Venison Back Strap and Bone Marrow
Weekly Blog Post - Venison Back Strap and 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?
Venison Back Strap - We had some luck here and we got some venison backstrap to play with! If you watched the live stream the other day you saw Austin admit that he loved the backstrap that I made and to get Austin to admit that you know it had to be good! I injected it with a soluble seasoning and rubbed it with one of my favorite rubs! Check out the video and the post that will be coming shortly!
Bone Marrow Will it BBQ? - We actually shot this a while ago and are finally done editing it and ready to release it! We broiled some bones with Bone Marrow in them, then took the bone marrow out and spread it on some bread. I was pretty surprised at the results, it was at least as good as any butter I have ever spread on bread.
What Projects are we looking ahead at?
Our 13 days of Christmas Sale is the next big video we have to shoot and edit and we have to do it quickly because before you know it Christmas will be here. We will be releasing the video on the 5th or 6th which would end the sale on the 17th allowing anyone who places an order on the last day to still receive their order before Christmas!
We are also continuing to plan out the second phase of Meatgistics University. We are going to be releasing this videos as we shoot and edit them, not in one huge drop as we did for the first “classes”.
What’s on our Mind?
Austin and I did a marathon live stream yesterday that left us both a little wiped out but also with a really good feeling about how it went. We are going to be doing another similar Live Stream (though not 5 hours long) on the 17th for our final day of 13 days of Christmas. Make sure you come prepared with some of your meat processing questions and we will do our best to answer them!
Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.
@Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.
When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.
@Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?