Chef Okay, so we will leave everything as it is and leave What did everyone cook today where it is. If you go to https://meatgistics.waltonsinc.com/category/2/waltons-community the bottom category is for user recipes and everyone should be able to post to it! Have at it!
Per a request, Here’s my recipe for about the last 45 years.
60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.
For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.
Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.
10 lb. ground beef
5 cups seasoned bread crumbs
2 tsp salt
1 tsp white pepper
1/3 cup parsley
1/3 cup oregano
2 tbs. basil
2 tbs. thyme
In a large bowl, mix beef, bread crumbs, eggs and seasonings. Spread mixture flat on a large surface. Cover with grated mozzarella cheese. Roll up like a jellyroll into large meat loaf. Cover with marina sauce and bake.
First timer here… I recently got diagnosed with Heart failure and have to really watch my sodium intake… It stinks, but I’ve managed to make due, I’ve worked as a chef for the last 15 years and love to cook. So I have no problem making whatever I want to eat with little to no sodium. I have 2 questions, if anybody would be so kind to help me.
#1. Does anyone have a really solid hot dog recipe they wouldn’t mind sharing?
#2. Is it even possible/worth the effort to make a hot dog with very little sodium?
Thank you in advance. Have a great day!
I got the base for this recipe from Cowboy Kent Rollins. I added some items I thought would take these beans over the top as well as modified it to use the equipment I have. Improvise to fit your needs. These beans have a some “love” (good spice- not too hot at all) taste. If you are not a pepper fan, omit one Serrano and one Jalapeno pepper.
Note: Plan an afternoon for this one. Lots of prep and cooking. It’s worth it though!
WARNING: This recipe has ruined all other refried beans I’ve had since - They are that good!
1.5 lb. pinto beans or black beans
8 c Hot water
4 c Chicken Broth
6 slices thick-cut bacon, cut into ½-inch pieces
2 medium to large sized yellow onion, large chopped
3 Serrano peppers, sliced
3 Jalapeno Peppers, sliced
3 medium dried ancho chilies, ground to powder (or 16g Ancho powder)
3 tablespoons of Mesquite seasoning
½ c. ground pumpkin seeds
2 tsp. garlic powder
6 Tbls. butter (divided even)
¾ c mayonnaise
¾ c sour cream
2 tsp. cumin
2 tsp. smoked paprika
2-3 tsp. Salt
2 ½ c. shredded sharp cheddar cheese
To an Instant Pot add beans, chicken broth, water, bacon, 3 Tbls. butter, onions, peppers, pumpkin seeds, garlic powder, mesquite seasoning. Set pressure cook for 50 minutes.
When finished, drain well reserving bean water.
Put beans in Ninja blender in two batches. Add “small” amount of bean juice if beans look dry. If making for fried bean burritos, then do not add any water unless absolutely necessary. Beans work better in burritos if they have less moisture. If making as a side, then you may want to add a little bean juice to get the real creamy texture. Whip beans until smooth.
Empty blender into 12SK Lodge skillet. Add the remaining 3 Tbls butter and stir in skillet. Put on your smoker for one hour at 225 degrees with lots of smoke. (Mesquite or Hickory wood recommended) Stir at the 30-minute mark. At the hour mark, remove beans from smoker.
Stir in the mayonnaise, sour cream, cumin and smoked paprika, and salt to taste. Mix well in the skillet.
Put skillet back in the smoker 10 minutes.
Remove from the smoker. Dump into bus tub. Cover with the cheddar cheese and stir. Let cool.
Once cooled, they ready to scoop for fried bean burritos. If making as a side, serve warm, topped with cheese and green onions, if desired.
This makes a lot of beans. You can vacuum pack or freezer bag the bean and put in the freezer to enjoy later.
Give them a try and let me know how you like them.
Fried Bean Burritos:
Place a scoop of beans in a tortilla (raw tortillas work best)
Fold over ends and roll tight.
Deep fry or air fry until crisp.
I have started to enjoy cold smoking venison backstrap and pork tenderloins. I did this a few weeks ago, kept the temp around 200° and cooked the venison to 130°. Then I put it in the chill chest for a few hours before serving.
For some reason my photos won’t upload, so Ill have to do links to my instagram page.
This recipe was thrown together by Colton who works at the Walton’s store. I use it every time I make wings. They can be cut before being thrown in to the Franks but I usually just leave them whole. Sorry I don’t have a picture from after they were tossed. I was too excited. I usually make potato wedges to go with these and I throw a nice blend of seasonings on them that goes great with these wings.Place wings in ziplocked bag with Franks Red Hot. Make sure to squeeze out all of the air. Franks can be diluted for a more mild wing. Let sit for 24HOURS
PXL_20201114_211529335.jpg Set smoker to 200 Degrees Take Wings out of bag and cover generously with “Mississippi Grind” seasoning
PXL_20201114_212658902.jpg Place wings on shelf in Smoker leave for 1 hour Flip the wings over and leave for another hour Take wings out of smoker and toss in “Captain Rodney’s Peach”
This is an easy and must try recipeBreak off stems.
FD5C4CAC-2AA5-4595-BA3C-330FD24480E6.jpeg Mix melted butter, olive oil, back pepper and garlic.
AFC1BAB8-4B53-41E9-89AA-A9E67F3B518B.jpeg Brush mix liberally all over mushrooms. Veins will fill with mix.
99D3CDD8-9041-440A-A845-A953E3D7F013.jpeg Grab your favorite steak seasoning. You can see I chose one of the best.
9F1C5E5B-5C69-4217-AC79-31780F70947D.jpeg Shake it in each mushroom. Not too much as this recipe has a fairly high saltiness.
083BA93F-6A15-4525-B961-1D70CCE0961F.jpeg Take to smoker at high temp and smoke for 20 minutes or so… goal is to get them hot and infused with hit mix and spices.
0CB564F0-A887-4882-BD33-20513CA83BF9.jpeg Add Parmesan cheese (or a shredded cheese of your choice) close smoker and let it melt.
F607DF8B-D3D5-4FC7-BD48-06026E5177CE.jpeg Serve as a side or just as is. Portobello mushrooms are very meaty. These can easily be a main dish if you want. I used as a side with a pan seared pork chop and lemon garlic shrimp…
Posting here by request
Need instant pot, 2 rubber instant pot 7 egg holders.
Makes 14 egg bites.
1/2 cup cottage cheese
1 lb. hot breakfast sausage
1 cup gruyere cheese
1/4 cup Thin sliced green onion
Pinch. Red pepper flakes
In a blender. Blend eggs, cottage cheese, gruyere cheese and red pepper flakes. Until the eggs are frothy. Stir in sliced green onions.
In the egg holders. Add sausage crumbles. Into the bottom of each mold.
Pour into rubber egg mold and cover with lid. Or foil if you don’t have the lid.
Instant pot on high pressure for 10 minutes. Then natural release for another 10 minutes.
Remove and uncover.
Flip rubber egg holders upside down onto a plate. Pinch rubber and egg bites will fall right out.
You can change the fillings to anything you want.
I’m a new guy to this community and glad to see a lot of good information here. I am trying to figure out if dehydrated lactose/milk is being used in polish sausage. I just ordered a polish blend from waltons and I want it to be a better experience than last time. Any help would be great.
I am in an urgent need of recipes. I can’t eat deer, beef, rabbit or pork for 5 years! I am already tired of fish and fowl. I would love to have some new ideas on how to cook something different with these. My deer snack sticks and jerky are useless now, so looking for something for chicken, duck, or turkey? I don’t know, can you make fish jerky? It is going to be a long 5 years!!!
This turned out super well and will be made again after I run out of leftovers. I marinated for 2 days and cook time was around 1.5 hours.
I picked up these ingredients at Dillions (Kroger)
Valentina Mexican Hot Sauce
For tortillas I was told of a local place here in Wichita called Pinole Blue. They made corn tortillas that are normally Blue due to the type of corn they use. They were having a limited run of green tortillas that have cactus in them. I gave the green ones a shot and they were perfect.
Two days before you want to cook is time to prepare the pork. Cut it into slices with increasing size. I tried to picture the size of a chicken breast that has been tenderized as my largest piece. The different sizes makes it easier to make a funnel shape with the pork on the skewer. This will make it easier to cut off and have the pork fall into your tortilla.
Once its all cut up get it in that marinade. I put all of mine in a gallon bag, tried to squeeze out all of the air and placed it in the fridge.
Get the smoker warmed up. I put mine at 350. I usually have shelves in mine for making wings and steaks and I had to remove them so the skewer would fit. Its easier to remove them now than when they are at temp. While the smoker was getting to temp I got the pork ready.
I took out each piece from the bag and laid them out on a tray trying to organize them from smallest to largest. Once I had that figured out I was able to start stacking them on the skewer. We are looking for a funnel shape so we want the smallest piece first. The largest piece should be the top most piece of the stack. Once the pork has all been added put some pineapple on top. Once the smoker is to temp put the skewer with the pork on.
Towards the end of the pork cooking sauté up some onions and cut up cilantro.
With the pork done cooking pull it out of the smoker and start prepping tortillas. Get a pan or griddle and put some oil on it. With some medium to high heat get it hot and place the tortillas on the oil. We are looking to warm them up so they will soften. The edges will get a little crispy but that’s fine. I used a spatula to bend them to get a good idea of how stiff they were. Once to the desired flexibility then pull them off and start eating.
Here is a video of me cutting the pork off of the skewer. I did not do a great job of making the funnel shape so it made it tricky to get the pork off and into the tortilla. Next time I make this I want to try out the new Chipotle Lime seasoning from Waltons.
Looking for a Recipe for venison hamburger patties on the grill
Well actually for din din tomorrow.
Not sure if it was here on a thread that I picked up on the “Lobel’s of New York” brisket with dry rub and mopping sauce, maybe yes?
Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even here a prime during the heat of last summer would have briskies below $3/pound.
I saw a recipe above for briskie and thought what the L, and Y not. Dry rubbed using Lea and Perrins for a binder and had the smoker started @ 9pm. Put the brisket in @ 9:35. Going to mop it every 45 minutes to an hour early on then use the tallow that I am rendering for a splash or two till I wrap in in butcher paper that will be smeared with the talo till probe tender.
It’s 11:30 and the lids are already heavy!
Wish Me Luck!
17 - 6oz Prime grade from Sams Club, trimmed off at most maybe 5 pounds of fat. Trimmed rather tight.
Brisket went into the GOSM gasser running at a constant 225 to 231 degrees all rubbed up @ 9:00 pm last night. didn’t vary much at all. I love the needle valve mod I did! Black cherry and hickory was smelling really good! I mopped it about every 45 minutes or so. Geeze my lids were heavy early but I persevered for as long as I could. About 3:00 am I had been rendering the fat down to its purest liquid form of tallow. Just fat in the pan to simmer with nothing else to aid it. @ about 4:00 am temp was a low 140s and I used the tallow to mop once.
4:30 I had to lay back in the recliner, set the alarm for 6 am.
Up at 6 :oo am and dragged my [censored] out to see where it was at and I saw a 157 IT. Great, rolled out the butcher paper 3-1/2 x’s its length and smeared some tallow over half of it. Laid the brisket on the paper and lightly added tallow over it and wrapped it up laid it in a full steamer pan, put it in a 230 degree oven. As I’ve heard somewhere before and especially when I use foil, “Btu’s is btu’s is btu’s.” Once again I set my alarm, this time for noon.
Just after noon, Got up still dragging some but looked at the temp was 192 after 15 hours. 1 oc pm, Thought I’d see how it felt so I got the Thermapen MK4. I was afraid ti poke the paper too hard cause I didn’t want to pierce through the bottom. The small point of the probe just slid right through, the fatter section of the probe was the toughest part. When the probe was all through the paper there was no resistance and I mean zero! Almost like someone stole my meat! Turned the oven off at 1 pm and cracked the door open probe was 192.8 maybe? Left the probe and it hit a high temp of 193.4 with carry over.
After a bit, I pulled it out of the oven and set on the top till dinner. Opened the paper and sliced it up after separating the 2 halves for dinner for She and me.
Point was excellent and the flat was just a tad dry. Should have shut it down sooner. It’s been a long time since I have done a whole packer, most every time I get these I split it for corned beef and pastrami.
Thanks for looking Chefs!
I appre-c-ates it!
Pics to follow from the flat cordless phone that looks like a TV. :stuck_out_tongue_winking_eye:
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy
3 cans tomato juice
2 12oz cans tomato paste
2 large onions chopped
3 tbs cummin
1 tbs paprica
1 tbs chili powder
2 tbs garlic powder
1 tbs salt
2 cups cider vinegar
1 tbs ginger
1 tbs cinnamon
2 tbs oregano
1 tbs nutmeg
1 tbs basil
1/2 cup texas pete hot sauce
8 oz corn syrup
12 oz maple syrup
2 cups brown sugar
mix all ingredients except syrup and brown sugar
I simmer and reduce this down until its the thickness you like.thinner works well for mop sauce.When it is thickness desired I add sugar and syrup.I then put in hot jars ,put lids on and process in boiling water bath for 10 minutes.
If I am making it into a wing sauce I add 3 dried ghost peppers,4 dried habenaro peppers and 6 dried serrano peppers.adjust that to your taste.crush them and add to pot while it is simmering. I usually reduce it down a little thicker for wing sauce and process it the same
For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
I mix everything and then do a light chop in a food processor, just pulsing a couple of times. Transfer to gallon jar and top with olive oil. Will keep in the refrigerator for a good 6 months.