Scottingaround in Southern California



  • Always experimenting and looking for something new to try.

    The equipment:

    • PIt Barrel Cooker (PBC) - drum smoker/BBQ. Best chicken I’ve ever eaten! Also great for pork ribs and even a turkey. Didn’t care for the tri-tip cook with it though.

    • Napoleon propane grill with separate side sear burner. Hot BBQ - almost too much for the surface area. Just general grilling and have yet to use the rotisserie attachment.

    • Meat grinder attachment for Kitchen Aide - all stainless and great for the grind, but lousy for stuffing. Stuffer is next on the list. First batch of sausage, about 25 pounds of pork, was just okay. Using the grinder attachment to stuff with is slow,. messy and over-processed the pork, leaving it mushy instead of the defined chunk I expected.

    Recent repurposed a medium sized igloo cooler to try a DIY sous vide cook on a 2 inch, bone-in Ribeye steak with a high temp sear at the end and it was fantastic! Need to try some more rubs from Walton’s for this method.

    Walton’s is the first place I go for anything to do with processing or cooking. I’m impressed with the amount of community involvement from Walton’s; videos, write ups and now this forum. Keep it going.


  • Admin

    @scottingaround
    Thanks for the compliments and feedback!

    If you are looking for a steak seasoning, check out the Seasoning Shakers page. Ultimate Steak and Roast Rub is a hands-down favorite for me and most our customers. I get pretty creative at times with seasoning my steaks though. Last time I used the Garlic Romano Wing Shake. I’ve also used Buttery Garlic, Hot Buffalo, Grill In Grill Out, Cajun, and 5ive Pepper (with another seasoning with more salt like Buttery Garlic). There are so many rubs in there that will taste great and make a different and unique steak. If you try out any unique flavor or combo, let us know how it goes!



  • Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.


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Recent Posts

  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

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  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

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  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

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  • P

    @stan
    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:
    Tarp

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