Search results

  • 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.
  1. chewmeister

    Anyone have a MidWest style ring Balonga recipe?

    This is my go-to recipe for a WI style ring bologna. Ate a lot of that stuff living there. For 5lbs. bologna: 3lbs. 80/20 beef 2lbs. 70/30 pork 1c. soy protein 2tsp. dextrose 1tsp. cure #1 1Tbs. Kosher or sea salt 2tsp. ground black pepper 1tsp. paprika 1tsp. ground nutmeg 1tsp. garlic powder...
  2. chewmeister

    WSM 22" Charcoal Choice

    Thanks for the reply. Was looking at getting the 18" and I have a whole bag of lump.
  3. chewmeister

    WSM 22" Charcoal Choice

    Was wondering if it's possible or okay to use lump charcoal in a WSM.
  4. chewmeister

    SV Beef Tenderloin (From Down-Under)

    I remember some of your older SV cooks with eye of round where you cooked at 132 for 23 hours. Why the change to 32 hours? I've done some at 23-24 hours and they were very tender.
  5. chewmeister

    Pork Shortage?

    Be interesting to see if the supply starts to dry up. It may take awhile to see any effects of the closings if there any.
  6. chewmeister

    Pork Shortage?

    With the news of several large pork processing plants shutting down, wonder what how this will affect prices and supply. Pulled pork may get expensive to make. Thoughts?
  7. chewmeister

    Eye Round (Super Tender after 32 hours)

    Looks great. Just pulled an eye of round out of the freezer yesterday.
  8. chewmeister

    Krischickies

    Hadn't heard of those, but they look interesting.
  9. chewmeister

    How to use mild jalepenos

    I grow a lot of heatless jalapenos every year and pickle several jars. I throw a few regular ones in as well with some garlic and cumin.
  10. chewmeister

    Keeping burgers hot after grilling

    Never tried with butter, just beer and onion. My favorite is a Leinenkugel's Sunset Wheat when I can get it here.
  11. chewmeister

    Keeping burgers hot after grilling

    I grew up in WI, grandparents lived in Sheboygan. Spent a lot of weekends there and consumed a lot of brats. The Sheboygan brat is the flavor profile I aim for when making mine. Sheboygan is known as the brat capitol of the U.S. after all.
  12. chewmeister

    Favorite beer while smoking and/or eating BBQ?

    Sprecher's in WI is probably the best there is.
  13. chewmeister

    Keeping burgers hot after grilling

    The best way to cook brats IMHO. How it is done in WI. Dang, now I need to pull some brats out of the freezer. :D
  14. chewmeister

    Keeping burgers hot after grilling

    No, you're only keeping them warm (140-150 degrees) not cooking them.
  15. chewmeister

    Keeping burgers hot after grilling

    Only use a half of a beer. The other half is reserved for taste testing.:D
  16. chewmeister

    Keeping burgers hot after grilling

    A crockpot with water and beer in it is a common way to keep them hot.
  17. chewmeister

    Bugs

    Saw some small ones a couple weeks ago east of here. Them little suckers are fast.
  18. chewmeister

    Bugs

    Most of those seem to be concentrated east of us so far. Saw 1 here last year.
  19. chewmeister

    Bugs

    Haven't had a lot of stink bugs here yet, but the Japanese Beetles were really bad this year. Ate almost everything.
  20. chewmeister

    Corned Beef,Cabbage, Potatoes

    Getting near that time of year again. Looks delicious.
Top Bottom
Back
Clicky