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Meatgistics - Walton's - Community

What did everyone cook today?

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by Tex_77
    #1

    20190602_181306.jpg
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    Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    Joe HellJ T E D G 63 Replies Last reply
    23
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Tex_77 on last edited by
    #2

    Tex_77 wow! That’s quite the spread! All I managed to accomplish was thinking about making poppers with my smoked cream cheese. I got as far as pulling the bacon out of the freezer. Your post made me hungry so I’m firing up the grill for some wings! Pics coming soon!

    Better Living Through BBQ!

    Joe HellJ 1 Reply Last reply
    5
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Joe Hell on last edited by Joe Hell
    #3

    Here is my contribution to a meaty Sunday evening…

    E0741821-2E0B-4722-BD46-51468462CBB0.jpeg

    CFC37701-5648-434B-B553-48B4CD843A7E.jpeg

    BC465FBD-E9A7-47D4-B266-658B7492C032.jpeg

    Better Living Through BBQ!

    D J D chippewaC 4 Replies Last reply
    13
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    Tex_77 I made some ribs with the 3-2-1 method but I kept the heat down to 180 for the first 3 hours, didn’t take any pics though as we had people over (and I was more focused on keeping all the dogs from eating the food or being too annoying to the people) but your Sirloin looks amazing as do the sides. I hope you got some compliments on all that!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    T 1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #5

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    Joe HellJ Tex_77T PapaSopP R C 9 Replies Last reply
    1
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Jonathon on last edited by
    #6

    Jonathon Yes! Almost every time I make ribs! I’ve made all of the above and then some!

    Better Living Through BBQ!

    1 Reply Last reply
    2
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Jonathon on last edited by
    #7

    Jonathon I don’t usually cook pork ribs, because I think it is too much work for no more meat then you get. On the other hand with brisket, I like to cube up the point after cooking and use it in beef stews in the winter.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    3
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Jonathon on last edited by
    #8

    Jonathon
    Good idea. Need to do something with it. Reheated ribs are not great.

    Joe HellJ D gus4416G 3 Replies Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #9

    PapaSop But cold ribs arent bad! Ill eat them right out of the fridge no problem!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    DougSmokesD 1 Reply Last reply
    3
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to PapaSop on last edited by
    #10

    PapaSop I just eat mine cold right of the fridge. lol

    Better Living Through BBQ!

    PapaSopP 1 Reply Last reply
    3
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Joe Hell on last edited by
    #11

    Joe Hell Jonathon Yep, that is true. Taking to work the next day and microwaving is a different story…

    Joe HellJ 1 Reply Last reply
    1
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to PapaSop on last edited by
    #12

    PapaSop I just had some cold and delicious smoked wings for lunch. I love my diet food!

    Better Living Through BBQ!

    PapaSopP 1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Joe Hell on last edited by
    #13

    Joe Hell Wings are always good no matter how you eat them.

    Joe HellJ 1 Reply Last reply
    1
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to PapaSop on last edited by
    #14

    PapaSop Unless you cooked them sous vide LOL 😬

    Better Living Through BBQ!

    PapaSopP P 2 Replies Last reply
    2
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Joe Hell on last edited by
    #15

    Joe Hell LOL

    1 Reply Last reply
    2
  • T Offline
    T Offline
    truger Masterbuilt
    replied to Jonathon on last edited by
    #16

    Jonathon 74B506CC-C7DF-47A0-9877-F0AA8F7AFA03.jpeg

    There is not a bad rib, these baby backs out on the lake we’re amazing

    Joe HellJ C SarahsleepS 3 Replies Last reply
    4
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to truger on last edited by
    #17

    truger That is a gorgeous backdrop for some gorgeous meats!

    Better Living Through BBQ!

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #18

    truger are you on lake mead there? I only ask cause the hills in the back remind me of it. Also…how big is your boat that you can have what looks like a full(ish) sized a grill on it? I’m not saying it is but it is so nice that it does look photoshopped! That’s going on social media for sure.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    T 1 Reply Last reply
    2
  • T Offline
    T Offline
    truger Masterbuilt
    replied to Jonathon on last edited by
    #19

    Jonathon

    It’s actually Lake Powell Utah and yes full size grill on the back of a houseboat, it was a beautiful evening on the lake for a bbq

    1 Reply Last reply
    2
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #20

    truger For anyone who hasn’t been to Utah you could make a strong argument that it is the prettiest state in the country. Mt Zion is one of the most amazing places in the USA and Bryce Canyon is nothing short of amazing!

    Also, I did a quick google search and it looks like you have nice Bass there and is that Musky?! I’m from the North East and I badly miss Musky and Pike fishing.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    C 1 Reply Last reply
    3

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