Recent content by kevinwi
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Long winter...first smoke of the year
Ribs, butt and Brisket. Started smoking at 12:30pm, rib dinner at 6pm, butt and brisket hit 203 degrees at 1030pm. Rested brisket for 3 hours, sliced up at 1:30am. Brisket was moist and tender but to me it seemed bland... I may have had smokers nose. Ribs were outstanding. Vacuum sealed...- kevinwi
- Thread
- Replies: 3
- Forum: General Discussion
-
Big cook brine time
Well...I'm beat, but the cook was a success. Folks raved. All a guy can ask. Cranked up the smoker at 730am and finished cooking at 345pm. Dinner was at 430pm. Cambros work awesome. -
Big cook brine time
Yeah...last minute I decided shrimp last....something in the back of my mind... -
Big cook brine time
I have two cambro's. So I will haul it all at once. Cooking beans first, then into warmer box on the lang..... Then crank up the lang and cook the shrimp and sausage...and if room, I'll start the breasts. When that's done they go into the cambro's. Lastly is all the chicken. -
Big cook brine time
Well I did 3 gallons of brine to cover everything along with 20 lbs of ice. Chicken was ice cold, but not frozen. Kosher salt Sugar Brown sugar Peppercorns Garlic powder I have 4 pans of wicked beans, 6lbs of bacon wrapped shrimp and 5 lbs of Texas Sausage to cook.... Will cook that first and... -
-
Big cook brine time
I have a big cook coming up on my Lang 60. 60 lbs of cut up chicken. Never done a cook this big. Typically for small Cooks I wet brine for about 4 hours. I bought a large cooler to wet brine in ice. Is overnight too long? Also, I'm concerned about temp drop in the cooker one it's loaded. It's... -
Smoking Texas Sausage
60/40 pork to brisket. I did a lot of research to figure out that Texas Sausage origins come for Czech settlers in central TX area...I ordered Sausage from a couple sausage makers in that region, but it just wasn't quite right. Found a company that sells spice packs pre-made. Nailed it. Was... -
Smoking Texas Sausage
Lol....he was already FF when I built it this spring, but for future pups, you bet! -
Smoking Texas Sausage
Finally got around to editing and uploading the video from my first attempt at smoking the Texas Sausage I had made the day prior. } Turned out fantastic! Enjoy. -
My first attempt Venison Jerky
I've made oven beef jerky before, but this is the first jerky made using my Lang warmer box. Overall I thought it came out okay. I've had better, but not bad for a first try. 6.2 lbs sliced venison 1/4" straps. 2 Cups soy sauce 1 1/2 c brown sugar 6 Tbsp worchteshire sauce 3tbsp black pepper...- kevinwi
- Thread
- Replies: 2
- Forum: Making Jerky
-
Cleaning fat/grease from casing
That worked like a champ.....Thanks. I knew whatever I used had to be edible! lol -
Cleaning fat/grease from casing
Any tricks to clean fat from outside summer sausage casings? Cooked them a bit too high of temp. I want to give these away, but they don't present well ... taste fine. -
Breakfast, Summer and Snack Sticks... big day today!
I have no idea what log reduction means....never heard the term. What is "log"? -
Breakfast, Summer and Snack Sticks... big day today!
Today was smoke day! Having a debate with my buddy. He's been smoking meats for 20 years. I've been doing it for two weeks. I have read and watched videos that say to smoke your summer and snack sausages to 165 degrees. My buddy said, no, 148 is your target because after that you are...
