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Meatgistics - Walton's - Community

Big Green Egg

Posts


    RE: What did everyone cook today?
  • RafterWR RafterW

    Great looking cooks this weekend everyone. We hosted a few families from church over the weekend and I got to break in that commercial range. I had my phone synced up to the TV outside to stream the Chiefs game so I didn’t get any pictures, unfortunately but we fried up 36 home-made eggrolls on the range. I really enjoyed the oven space for keeping them warm as I could only fit about 6 in my fryer at a time without crowding. If you’ve never made homemade eggrolls, they are super easy and always a crowd pleaser.


  • RE: New Home Page Tonight! (hopefully)
  • RafterWR RafterW

    Jonathon yeah it’s weird to have big text icons there that would be assumed to be linked buttons to what they describe but they aren’t.


  • RE: Meatgistics Podcast: Pop Quiz
  • RafterWR RafterW

    Ha, Ha! rub it on in. Salt on the wound lol. Jonathon


  • RE: Need Advice on Cast Iron
  • RafterWR RafterW

    contrary to what most will say, I’ve found olive oil to work fine. I like olive oil or avocado with avocado being the preference. Light coats and long periods in the oven are your friend. Agree with the others, too hot and short and you will get an orange peal texture, if you get a tacky texture, it wasn’t hot enough and/or didn’t go long enough also using too much oil/coat can lead to this. Thin coats, I like 4 or 5 before I start cooking with it usually. Cook temp will vary depending on smoke point. Avocado can run hotter than olive oil in the oven.

    After cooking, wiping it out with some things works well, for stuck on stuff I heat the iron pretty dang hot and get my sink water as hot as it will go, you can remove it using the steam of the hot iron and hot water, similar as you would when removing the fond of a pan and incorporating it into a sauce. If it is really stuck on there, a dry pan and salt will help you scrub it off. I always warm my irons back up on the stove over medium heat until the top of the rim is hot to the touch on the back of my hand/finger after cleaning it. It is only at that point in which I put a thin coat of oil back on the iron for storage. Let cool to room temp before storing and if there is any excessive oil you can wipe it at that point. The pores in the iron open up when you heat the iron so you always want to oil the iron when it is hot, it wont take the oil as well if at room temp for storage. At least that what I’ve come to understand and following that method has kept my irons in very good shape.


  • RE: Meatgistics Podcast: Pop Quiz
  • RafterWR RafterW

    Took the quiz along with you guys here is my result:
    1 - correct
    2 - correct
    3 - correct
    4 - incorrect (picked b because I didn’t know what it meant)
    5 - correct
    6 - correct
    7- correct
    8 - Incorrect (picked b as well)
    9 - Incorrect (picked c)
    10 - Correct


  • RE: New Home Page Tonight! (hopefully)
  • RafterWR RafterW

    Tex_77 lol, I just found myself in KC with some time to kill. I bet their website works and is slick though…JK, JK.


  • RE: New Home Page Tonight! (hopefully)
  • RafterWR RafterW

    Weird that these circled text boxes are not linked/clickable and are essentially duplicates of the pictured categories which are linked. Guessing you guys know about this already but just in case.
    Screenshot 2023-09-22 114936.png


  • RE: Meatgistics Podcast: Pop Quiz
  • RafterWR RafterW

    I’d be happy to try your landjager Jonathon


  • RE: Mechanical Bull Riding for Walton's
  • RafterWR RafterW

    Can’t wait to hear all about it!


  • RE: What did everyone cook today?
  • RafterWR RafterW

    I went into KC BBQ store yesterday, I felt like I was cheating…felt dirty.

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