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Man, that looks AMAZING!!!! DZIEKUJE @SmokinEdge

Thanks @radioguy I have not tried but will definitely do a practice run. Does the texture change much? Mushy?

Thanks so much for your input all!!! I plan on not being stressed at all. Still mulling all this great advice over. AND, tweaking, testing and tasting for a year is gonna be a tough job, LOL. Tried using a mix of sharp and extra sharp Kraft cheddar in this latest test batch instead of the...

Great idea! Thanks Tex!!! Treager and Offset. Definitely wont be enough but planning on having plenty of other food. Butts will definitely be added and maybe pulled ham. Of course this is all brand new and much of the advice to relax and have it catered might win out, LOL. Maybe I just do a...

Another piece of great advice. I have been tossing that exact scenerio around. Just renting or even purchasing some chafing dishes and having someone deliver.:emoji_thinking:

Ha!!! Probably the best advice I'll get Jim, LOL

I haven't put cooked brisket in the freezer and then reheated later. Good? Bad? Sous Vide to reheat sounds like a great idea though.

Vac Sealer? Yes Sous Vide? No although I've been thinking about one to finish my sausage. New Freezer? Oh, yes. I definitely need that. Dad approved? YES. Definitely. Air Force, Police Officer and good guy. Thanks guys!!!

Hey all, so my daughter just got engaged and has asked her Mom and I if she could have her reception(blow-out BBQ party) in our big yard. I am happy to oblige and am happy to cook for a crowd but the most I've cooked for is about 25. This is gonna be about 75 and I wondered if anybody can...

Welcome from Cleveland Jordan!!!! I too was a newbie like you not that long ago and the folks here are AMAZING!!!!! Certainly upped my sausage game for sure. Only made smokies once using my same recipe for slovenian sausage and they came out great. Get good casings and soak them with some...

You guys got me craving smash burgers bad. mixed 2 lbs lean ground chuck w 1 lb fatty ground brisket. I too like a nice medium to medium rare thick burger but the crust you get on these thin boys is well worth the trade off. Good to mix it up. Some times you feel like a nut, sometimes you...

Killer Crust and great looking burgers!!!! Always afraid of those Meat Chubs. May have to try. Thanks @chopsaw

Restaurant? LOL. More like a shack. Order at the window and eat at picnic tables. Definitely one of the best sandwiches I've ever had. And now I know so easy to make it at home. Key is to slice that meat paper thin and use those bones to make a super rich pork broth. A good crusty sesame...

Actually just had to pick up some equipment and I was only there for 1 day. Stayed in downtown and John's wasn't far. Near the river. I don't know Philly very well but I think that's considered north???? Pretty cool to see Independence Hall and the Liberty Bell Will definitely go back with...

Never heard of spoon roast. Looks amazing!!!! Great cook!!!

Had some great eats in my first and only trip to Philly a while ago. Two places on my bucket list were Morimoto and Johns Roast Pork. While Morimoto was awesome, it was the roast pork sandwich I kept craving. Decided to just make my own. Around New Years bone in pork loin roasts are super...

Me Too, LoL. But I would drive to Wisconsin for that plate. Damn!!! Homemade rolls gonna be next on my to do list. You should post on making those!!!

Thanks all for the kind words. I call them Slovenian when I link them and Polish when I rope them. I also refer to both as Kielbasa although that may not be technically true. Oh well, basically garlic and pepper. All the old-time butcher shops around here in NE Ohio had both Slovenian and...

Couldn't remember how to quote. Looks like I still don't, lol. started with 3/4 chimney and post oak and hickory chunks. Went through a lot of chunks in this cold. Yes, the white stuff sure helps. I have found this is the best time to make sausage for me. This was the first time I did a...

WoW!!! Where is your restaurant? I'd pay top dollar for that meal. FANTASTIC!!! Thanks!