National BBQ Day Competition
Meatgistics: National BBQ Day Competition
See who wins in this head to head battle of Austin and Jon! We both took a pork loin, followed our own recipe and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions or comments below.
National BBQ Day Celebration
To celebrate this day we decided to each cook a pork loin with our own recipes and then let the employees here rate them on a scale from 1 to 3 and then give an additional point for whichever one the preferred. We did not tell the employees who was doing what so no one could play favorites!
For Austin’s pork loin he decided to do an over the top stuffed pork loin! He stuffed his with an Artichoke and Jalapeno cream cheese, Garlic Romano Wing Shake and then he added bacon to that as well. He marinated it for only a few minutes in Butter Flavored Seasoning & Marinade and finished it off by rubbing the outside with Sweet and Sassy Garlic Seasoning.
I went a little simpler with mine, using just an injection and a glaze. I injected it with a soluble Honey Chipotle Seasoning and the glaze was a Cranberry Balsamic Rosemary sauce I made with store bought Cranberry Sauce, balsamic vinegar and then I used our Rosemary Basil & Thyme shaker to finish it off.
We both cooked it at the same time on the same grill and to roughly the same temperatures. Both of the finished products were delicious and the employees really were torn on which was their favorite as you can see with how close the final vote was.
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I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!
Hoops, I don’t know what you’re making but when I make sopressata, instead of pressing I use fibrous casing and double wrap them with tight elastic netting. The end product is very tight
Since I can’t stop thinking about that Jambalaya, anyone care to give up your recipe? Making my own andouille is a ways off so will have to buy that.