Papo Joe Grilling Supplies Waco

11/18/2023

11/18/2023

If you have a 25lb turkey, it's time to move it from the freezer to the fridge!

11/16/2023

It's time! Get ready to prepare your Thanksgiving feast! Follow along with us as we count down the days to thaw your turkey!

11/16/2023

Here’s a unique way to use our Pizza Sauce and Pizza Mojo, for a holiday appetizer.

Not kidding, these meatballs are legendarily good. You must try them. Our Urban Slicer Pizza Mojo Seasonings and Sauce really make the difference. Here you go!

INGREDIENTS
* 1/2 cup italian bread crumbs
* 2/3 cup whole milk
* 1 lb ground beef (I use 90%) or your choice of meat
* 2 cloves garlic minced
* 1 large egg beaten
* 1 tsp Urban Slicer White Mojo
* 1 tsp Urban Slicer Red Mojo
* 1/4 cup parm cheese preferably Parmigiano-Reggiano
* Urban Slicer Pizza Sauce

INSTRUCTIONS
* Preheat the oven to 400°F and line a baking sheet with parchment paper or foil. 

* In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at 5-10 minutes.

* Add garlic, egg, mojos and parmesan cheese, to the breadcrumb mixture, and mix well. Add meat and with your hands until just combined. Do not overmix, the meatballs will get dense. 

* Portion onto the prepared baking sheet and roll meatballs into 2" diameter balls (2 oz if you want to weigh them).

* Bake for about 18 minutes or until the meatballs have reached an internal temperature of 165˚F. Serve with Urban Slicer Pizza Sauce and enjoy!

Full recipe here, and in our bio: https://urbanslicerpizza.com/blogs/recipes/urban-slicer-s-meatballs

11/15/2023

11/15/2023

What you’re looking at here is about 200lbs of fat trimmings from our briskets (about 3-4 days worth of briskets according to our smokehouse manager). This will render down into approximately 27gal of smoked liquid beef tallow after cruising overnight on one of our smokers. This is one of the main reasons why brisket is so much more expensive than our other proteins. This all gets trimmed off our briskets BEFORE they are cooked, and then they lose half of their weight during the smoking process. We use our smoked beef tallow for a variety of things, mostly in our fryer and in place of cooking oil wherever needed. This is one of the many ways that we minimize our waste, and it’s become fairly common practice industry-wide. “This saves us money on butter or cooking oil!” You might think. However, this is about $800+ (up to $1000 during the summer when brisket prices peak) worth of fat trimmings, that will produce the equivalent volume of $210 worth of cooking oil, if we were to purchase oil instead. Tack on the labor to load, unload, strain, wash the pans, the wood on the fire…you get the point. Why do it then? Passion for process and respect for product. It’s what makes us who we are. If you’ve made it this far, thanks for reading a little peek behind the scenes. See y’all for lunch!

11/15/2023

Now this is a Fire Place! Come check out Cedar Creek Fireplaces!

11/15/2023

Are you looking to upgrade your outdoor grilling area be sure to swing in and look at a Lynx brochure and see what they can do for you!

Cheers to the season of gathering with family, friends & good food!

11/15/2023

Cheers to the season of gathering with family, friends & good food!

11/15/2023

Are you looking for a new fire pit? Stop in today and get yours!

The Coulee Smokeless Firepits Features 304 Stainless Steel Construction Smokeless Design Removable Ash Catch Cooking Grill + Post, Fabric Cover, Fire Poker Included Multi-Fuel: Firewood + Wood Pellets