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!

Jonathon Joe Hell I tried out the Cyclops Greek Marinade using the Marinade Express Vacuum Tumbler on some chicken and it was amazing, highly recommended that marinade. I also did one chicken using Goya Picanta Marinade and it was very good as well.

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 well maybe Darkfish89 could step in and help you out. I’d come do it for you, but you know that whole JOB thing is standing in my way.

Jonathon maybe as part of the Podcast, you can challenge him to a steak cookoff!

Jonathon Speaking of the SCA, I noticed you are carrying their steak seasonings now, how are they?

YooperDog I wouldn’t waste my time with back ribs, get plate ribs and pretty nuch treat them like brisket.

Be sure to wear gloves when peeling them, or you will regret it!

tarp They are pretty dang popular out in West Texas!

Chef Mrs. Wages salsa mix (follow those directions) and added onions, jalapenos, and lime juice.

Chef I did not. It’s a new product from Jimmy Dean. I know Jonathon is trying to figure out how to make them.

YooperDog I don’t know, you’ll have to call Jimmy Dean and ask him.

Made some salsa and canned it today.