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  1. W

    Chicken Bacon Ranch recipes?

    I just realized that this won't have any cure in it so I can test a piece before stuffing. So I will probably just cut the salt back to 1% , maybe even less, because the bacon will have salt and the Ranch Powder will also have salt. I can adjust from there when I cook a sample. Worst case...
  2. W

    Chicken Bacon Ranch recipes?

    I already cut down on the salt because of the ranch powder, might have to bring it down even more hah. Is the only negative side effect to too much salt that it just tastes too salty? It can't become unsafe right?
  3. W

    Chicken Bacon Ranch recipes?

    yeah good point, in my peabrain I thought of bacon as just another fat but it does have some protein in there. I haven't decided yet, I was just going to get some store bought standard bacon. I imaged I was going to just grind it all into the sausage but I am also considering cooking some and...
  4. W

    Chicken Bacon Ranch recipes?

    Sounds good. This sausage will also have 10% Bacon in it so I am sure it will be fatty enough. Yeah, I just have never used chicken thighs before so I am sure once I do it once I will be totally okay with estimated the fat % correctly. I just am hoping to get something usable first and go from...
  5. W

    Chicken Bacon Ranch recipes?

    If you were using enough thighs to get to 5lbs would you estimate the protein/fat ratio to be say 75/25? or what? Thanks for the help
  6. W

    Chicken Bacon Ranch recipes?

    I am still very very new to all of this so I am trying to figure out what to do myself. I am kind of combining different recipes right now and going to give it a shot this weekend. Do you just freeze the chicken skin and grind it as if it were fat? Would you use all the skin that comes with...
  7. W

    Chicken Bacon Ranch recipes?

    This guys video looks good but my concern is that bacon that he cooks prior to mixing it in the farce. Would that not puncture the casing possibly? Or be super hard when I cook it again at the end bringing the sausage up to temp?
  8. W

    Chicken Bacon Ranch recipes?

    I have seen several pictures of Chicken Bacon Ranch Sausage out there. I was curious if anyone had a great recipe to share.
  9. W

    Emergency Mid-Cook Brisket assitance hah!

    Sorry guys I forgot to take pictures but this brisket turned out significantly moister in the flat than my previous temperatures. I ran the temps off of the flat area as you suggested tallbm and it worked well. This was my first prime brisket so I am not sure how much of that is just the meat...
  10. W

    Emergency Mid-Cook Brisket assitance hah!

    This is my first prime I have ever done and what you just said is coming true hah. It finished probably an hour earlier than I anticipated. Now I have no idea how to keep this thing warm for 4 hours as a result. I poured boiling water into my cooler to warm it up, dumped it out, and now have it...
  11. W

    Emergency Mid-Cook Brisket assitance hah!

    I am doing the snake method so I cannot open the grill frequently to probe because of heatloss.
  12. W

    Emergency Mid-Cook Brisket assitance hah!

    Okay it appears that the point is closing in on the flat. Disregard. I will take this as a lesson not to panic in the future haha
  13. W

    Emergency Mid-Cook Brisket assitance hah!

    So I am in the middle of a brisket smoke right now and have some concerns. I started a thread a few weeks ago (linked below) and was advised to use my temp probes in the flat instead of the point of the brisket. I was told that the point will always cook faster than the flat because of the fat...
  14. W

    Looking for feedback on my ATK Brisket

    Same temperature marks for the wrap and when to take it off as well? That would make life really easy if I can just practice on either hah!
  15. W

    Looking for feedback on my ATK Brisket

    Yes! You have helped me an absolute ton. My only issue with doing a longer 'naked' brisket is that I just have a weber 22' and I think that would require me to remove the brisket entirely from the grill and reload a snake before carrying on the cooking. I may have to rely the Texas Crutch for...
  16. W

    Looking for feedback on my ATK Brisket

    Gotcha, I may try to bump up my temperature before wrapping a little this time anyways but not enough to drastically alter anything. Moving forward I will be messing with different variables. I will be getting a thermometer with 4 probes this time two will be aimed where you directed and two in...
  17. W

    Looking for feedback on my ATK Brisket

    I really appreciate all that information. And that does seem probable. I do have a couple questions however... Would cooking the brisket to all my temperature targets based off the middle of the flats temperature overcook the point? Or does it have enough fat to protect itself? I have a get...
  18. W

    Looking for feedback on my ATK Brisket

    So I have been trying my hand at the Americas test kitchen brisket recipe for a while. I will link below. I think it turns out really well but my only complaint is that my flat can occasionally turn out dry and there is slightly less bark than I would like. I am wondering if this is just because...
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