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Brisket - to inject or not to inject, that is the question
A little cocoa powder in addition to the coffee is good too. Helps give that depth of flavor and slight bitterness like the coffee does that I think really goes great with beef. Especially fatty beef.- saucisse
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Camp Chef Woodwind WiFi Temperature Controller Question
That makes sense. It looks like the hot plate Auber combo is going to have to be the way if I want to go below 160F. I did see a bearded butcher video where they did sticks on the Traeger and started at 160F so may try that just for ease and to see if there is any discernable difference.- saucisse
- Post #5
- Forum: Pellet Smokers
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Camp Chef Woodwind WiFi Temperature Controller Question
Do any of you that have the Woodwind WiFi use a temperature controller or have you? Here is my scenario. I recently ordered a 36" Woodwind Wifi. I currently have a Smoky Mountain Series propane smoker, a Bradley, and a Weber 22" Performer Deluxe. In the past I have primarily used the Smoky...- saucisse
- Thread
- Replies: 5
- Forum: Pellet Smokers
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Truffle powder
Truffle is potent stuff. You are right to err on the side of caution. In my experience during my fine dining days it can be overused easily and take over a dish by those not in the know. Is it pure truffle powder or diluted? -
1st try at doing Smoked Sausage 25lbs.
Love all the stainless! Brings back memories. That is a serious production area! Looks like you are a perfectionist in the sense that anything doing is worth doing right. I would guess a little ocd too. Those 2 combined can equal amazing things and a potentially slow process. You are... -
Jimmy Dean Sausage clone tests
I'll have to try these. I tried the AC Leggs #10 but it was lacking. Had to add more seasoning, pepper flakes, sage and black pepper to get it right. I would rather make my own than use a mix. -
New Member
Thanks for the warm welcome guys. Made some olde fashioned wieners this past weekend and they turned out pretty good. Not in love with them though. It's a work in progress. I'm trying to replicate wimmers wieners. I can't find them anywhere and I loved them. The ones I made are great cold... -
New Member
Hello. Former Chef here trained in classic french. Forced into culinary retirement due to carpal tunnel. Miss the professional kitchen. Dabble in all types of foodstuffs and especially enjoy ethnic cuisines. Dabbled with charcuterie for a long time but just recently started playing with...
