Recent content by IA pigsNcrops

Thanks everyone for the responses, was hoping there was something to prevent the issue. We will continue with the scrapers.

We do that, but we fill the entire griddle with sausages, and after that batch it has to be done again, every time. Looking at suggestions on how to prevent it.

I help out at the local legion pancake breakfasts. We use a blackstone to cook the sausage links, which has cooked hundreds of pounds of sausage links over the past few years. It is well seasoned, and cleaned and oiled well after using. The problem we are running into is, the cooking surface...

Thanks for all the replies, the main focus was the veterans. Big thanks to SMF forums and posters for the helpful insights over the years.

My sister has been hosting an appreciation dinner on Veteran's Day for our local American Legion members. This was the fifth year, so she wanted something special, and asked if I would cook ribeyes. The fact that you never know what the weather in NW Iowa is going to be like in November, I...

Welcome back and glad things are going better.

My suggestion is vac pack the PP, then reheat with sous vide. That way no moisture leaves the PP, don't have to worry about drying out the meat. Just take bag out and you are ready to serve.

A new Sons of the American legion started in our town a couple of years ago. I am looking for any suggestions on activities/ fun events to get some members involved. We have probably 30-50 members, but only get 5-8 at the meetings. We do a couple of fundraisers a year to raise money for some...

I used two coolers, had a Joule in one and an Anova in the other. The Joule had the water heated 50 minutes sooner, same size cooler. Everything turned out excellent, and had many comments. Did a 10 hr brine before smoking, and smoked to 140 degrees, then pulled off and refrigerated. 4...

Thanks everyone. The plan is smoke them, vac pack them whole, and then sous vide day of serving

So I am in charge of doing a couple pork loins for a party at work. I have had good success smoking a pork loin first, then finishing in the sous vide. I have always sous vide the pork loin whole (as big as will fit in vacumn package). I was thinking for ease of serving at work, maybe vac...

I would like to go out to other barbecue places, problem is 95% of the time the food is not to the quality that we cook. To me, barbecue/smoked foods are made to be consumed around the time that it is done/ready. Many times that is not possible in restaurants, they have to have that food...

I will give these suggestions a try. I am guessing it is 85-90% lean. Thanks

So I have tried making beef snack sticks, using our homegrown ground beef, but end result seems a little dry. We have excess ground beef from our locker, so I would like to use our own. Question is, would there be a way to add some fat to my existing ground beef to make a better snack stick...

I have been doing the low carb for about a year and a half. There are many benefits to it other than just weight loss. I always struggled with pizza, but found this to be excellent for a crust. Take one cup of mozzarella cheese, one egg, and a dash of baking powder. Mix it all up and into...