Specialty Sausage & The Budweiser Big BBQ Show
Weekly Blog Post - Specialty Sausage & The Budweiser Big BBQ Show
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?
Meatgistics University - Specialty Sausage 101, 102 & 103 - These will be an overview of Specialty Sausage, How to Make Lebanon Bologna and How to Make Landjaeger. The Bologna and the Landjaeger both came out excellent, we are in the process of trying to make Blood Sausage as the 104 for that section!
What Projects are we looking ahead at?
We are looking forward to the 20(x) videos for all of the categories. These videos will focus more on the science behind why we recommend doing things the way we do as well as tips, tricks, and additives for making better products. Generally these processing videos are going to be pretty long, we might cut some of that time by not showing the basic processing tips but at the same time I would like people to be able to watch the 20(x) processing videos and not have to watch previous videos to be able to make high-quality products!
What’s on our Mind?
I was scheduled to call into The Budweiser Big BBQ Show, which is a weekly show where they talk about BBQing. It was a nice visit where I talked about some of the science behind smoking meat and I talked about you all as a community as well. So if you want to listen you can head on over to their Facebook page (https://www.facebook.com/thebigbbqshow/) or http://www.extraordinarybbq.com/the-big-bbq-show/. It was a good time and they seem like some pretty good guys!
We’ve got two new Sausage Seasonings coming in from Excalibur. First, the Salsa Brat and @gadahl was looking for a recreation of a Sausage they had while on vacation so we found the Hawaiian Sausage Seasoning to see if that will work! As soon as we get those in stock I will be making them and see what they taste like and I will let you all know. I am especially excited about the Salsa Brat, I can just imagine how good it would be with Chicken Thighs!
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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