Recent content by tallbm

You haven't hurt anything. Also, you can grind fat separately and mixed 100% meat grind with 100% fat grind and make your fat to meat ratios that way. I've done that plenty of times with no issue. I've found it very helpful to grind and store the fat in 1 pound increments so I can pull out...

Glad to see the follow up :D You will be fine using the fat cap of a pork shoulder/butt. Afterall when people mix venison with pork shoulder their fat is coming from the pork shoulder/butt. Just make sure the fat is good and cold when you grind it and you should be fine. I still recommend...

Hi there and welcome! The guys have great info for you. Also the long soak is super important, here is a whole amazing post and thread on getting natural casings to behave https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/ Something not yet mentioned... the little...

Man that looks great!!! I should defrost some of my hatch chilis and make that soon. I have 10 pounds of roasted vacuum sealed in 1 pound bags in the freezer and need to work through it. I just need to scrape the roasted skin off and remove the stems. My vitamix will obliterate the seeds so...

The last few years I've been doing 20 pound batches so hadnt really broke it out. Then a couple years ago my brother and I made a bunch of breakfast sausage. He wanted to do it in his house vs garage and he went to work the drill and the paddle and didn't adjust the power on the drill...

Hahaha time flies!!! Glad this dish is still in your rotation, it's sooooooo good! :D

Oh man I smoked some bacon last week and I should use the bacon ends to make a pot of those beans! I'm glad you're still enjoying them :D

I think u just make the dry beans 1st with most of the seasonings and things that you dont mind if they disintegrate. Then when those are done you finish out the cook with squash and other things on the stove. Should work well and should also work if you take this approach with the already...

Hahahaha I'd love to, but I'm probably not going to bein Hawaii anytime soon :D I'll keep my eye out for some Kalua pork though! I live in a big city so all kinds of things are around :D

Hi there and welcome! Ok I'll bite with a long winded story and some insight :D I live in Texas and can tell you that most smoked brisket I run into out in the wild isn't that great. When you get good smoked brisket it is a revalation! Like when you get real clam chowder in the New England...

Yep like others have been saying, these just needed to be cooked to a higher Internal Temp (IT) like 200F+ I start checking for tenderness on beef ribs at an IT of 200F and I make sure to check the meat near the bone as well as other areas. You do this and you will surely solve your problem...

Hi there and welcome. Yeah @normanaj is completely correct! The PID would be cutting power Off to the entire MES. That means no power to the controller and heating element so it is effectively unplugging the MES. Then when it turns power back on, I believe the MES is no longer set to be "on"...

No apology needed :D I tried all the ways I knew of and checked back in the original post of this thread and it didn't work for me. I could easily be doing something wrong hahaha. Get them pork butts while on sale man and keep posting about the deals! :D

Congratulations, this sticks look amazing!!! You are going to be a stick making machine and if anything goes wrong with the unit, you now where to look and how to easily fix it. Welcome to the PID club! :D

I just tried they QFC and Fred Meyers affiliate app and changing my zip code in the Kroger app and no luck on seeing the deal for that zip code in any of them. Not sure if anyone else is having this experience.