Recent content by kevin james

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  1. kevin james

    I had to say goodbye to my pug

    Sor very sorry for your loss. We have two Chihuahuas 5 and 4, and I know when their days come I will cry like a baby. They are my world.
  2. kevin james

    Shipped Briskets - Are these safe or should I toss them?

    Thanks everyone. I was already heavily leaning towards keeping them, but seems like that is also the consensus, that everyone here would do the same. So that pretty much seals it, I'm keeping them.
  3. kevin james

    Shipped Briskets - Are these safe or should I toss them?

    I ordered two USDA Prime Briskets from a very reputable supplier. These are the same briskets Franklin BBQ uses and many other top 50 Texas BBQ places, and they definitely aren't cheap. I received them today and they were very well packed inside a Styrofoam cooler with a layer of ice packs on...
  4. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    Thanks for the info. I tried using coarsely shredded cheese and while not perfect, I am happy with the results. I do not use a mixer though, so I am just adding a little bit at a time until everything is evenly mixed and incorporated. I found that you can definitely taste the cheese, no problem...
  5. kevin james

    How long is refrigerated unrendered beef fat good if vac sealed?

    Ok, that's what I thought. Thanks guys. Hate to do it, but in the trash it goes.
  6. kevin james

    How long is refrigerated unrendered beef fat good if vac sealed?

    Had a little bit of a brain fart and forgot about some fat trimmings in the refrigerator, now I'm wondering of they are still any good. So this was about 3 pounds of fat trimmed off about an 18 pound brisket. I had the intention of rendering this down to tallow at a later date so I ran it...
  7. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    Yeah, I was about to order it and realized the same thing lol. I also saw there was a new one and there was a larger picture available that allowed me to count the squares as well and yes, saw there was 7 squares on the larger blade and 14 on the smaller blade. Assuming they are half inch and...
  8. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    Quck question for you. On yours, what is the size of the square dicing blade area? Mine is exaqctly 2.5" x 2.5", while the slices I take off the 32 oz blocks I am using are 2.75" x 2.75". If yours is a little bigger then screw it, I'll just order that one. I want to process my cheese in large...
  9. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    So I found that contraption in my cupboard that is similar to what chopsaw posted. Went and bought a 2lb block of Tillamook extra Sharp Cheddar and tried it. It worked perfectly. Only thing that sucks is the area of the blade is a little smaller than the size of the block of cheese so it adds a...
  10. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    Now that I think about it, I think I actually have something just like this stuffed away in a cupboard somewhere. I'll need to look for that and give it a try. I just don't have the patients to sit there and dice the cheese by hand (unless I'm making a really small batch).
  11. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    As the title suggests, I'm looking to see if anyone here has any tips on the easiest way to process regular cheese, as in not the high temp cheese, for use in sausage. I don't really like the flavor or the texture of the high temp cheese, and it's also just so expensive it's laughable in my...
  12. kevin james

    Brisket Hot Holding Safety Question

    I just bagged the brisket. The suction from the vac seal pulls a little liquified tallow out of the brisket. Not a lot, certainly not enough to be concerned about, but just enough to coat the exterior and keep things nice and moist.
  13. kevin james

    Brisket Hot Holding Safety Question

    I can already tell you the sous vide hold works perfectly, as I have done at least 10 briskets that way and all of them turned out great. I just haven't done it in about 9 months as I got my PK100 in September, and then we had so much rain between October and April that I didn't cook much...
  14. kevin james

    Brisket Hot Holding Safety Question

    Thanks, thirdeye. To answer your question on the wrap, I have changed my methods here and there over time, trying different things. Currently, I am using the foil boat wrap method to finish the cook, which has the top (fat cap side) exposed. But, when I determine the brisket is done, I am...
  15. kevin james

    Brisket Hot Holding Safety Question

    Apologies in advance, this is going to be a long one. I'm curious about a few things in regards to the food safety of hot holding briskets and figured I'd ask a few questions here to those more in the know then me, especially those with professional restaurant experience. First, some basic...
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