Verified Walton’s Employees
@justinslater83 I think that would depend on how it was ground previously. If you already went through 2 grinds and the last one was a 1/8 plate then I would grind the fat (depending on what it looks like) through a 3/8 plate and then mix it in with the meat. If you have only ground it through a 3/16 plate or 3/8 then I would grind it again. Hope that helped?
@PapaSop He’ll come around, have to try it a time or two and then realize how simple it is to nail it everytime and he will be happy to do it!
But now that I know channel cats this big are in my pond I just might get into it!
@PapaSop I’m sure my old grilling Gods were looking down with crossed arms and shaking their heads but I pressed on this is EXACTLY how I felt when I tried this for the first time. I have been reverse searing my steaks for years and I didn’t want to accept that there might be a better way but I decided to give it a try and now, unless I am pressed for time, I Sous Vide and finish on a screaming hot pan or grill. It’s just so easy to get it right! Glad you liked it! See? Sometimes FB can be good!
@unclebill We have ALL been there! I’ve done it with Brats at least twice and once with Ribs…the ribs one hurt as they were wagyu. It still haunts me!
Like you said, learn and move on! I don’t doubt that they were still juicy on the inside, you probably case hardened the outside and that prevented any moisture from escaping the interior. Hey, at least some of it was edible! With mine, I even peeled off the casing and tried to scrape off some of the burnt meat.
@Fijidreamer Welcome to the board, you aren’t far from us at all, we are just up the road in Wichita! Nice to have a classically trained chef on here! I think we have one or two others, or at least some that appear to be so please feel free to let us know your thoughts on what we say when it comes to kitchen cooking!
With your username I assume you are either from Fiji or have visited? What an eye-opening culinary experience that was for me, they eat almost everything from the ocean and cook a lot of it ceviche and most surprisingly they have cattle that just roam the island or at least on Vanua Levu and any village that wants some beef can harvest them!
@Dave-R There is some good information here https://meatgistics.waltonsinc.com/topic/644/cold-smoker here https://meatgistics.waltonsinc.com/topic/1217/i-need-a-new-smoker/
and especially here https://meatgistics.waltonsinc.com/topic/1162/diy-smoker-remodel
Maybe @rhjbarney would be nice enough to share with you where he got some of those parts for his massive remodel?
@PapaSop My biggest issue with some other forums is that it seems as if people delight in being mean and enforcing rules “like dont start a new post unless you have exhaustively searched the board” Now, still being a relatively small (but constantly growing) community we may have an advantage with that but being rude isn’t gonna be something we allow here. As long as it is an honest question this board will always strive to answer it!
@twilliams Obviously I am biased but there won’t be any problem with what would be a 2-day max shipment of this cheese. The only time we don’t ship cheese out the same day it is ordered is if it is going to sit over a weekend in a UPS warehouse that isn’t climate controlled. Other than that it will be fine!
