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  1. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    I found this recipe on bbq-brethren from 2007 from a user named Bossmanbbq. This is attributed to Harry Green but I find almost the same recipe from The Legends of Texas Barbecue Cook Book by Robb Walsh from Joe Burney a legendary Houston pitmaster. This looks paraphrased from that book. The...
  2. Dustin Dorsey

    TURN ON THE NEWS.....NOW!!!!!!

    I'm regularly exposed to both side's propaganda when it comes to politics and I'm often left wondering what's real or not. I can say that both sides are utterly convinced that the future of American democracy rides on this election. Social media platforms and the media make money from views...
  3. Dustin Dorsey

    Brisket hold 170 F

    I use an Oster 22 quart Turkey Roaster. You have to kind of calibrate it, but I can. hold at 145 for hours and hours. I've held a brisket to almost 20 hours before but that's pretty extreme.
  4. Dustin Dorsey

    Hot dogs

    What's the reasoning on keeping meat and fat separate? It's really only doable if you have very lean meat and separate fat to start with. That's ideal but not always realistic for home cooks.
  5. Dustin Dorsey

    pecan lodge sausage recipe

    The trick there is that we don't know what is in the brisket rub. I haven't been there in a long time but I remember enjoying the sausage. I thought it was more beef based, at least the last time I went. I do remember that the brisket rub was always more complex than salt and pepper.
  6. Dustin Dorsey

    Hot Dog redemption?

    I decided to make some hot dogs this year for the 4th of July. I did it two years ago and the texure was just terrible. I used two chuck roasts and added some brisket fat. The last time I used two very lean chuck roasts. This time I had more marbling but I didn't want to take any chances...
  7. Dustin Dorsey

    First time hotdog making (prbly last time) and forgetting about ribs

    I had some fat that showed up on the ends of my hotdogs. I think it happened during the cooking process. I use a WSM with a Thermoworks Signals and Billows to control temp, and I wanted to run at 150 but it stayed at 165 the whole time. I chalk that up to the heat outside.
  8. Dustin Dorsey

    First time hotdog making (prbly last time) and forgetting about ribs

    I just made hotdogs this past weekend as well. I did three grinds but didn't attempt to emulsify the meat. Someday I may try the juicer thing or some other method but I'm really happy with my results. It is a ton of work. I did once on a 6mm plate and then twice on 3mm, chilling in between...
  9. Dustin Dorsey

    Franklin's BBQ Sauce

    I like Franklin's in-store sauces, but I like a sauce more on the tangy side, than sweet. The advantage to his sauces is that he doesn't put liquid smoke in them and no high fructose corn syrup. I haven't been to a Rudy's in forever but I remember liking the sauce. I'm a big fan of the...
  10. Dustin Dorsey

    Weber low and slow kit

    It looks ok but you might get a lot of radiant heat off that plate. You could probably fit a water pan on top of it. You'll be able to use the whole grate surface which has advantages over something like the slow n sear. It would be great for things like ribs. Both parts will probably last...
  11. Dustin Dorsey

    hanging sausage vs Placing on Grill

    I place it flat a lot of the time. It makes way more sense in an offset because the temperature can be wildly different from top to bottom. I do hang in my WSM but sometimes it's easier to just lay them flat. Hanging gets a more even smoke and uniform color.
  12. Dustin Dorsey

    This is a test of the Emergency Broadcast System

    One time I accidently marked an email as spam from here instead of marking it read. It pretty much killed my ability to use that email address with this forum so I just switched to a different address I had. Just be really careful and don't do what I did. I did the same thing on accident with...
  13. Dustin Dorsey

    flats and burnt ends.

    I think they'll turn out similar to chuck burnt ends. They don't really have the internal fat. Maybe if you have a really well marbled flat. They'll still be good but just not as good as point meat.
  14. Dustin Dorsey

    Salt Questions

    Meatblock would be a hell of a band name.
  15. Dustin Dorsey

    Salt Questions

    I tend to gravitate towards the same recipes so if one is slightly too salty or slightly too little salt I adjust my recipe for next time. There's generally a range of salt I find acceptable. I use slightly more salt in a fresh sausage to compensate for the lack of the salt from the cure#1. I...
  16. Dustin Dorsey

    Exploring Low Carb, Healthy Fat, Moderate Protein Diet - Not Keto Quite Yet

    I'm 48 and I was pre-diabetic. I just started exercising a lot and controlling my portions. I was at 255 and I'm down to 215. I've done low carb. I did Atkins back when that was all the rage. It definitely works for me, but I'd get super hangry and start dreaming about eating raw potatoes...
  17. Dustin Dorsey

    Hot dogs

    I made a bunch of hotdogs two years ago after watching a Chud's BBQ video and they are still sitting in the freezer. I didn't use enough fat and some of it smeared on me, because I didn't rechill between grinds. He used a stand mixer to try to emulsify the sausage. I almost killed my wife's...
  18. Dustin Dorsey

    Need New Grinder

    I've got the LEM .#8 big bite stuffer. My thinking was it's a buy once/cry once type thing. I make generally only make 5 to 10 lb batches and it's probably overkill for what I do. It's all stainless and you can easily get parts if anything goes wrong.
  19. Dustin Dorsey

    Trip to Texas

    I'm going to Galveston later this summer. I've been wanting to check out this place, "Leon's World Famous Bar-b-que." I've never been but I want to try their "downtown links."
  20. Dustin Dorsey

    How do you mount your vertical sausage stuffer?

    My old 5 lb LEM came with some c clamps. I just clamp it to the table. You really need that with small diameter casings.
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