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  1. bfilipowski

    Hot and fast brisket cook

    looking good!  How hot and how fast?
  2. bfilipowski

    "Real" Jambalaya!

    Do you eventually scrape the bottom before serving or is this saved for the cook to enjoy in private?
  3. bfilipowski

    Garlic SS Sticks

    It it's a waste. Unfortunately, if someone got sick and it was even remotely tied to the products the lawsuits would far outweigh the PR/ tax benefit of making those donations.
  4. bfilipowski

    Chicago Butcher

    Peoria packing 1300 w lake st Chicago, IL 60607
  5. bfilipowski

    Brisket questions

    Each smoke is different from the last. Control your controllables. Each time you open the door, whether to probe for temp, to mop, Or to add another item, your cooker loses a lot of heat so keep that to a minimum. If you can, install a needle valve to better control heat output. Use a good...
  6. bfilipowski

    Brisket questions

    Everything depends on your setup. I use the master forge vertical propane model a lot of the time and I can tell you: 1. If I put 3-4 good sized chunks I'll refill 2-3 times over a period of 4-5 hours. All depends on what I'm smoking but I find most things don't need any more smoke than that...
  7. bfilipowski

    Need some advice on texture and grinding

    First, you can achieve the texture you find in store bought sausages. Just consider every one a tasty trial until desired results are achieved and replicated. Second,if I understand correctly, you are attaching the stuffer tube and grinding directly into casings with the small plate. I've done...
  8. bfilipowski

    My first try at bacon

    Dry cured bacon has a lot less moisture in it. Also, there is quite a bit of sugar in your cure mix (bit a bad thing). I put mine in a cold oven and st it to 325. Then I start checking on it when the oven reaches temperature. With hot smoked, which yours soars to be, you won't get that extra...
  9. bfilipowski

    Smoke flavor on leftovers...

    I also find that the type of wood makes a difference in how aromas and flavors change in leftovers. Fruit wood like cherry or Apple seem to "bloom" overnight and I find that hickory mellows a bit. Although, nose blindness send legit too. Just my .02
  10. bfilipowski

    Memorial day brisket WITH Q VIEW!

    This is the definition of food porn! Great looking meal
  11. bfilipowski

    Is my estimate accurate?

    It sounds like your son gave you a reason to add to the smoker fleet. I once used a Jack and Jill baby sitter as an excuse to get a bigger one.
  12. bfilipowski

    sausage guys need advice please

    Deleted duplicate
  13. bfilipowski

    sausage guys need advice please

    When I first started making sausage I used the silicone. One day I wanted sausage and didn't have any. Ever since then I have used either Crisco or lard and have never had any issues. I have the grizzly 5lb suffer and usually run it through the dishwasher without any issues. I also have two el...
  14. bfilipowski

    quick smoke foods?

    I will often throw one kind of sausage on the smoker any time I fire it up for ribs, brisket, or pork butts. Usually running about 225-250 fir a couple of hours. Plenty of smoke flavor gets added.
  15. bfilipowski

    Poaching then smoking

    If you poach then smoke I think you'd probably end up disappointed. My recommendation would be to just hot smoke the sausage on a meal by meal basis. This would make it so you don't worry about time in the danger zone.
  16. bfilipowski

    Braunsweiger

    I would think that using the oven might increase overall cooking times and could lead to drying out or separating in muslin. My rationale is that air is a very poor conductor of heat especially when compared to water. However, submerging in a water bath in the oven could work.
  17. While the cats away...

    While the cats away...

  18. bfilipowski

    While the cats away...

    Hello all, The wife and Mini-me went to Florida to visit her parents this morning. Of course that means I got to play with the smoker today instead of working on the honey do list. Pork brisket bones aka rib tips & some wings I had read a thread on her that mentioned injecting the hot sauce...
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    20160417_175520.jpg

    • bfilipowski
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  20. 20160417_174634.jpg

    20160417_174634.jpg

    • bfilipowski
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    • Album: While the cats away...
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