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  1. DougE

    Casings question

    Try smoking long enough to get the color you want, then poach, either in sous vide or on the stove to finish. I do mine naked in sous vide to 151°, cold water bath, then hang to dry/ bloom. The drying part making the casings tough may be your issue.
  2. DougE

    oooops

  3. DougE

    Featured Keep In Mind…

    Veteran's day is for the living. Memorial Day is a day we honor all who have given the ultimate sacrifice in service of our great nation.
    • DougE
    • Post #10
    • Forum: Beef
  4. DougE

    Finally....Beercoal

    Saw it at Meijer the other day as well.
  5. DougE

    Hello form Southern Indiana

    Welcome from Kentucky, neighbor!!
  6. DougE

    New to wood/charcoal.... how to get clean smoke

    A little "dirty" smoke after adding a split is really a nonissue. We've been conditioned that the smoke has to absolutely be TBS through the whole cook, but it isn't really attainable or necessary. A few periods of white smoke here and there really is no big deal.
  7. DougE

    Pellet grill temperature disparity

    Heat rises, so the top of the chamber is going to be the hottest spot. What is your temp at grate level where the meat is? That's really what matters.
  8. DougE

    scale calibration didn't work

    If it was a 100g certified check weight that you calibrated it with, there is something wrong with the scale. A nickel should be 5g or less depending on pocket wear.
  9. DougE

    Steak out overnight question?

    That's the spirit (pun intended!).
  10. DougE

    Dry cure bacon first time!

    Nope. It can also be done on an open rack in the fridge. I usually bag mine, but the open rack way is said to concentrate flavors more because the cured slab(s) lose more moisture during the curing process. There is nothing wrong with either method. It's more a matter of personal preference.
  11. DougE

    Steak out overnight question?

    I wouldn't feed it to anyone else, either but I wouldn't hesitate to eat it myself.
  12. DougE

    Steak out overnight question?

    Not sure I'd push the envelope quite that far but never got sick from any cooked meat left out overnight.
  13. DougE

    Steak out overnight question?

    Tough call. I have, more than once, left cooked meat on the counter overnight by accident and just chucked it in the fridge when I found it the next morning. I know it is breaking food safety rules, and don't recommend anyone do it.
  14. DougE

    Throwdowns and such

    I haven't decided if the ability to see the results before voting is a good thing or not. I'm not for changing once you pick, though. One way to look at it is that if you see that the dish you would pick is way ahead, you could toss a bone to an entry with little or no votes and the one you...
  15. DougE

    Throwdowns and such

    It's been awhile but I don't believe you could change a vote, once cast, on the TD polls I posted. It's up to the one posting the poll to set the parameters, such as seeing the results before you vote, the ability to change your vote, etc. That said, I make my choice when I vote and that's that!
  16. DougE

    Smoking sausage on pellet grill.

    Good advice. Cracking the lid on a pellet grill will result in the controller trying to maintain the set temp by feeding more fuel into the firepot.
  17. DougE

    Smoking sausage on pellet grill.

    My pellet grill will go down as low as 160°. That said, I usually run just a pellet tube inside when smoking sausage. I just smoke for color and poach in sous vide to finish. If just the tube isn't getting me the color I want, I will fire up the pellet grill at 160° and run until I like the...
  18. DougE

    Pork Shoulder Blade Steak ??

    Does a 24 ounce can count as one beer or two?
  19. DougE

    Pork Shoulder Blade Steak ??

    Depends on how fast you slam the beers! :emoji_blush:
  20. DougE

    Pork Shoulder Blade Steak ??

    I treat them the same as a Boston butt. Cook it till probe tender. Be a good workout chewing it. otherwise.
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