Best posts made by Tex_77

Well here is my finished weekend project.

Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.

I’m sure alot of people are smoking briskets, pork shoulders or chickens this weekend, some of you might also be injecting those meats and this tip is for you. I don’t know about everyone else but sometimes it seems to be a real struggle to get injection powders and there liquid components incorporated together well. My hack to quickly overcome this issue is to use an immersion blender to incorporate the two, and you will have the problem solved in no time at all.

Jonathon Austin well here’s my first go at Stromboli! Home made dough, and home made canned pizza sauce for dipping.

Well here are the results of 32 days of dry aging. The outside layer was very easy to cut off. I may try trussing the ribeye on the next go round to help try to keep the ribeye from flattening out and keep its shape. I didn’t weigh anything so not sure how much I lost to trim, probably a couple pounds worth, I also trimmed the tails off so that added to the amount of trim. Now to just get some cooked up tonight!

Well the first problem is you didn’t get your seasoning from Walton’s!

Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbon of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I’m just wanted to pound down some drink a good 7&7 can’t be beat.

Well Santa brought me a little something to get started dry aging beef with. Will probably start out with a choice rib roll or strip loin, because I’d hate to screw up a high dollar prime cut of meat. Stay tuned for more.

Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for @Team-Blue with my .

Well I made pork loin injected with Pa’s Black Bull and rubed with Butcher BBQ’s Premium Rub and Honey Rub, then it was finshed with Butcher BBQ’s Chipotle Grilling Sauce.




And grilled bacon wrapped asparagus.

Enchiladas with rice and beans!

Well here’s some sous vide pulled pork that I made, my recipe differed a little from Jonathon s because I went @ 165 for 24 hours, then finished mine on the smoker for 3 hours at 225 to give it a good smoke flavor. I injected my pork shoulder using Waltons Automatic Syringe Injector with Butcher BBQ Pork Injection, and rubbed it with Bad Bryon’s Butt Rub.

Well I decided I couldn’t wait to get it unboxed and put together, so here it is.

Well in honor of National Pizza week, here is my contribution.


Homemade canned pizza sauce. Jonathon

Well tonight I made brisket chili using cubed up point from a brisket I had smoked last summer. It gives the chili a great smokey flavor.

PapaSop Thanks! Funny story about the mixer, my friends father in law got a call from his wife telling him it was for sale at church auction and she told him over the phone it was $800, but what he heard was $100, so he told her to buy it. When she got home she told him it was $800 not a hundred, so he said he had a good laugh and wrote it off as a donation to the church, it was much funnier to hear it told in person.

My wife knows if I walk into any cooking,BBQ, or liquor store, that I’m going to be dropping some cash.

Cajun and green chilie pasta

Today I made beef bourguignon.