Recipes

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  Sous Vide Chicken Wings
  • Jonathon  

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  Jonathon You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips.
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  Tender Jerky Using Home Equipment
  • Jonathon  

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  Tender Jerky Using Home Equipment Learn how to make Tender Jerky Using Home Equipment with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. What Is Tender Jerky? Have you ever noticed the difference between your jerky and the jerky you get from the big processors, especially the stuff labeled something like “tender bit(e)s”? Well, part of it is the smoking schedule but an even larger part of it is the ingredients that they use. We have duplicated this in the past with our video How to Make Tender Jerky at Home but in that video, we used a vacuum tumbler and as Parksider pointed out most home users don’t have access to a vacuum tumbler, so we decided to see if this was possible without one. Meat Block Eye of the Round split into 3 - 3 lb batches. Walton’s Bold Jerky Seasoning 18% of meat’s weight in brown sugar 20% of meat’s weight in water Additives Walton’s Bold Jerky Seasoning 1 Sure Cure Process With a Slicer Knife or Walton’s Slicercut your meat into slices between 1/8 and 1/4 inch thick. Weigh out seasoning and cure for your batch and then add 18% of the weight of the meat in brown sugar and mix that all into 20% the weight of the meat of water. This is where we split off into 3 different processes Marinating - In this, we took a foil pan and poured in the solution then laid out the meat. We laid the meat after the solution was in it so that the meat would suspend a little more than if we had done it the other way. This also sat in the refrigerator for 48 hours. Vac Sealing - We mixed the solution until everything was fully dissolved and then put it and the meat in a vac bag and pulled a vacuum that was fairly strong but since we were using a chamberless machine we could not pull a total vac. We then let this sit in the refrigerator for 48 hours. Vac Sealing and Massaging - We did the exact same thing as above but then I massaged the meat, through the bag, every few hours. It sat in the refrigerator for 48 hours and we massaged it about 12 times during that period. Pickup Percentage This is going to be where this battle will really be won or lost, the more of the solution that we can pick up the more tender our jerky is going to be. When we just marinated the meat in the solution we started out with 3 lb of meat and after the 48 hours we ended up with exactly 3 lb of meat! This means we achieved 0% pickup with this method, which is obviously not a good thing and there is a lot going on here that caused this2. When we vac sealed it and let it sit for 48 hours we started at 3.2 lb and we ended up at 3.7 lb so that is just about 15%. The batch that we vac sealed and massaged started at 3.2 lb and ended up at 4.35 so we got 36% pick up which is by far the best. Thermal Processing & Smoking Stage 1 - 20 Minutes at 110° (dampers wide open) Stage 2 - 30 Minutes at 135° (begin adding smoke) Stage 3 - 10 Minutes at 140° (dampers wide open again for drying) Stage 4 - 30 Minutes at 150° Stage 5 - 175° until internal temperature is 160° Advanced Thermal Processing & Smoking Stage 1 - 20 Minutes Dry at 110° 0 Relative Humidity(RH) Stage 2 - 30 Minutes Dry at 135° 0 (RH) Stage 3 - 10 Minutes Dry at 140° 0 (RH) Stage 4 - 30 Minutes Dry at 150° Wet at 126° 50 RH Stage 5 - 30 Minutes Dry at 155° Wet at 130° 50 RH Stage 6 - Dry at 175° Wet at 155 RH 60 until internal temperature is 160° Finished Weight On the batch that we marinated, we had a 44% loss during the cooking process, on that batch where we vac sealed it we lost 41% and the batch that we massaged we only had 37% loss. Now, when doing a normal jerky you generally expect to see around 50% loss so all of the numbers were fairly good. Tenderness Marinating - This was very similar to normal homemade jerky with just a little extra sweetness, almost no noticeable increase in tenderness. The only advantage was that we lost around 6% less than we would normally expect. Vac Sealing - Slight improvement on tenderness, though still more similar to regular homemade jerky than to then tender jerky you buy from commercial processors. Vac Sealing and Massaging - A very obvious improvement over either of the other two methods. Massaging the meat helped to relax the muscle fibers and let the solution penetrate the meat more fully and since it had such a high sugar content the water was bound up and didn’t easily evaporate. Cooling There is no shower or ice bath recommended for jerky, just let it sit out at room temperature for at least an hour before vacuum packing. Wrap up Of these 3 methods the Vacuum Sealing and massaging was by far the best, but it still is not as effective as using a vacuum tumbler. So, this can be done at home with basic equipment but if you have the ability I would still recommend that you use a vacuum tumbler when trying to make homemade tender jerky. Foot Notes 1. You can use any Excalibur Seasoning you want, just make sure it will taste good with some extra sweetness (Return to text) 2. A few of those factors were that the meat was probably already pumped with as much water as it would accept and that the pH of the meat was probably lower which means that it is not in a state where it is going to try to absorb water. (Return to text) Watch WaltonsTV: Tender Jerky Using Home Equipment Shop waltonsinc.com for Walton’s Automatic Syringe Injector Shop waltonsinc.com for Dry Rub Bacon Cure Shop waltonsinc.com for Mango Moonshine Spirited Sauce Shop waltonsinc.com for Blue Ribbon Maple Bacon Cure Broil King Grills Walton's Sausage Stuffer
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  Breakfast Stuffed Pork Tenderloin
  • Jonathon  

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  Jonathon courier on his way…?
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  Dietary Restriction: Low Sodium Jerky & Nuts
  • Jonathon  

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  Fat Bob Interesting idea! My initial thought is thst it cold work but I tend to be an optimist at these things so who knows, sounds like it will need to be tried! @PatrickB add this one to the board!
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  4 Cheese Pizza Bratwurst
  • Jonathon  

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  4 Cheese Pizza Brat Learn how to make 4 Cheese Pizza Brat with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Meat Block 10 lb of Untrimmed Pork Butts (any protein w/ about 20% fat will do) Supreme Pizza Bratwurst Seasoning 7.2 oz for 10 lb batch Mozzarella High Temp Cheese Cheddar High Temp Cheese Hot Pepper High Temp Cheese Ghost Pepper High Temp Cheese Why Use 4 Kinds of cheese We are using the Supreme Pizza Bratwurst Seasoning for our first test of using 4 kinds of cheese in a single product. We chose to go with Mozzarella (obviously), Cheddar, Hot Pepper and Ghost Pepper Cheese for the added flavor and heat. We generally like to recommend that 1 lb of cheese per 10 lb of meat but since this product is specifically about getting a strong cheese flavor we upped that and went with a little over 1.25 lb of cheese for a 10 lb meat block. Melt Cheeses, Chop & Cool The High Temp Cheeses come pre-cubed so we could have just mixed them but we wanted to find a way to make sure every bite had all 4 kinds of cheese in it, or come as close to it as is reasonably possible. So, we decided to try melting the High-Temp Cheese, which is exactly what it is designed not to do! We laid everything in a pan and turned our stove on to about 3/4th the way to the max, stirring it the entire time. Eventually, the cheese started to melt, and we just kept stirring making sure we weren’t letting it burn. Once we had the level of melting we felt that we needed we transferred the cheese to a pan that we had lined with some Freezer Paper and then put that in the freezer to cool and solidify. Once everything had cooled down we chopped it up into small enough pieces to stuff into our sausage. The Brat Grind your meat twice, through a 3/8" plate first and then through a 3/16th" plate the second time. Pork is what we used but you can use beef or another protein, just make sure you are around 80/20 Lean to Fat. We measured out the correct amount of seasoning and mixed that in with the water before adding that to the meat because we wanted to make sure we got even dispersal without getting the meat to the point where we were extracting proteins. This is a fresh sausage so we do NOT want protein extraction here. Mix & Stuff Normally When you add your seasoning to the meat you should add the cheese at the same time, this will make sure that you get even dispersal throughout the sausage. Just mix until all the water and seasoning is mixed into the meat and the cheese looks like it is somewhat even throughout. Then, stuff into casings, for this we used 30mm Fresh Collagen but you could absolutely use Tubed or Regular Hog Casings. Link these into whatever size you want, natural casings will hold closed better than the collagen casings. Cook on the Grill Just cook on Medium-High until the internal temp is 160° and enjoy! Extra Notes We added some Pizza Sauce (store-bought as we didn’t have time to make one) and served them on a bun to make it more like Pizza, we absolutely recommend you do this! Shop waltonsinc.com for Hi-Temp Cheese Shop waltonsinc.com for Gray Poly Meat Lug Watch WaltonsTV: 4 Cheese Pizza Brat
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  Glazed Cured Ham
  • Jonathon  

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  PapaSop This is all I going to do with Ham anymore. Seriously, maybe try some different versions of the glaze but this was amazingly tasty. Plus, the leftover ham is awesome in omelets!
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  Dehydrated Bacon
  • Jonathon  

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  Tex_77 looks awesome!
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  How To Make A Juicy Homemade Turkey Bratwurst
  • Jonathon  

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  Screamin I wouldn’t. Unless you have an emulsifier plate you are probably going to allow bits through that might be nasty to bite into. I know that sounds disappointing as turkey skin is excellent when left on and eaten but it won’t have that consistency that makes it so good!
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  Gamebird Gourmet: Popcorn Pheasant with Red Potatoes
  • Jonathon  

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  Jonathon I will put some on my next order just to try
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  BBQ Deer Rump Roast
  • Jonathon  

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  BBQ Deer Rump Roast Learn how to make BBQ Deer Rump Roast with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Don’t Waste Anything! Everyone loves the back strap of their venison, it is generally regarded as the choicest cut form a deer, sadly a lot of people take these and have everything else ground or made into jerky. The rump roast is often taken and then put in a slow cooker or stews. Recently we’ve been playing around with ways to take a venison rump roast and come away with a nice piece of BBQ meat and we think we’ve got it, make sure you have a smoking shelf to keep the roast further away from the heat source than usual. Marinade & Season First, you are going to want to choose a marinade and while it doesn’t necessarily have to have phosphates as an ingredient it will help. Phosphates increase the pH of the meat which increases its water holding capacity by creating more negative charges for the water to hook up to. Marinade your roast overnight, this will allow the seasoning to penetrate and season the meat and it will also help bleed the roast a little. Now rub the outside with your favorite seasonings. We are using a combination of JP’s Custom Blend BBQ and their Custom Beef. Coat all of it nice and thick. Now, get your smoker or grill up to 200°, place you smoke shelf in there with your roast on top and to make clean up easier place a foil pan underneath to catch anything that drops off. Smoke Schedule Let it smoke for a few hours, our final goal here is to get to 145° but we want to know when it reaches around 130° because at this point we are going to slather it in Captain Rodney’s Boucan Pepper Glaze. We upped our temp to 225° for the last 45 minutes or so to speed the cook and to help cook the glaze a little more. Now once it has reached 145° we want to pull it off the smoker and let it sit for 5 minutes before cutting into it. This allows all the juice to be redistributed through the meat if you cut in too soon it all your juice will come pouring out and you will have a nice juicy cutting board and dryer meat. This is simply phenomenal, the Pa’s black bull makes every cut of meat better and it seems to work particularly well with venison for whatever reason. The combination of JP’s Custom BBQ and Custom Beef is delicious and the Boucan Pepper Glaze ties everything together perfectly. So, if you are doing something boring like a crockpot with your venison roast rubs, stop that immediately and start doing this! It takes a few hours but it is absolutely worth it! Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Pa’s Black Bull Marinade Watch WaltonsTV: How to BBQ Deer Rump Roast
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  Dill Pickle Flavored Almonds
  • Jonathon  

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  Jonathon Sure thing! I do need to get active with Instagram as I plan out a blog. I’ll start on that tomorrow! My ‘diet’ lunch includes a few cucumber slices with avocado dip, pepperoncini, home smoked Colby Jack, salami and chorizo almonds.
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  Homemade Spaghetti Sauce
  • Jonathon  

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  Here is my version of recipe: (for using up leftover uncooked vegetables) 1 Kg. mince meat Two 450g cans of tomatoes 1 or 2 cans of thick tomato soup 2 large onions (chopped) Leftover uncooked vegetables. Only use vegetables which are mould free. Any vegetables which children don’t like e.g. spinach. Put the last two items through a food processor. Put it all in a heavy (large) saucepan, bring to the boil and simmer for about 1 hour. Optional: Put in half a cup of red wine if desired for more flavour. Serve over spaghetti or noodles. (Potatoes are not a suitable vegetable for use in this recipe). From my housekeeping hints webpage Other useful information: The powerful intercession of the Holy Souls in Purgatory for their benefactors and ways to help them http://missionbell.homestead.com/Afavourgrantedbytheholysouls.html The web page has accounts of the intercession of The Holy Souls in Purgatory, for their benefactors in cases of illness, addictions, cars that won’t start, infertility problems, protection in accidents, conversion, chronic insomnia, their help for people who are experiencing major trouble with city councils, success with projects, employment, real estate, television sets that don’t work properly, finding lost property and trouble with relations, etc. and prayers and ideas on how to help The Holy Souls in Purgatory. Novena to St Philomena the Wonder Worker for the healing of autism http://missionbell.homestead.com/novenaforautisticchildren.html Each person (who has autism or an autism related condition) whose name is sent to be included in this novena will be prayed for regularly by a priest chaplain of Lourdes, France at the grotto. Only the first name of the person is needed for the purpose of this novena. Everyone is invited to send names: parents, grandparents, teachers, doctors, aunties, therapists etc. The novena is held twice every month from: the 1st to the 9th of the Month and from the 10th to the 18th of the month. (My oldest child received a big healing from autism through prayer).
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  Gourmet Hot Dogs
  • Jonathon  

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  Great information and awesome looking product!
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  Gourmet Burger
  • Jonathon  

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  Jonathon I like the bone marrow idea. I usually use beef short ribs and the fat cap for it mixed with Chuck. Cut all the pieces about the same size, pre-blend, and partially freeze before grinding. I double grind the burger. First pass through a 10mm plate, second pass through a 5 mm plate. This is kind of course, but I like them that way. I mix in Excalibur Better burger, 1/2 teaspoon of dark brown sugar per pound, salt , pepper, garlic and 1/2 oz water per pound of meat. I gently fold the ground meat together by hand. Do not over mix. I use a #8 scoop and my Patty press with plastic burger sheets. Then freeze them before I grill them. The sugar holds onto the moisture and rapidly chars/sears the lock in the flavors. This blend work especially well with wild game.
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  Big John's Pizza Dough Recipe
  • Jonathon  

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  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
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  How to Make Thai Pork
  • Jonathon  

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  Jonathon sounds great, I’m going to try the recipe this week
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  Bacon Burnt Ends
  • Jonathon  

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  Joe Hell Oh those look amazing! sstory Do you want to post that recipe or a link to it?
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  Bacon Jerky
  • Jonathon  

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  Jonathon thanks so much!!! I like my homemade bacon although it’s a tad salty, so I may also try your injection cure method. We are all carnivores here #meatheals and we love our meats! so glad I found your website!
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  Sun-dried Tomato Basil Bread - Recipe
  • Jonathon  

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  Sun-dried Tomato Basil Bread Learn about Baking Sun-dried Tomato Basil Bread with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Recipe Sundried Tomato Basil Bread With a breadmaker add these ingredients in this order: 1.5 Cups of lukewarm water 3 Tablespoons of room temperature unsalted butter cut into 1/2" pieces. 3 Tablespoons of Sugar or Honey 1.5 Teaspoons of Salt (we skipped this step as the seasoning will have enough salt) 3.5 Cups of Bread flour 1 Full shaker of Sun-dried Tomato Basil Wing Shake 1/4 Cup of Nonfat Dry Milk 2 Teaspoons Yeast, active dry, instant or bread machine We selected the long cycle for this and it took about 4 hours for the bread to be done. We were not planning on doing a video or a post on this but it was just too good not to share! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Garlic Romano Chicken Wings Shop waltonsinc.com for Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Broil King Grills Walton's Sausage Stuffer
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  Broccoli and Cheese Stuffed Chicken Breast
  • Jonathon  

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  Stuffed Chicken Breast Learn how to make Broccoli and Cheese Stuffed Chicken Breast. Prep Time 30 Minutes Cook Time 15 Minutes Ingredients 4 oz Chicken Breast 1/4 Cup Broccoli 1/4 Cup Mozzarella Cheese 2 Teaspoons Parmesan Cheese Excaliburs Garlic Romano Seasoning Farmers Market Panko Bread Crumbs 1/2 Lemon Cooking Wine Non Stick Spray Nutrition Information 262 Calories, 9 grams fat, 32 grams protein, 9 grams carbohydrate Utensils Needed Tenderizing Mallet Sauteing Pan Instructions Chop your broccoli into very small pieces and saute it with olive oil and garlic for a few minutes. Once it is done sauteing add parmesan cheese to the pan and allow it to slightly melt with the broccoli, you can add some Garlic Romano Wing Shake at this point. Remove it from the heat source, let it cool and then place in a bowl with the mozzarella cheese and set aside. This will be our stuffing. In a separate bowl mix the juice of one lemon with 1/4 cup of white wine, in a bowl right next to that pour some of your Panko Bread Crumbs and set both bowls aside. Slice your chicken breast in half lengthwise and then pound it with a mallet until it is thin enough to be rolled. Take your Broccoli and cheese mix and place it in the middle of the flattened chicken breast. Grab the chicken breast from one end and begin to roll it up, keeping as much of the broccoli and cheese inside as possible. Dip the rolled up chicken breast into the lemon and wine mix and then into the breadcrumbs making sure you are coating all sides. Place on a baking sheet that has been sprayed with a non-stick spray. Process Pre-Heat Oven to 450°F and bake chicken until internal temperature reaches 165°, about 10-15 minutes. If desired, remove chicken at 160° sprinkle more Mozzarella on top and allow it to melt while chicken cooks to 165°. Remove from oven and serve hot! Watch WaltonsTV: Broccoli & Cheese Stuffed Chicken Breast Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Farmers Market Panko Breading Shop waltonsinc.com for Weston Butcher Series Grinders Shop waltonsinc.com for Walton’s Sausage Stuffers
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  Dr. Pepper Ribs
  • Jonathon  

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  Dr. Pepper Saint Louis Ribs Learn how to make Dr. Pepper Saint Louis Style Ribs with Walton's TV and Meatgistics, watch the video, read the post and let us know if you have any questions. Prep Time 10 Minutes Cook Time 6 Hour Ingredients Spare Ribs 2 liter of Dr Pepper Cajun Seasoning and Rub Killer Chili Seasoning Utensils Needed Crock Pot or Slow Cooker Instructions The night before you put them in a slow cooker you want to rub them with whatever seasoning you are using, wrap them in plastic wrap or foil and let them sit in the cooler or refridgerator. This will help the meat pick up as much of the seasoning as possible before we cook them in Dr. Pepper. Since what we are doing is already a little weird I decided to choose some seasonings you wouldn’t normally associate with ribs. I was having a hard time deciding what seasonings to use until I remembered I had to cut the ribs in half to get them in a crockpot anyway so that made it a little easier. I wanted one that had a few different types of pepper in it so I chose the Cajun Seasoning and Rub. While I was trying to figure out the second one I was smelling some seasonings without looking what was on the label and I decided to use out Killer Chili Seasoning on the second half, I have no idea how this is going to be on ribs but we are about to find out! Process Unwrap your ribs and place in the slow cooker and then cover with the Dr Pepper. Cook for 6 hours or until the internal temperature is 190-200°. Cooking it to that temperature will allow the collagen and fat to render and it will give you a rib that should be fall off the bone tender. Watch WaltonsTV: Dr Pepper Ribs Shop waltonsinc.com for Dry Rubs Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Meat Lugs Chambered Vacuum Bags PK 100 Pro Smoker Smokehouse
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  Cheesecake Injected Pumpkin Pie Bratwursts
  recipe pumpkin pie brats • • Austin  

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  Pumpkin Bratwurst with Cheesecake See what happens when we inject cheesecake into a cooked Pumpkin Bratwurst! Watch the video, read the post and let us know if you have any questions. Prep Time 10 Minutes Cook Time 15 Minutes Ingredients Cheesecake Pumpkin Bratwurst Utensils Needed 1 oz Marinade Injector Instructions We already had the pumpkin bratwurst made, they were in our freezer so all we had to do was defrost them and cook them. If you want to make some pumpkin bratwurst follow the instructions the video below: How To Make Homemade Sausage & Brats Video Process Cook your Bratwursts until they are done. Remove the crust from the cream cheese and whip it until it is creamy. We found that the easiest way to load the syringe was by removing the plunger and filling it from the back. Then simply stick the needle down the middle of the bratwurst and depress the plunger as you slowly pull the injector out. Some of the cheesecake will get through the meat but should be caught by the casing. Eat it with or without a bun, I enjoyed it more without a bun! Watch WaltonsTV: Pumpkin Pie Cheesecake Bratwurst Shop waltonsinc.com for Pumpkin Pie Bratwurst Seasoning Shop waltonsinc.com for Marinade Injectors Shop waltonsinc.com for Collagen Sausage Casings Pumpkin Pie Flavored Bratwurst Seasoning 1 oz Marinade Injector
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  How To Make Homemade Dessert Turkey
  • Jonathon  

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  Dessert Turkey Learn how to make a delicious Dessert Turkey that will really impress your guests. After eating it though I don't think you would have any problem serving this as your main Turkey at a holiday meal! Prep Time 30 Minutes Cook Time 6.5 Hours Ingredients 15 lb Turkey 1 1/2 tablespoons butter 5 Granny Smith Apple Bread Crumbs Cinnamon Toast Shake Soluble Apple Cinnamon Utensils Needed Flexible Cutting Mats Injector Thermometer Sop Mop Instructions First we want to prepare the injection for our turkey. You can use either tap or distilled water but if you are using tap water it's not a bad idea to let it sit in an uncovered container overnight to let any chlorine or other chemicals evaporate out. The entire package of apple cinnamon soluble seasoning is just over 2.3 lb and is dissolved in a gallon of water for a 10% pump, so since a gallon weighs 8 lb and the seasoning is 2 that means this whole bag would be enough for a 100 lb of turkey. Since our Turkey weighs 15 lb we really only need 1.5 lb of the injection however we recommend you make more than what you need so we are going to double that and use whatever is left over as our base to marinate it overnight. We are going to use 3 lb of water and .87 lb of seasoning plus 2.4 oz Cold Phosphate (which helps increase water holding capacity to increase the juiciness of our smoked turkey), this will be just over double what we need. After we are done injecting we should have about 1.5 lb of our injection left so we will just add another 1.5 lb (or whatever we have left) of water to that to create our 50% strength cover solution. We recommend doing an 8 point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg, and then inject into the thigh muscle (again repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lb we want it to weigh at least 16.5 lb after injecting, thu[censored]ting our 10% pump goal. Process The turkey marinated overnight and we added our stuffing to it. To make the stuffing we skinned and diced up 5 apples, softened a 1/2 stick of butter and added 3 cups of unseasoned breadcrumbs. Then we mixed it all together to make sure the butter was holding everything together. We stuffed the cavity of the turkey with that and now we are going to rub it with Cinnamon Toast Shake. We are going to rub it on both above and below the skin. If you have never rubbed under the skin of a turkey before you need to loosen the skin first. You can start at the neck or the cavity side, just start working your fingers between the skin and the meat until the skin begins to pull away. Be careful not to break the skin and make sure you separate all the skin around the breast. Now rub it under the skin with Cinnamon Toast Shake seasoning, and then coat the entire outside of the skin and you are ready to cook! Thermal Processing & Smoking Stage 1 - 120° F for 30 minutes Stage 2 - 135° F for 2.5 hours Stage 3 - 160° F for 30 minutes Stage 3 - 190° F until internal meat temp of 165° Watch WaltonsTV: How to make Homemade Dessert Turkey Shop waltonsinc.com for Grilleye Smart Thermometer Shop waltonsinc.com for Cinnamon Toast Rub
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  Flavor Blasted Stuffed Pork Loin
  • Jonathon  

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  Flavor Blasted Stuffed Pork Loin Learn how to make this Walton's award winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with! Prep Time 30 Minutes Cook Time 2.5 Hours Ingredients 12-16 oz. of Pork loin Artichoke & Jalapeno Cream Cheese Garlic Romano Wing Shake Bacon Butter Flavored Seasoning & Marinade Sweet & Sassy Garlic Seasoning Utensils Needed Flexible Cutting Mats Tenderizing Mallet Roast Wrap Thermometer Instructions You want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butchers twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature! Process First you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes. Next you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it is covering all of the ingredients. Next you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more and some want less, with as many tastes as we have going on in this recipe you don’t need to coat it liberally, a light sprinkle is better. Then to make sure the stuffed loin does not come unrolled you need to find a way to tie it, you can use butchers twin for this but we found it was much easier to use a Roast Wrap Netting. To use this you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most and the instructions that come with the wrap have an illustration that will make a lot more sense! Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210 degrees so it took us about 2 to 2.5 hours for it to cook but you can certainly cooks yours up to 275 if you dont want to wait that long! Watch WaltonsTV: National BBQ Competition Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Tenderizing Mallet Shop waltonsinc.com for Butter Flavored Seasoning & Marinade Shop waltonsinc.com for Raost Wrap
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  Cranberry Balsamic and Rosemary Glazed Pork Loin
  • Jonathon  

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  Cranberry Balsamic Glazed Pork Loin Learn how to make a delicious glaze and injection for a pork loin that will really impress your guests. This is an easy recipe that takes a small amount of prep time and the glaze is very versatile, it will work for loins or chops! Prep Time 30 Minutes Cook Time 2.5 Hour Ingredients 16-20 oz Pork Tenderloin 1 1/2 tablespoons butter 1 Cup chopped Onion 1 Cup Low-salt Chicken Broth 2/3 cup of Cranberry Sauce 2 Tablespoon of Balsamic Vinegar 2 Tablespoon of Rosemary Basil & Thyme Utensils Needed Flexible Cutting Mats Injector Thermometer Sop Mop Instructions The beauty of this recipe is that it is super simple! You need to do a little prep work to make sure everything is timed correctly though. Get your Cranberry Sauce, Balsamic Vinegar, Onions, Rosemary Basil & Thyme and Butter ready to go. Just before cooking that inject your Pork Loin with your seasoning so it has a few minutes extra minutes to flavor the loin. Process Dissolve your Honey Chipotle in about 4-6 ounces of water. Insert the injector into the mixture and fill all the way up. Insert into and inject the pork being careful to keep as much of the seasoning inside as possible. Some will come back out the holes, this is okay and is expected. Once the mixture comes out any opening as soon as you inject or when you pull the injector out and most of what you injected comes back out that whole you know you are done. Melt your butter in a heavy skillet over medium heat. Add your chopped onion and your Rosemary Basil & Thyme seasoning and saute until the onion is soft, this should take 2-3 minutes over medium-high heat. Once onions are sauteed add the broth, cranberry sauce and balsamic vinegar until the cranberry sauce “melts”. If it seems a little watery for a glaze you can use some corn starch to thicken it up. Set glaze aside. Put your Pork on the grill and use your sop mop to coat the loin liberally on all sides, try to leave a little glaze to cover the loin after you take it off the grill. Cook at 210 until in the internal temperature is 145 degrees. One note here, with the sugar in our glaze it might take a little longer than normal to get that loin up to 145 as it forms a crust on the outside than can make the heat transfer to the center of the loin slower. Once the pork is done slice it and serve to your guests! With the minimal amount of work you had to do to make this dish you should be very happy with the results! Watch the results of what happened when I cooked this recipe in a competition against Austin in the video below! Watch WaltonsTV: National BBQ Competition Shop waltonsinc.com for Grilleye Smart Thermometer Shop waltonsinc.com for Ultimate Steak & Roast Rub Shop waltonsinc.com for Sausage Stuffers
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  Stuffed Ribeye - Steak Sushi - Recipe
  steak ribeye steak sushi stuffed steak waltons seasoning • • Austin  

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  I CAN’T WAIT TO TRY THIS RECIPE!!
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  Seasoned French Fries - Recipe
  waltonstv recipe homemade • • Austin  

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  Seasoned French Fries Recipe Learn how to make killer french fries, watch the video, read the highlights here, and then post your comments or questions below. Ingredients Whole Unpeeled Potatoes Vegetable Oil Weston French Fry Cutter & Vegetable Dicer Excalibur Grill In Grill Out Seasoning Excalibur Cajun Seasoning Excalibur Smoked Sea Salt Seasoning (Also check out a ton of other Excalibur seasoning shakers that are great on french fries) Directions Pre-heat oil in a pan or deep fryer to 325°F Cut potatoes into french fries by using the Weston French Fry Cutter Add potatoes to oil and cook until crispy brown Use a slotted spoon or tongs to remove french fries and place them on a plate or basket Immediately shake on Excalibur Seasoning Shaker of your choice (Walton’s favorites are Grill In Grill Out, Smoked Sea Salt, and Cajun Seasoning) Serve and enjoy! Watch WaltonsTV: RecipeTitle Grill In Grill Out Seasoning On French Fries Weston French Fry Cutter Review Shop waltonsinc.com for French Fry Seasoings Shop waltonsinc.com for French Fry Cutters Shop waltonsinc.com for XXXXXXX
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  Walton's Eggs In A Nest - Recipe
  waltonstv recipe homemade • • Austin  

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  Walton's Texas Style Eggs In A Nest Learn how to make Eggs In A Nest Walton's Style, watch the video, read the highlights here, and then post your comments or questions below. Get ready to try something new and delicious for breakfast! Walton's seasoning shakers are great for a lot more than what the label says. Try shaking Texas Rump Rub on a deliciously simple breakfast like eggs in a nest! All you nee is butter, Texas Toast, Texas Rump Rub, and eggs. This is definitely one of our all time favorite breakfasts! Ingredients 1 Tbsp Butter Texas Toast Eggs Excalibur Texas Style Rump Rub Seasoning Directions Pre-heat medium sauce pan on medium heat and melt butter. Cut a 1.5 in hold in a piece of texas toast bread and cook for 30 seconds on medium heat. Crack 1 egg into center hole of texas toast. Liberally shake on Excalibur Texas Style Rump Roast Seasoning. Cook for additional 2 minutes on low to medium heat. Flip toast and egg together and cook 2 more minutes on low to medium heat. Remove from pan and eat! Watch WaltonsTV: Eggs In A Nest - Texas Style Rump Rub Cooking Texas Style Eggs In A Nest Eggs In A Nest With Texas Style Rump Rub Seasoning Shop waltonsinc.com for Rump Rub Seasonings
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  Beer Bacon Mac N Cheese - Recipe
  waltonstv recipe homemade • • Austin  

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  Better Bacon Mac N Cheese Recipe Learn how to make Walton's Better Bacon Mac N Cheese, watch the video, read the highlights here, and then post your comments or questions below. Ingredients 3 Tbsp Butter 4 Tbsp Excalibur Bacon Cheddar Ale Dip Mix 2 Tbsp Excalibur Spaghetti Sauce Seasoning 2 Cups Milk 3/4 Cup Stout Beer 2 Cups Sharp Cheddar 8 oz Macaroni Noodles 8 Pieces Bacon 1 Cup Crushed Cheese Crackers Directions Pre-cook macaroni noodles and turn oven to broil to pre-heat Melt butter in a medium saucepan. Add Bacon Cheddar Ale Dip Mix & Excalibur Spaghetti Sauce Seasoning, stir, and simmer. Add milk and beer. Stir until well combined. Add shredded cheese and stir until melted. Add cooked macaroni noodles and cooked bacon. Mix together and pour into a 9 in pan. Broil for approximately 10 minutes and then serve! Watch WaltonsTV: Beer Bacon Mac N Cheese Recipe Beer Bacon Mac N Cheese Ready To Eat Beer Bacon Mac N Cheese Plated
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  Better Bacon Potato Pie - Recipe
  waltonstv recipe homemade • • Austin  

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  Better Bacon Potato Pie Recipe Watch the full video below, read the highlights here, and then post your comments or questions below. Ingredients Excalibur Better Burger Seasoning Excalibur Bacon Cheddar Ale Dip Mix Excalibur Five Pepper Blend 2 lb Bacon Potatoes, peeled and thinly sliced 8oz Sharp Cheddar Cheese 8oz Cream Cheese (mix with Bacon Cheddar Ale Dip Mix) Deep Dish 9in Pie Pan Directions Preheat oven to 350F Lay strips of bacon in the bottom of the pie pan with half of the piece hanging over the edige of the pan. Continue to layer bacon until bottom of the pan is completely covered. Watch our video to see exactly how we did this. Place 1 layer of potatoes in bottom of dish and generous coat with Excalibur Better Burger Seasoning Add layer of cream cheese and Bacon Cheddar Ale Dip Mix (3 TBS dip mix per 8oz cream cheese) Add layer of sharp cheddar cheese Repeat steps 3 to 5 until pie pan is full Wrap pieces of bacon back over top of potatoes and cheese to completely cover them Sprinkle Five Pepper Blend on top Cook in oven for 1 to 1.5 hours, or until bacon is crispy (place an extra pan or tray underneath the pie pan just in case any bacon grease overflows from the pie pan) Watch WaltonsTV: Better Bacon Potato Pie (starts at 2:10) Better Bacon Potato Pie Finished Slice of Better Bacon Potato Pie