Scottingaround in Southern California
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Always experimenting and looking for something new to try.
The equipment:
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PIt Barrel Cooker (PBC) - drum smoker/BBQ. Best chicken I’ve ever eaten! Also great for pork ribs and even a turkey. Didn’t care for the tri-tip cook with it though.
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Napoleon propane grill with separate side sear burner. Hot BBQ - almost too much for the surface area. Just general grilling and have yet to use the rotisserie attachment.
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Meat grinder attachment for Kitchen Aide - all stainless and great for the grind, but lousy for stuffing. Stuffer is next on the list. First batch of sausage, about 25 pounds of pork, was just okay. Using the grinder attachment to stuff with is slow,. messy and over-processed the pork, leaving it mushy instead of the defined chunk I expected.
Recent repurposed a medium sized igloo cooler to try a DIY sous vide cook on a 2 inch, bone-in Ribeye steak with a high temp sear at the end and it was fantastic! Need to try some more rubs from Walton’s for this method.
Walton’s is the first place I go for anything to do with processing or cooking. I’m impressed with the amount of community involvement from Walton’s; videos, write ups and now this forum. Keep it going.
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scottingaround
Thanks for the compliments and feedback!If you are looking for a steak seasoning, check out the Seasoning Shakers page. Ultimate Steak and Roast Rub is a hands-down favorite for me and most our customers. I get pretty creative at times with seasoning my steaks though. Last time I used the Garlic Romano Wing Shake. I’ve also used Buttery Garlic, Hot Buffalo, Grill In Grill Out, Cajun, and 5ive Pepper (with another seasoning with more salt like Buttery Garlic). There are so many rubs in there that will taste great and make a different and unique steak. If you try out any unique flavor or combo, let us know how it goes!
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Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.
