Meatgistics: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks


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    Meatgistics: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks at WALTONSINC.COM

    Watch Meatgistics EP11: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks at WALTONSINC.COM

    https://www.youtube.com/watch?v=asMmRNuufg8

    In This Episode

    Smokehouse BBQ Rub & Seasoning
    Bleu Cheese and Apple Summer Sausage or Snack Stick Seasoning
    Totally Bamboo Malibu Groove Cutting Board

    Coupons and Savings

    Use coupon code MEATGISTICS28 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/28/2016.

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    Summary

    For our new item this week, we have the Excalibur Bleu Cheese and Apple Summer Sausage or Snack Stick Seasoning. The flavor profile in this seasoning is absolutely unbelievably awesome! Be sure and check it out, and use the coupon code MEATGISTICS28 at waltonsinc.com to receive 15% off until November 28th, 2016. Also, try it out with our new Bleu Cheese High Temp Cheese!

    For our Product Spotlight, we are focusing on our Excalibur Smokehouse BBQ Rub & Seasoning. Which also leads right into our recipe for the day which is a smoked pork shoulder, using the Excalibur Smokehouse BBQ Rub, and making pulled pork.

    For a great way to prepare pulled pork and smoke pork shoulder, follow these quick and easy steps.

    1. Smother the pork shoulder in mustard. Don’t worry about imparting a mustard flavor to the meat. Mustard will not leave a flavor once you’ve smoked the pork shoulder, and it will really just help us cake on a lot of seasoning and create a bark on the outside of the meat and really seal in the juices for a tastier final product.
    2. Liberally coat the pork shoulder with Excalibur’s Smokehouse BBQ Rub. We typically use 1 entire seasoning shaker per pork shoulder. Try not to rub and smear the seasoning into the mustard, but just press it on into the mustard and meat.
    3. Foil tent or wrap the meat and place in the fridge for 12 to 24 hours to allow the flavor to start to penetrate the meat and prepare the outside layer for creating a bark once we smoke it.
    4. Smoking time! Hold the smokehouse temp at 250 degrees for 8 hours with the meat unwrapped, and place the meat fat side down.
    5. Start a mop sauce from apple cider vinegar and brown sugar. 3 cups apple cider vinegar and 1 cup of brown sugar.
    6. After the first 2 hours, you should begin to create a bark and you may begin adding mop sauce and repeat once per hour.
    7. After 8 hours at 250 degrees, flip the meat fat side up, and cover the pork shoulder. We will then begin to render that fat and let it seep through the whole shoulder imparting the seasoning and fat flavor throughout the meat.
    8. Bring temperature up to 275 degrees (maybe 300) and cook for an additional 2 hours.
    9. Pull meat off the smokehouse after 10-12 total hours of cook time and the internal temp has reached 195 degrees.
    10. To make homemade BBQ Sauce, use a drip pan during smoking to collect the excess fat and mop sauce. Add additional Smokehouse BBQ Seasoning to thicken and create a fantastic homemade sauce.
    11. Let the meat sit for 30 minutes and re-absorb any juices, then pull the pork, and eat!

    Finally, for our Meat Hack today, we are taking a look at using COLD water. Tap water is 56-60 degrees and simply not cold enough to use straight from the tap and put in your brine or seasoning blend when meat is meant to stay as close to 32 degrees as possible during processing. So, instead, put your water in the fridge to chill and cool it down before processing so the water is cooled down and it lets the chlorine in the tap water evaporate and thus you do not add that chlorine to your product.


  • Regular Contributors

    @Austin Thanks for asking about the internal temp. All smokers and bbqs are a little different but the internal temp of the finished product is very important.




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  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

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  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

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  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

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  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

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  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

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  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

    read more

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