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  1. Dustin Dorsey

    Texas Sausage

    Black pepper. Most Central Texas sausage is usually beef/pork, salt, black pepper, and cayenne. Supposedly, it's German in origin. Czech sausage is going to have garlic. About 30 miles south of me is an old German settlement and their "German sausage" adds some sage and seems to be mostly...
  2. Dustin Dorsey

    Texas Sausage

    There's a lot of different sausages in Texas so it's hard to say what you got. There's a lot of Czech sausage and there's Central Texas meat market sausage of various types. There's also East Texas beef links. Southside Market in Elgin is very famous for their sausage. They ship...
  3. Dustin Dorsey

    handsaw Recommendation for Cutting Splits

    I also use the black and decker alligator lopper. I've done it with a handsaw. It's just way too much hassle when you can use the alligator lopper in seconds. It's also very safe compared to using a chop saw or something like that.
  4. Dustin Dorsey

    Which meat is the most patriotic to smoke?

    Smoked Bald Eagle is the most patriotic of meats.
  5. Dustin Dorsey

    Smoker ?

    There might be some weirdness with the roll top, but $450 is a probably a good price. It looks it was neglected pretty hard. I see some considerable rust on the bottom frame on the right side that's been repainted. Its looks like someone managed to rust the stainless and tried to clean it up...
  6. Dustin Dorsey

    Smoker ?

    I've seen picture of it. It's a T pit. Similar to a reverse flow, except the fire goes up both sides and comes into the cook chamber and converges into the middle. Johnson Smokers makes a pit that's similar. Pitts and Spitts has been making pits in Texas since the 80's.
  7. Dustin Dorsey

    Salt types

    It's good to know I'm not totally crazy for doing that!
  8. Dustin Dorsey

    Salt types

    I use mostly the non-iodized table salt. I started that when curing bacon. I find the particle size similar to the cure#1 and sugar. Does that actually matter at all? No. Lately, Kosher salt seems hard to find at the grocery store, though.
  9. Dustin Dorsey

    Sous Vide Beef Steaks suck

    I was utterly against it, but I've cooked some steaks sous vide and either seared them with cast iron or on a charcoal grill and they turn out great. I don't think there's much difference in flavor between that and a reverse sear, but the meat is more tender and you get perfect results every...
  10. Dustin Dorsey

    I know this is a meat oriented site BUT now I'm paranoid about left over rice!

    This is an issue with any food left out too long. I'm not sure why rice in particular is targeted. When I make something like a giant pot of chicken stock I always ice bath it. You don't want a large hot thermal mass going into your fridge if you can help it. A small Tupperware of rice...
  11. Dustin Dorsey

    Pots And Pans?!

    I've gotten rid of all our non-stick stuff. I still use cast iron and we switched to All-Clad stainless. There's a learning curve. You can find it on sale sometimes for black friday sales. I've seen a big improvement in our cooking. The aluminum cores do an excellent job distributing heat...
  12. Dustin Dorsey

    Snack sticks temp question

    Beef fat has a higher rendering temp than pork supposedly. I like to use the hard deckle fat from trimming briskets so maybe that's why I don't seem to have that much trouble.
  13. Dustin Dorsey

    Snack sticks temp question

    I don't think it will hurt anything if you are talking about going that high on a pellet cooker or something. A lot of people really baby their sausage maybe just because they can with really high end electric cookers. I use a WSM and I generally go around 150 and then when I feel like its...
  14. Dustin Dorsey

    Not fun yet

    That sausage looks awesome! I haven't been to a Rudy's in ages but it's good solid BBQ.
  15. Dustin Dorsey

    Offset Smoker Cleaning - Citrusafe?

    I use a metal putty knife but I also brush the grates after each cook and I don't let the grease accumulate in the first place if I can help it.
  16. Dustin Dorsey

    New to offset need advice please.

    Hickory produces a particularly strong smoke flavor, and chicken is easy to oversmoke. You might be trying to control the temp with the dampers too much and not by the size of the fire/ coal bed. Maybe the wood is a little green still. Try testing it right after you've split it if you have a...
  17. Dustin Dorsey

    How to add #1 cure to bacon?

    Bacon is already cured. You don't need any more cure.
  18. Dustin Dorsey

    Looking for a CI skillet.

    I also recommend Lodge. I've got a vintage lodge with a glass smooth surface as well as a modern one I've used for years. Honestly I can't tell a bit of difference in the performance or "non-stickness" between the two. Lodge is made in the U.S. It's a no brainer to me. You could go a more...
  19. Dustin Dorsey

    Wait, What?? There's a gland in my Butt!!!!

    I don't know if I ever done that but I'd heard about it. I'll keep an eye on it from here on out. Great tip!
  20. Dustin Dorsey

    First time brisket cook...a couple questions

    I've held a brisket in a turkey roaster for 20 hours. I let the brisket vent down to 170 before putting it in there. I make sure and put a probe in there and calibrated it to run at 150 or lower. I'd prefer 140 but it's just what I can manage with the fluctuations of the turkey roaster. The...
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