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Amish Mustard Eggs ...My Mom said to share this with you guys...
Made em 3 days ago, just tried them and they are real good. Gonna put them in some potato salad- rippper
- Post #184
- Forum: Side Items
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Another hot. N. Fast brisket
It was a 12 lb packer, the pic is from the "flat end". The point was very juicy, letting it reach 208 did not help the flat. Kinda settled in now 275-300, foil 160, check for probe tender at 200. Still get an average packer done in 7 hrz with good results -
Another hot. N. Fast brisket
Put it on at 10:00 am. Hit 160 at 1:15, foiled. 3:15 noticed I. T was 208. FT -
Another hot. N. Fast brisket
Tried another fast brisket.... Tried a little hotter this time. Got distracted and temp got up to 210. Not AS juicy as last time, still really good. Side was loaded cheesy cauliflower. -
Camp chef xxl vertical
Ordered it yesterday, 599.00. Gonna be about 12 weeks. Local store had one in stock for the same price, but the older version, thinking the pid will be worth the wait. Got 4 lbs of "bloody mary" jerky on the camp chef dxl right now...- rippper
- Post #8
- Forum: Pellet Smokers
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Camp chef xxl vertical
- rippper
- Post #3
- Forum: Pellet Smokers
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Camp chef xxl vertical
Gonna order one today, 12 week waiting time. Mainly for sausage and jerky, but if it does a brisket, thats ok too. New model has a pid controller and wi-fi... All reveiws say + - 5 degrees and an even temp in the large cabinet. Whos running one? Thx- rippper
- Thread
- Replies: 8
- Forum: Pellet Smokers
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Venison summer sausage -starts in the smoker and ends in sous vide
Thx, just ordered some 6 in wide bags...... -
Venison summer sausage -starts in the smoker and ends in sous vide
Question about the bags. Do you use the vac sealer "rolls"? also can you put 2 chubs in each bag or just one. For snack sticks, bag them then sv? Thx, great thread. -
Last minute pork butt
Daughter, who is a nursing student and working at the local hospital as an E. R. Tech, told me she volunteered to bring pulled pork on her shift christmas day. Started it 9:00 at 225 for about 2 hrs. Cranked the temp to 300. Foiled at 160, and at 5:00 it hit 195. FTC till 6:30. Pulled, added... -
Chrismas prime rib
16 lb prime rib, cut in half and covered with olive oil, rosemary, tyme, salt, pepper, garluc and onion powder. Smoked in the camp chef at 230 5 hrs. Got done about an hr early so ftc until the taters were done.. Pulled at 138. Little too well done for me... Pull earlier next time. Great flavor. m -
Brisket on pit boss vertical
Pellets, was also thinking i could seperate the point /flat then tie the point on top of the flat. -
Brisket on pit boss vertical
Bought the pit boss series 3 after looking at it seems way to small for briskets... Thought maybe i could seperate point and flat and stack em. Anyone using one of these? Posted earlier in "smoker" forum -
pit boss series 3
picked up a pit boss series 3 pellet smoker, mainly for sausage/jerky. thought i would give my son the camp chef xl. However, after looking at the size of the series 3, i don't think a full packer, or even a large slab of ribs will fit..... what's the biggest brisket anyone has squeezed into a...- rippper
- Thread
- Replies: 1
- Forum: Pellet Smokers
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temp swings and sausage
those temps swing were with an empty smoker, after my burn off. may stabilize some packed with sausage. -
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temp swings and sausage
Just picked up a pit boss series 3. mainly for sausage. set it up with my ink bird and had temps yo-yoing pretty steady between 165 and 180. Now i know fat can start to render out at the 180 temp, but since it is just "peaking" there should I assume the average temp of approx. 172 is where I'm... -
Summer sausage time
Well, sliced it all up and it was real good. Flavor/texture awesome. Only negitive was there was a hard crust under the casing. Definately should have given it a warm bath. The good news is my ground venison jerky was perfect! -
Summer sausage time
Casings are 2.5...cut one open and they look pretty good, a little wrinkled. Maybe the placement of my probe is the problem? -
Summer sausage time
stuffed up 12 lbs. of SS Saturday, fired up the camp chef pellet smoker Sunday morning. put the sausages on at 10:00 am and now, Monday morning at 8:30 i.t. is 143. Have the ink bird hooked up. smoker temp has been running between 165-174. checked I.T. with my therma pen and confirmed the...
