Smoking Cashews and Beef Bone Marrow
Weekly Blog Post - Smoking Cashews and Beef Bone Marrow
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
Will it BBQ? Bone Marrow - We took some beef bones and put them in our Grill/Smoker combo for 15 or os minutes at high heat. We then removed the marrow from the bone, chilled that added our favorite seasonings and whipped it up into a buttery spread. We then put them on some bread, it was better than any butter I’ve ever had!
Will it BBQ? Cashew Nuts - We cold smoked some cashews with a few different seasoning shakers. Since Cashews are nice and creamy we decided to cold smoke them to not lose any of that creaminess. The video should be coming out shortly!
What Projects are we looking ahead at?
Bone Marrow Burgers. This started from the the meatgistics user @Denny when he asked what a good ratio of bone marrow would be to use when making burgers. We made a few different burgers with a some different ratios and picked our favorite.
What’s on our Mind?
I love cooking chicken in my crock pot at home but it can sometimes dry it out. This weekend I used the General Tso Marinade and cooked my chicken up to 180° to make it easier to shred but that also dried it out. Well I saved the juice that was left over in the pot, added a little bit of cornstarch to it in a pan and cooked it down and now I have a delicious easy General Tso Sauce to add to the shredded chicken. Delicious and easy!
Broil King Baron S590
Weston #32 Butcher Series Grinder
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?