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  1. worktogthr

    Gas smoker - How to generate smoke with low temp

    Hey, I started smoking with a Masterbuilt propane smoker so I will answer these questions for you based on my experience. 1.  It is the heat that is cooking your meat, the smoke is merely just another layer of flavor 2.  The less visible smoke the better.  Thin,  blue (almost invisible smoke)...
  2. worktogthr

    My smoked Mac n cheese.

    I want that right now for breakfast!!  Is that a no boil recipe?  never tried one of those.
  3. worktogthr

    Sliders on The Rock Griddle

    Looks great Richie!  I love the crust a griddle puts on a burger!  The Cheese and onions definitely remind me of white castle which I am not ashamed to admit, I do love!
  4. worktogthr

    Cheese Hold

    Hahaha I am in the same situation and thank goodness because the weather is getting too warm to make any more until the fall...
  5. worktogthr

    A couple days with Opa

    This is awesome!  My mom was a great baker and I wish I did it with her more when she was alive.  Its really cool that you helped your father in law reminisce about his child hood by way of food! -Chris
  6. worktogthr

    Buffalo Chicken Pizza With Sous Vide Chicken

    Wow!  That looks great man!  I gotta make some pizza.  Its been a while
  7. worktogthr

    Rubs - home vs store bought

    I make my own and use some store bought.  It all depends on my mood.  For beef, I have tried a million rubs, even some that the whole BBQ world swears by and I always go back to rubbing with a little worcestershire and coating with SPOG.  With ribs and butts, I like Jeff's and Memphis dust but I...
  8. worktogthr

    Ok just took my Mothers Day meat out of the freezer. The winner is????

    I wish my wife was more of a meat eater.  She shies away from big cuts like that.  She wants me to make gyros on the blackstone.  I smoked the gyro loaf, so at least I get to play a little.
  9. worktogthr

    Italian Sausage ABT's

    Looks like a great app disco!  I'll take 10!
  10. worktogthr

    tying up a pork butt??

    Some feel that tying gives it a uniform shape and thickness, thus making it cook more evenly.
  11. worktogthr

    Advise needed on grill...

    I have many kettles, and in my opinion the best one for the average person who wants to have capacity, without the enormity of the Ranch Kettle, is the Weber 26.75 kettle.  It is large enough to direct grill tons of food, indirect grill, smoke, bake, etc.  Many times I do just as you say, direct...
  12. worktogthr

    sous vide immersion circulator ?

    Thanks so much for noticing that! It was a mistake when I was sharing the recipe.  It is indeed 1 tsp of cure#1.  I actually wondered if the bacon would make it over cured when I made it.  I will edit it in the original post I made.
  13. worktogthr

    sous vide immersion circulator ?

    Sure... Jalapeño bacon cheddar smoked sausage which were finished with sous vide. Basically Poli's recipe with a few additions... 3 lbs Pork butt (coarse ground) 1 lb brisket (course ground) 1 lb home cured bacon 6 jalapeños (most of seeds removed) finely diced 5 t Morton's kosher salt 4 t...
  14. worktogthr

    sous vide immersion circulator ?

    Here's the result of my smoked and sous vide finished jalapeño bacon cheddar sausage: As you can see they kept there color and I can report that their smokiness was perfect. Easily the best texture I've achieved on any sausage I've made
  15. sous vide immersion circulator ?

    sous vide immersion circulator ?

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  18. worktogthr

    Confessions of things I haven't done...

    I want to try smoking a pork belly that hasn't been cured for bacon. Maybe some Asian style and finish with high heat to get crispy skin
  19. worktogthr

    sous vide immersion circulator ?

    I did 145 degrees for an hour and 45 minutes which is conservative as it's the time and temp for 40 mm sausages(my casings were 32-38mm) also conservative because they were partially cooked already during the smoking process
  20. worktogthr

    sous vide immersion circulator ?

    I only opened and grilled one package of them but the texture of the casing was as it always is with more traditional methods. I could be wrong but I always thought the blooming was more for appearance than the texture of the casing. Blooming gives smoked sausage that familiar mahagony color...
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