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Pork sausage casing discoloring
I agree on the stainless. I went to stainless when I started to make sausage because I'd started noticing unappealing spots on bacon that was making contact with cheap racks. I didn't spend a ton on them though Big Daddy Bezos' online flea market, but they are worth it. Tough too. I go... -
Turkey 3 ways .
As much as I don't like turkey - I would definitely have to sample that spun chunk. It looks damn good. -
Bone-in Rib Roast Sale
Tis the season. My local Lions will also be running them. Our Kroger affiliate (Harris Teeter) is going to run them before Christmas, and I really like their ribeye cuts - but the HT price at t-day was 8.99/lb so I'll probablly just selectively shop the Food Lions to save $2/lb. I'll be in...- Hijack73
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Smoked Chuck with a braise finish
I've been thinking about a couple of pulled chuckies for a while. I think this one is pushing me to go ahead and do it. I haven't done a chuck since back early in the spring/late last winter. -
Bacon virgin no more! Turkey bacon
Interesting. Hope it comes out good! If it isn't what you were hoping for, there are some ground and cured bacon recipes on here. I'm notoriously not a fan of turkey, but I kinda like turkey bacon. It's.... not bacon but it's good next to eggs. -
Fat Out Discussion.
Yep, I had a nice KA Artisan that I killed grinding meat. When I had the kitchen redone over the summer I went with a banjo style sink - one side very small, one side very large so that cleaning up things like stockpots and spraying off slicer parts would be so much easier. -
Brisket hold in an oven that won't go below 175/180?
I pull mine pretty much at the stall anymore and park them in the oven. You can always set the oven at 190. It will keep cooking but never exceed 190. Ramp it up when you wake up to finish it off. When I cook them all the way on the pit, I have the oven running at 200. Put brisket in oven...- Hijack73
- Post #2
- Forum: General Discussion
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Best type of smoker for jerky/charcuterie?
I'm not too sure about that 160. Wood generally cannot combust until it's much closer to 400 Fahrenheit, and that's if the wood is dry as dust. When I got mine and I was figuring it out, I'd watch the pot. The pot has a small fire at 220, due to less pellets burning. At 3-400, it's got a big...- Hijack73
- Post #17
- Forum: General Discussion
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Trouble in paradise, national beef shortage?
I worked for US Foodservice for 7 years. We could manipulate the meat markets by buying up trailer after trailer full of a specific cut when it was on sale. Order a million lbs of inside rounds, the packers would fill those orders, next month they would have an excess of ribeyes and strips...- Hijack73
- Post #7
- Forum: General Discussion
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Garlic Kielbasa
lol, the old bowl of free gummy bears trick! Yep - that was a real thing people were doing to 'prank' people 15 years ago..... putting out a container of sugar free gummy bears -
Fat Out Discussion.
I'm still relatively new to this, but the only bad batch I've had is an early batch where I left the sausage in the poaching water too long. It rendered out a LOT of fat - leaving pockets where fat once was and the texture was pure-d no bueno. My Pit Boss refuses to run under 220 - and that's... -
Intentional Thanksgiving leftovers reborn (beef alert!)
Was assured by the local Kroger affiliate (Harris Teeter) and the Publix guy that rib roasts would go on sale again the week before Christmas, so I decided to do both of the ones in the freezer (bought during last years Christmas sales) The one for the big pig out was cooked to 127ish, and... -
smashburger woes
For at least 20 years, and probably much closer to 25, I've been a staunch "I don't eat store grind" camp and firmly in the "it's all grindable" camp. Yes, fat is important. Grinding top round and expecting it to act like ground chuck just doesn't work. But as far as mixing and matching or...- Hijack73
- Thread
- Replies: 2
- Forum: Meat Selection and Processing
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Burning question of the day .... beef ribs vrs brisket ?
I agree. Different meat cutters learned different lingo. The local Kroger affiliate sells little cryovacs of short ribs that are nothing more than a piece cut out of a chuck, but cost far north of $10/lb. I take a chuck, cut the Denver out and I have an indistinguishable piece of meat that... -
Smoking Meatballs...Anyone done it? What else should I do with it?
Just put your usual in them. Maybe a little less moisture if you tend to make them moist/loose. I'd personally omit the oregano if you want to bbq sauce them - but that's just my opinion.- Hijack73
- Post #7
- Forum: General Discussion
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Food Grade Buckets
I used a Firehouse pickle bucket as a bait bucket for a loooong time. It never quit smelling of pickles. For bacon I recommend 2.5 gallon Hefty brand ziplock bags, They hold 5lb slabs with room to spare. I put 2 slabs in a bag. I used to be able to buy Ziploc 3 gallon bags at the Kroger...- Hijack73
- Post #7
- Forum: General Discussion
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Sale at Publix!
Getting low myself, going top have to stop by Publix tomorrow.- Hijack73
- Post #2
- Forum: General Discussion
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Maque Choux
Big time. On the rare occasions I'd add okra to my gumbo I liked to fine dice up a fresh tomato and toss it in the pot. I typically use neither, but if I use okra I will sneak in a tomato. That was how I did it for the church. -
Maque Choux
Looks good. I'm not a corn fan so I've always avoided it and gone for etouffee, but it definitely looks good. A lot of folks use andouille in etouffee. If you like the choux and gumbo, give etouffee a whirl. I'm particularly fond of shrimp etouffee.
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