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  1. jeremy5431

    STEAK Class & Taste Test

    Last year my father in law grilled a steak. It fell flat. It wasn't rested, it was tough and wasn't seasoned well. My mother in law asked me to teach him how to grill a steak. Fast forward to this spring when we got together again for Steak class. I took the class a little further and decided...
    • jeremy5431
    • Thread
    • beef dry aged grilling ny strip ribeye
    • Replies: 8
    • Forum: Beef
  2. jeremy5431

    Amaz-n

    Hey just wondering if anyone else is having issues with their customer service? I live about 7 miles from Amaz-n offices in Eagan MN. A couple of years ago I stopped by their office to stock up on pellets. Had a wonderful customer experience. fast forward to 2020, they done list an email...
  3. jeremy5431

    Jalapeno cheese curd sausage

    So I was at a MN Wild game last night and saw a sausage that had jalapenos and cheese curds, and I got to thinking that this is an excellent combination to try. Cheese curds I think are a high temp cheese ( they typically bread them and fry them) so why not dice them up and put into the...
  4. jeremy5431

    Low and slow Tri tip

    so, I “kinda” smoked the Tri tip. Here was the plan - use a combination of techniques from Aaron Franklin and Adam Perry Lang Arron Franklin Salted the Tri Tip 48 hours before cook Low and slow reverse sear cooking method Adam Perry Lang Continuous basting Board dressing I used a...
  5. jeremy5431

    Serving / slicing table

    Hi everyone I was at my in laws cabin this weekend and I have always loved their butcher block countertops. This got me thinking has anyone ever made a serving table / cutting table out of butcher block that can be folded like a banquet table?
  6. jeremy5431

    Braised Short Ribs

    so the smoker is still covered with 15 inches of snow, so I had to go back to my favorite non-smoking way of making short ribs. I also need to send a shout out to St Paul Meat shop. If your in MN you need to go to this place. They are the only whole animal butcher in MN. There get their...
  7. jeremy5431

    Church sausage

    Full disclaimer, I did not make or have anything to do with making this sausage. The story is too good not to share. Guardian Angles Calthoic church in Chaska MN has been making a German style bratwurst as a fundraiser for as least 50 years. I remember making the trip as a kid to Chaska every...
  8. jeremy5431

    Cold smoking question

    So every year sound this time a church in my dad's home town makes 3500 lbs of sausage for a fundraiser. I grew up on the stuff. I went to pick some up today for the freezer and got to talking to one of the guys there. He said that they only cold smoke it for 45 minutes. So my question is...
  9. jeremy5431

    Second brisket

    My mother in law bought me Aaron Franklin's book and a brisket for Christmas. Today I finally get to make the brisket ( bought it fresh) I'm also trying smoking with oak for the first time. This is 3 hours in I plan on wrapping it at hour 6 or after it pulls out of the stall. I may or...
  10. jeremy5431

    Shallow vs deep

    Got a new lodge Dutch oven last week. The only one I could find was a Lodge 12 inch shallow. I plan on making biscuits, sloppy joes, baked beans, etc. Of course after I bought it, I read that I should have bought a deep model. I'm not going to have that many people to feed maybe 6 to 8. Will...
  11. jeremy5431

    Cast iron griddle

    I received a lodge pro griddle for Christmassy and I'm just getting around to using it. Here it is out of the box: I seasoned it with flaxseed oil and it turned out well I've used the grill pan side a couple of times. It does a nice job on chicken and sausage but I wouldn't think of...
  12. jeremy5431

    Sausage making day - Italian / brats

    I decided to make sausage today for the Fourth of July. I stated with 16 lbs of pork shoulder. 12 lbs of brats 4 lbs Italian Of course I had to try them. 4 brats and one Italian on the grill with apple word in my amazing pellet tube smoker Sent from my iPad using Tapatalk
  13. jeremy5431

    Wings are on

    I'm trying my hand at the scarbelly type wings and a BBQ bourbon wing. First the scarbelly I injected them with a mix of sriracha and butter. Then I rubbed them with a bit of buffalo wing rub I found. To go with the wings I'm going to slice some cucumber and a homemade sesame dressing...
  14. jeremy5431

    Pork chops with QView

    It's going to be 40 degrees tomorrow so I thought I would make some smoked chops. I bought 3 bone in thick cut chops and put them in a cure/brine. Maple syrup Broken sugar K salt Juniper berries Thyme Water But tonight's dinner is Chow mein using a recipe my grandmother made back in the...
  15. jeremy5431

    My First Whole Chicken - With QView

    I finally got to use my AMNPS this weekend. I was very pleased with the results. I have learned a lot from this community so far.  Bird Number One -  Brand - Smart Chicken Preparation - Italian Dressing marinade Bird Number Two -  Brand - Kadejan  http://www.kadejan.com/ ( This place is...
  16. jeremy5431

    My first smoke using AMNPS with Qview

    I stopped by the AMNPS warehouse today to get some pellets. The folks there are very friendly and helpful! So this is my first try, so I'm going to cold smoke black peppercorns and kosher salt. I see that some people here have used splatter screens to hold the peppercorns and salt...
  17. jeremy5431

    Hello from Minnesota

    Hi everyone. After reading the forum for a couple of weeks I decided it was about time to join. I bought a AMNTS recently and I'm excited to use it for the first time. The agenda for smoking: Brined cold smoked pork chops Peppercorns Salt Cheese Salmon The the games begin! Sent from my...
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