Wonder what Pa’s Blk Bull would be like injected in a turkey?
Has anyone ever tried it? I know a few had used it in Chicken.
Tks

]]>https://waltonsdev.nodebb.com/topic/2957/pa-s-black-bull-turkeryRSS for NodeFri, 11 Sep 2026 01:48:40 GMTMon, 23 Nov 2020 22:14:32 GMT60Sounds like the challenge has been made and you both will be at the same place Monday. Millions of people watching live…no pressure guys

]]>https://waltonsdev.nodebb.com/post/25367https://waltonsdev.nodebb.com/post/25367Wed, 25 Nov 2020 19:11:15 GMTTex_77 Jon wasn’t supposed to know they got it from me…! Haha!
Jonathon You can’t beat me in cooking… I know we haven’t done a cooking comp in a while, but I believe I still have a better record than you!!!

]]>https://waltonsdev.nodebb.com/post/25359https://waltonsdev.nodebb.com/post/25359Wed, 25 Nov 2020 16:41:39 GMTTex_77 Well, one of them married me so that should tell you all you need to know about her decision-making ability! I’ll outcook Austin at any non-stuffed pork loin type thing!

]]>https://waltonsdev.nodebb.com/post/25349https://waltonsdev.nodebb.com/post/25349Wed, 25 Nov 2020 15:27:45 GMTJonathon maybe they aren’t impressed with your cooking skills? Did they order it from Austin Walton Catering?

]]>https://waltonsdev.nodebb.com/post/25347https://waltonsdev.nodebb.com/post/25347Wed, 25 Nov 2020 15:22:02 GMTtarp How’re you cooking it? I seriously am very annoyed at my wife and friends because I wanted to smoke a turkey and then sous vide it at 165° for 20 hours like I did for a turkey here but “oh, they ordered a turkey” that’s like leaving your star player on the bench for the big game and bringing in some jamoke off of the streets! Put me in!

]]>https://waltonsdev.nodebb.com/post/25345https://waltonsdev.nodebb.com/post/25345Wed, 25 Nov 2020 14:21:33 GMTI covered it in 50% so we’ll see on turkey day…

]]>https://waltonsdev.nodebb.com/post/25343https://waltonsdev.nodebb.com/post/25343Wed, 25 Nov 2020 14:16:05 GMTtarp YUP! You’ll be pleased, just make sure you give it a few hours to equalize in the meat. You might even cover it in a 50% strength solution…I didn’t do that on my turkey but mostly cause I didn’t think of it. I wonder how that would be? Danger is that it would impart too much salt but I’d think that is a small danger. Enjoy!

]]>https://waltonsdev.nodebb.com/post/25308https://waltonsdev.nodebb.com/post/25308Tue, 24 Nov 2020 21:29:32 GMTtarp I think Jonathon said he has done it, and it turned out well.

]]>https://waltonsdev.nodebb.com/post/25266https://waltonsdev.nodebb.com/post/25266Mon, 23 Nov 2020 22:39:10 GMT