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  1. IMG_20140322_102320198.jpg

    IMG_20140322_102320198.jpg

    • diesel
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    • Album: Boudin
  2. diesel

    4 Salamis With Pics and Charts!

    Very nice work!  Salumi has been the most rewarding out of all for me.  I also use the The Art of Fermented Sausages book.. Aaron.
  3. diesel

    Pastrami, first time!

    When I use the center round I take it to IT of 145-150.  When I use a brisket for the pastrami I cook it the same as a brisket with an IT of around 195 to 205.  Seems to work out great that way.  With the price of briskets lately I haven't been using the center round cut.  Aaron.
  4. diesel

    Summer Sausage Question

    We add the garlic before the last grind. If you want the texture from the garlic like the olives or peppers give it then ruff chop and add before stuffing. When you slice the SS it will be purrdy.
  5. diesel

    Why is Franklin BBQ in austin so good?

    I just finished watching all of his videos on the brisket.  I actually learned a bit.  I was cutting the tip incorrectly, wasn't aware about turning it sideways and then slicing.  Gonna try that next time.  I am also going to pickup some butcher paper and try that wrap.  Butcher paper is a lot...
  6. diesel

    bottle conditioning

    No more bottles for me. Newer going back.
  7. bottle conditioning

    bottle conditioning

    • diesel
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  8. IMG_20131004_182612154.jpg

    IMG_20131004_182612154.jpg

    • diesel
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    • Album: bottle conditioning
  9. IMG_20131026_105836546.jpg

    IMG_20131026_105836546.jpg

    • diesel
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    • Album: 15lb brisket and ends
  10. IMG_20131026_175306542.jpg

    IMG_20131026_175306542.jpg

    • diesel
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    • Album: 15lb brisket and ends
  11. IMG_20131026_130935543.jpg

    IMG_20131026_130935543.jpg

    • diesel
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    • Album: 15lb brisket and ends
  12. IMG_20131026_105546710.jpg

    IMG_20131026_105546710.jpg

    • diesel
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    • Album: 15lb brisket and ends
  13. IMG_20131026_245617479.jpg

    IMG_20131026_245617479.jpg

    • diesel
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    • Album: 15lb brisket and ends
  14. 15lb brisket and ends

    15lb brisket and ends

    • diesel
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  15. diesel

    15lb brisket and ends

    I have some work to do. Need to learn how to use this new smart phone. Well, I have been working on burnt ends lately. I removed the cap when the flat reached 189 IT. then cube that meat in about one inch pieces. Pan then back on for another 4-5 hours. My smoker temps are always under 250...
    • diesel
    • Thread
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    • Forum: Beef
  16. IMG_20131026_110349810.jpg

    IMG_20131026_110349810.jpg

    • diesel
    • Media item
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    • Album: 15lb brisket and ends
  17. diesel

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Truckee1, Cold meat slices better. Once the flat cools a little just wrap it in saran wrap and put in fridge overnight. It will slice well.
  18. diesel

    Burnt Ends (and brisket)

    Good luck w/ the ends.  I do them all the time but I have never tried separating the tip before the cook. Always separate after the flat is at temp.  At least this will save you another 5 to 8 hours of cooking time.   I have picked up the tip already separated and made burnt ends that way. ...
  19. diesel

    Hello from Richmond Virginia

    Welcome. I'm a neighbor out in Powhatan. If you are into smoking meat then this is the place to be. I have learned many good things here.
  20. diesel

    First Turkey Smoke... need advice!

    Yep, keeping an eye on this. Good luck
Great deal on LEM Grinders!
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