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  1. worktogthr

    Putting multiple types of sausage in the stuffer canister. Any tricks?

    Ok, so this might be the laziest idea of all time but I thought I'd throw it out there. Lets say I mix a 5 pound batch of each of the following all pork sausages: Italian, hot italian, kielbasa, brats. And I want to be super lazy and load them all into the canister of a 30 pound stuffer...
  2. worktogthr

    LEM 20lb. motorized stuffer... Any one have it?

    Hi All, Many times throughout the year I do charity and veteran outreach events and thanks to what I have learned on this site, I am now the sausage guy. I am often tasked with making between 30-100 lbs. of sausage for events throughout the year. Pretty tough task with my 5lb. LEM manual...
  3. worktogthr

    My Shirley Fab is finally here...

    Been so busy this summer so I haven't been on here too often. But after a long wait, my Shirley Fabrication smoker came home with me at the beginning of August. A buddy of mine and I took the trip from Long Island, NY down to Tuscaloosa, AL to pick her up. Paul and Tyler Shirley and their...
  4. worktogthr

    Reheating pernil skin

    Hey all, Haven't been around in a while because life has been crazy but I had a question that some of you may be able to help me with. Being know as the meat guy where I work, I have been tasked with cooking 30+ pounds of pernil for a Hispanic Heritage Month Luncheon this coming Tuesday. I...
  5. worktogthr

    Haven't been around in a little while...

    Hey everyone, Just stopping in to say hello and I'm glad to see the forum is still going strong. Had a busy summer taking care of things for my father's estate and hanging out with my daughter. Its a blessing as a teacher to have the summers off to get stuff done and to spend time with my...
  6. worktogthr

    My first shot at Beer Can Burgers...My first post in a while

    Well life has been a bit crazy for me lately, so i haven't posted a cook in a while.  Some of you may know that unfortunately my dad passed a little over a month ago.  Its been an emotional and complicated last few weeks in which I have been cooking but not had time to share on here.  Cooking...
  7. worktogthr

    Smoked then Sous Vide Brisket for a southern themed meal...

    So i have been messing around with my sous vide a lot lately and am not totally convinced. So I tried this little experiment. Here is the process, some pics, and the verdict... 1. Smoked a 10 pound brisket rubbed with Worcestershire and SPOG on the PBC. I used a small split of mesquite and...
  8. worktogthr

    What is this MES 40 worth? Does it work well?

    I have seen many posts about the generation 2 MES units and their weaknesses (position of exhaust, etc). I saw this listing on let go and I was wondering would this be worth it for less money? What would you all offer for it? Or are the problems I have read about so major that it is not worth...
  9. worktogthr

    Woke up and found my corned beer floating... I tossed it. Did I do the right thing?

    So I vac packed my corned beef last night about 5:00 PM. Vac sealed it and put it in a 135 bath. Woke up this morning and when I checked it at 7:00 it was floating and the water smelled like meat. Clearly the bag must have had a small leak. I figured 12+ hours under 140 degrees and not air...
  10. worktogthr

    Rotisserie Prime Rib with Sous Vide Beef Ribs to follow…

    So a while back I found a Weber gas rotisserie set up for cheap online and with the help of Keith FWIsmoker, I adapted it to be used on a 22 inch Weber Kettle.. I have loved everything I have made on the rotisserie so far (Chicken was the best whole chicken I ever made) so I decided that...
  11. worktogthr

    Pernil on the Pit Barrel Cooker

    Well, another recipe inspired by the amazing bodega by my job.  Pernil is basically just a marinated and roasted or grilled picnic with the skin on.  Correct me if I am wrong but it is very popular in Puerto Rico.  Not sure if it originated there.  Got a picnic for $.88 per pound and thought I'd...
  12. worktogthr

    Mexican Chorizo Rice Balls...an experiment

    So my mother in law makes incredible rice balls or arancini if you will for Christmas.  Basically cheesy rice balls, stuffed with meat and peas, breaded and fried.  I was thinking about them the other day and looking what I had in my pantry.  Came across a yellow rice packet that is preseasoned...
  13. worktogthr

    Why does weight not matter when using Pop's cure?

    Can anyone (especially Pop himself) give me the explanation as to why weight of the meat is not factored into curing meat with Pop's Curing Brine? I was recently told that it would not be safe to cold smoke with his Cure as is without considering the weight of the meat but I have myself and...
  14. worktogthr

    Maple sugar powder in Pop's brine for bacon?

    So on my last trip to the spice shop I picked up some maple sugar powder. Can this replace the white sugar in Pop's bribe for bacon? And will it impart a maple flavor? Just curious. Thanks Chris
  15. worktogthr

    My first sous vide cook... a ribeye.. ehhh

    So I got an anova for Christmas and finally got around to trying it. Broke down a whole choice rib eye that I got for 3.50 per pound due to some error at the grocery store. I had a coupon for 4.77 per pound and I thought that was great. It was ringing up to 3.50 and they couldn't figure out...
  16. worktogthr

    Smoked Beef Tenderloin - 1st run with A-MAZE-N Expandable Tube Smoker

    So for Christmas my wife bought me the expandable tube from A-MAZE-N but having lots of grill/smoker options I haven't gotten around to trying it out.  I had high expectations because I have two AMNPS trays and I love them.  I had defrosted a beef tenderloin that I was going to cook for the...
  17. worktogthr

    Thawing block frozen chicken wings...need advice

    I really need to stay away from restaurant depot... for some reason unbeknownst to me, I bought a 40lb. Case of miscut chicken wings. They won't all look pretty but for weeknight meals and experimenting with different wing sauces, the price was too good to pass up. So they are frozen in 4...
  18. worktogthr

    Chicken Sausage Weekend: Chicken Pepperoni, Chicken Cheese and Parsley, Buffalo Chicken, Pop's Brea

    So I got a great deal on some chicken thighs, so of course I bought 15 pounds worth.  Ran all of them through the medium plate in my grinder and got to work.  Spent so much time making all this stuff that I haven't had a chance to eat it yet haha.  Sorry for the lack of cooked shots in advance...
  19. worktogthr

    Cured Chicken sausage... how pink should it look?

    This might be an impossible question to answer but I always like to ask for the sake of safety. I made a 2.5 pound batch of this recipe http://www.smokingmeatforums.com/t/248602/pepperoni Only thing I did differently was used ground chicken thighs and half the ingredients and used 1/2...
  20. worktogthr

    Cream Cheese Stuffed Everything Bagel and Muffaletta...A Tale of Two Tenderloins

    So I had off from work today and on the way home from the pediatrician with my daughter I decided to stop in to the Spice Specialist warehouse which lucky for me is on Long Island.  Check out their website as they have every spice your heart desires. So as I was picking up what I needed and...
Great deal on LEM Grinders!
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