Meatgistics Podcast
About Walton's
Recent Posts
  • ND MikeN

    If I make restructured jerky with Walton’s Bold jerky seasoning do I use the same amount that I would use per lb for whole muscle jerky?

    read more

  • J

    I just like to read everyones post, I should just post more. Just don’t have time.

    read more

  • C

    gus4416 I hope our poblanos end up like that in this 11th hour. They have always done very well for us in the past.

    read more

  • C

    johnsbrewhouse Yes, the GOOD old stuff & not this junk they have been passing off these days. We had used it for years as well & never had a single problem with it & then bought a few new pieces within the past 10 years & both of them are now broken, with the same use as the old stuff got for years & years & years.

    read more

  • J

    OleSmokey said in What did everyone cook today?:

    John Belvedere That looks good! I’m going to try those smashed potatoes next time I use the flat top griddle.

    They are very easy to make. Just get small potatoes (red or Yukon Gold, that’s what I used) and boil them until fork tender. Make sure the skin is dry and then just smash into some hit oil on the griddle.

    read more

  • kyleK

    Denny O you have been busy cooking, you must be stocking up for winter. Looks good

    read more