Recent content by Simi Kay

Hi Eric, I suggest doing a Danish "medisterpølse". It actually is a Christmas sausage, but it is the most common Danish dinner sausage. In old Danish, Med-ister-pølse literally means With-fat-sausage The recipe looks like this: 75/25 Pork meat/fat 1,8% salt 4% allspice 0,25% cloves 0,25%...

I do have grates as well, the offset cook chamber makes it hard to do steaks and burgers, but it is perfect for cooking spatchcock chicken and smoking sausages. The temps are uneven, so you have to move things around during the cook.

Yes, and this was in the middle of the cook, later they got even more colour

Today I made 4 30lb turkeys on the rotisserie grill for a big party, we were 50 people and had a lot of leftovers. Quite a cool feeling to feed so many people with so little work!👍👍

I´d go with Bearded Butcher Blend Seasoning, season your steak with an average amount, and either vacuum seal it or place it on a drying rack, for 24h. That will do the trick👍👍

I make this very often times, this is one of my favorite snacks, good work!

Also, what do you guys think of putting Bearded Butcher Blend Seasoning on brisket?

Hi guys, the beef briskets that I get from my farm, are high quality grass-and a little grain-fed. They have got a fine fat cap, and are probably between the high select and the low choice in marbling, which, according to BBQ experts is very challenging for the beginner. I have seen the Mad...

Good question, I do not know the scientific answer to that, but I know from using it a lot, and hearing about other people using it that it does not affect the development of lactic acid-producing bacteria while fermenting. I hope that this is enough for you to know😀✌️

I get it, they are tasty, but I think that that is the biggest problem because people actually eat it. It is not good for you.

Have any of you seen the Bearded Butchers review these products, they were not impressed. Besides, these chubs contain so much sh*t that if YOU knew what was in them you would not eat them. And if you really cared, they are not even CO2 neutral. Cool presentation though, I just wish for you...

Looks very good, very nicely tied up.

I just enjoyed pizza with my own bresaola this evening it is incredible. I use 2 Guys And A Cooler`s recipe...

Looks really good, do you have a recipe for the goose thigh Tasso?

I love to make beef ham, I got this recipe from Duncan Henry, a great youtube channel by the way