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  1. worktogthr

    sous vide immersion circulator ?

    I am very late to this party but I recently made a batch of cheddar kiebasa and smoked for a 3-4 hours until they got the color I wanted. Then I vac sealed and placed in the sous vide for the time and temp according to douglas baldwin's chart that was sited above.  The internal temp when I...
  2. worktogthr

    Winners!!! Mix plate -Meat and Three Winners!!!

    I was this entry... For me the thought for the entry, came after I made a 2 meat and three sides meal for dinner one night and posted about it. Then the thought came into my mind that I should of made a sandwich out of it so I remade all the ingredients took pictures, and forgot to add the...
  3. Winners!!! Mix plate -Meat and Three Winners!!!

    Winners!!! Mix plate -Meat and Three Winners!!!

  4. IMG_4651.JPG

    IMG_4651.JPG

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  5. worktogthr

    Winners!!! Mix plate -Meat and Three Winners!!!

    Congrats to you as well! Funny thing is, I was thinking about going the Asian route too as I have been on an egg roll and goyza/dumpling kick lately. I wish I could order a few trays of your entry to serve as an awesome appetizer when I host easter!
  6. worktogthr

    Winners!!! Mix plate -Meat and Three Winners!!!

    Thanks everyone for the votes! I was the Meat and Three sandwich! I had a lot of fun doing this and a lot of fun eating it. Especially when I made the sandwich, forgot to put the code word in the picture, ate it, realized my mistake, and had to remake it...and eat it again haha.
  7. worktogthr

    How to tell if I've mixed sausage meat, spices water the right amount?

    I always like to make a small patty and smush it into my palm. Hold my palm down and if it doesn't fall off you are good to go. I even do a few karate chops just to make sure. If it's not letting go of your hand, you are good to go
  8. worktogthr

    Stuffed pork loin spun around and around

    Wow Charlie! This looks delicious. Like me you seemed to jam as much as you possibly could inside which I appreciate greatly! Points for sure!
  9. worktogthr

    Mix Plate & Three Voting thread!

    This is an awesome turn out! Gladly eat any of them! I like how the throwdowns force you to think outside the box or do something classic but drool worthy. Very tough decision
  10. worktogthr

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    Recreated the dish and submitted! Had a lot of fun with this... can't wait to do more in the future
  11. worktogthr

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    Haha just got out of bed and re-made two of the incredients... my wife thinks I'm crazy haha
  12. worktogthr

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    I will have to recreate it or come up with something new all together... just double the work now
  13. worktogthr

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    I am going to cry... I made a great entry... took 1000 pics... and forgot to include the password. Used most of the ingredients for other things already so I can't make it again. I suck...
  14. worktogthr

    Are you ready to rumble!!!!! March 2017 Throwdown time!!!

    I got something in the works! This is so much fun. Had to take off today because my daughter as sick and I have been messing around with throwdown stuff all day!
  15. worktogthr

    pork loin for sausage

    You can make sausage with loin only. It will be drier because of the lack of fat. But the whole loin has the fattier rib end as well. I have made it with good results by adding about a cup of non fat dry milk powder to a 5 lb batch. Just make sure not to overcook and be prepared for a drier...
  16. worktogthr

    Smoked then Sous Vide Brisket for a southern themed meal...

    Thanks a lot guys!  I had a lot of fun with the whole process of the brisket and all the sides to along with it.  I will definitely be making brisket like this again!
  17. worktogthr

    Smoked then Sous Vide Brisket for a southern themed meal...

    Hahha I know... I did consider that but it's a pretty standard meat and threes... gotta get a little creative. Don't worry! I'm working on it!
  18. Smoked then Sous Vide Brisket for a southern themed meal...

    Smoked then Sous Vide Brisket for a southern themed meal...

  19. worktogthr

    Smoked then Sous Vide Brisket for a southern themed meal...

    So i have been messing around with my sous vide a lot lately and am not totally convinced. So I tried this little experiment. Here is the process, some pics, and the verdict... 1. Smoked a 10 pound brisket rubbed with Worcestershire and SPOG on the PBC. I used a small split of mesquite and...
  20. IMG_4141.JPG

    IMG_4141.JPG

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