Search results for query: *

Alright just finished casing 5 lbs of sausage. I had 2 blow outs but no biggy that will be cooked for breakfast. Recipe: 2148 g brisket trim 86g milk powder 43g salt 215g cold water 25g garlic powder 15g mustard powder 6g mustard seed 10g paprika 7g cayenne 25g black pepper 7g turmeric 0.25%...

Well tried my hand at some more sausages. The batch today i did jalapeños and sharp cheddar in my ground up brisket trim salt, black pepper, ground mustard, paprika, powdered milk. Stuffed into sheep casings. These things turned out amazing! Sorry only have the one picture after the fact. I will...

Sorry I haven't been posting lately. Here is today's lunch. NY strip and some stuffed mushrooms. I took the stems off half a yellow onion 6 cloves of garlic and put in the food processor. After chopping a bit, I added a pound of 80/20 burger, sharp cheddar, and some sausage seasoning. Mixed up...

Happy Memorial Day! Thank you to all who have served in the military! Today I am smoking up some beef ribs and chicken leg quarters. I broke the leg quarters down into thighs and legs they are on sale right now for 59 cents per pound. The ribs were 4.99/lb and they looked to have a decent...

Picked up some tbones for 9.99/lb gonna cook them up on the CI in butter with SPG for dinner and one for lunch tomorrow.

Well just got done seasoning my brisket beef bacon and getting it on the pellet grill at 200. I seasoned one with peper garlic and paprika, the other one I did just black pepper. I will smoke until IT of 150. Using INKBIRD probes and jave one in each end of the bacon to track IT. I'll post more...

So I have been brining/curing two brisket flats for 2 weeks now and today is the day of cook. I took black pepper corns, mustard seed, coriander seed, garlic, onion, and paprika, put it all in the blender to make a course rub. Used yellow mustard for binder. Have on pellet smoker with cherry...

So I had a bunch to get ready today, beef plate ribs aka dino ribs, chicken wings, and 4 salmon filets. On top of all that I have two brisket that are curing for bacon and 2 brisket flats that are pickling for pastrami. Let's start with the ribs, So I got these at the Texas Tech meat market...

Alright y'all, picked up an interesting cut at the store this morning. Beef tongue tips? Not sure but I am thinking it is the back end of the tongue and need some ideas as to what to do with them. They were 5.99/lb and i got 4 packages around 2lbs each.

So decided to slap the "chuck roasts" I got at the store on the pellet grill to take to my sister's house for dinner and game night. Started them at 250 and at 218 IT bumped to 400 for a hot sear to 140 IT.

So for lunch I have a small steak and some eggs served with parmesan cheese on top.

Brined these three ducks for a couple days and threw on the MM36 tonight. They turned out looking pretty. Letting cool and they will be dinner tomorrow. Using my new INKBIRD probes.

Forgot to get sliced shots but this turned out amazing. I got it wit SPG onion paprika and on the mm36 pellet grill at 450 with a chunk of cherry in the charcoal, wood door.

Well I did it, I used the Kitchenaid all the way through the sausage making and ordered a sausage stuffer half way through. I used Chud BBQ's all beef recipe from youtube and collagen casings. They turned out decent but took me forever. Have them resting in fridge right now and plan to cold...

Thought i would share my fast lunch. Made up some tacoish seasoning and tubes on these thin chuck steaks. Fried on the flat skillet high and fast and made myself some fried eggs to go along with it.

So I was going through the deep freeze today and pulled a bunch of stuff out to start prepping for future cooks. There is 3 ducks, 3 briskets, 1 rack dino ribs, 1 skirt steak, and about 3 lbs of beef fat for tallow. Planning on beef bacon for 2 briskets, pastrami for the third brisket and not...

Thought I would share my dinner tonight with y'all. I got two big top sirloin steaks and had some salmon in the freezer. Seasoned steaks with SPG and onion, Seasoned salmon with salt pepper ginger and fresh dill. Cooked hot and fast on the MM36 Pellet Grill. Ran it up to 500 f and cooked until...

So wife decided she wanted me to smoke the T Bone Steaks and since I am doing that I figured I would throw the chicken legs on as well. Going 200 to start until IT of 116 on the Steaks and then I will use the side induction burner to reverse sear. After Steaks come off I will turn up the heat on...

So went to the store and they had T-Bones on sell for 8 dollars a pound and decided to pick some up. Seared in butter in the cast iron pan on high to a Medium IT, due to sharing with wife. Paired it with cottage cheese for a nice carnivore dinner.

So I have been looking at Lymberjack Pellets online but I keep finding two different looking bags and wondered if there was a difference or if they were the same?