Apr 2020 19:52:22 GMTCabelas90 First, let me tell you that I think you’ll love it on poultry. I did a turkey breast and chicken breast with it and thought it was awesome! I’d go with the .15 lb of water per lb of meat and 40 grams of seasoning per lb of meat…as long as you are using the marinade and not the soluble?

]]>https://waltonsdev.nodebb.com/post/16656https://waltonsdev.nodebb.com/post/16656Fri, 24 Apr 2020 19:31:19 GMTHere is one I did this week. Came out good but bland. I used waltons Turkey cure.

]]>https://waltonsdev.nodebb.com/post/16643https://waltonsdev.nodebb.com/post/16643Fri, 24 Apr 2020 15:20:16 GMT