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  1. worktogthr

    Deer Dogs

    I am with Al 100%! Emulsifying sausage is a PIA. The final product is just fine with a fine grind, even a thicker one. Just made a batch of all beef hot dogs with store bought ground beef that I would say was about a medium grind and everyone loved them. You are right about just mixing them...
  2. worktogthr

    Mothers Day Cooking.

    My wife wanted tapas/appetizers throughout the day (whole family coming over) so I am doing: blackened shrimp with remoulade sauce cheese and olive platter mini cheesesteaks chicharron tacos chicken gyro with grilled seasoned pita, greek salad relish, and tzatziki blue cheese bacon burger...
  3. worktogthr

    Utilizing The Pig! 1st smoke on the Egg XL

    Wow, the food looks beautiful and delicious. I am right there with you on trying to incorporate smoker leftovers into other dishes
  4. worktogthr

    beef sausage question

    I have made quite a few sausages out of straight beef. Beef kielbasa comes out great, beef hot links, all beef hot dogs! Beef pepperoni sticks are another great snack.
  5. worktogthr

    Butts on sale and need PP for 100

    If I can give you a word of advice. Cook the butts ahead of time, pull them. Put the meat in some foil trays, mix in some more of your rub and maybe some apple juice or foiling liquid (if you go that route). Throw them in the freezer if the party is still not for a while. Thaw them. Then...
  6. worktogthr

    The New Rec Tec RT-700 Bull Has Arrived

    Man, that is an awesome pellet smoker. Sure you will have a great time with it. Have a Shirley fab stick burner coming this summer and I can't wait...Should be downsizing as far a cookers go, but this makes me want to check out craigslist for a new toy! haha Good luck with it!
  7. worktogthr

    Venison Sausage Question

    Another point that has not been mentioned is that without the cure, it will not taste like summer sausage or kielbasa. That hammy/bacony/hotdoggy taste is very much due to the cure.
  8. worktogthr

    Just another Reuben 3-20-18

    Looks great Richie! Great minds thing a like. Packed myself a reuben for lunch today and put American on it as well!
  9. worktogthr

    Cast iron frying pan?

    Yes you can! I would also using a decent sized chunk rather than wood chips
  10. worktogthr

    Corned Beef Pastrami ~ Foamheart

    Al, when you use this method do you slice and eat right out of the SV or do remove from the SV and griddle or pan fry?
  11. worktogthr

    Shirley Fab

    I totally understand. There are some things you just don't want to wait for no matter how good they might be! I am in the situation where I didn't need a huge rig, but I wanted one because I do a lot of charity/veteran outreach events and what not where it would come in handy, plus I am...
  12. worktogthr

    Shirley Fab

    I have cooked on many Shirley's and am getting mine this summer. Because of my experience with them, I know they are well worth the wait. Their quality and craftsmanship, in my opinion is top notch and Paul and Tyler are incredible people. The wait is long, but its long for a reason. They do...
  13. worktogthr

    Smoked Corned Beef Sausage?

    This weekend I tried to go big and make an entire Pastrami Reuben in sausage form... Kraut, russian dressing, rye bread all in the mix. Epic fail though...too much acid and liquid broke the bind and made the sausage mushy/crumbly. Richie @tropics when you made this, did you squeeze as much of...
  14. worktogthr

    My Take On TX Jalapeno Cheddar Sausage

    These look great man! I have made something very similar using Len Poli's recipe and like you, added cheese to it! People love them! I was actually toying around with the idea of using ground chicken thighs and home cured Canadian bacon to make a leaner version of this. Currently in a weight...
  15. worktogthr

    Tonight's Dinner: First Attempt at Ribs w/ Jeff's Rub

    3-2-1 is for ballpark cooking temp of 225. For 275 I'd say maybe 2-1-1 or 3-1.
  16. worktogthr

    Short Plate Beef Ribs to wrap or not to wrap that is the question?

    I agree with Al! Wrapping seems necessary for beef ribs. The braise breaks down the fat and just makes them so unctuous and delicious. I treat them like a brisket and cook until probe tender which has been anywhere from 195-210 in my experiences
  17. worktogthr

    V-DAY Prime Rib

    Looks great Richie! My wife wanted chicken burgers and string beans for Valentine's Day! Boring! haha
  18. worktogthr

    Corned Beef Reuben

    Oh man Richie, that looks great! I am currently in the midst of a weight loss competition with some friends and looking at this is somewhat torturous haha. Maybe I'll cure a brisket towards the end of competition and make one of these!
  19. worktogthr

    Pepperoni style hot dogs???

    I recently made some snack sticks with sheep casings. Ended up being a little thick and looked more like hot dogs (Get some weird looks at work when I'm eating them because it looks like I'm eating cold hot dogs haha). One variety was a pepperoni stick and because of their hot dog like shape I...
  20. worktogthr

    THE PAPER PLATE METHOD FOR VACUUM SEALING

    Great Post Al! I have been doing this for a couple of years to load my bacon and cold cuts into a vac bag without them getting all folded up, but never even thought about it from the standpoint of keeping the end of a bag clean for a better seal!
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