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  • Sun-dried Tomato Basil Bread

    Learn about Baking Sun-dried Tomato Basil Bread with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Recipe

    Sundried Tomato Basil Bread
    With a breadmaker add these ingredients in this order:

    1.5 Cups of lukewarm water 3 Tablespoons of room temperature unsalted butter cut into 1/2" pieces. 3 Tablespoons of Sugar or Honey 1.5 Teaspoons of Salt (we skipped this step as the seasoning will have enough salt) 3.5 Cups of Bread flour 1 Full shaker of Sun-dried Tomato Basil Wing Shake 1/4 Cup of Nonfat Dry Milk 2 Teaspoons Yeast, active dry, instant or bread machine

    We selected the long cycle for this and it took about 4 hours for the bread to be done. We were not planning on doing a video or a post on this but it was just too good not to share!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Garlic Romano Chicken Wings Shop waltonsinc.com for Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Broil King Grills Imperial 590 Grill Walton's Sausage Stuffer 33 lb Walton's Sausage Stuffer

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  • Meat Hacks: Sous Vide Chicken Wings

    Learn about cooking Chicken Wings Sous Vide Style with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Sous Vide Wings Recipe

    Sous Vide Chicken Wings
    We have been playing around with our new Vacmaster SV1 Sous Vide Immersion Circulator a lot recently, we’ve done steaks, Eggs, Carrots and a few other things but one thing I’ve been wanting to try is Wings. I love chicken wings but always have a hard time getting them to come out as crispy at home as they are in a restaurant so I figured I’d try to cook them sous vide and seeing if that helps.

    I started with whole wings and cut them up into drumsticks, wingettes (also known as the best type of wing) and the tips. First thing you need to do is separate the tip, next throw the tip out, they are useless as they are all skin and bone. Next slice some of the skin connecting the drumstick to the wingette and then cut down through the joint to separate them.

    We are going to be using two dry shakes and two wing sauces today. For the dry shakes we have Bloody Mary Wing Shake and our overall favorite Garlic Romano Wing Shake. I use this garlic Romano on everything, it’s good on so much more than just wings! I lightly seasoned both sides of the wings and then put them in a vac bag. For the Sauces I put the wings in the vac bag first and then added the sauce.

    Next, we vacuum packed them with the Vacmaster VP215 to get a nice tight seal so the heat from the water could come into contact with the entire wing. I set our SV1 to 160 degrees and set it up for 4 hours.

    Once the four hours are done we are going to take them out of the package, pat them dry with a paper towel and let them come back down to room temperature. Next I will roll them in some flour and fry them in some peanut oil, though you can use canola oil just as easily. Get the oil up to 400° and let them until they are nice and crispy, since we have already sous vide them we don’t need to worry about the internal temp, we are just trying to get them to crisp up.

    For the wings we did in sauce we are going to put them in a bowl with more of the sauce and coat them again.

    So the wings were cooked perfectly all the way through, they were incredibly tender and had an amazing taste. For whatever reason they werent as crispy as I would have liked. I think there were two reasons for that. First, I don’t think I let them cool and dry enough between sous vide cooking and frying, I was just too excited to get to it. Second, it was cold and windy and I didn’t want to wait outside anymore for the oil to heat up so I put them in at 360°, I should have waited till 400°. Either way the wings were incredible and I will use Sous Vide cooking to make them again!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Garlic Romano Chicken Wings Shop waltonsinc.com for Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Broil King Grills Imperial 590 Grill Walton's Sausage Stuffer 33 lb Walton's Sausage Stuffer

    read more
  • Stuffed Chicken Breast Stuffed Chicken Breast

    Learn how to make Broccoli and Cheese Stuffed Chicken Breast.

    Breaded Stuffed Chicken Prep Time

    30 Minutes

    Cook Time

    15 Minutes

    Breaded Stuffed Chicken Ingredients

    4 oz Chicken Breast
    1/4 Cup Broccoli
    1/4 Cup Mozzarella Cheese
    2 Teaspoons Parmesan Cheese
    Excaliburs Garlic Romano Seasoning
    Farmers Market Panko Bread Crumbs
    1/2 Lemon
    Cooking Wine
    Non Stick Spray

    Nutrition Information 262 Calories, 9 grams fat, 32 grams protein, 9 grams carbohydrate Utensils Needed

    Tenderizing Mallet
    Sauteing Pan

    Ready to Eat Instructions Chop your broccoli into very small pieces and saute it with olive oil and garlic for a few minutes. Once it is done sauteing add parmesan cheese to the pan and allow it to slightly melt with the broccoli, you can add some Garlic Romano Wing Shake at this point. Remove it from the heat source, let it cool and then place in a bowl with the mozzarella cheese and set aside. This will be our stuffing.

    In a separate bowl mix the juice of one lemon with 1/4 cup of white wine, in a bowl right next to that pour some of your Panko Bread Crumbs and set both bowls aside.

    Slice your chicken breast in half lengthwise and then pound it with a mallet until it is thin enough to be rolled. Take your Broccoli and cheese mix and place it in the middle of the flattened chicken breast. Grab the chicken breast from one end and begin to roll it up, keeping as much of the broccoli and cheese inside as possible.

    Dip the rolled up chicken breast into the lemon and wine mix and then into the breadcrumbs making sure you are coating all sides. Place on a baking sheet that has been sprayed with a non-stick spray.

    Process

    Pre-Heat Oven to 450°F and bake chicken until internal temperature reaches 165°, about 10-15 minutes. If desired, remove chicken at 160° sprinkle more Mozzarella on top and allow it to melt while chicken cooks to 165°. Remove from oven and serve hot!

    Watch WaltonsTV: Broccoli & Cheese Stuffed Chicken Breast Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Farmers Market Panko Breading Shop waltonsinc.com for Weston Butcher Series Grinders Shop waltonsinc.com for Walton’s Sausage Stuffers

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  • @skipdiggidy If you started them at 220° then that might have played a part in drying them out. If you add cure I would recommend a smoke schedule of 120 with no smoke, then add smoke and cook them at 130 for a half hour, then 140 for a half hour, then a 150 for a half hour and finally at 200 until the internal temperature is 165°. This schedule should give you a a finished product with more moisture.

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  • S

    @Jonathon I did have them on the smoker 220°, I would have a better result if I had smoked them at 160° ?

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  • @skipdiggidy To a certain extent that would depend on cook schedule. If you add a cure and smoke it you can cook it slower and at a lower temperature which will not dry it out as much as if you were to grill it at higher temperatures. So if you are wanting to make a fresh product I would definitely recommend adding cold phosphate to help with the moisture!

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