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Stuffer Upgrade
I have a grizzly 15lb stuffer that I've been using for a few years that works pretty well. The problem I have with it is that it needs to be clamped down and if it is clamped to a table that isn't bolted down the whole table will move when I'm stuffing. I was wondering if the hakka, weston or... -
Soda vide to finish sausage without bagging
Anybody finish your sausage in a water bath without bagging them? I do large batches when I make sausage and my joule will heat up to 10 gallons so it would be awsome off I didn't have to separate and bag first so I can bloom. Also, what temp? -
Brisket chilli question
I was thinking of smoking a brisket for my chili and pulling it at 160 then finish it in the chili cook. Any suggestions/ experience? -
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First Try
Took some cheddar jalapeño kielbasa I smoked a couple ovenweeks ago and rolled a fatty. All rolled up. Sorry I forgot to take building picks. Pepper bacon, ground beef and sausage in the middle Ready for the smoke. 2 hours @ 235* Brushed with homemade BBQ sauce and finished in a 400*... -
Jalapeño Cheddar Kielbasa
So last week I got ahold of 10lbs of 80/20 beef and wanted to make some snack sticks. I came across Nepas recipe for jalapeño sticks and they turned out pretty good. I omitted the bell pepper and used pickled jalapeños instead of dehydrated. After that I got an idea. Used the same recipe... -
Cheddar Sausage Question?
I was wanting to do some cheddar keilbasa today but I can't find any high temp cheese locally and don't really want to wait for the mail. Will regular cheddar work? I'm planning on smoking for 2-3 hrs @ 145* then poach in 170* water bath till 160* IT. -
Finally Back to Smoking Again
Well after a long summer of not smoking anything I thought it was time to get back at it. 17lbs of pork but plus 3lbs of bacon ends and pieces all after the first grind Ground one more time, seasoned and stuffed in 26mm collagen casings. (first time I've used them) Hanging to dry in... -
Can't View any Pictures?
Anyone else having issues viewing pics in posts? Seems like half the threads I open won't display the photos.- bfelgar
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- Replies: 1
- Forum: Report Issues
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AMAZNPS with water in MES?
I have a MES 30 and was wondering if I put water in the pan if the AMAZNPS will still work. I know a lot of threads suggest that you want it dry but I'm doing a pastrami tonight and will leave it unattended for at least 7 hours. I'm using hickory pellets not dust. Anyone do it this way?- bfelgar
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- Replies: 8
- Forum: General Discussion
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Android Thermometer
I'm in the market for a new thermometer ( My Maverick finally pooped out). I've seen the igrill, which uses the blue tooth technology on smart phones to read the temp from the unit. I was wondering if anyone knew of a company out there that has developed one that uses an android phone over the...- bfelgar
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- Replies: 6
- Forum: Meat Thermometers
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First St Louis Ribs
Made some St Louis ribs today and I have to admit, I like them better than baby backs. All rubbed and ready for the smoker 3 hours with Hickory and Apple mixed. Then foiled them with butter Brown Sugar and honey for a couple hours then a double dose of homemade sauce and a sprinkle more of... -
First time smoking pheasant
So I have a friend that gave me some pheasant to smoke. I put it in a brine yesterday addend today I'm going to rub and smoke it. I was wondering if you had any suggestions on temp and time. I know pheasant is small and lean so it can dry out easily. Was thinking 200* or so till an IT of 155... -
Odds and Ends
Had some finger food pics from a party I had So Thought I'd post them for y'all. Poppers stuffed with cream cheese, sharp cheddar, bacon and roasted red pepper Out of the fryer Chicken wings marinated in garlic powder and lime juice. salt and peppered and hickory smoked @175 for 2hr...- bfelgar
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- Replies: 9
- Forum: ABT's and all things Appetizers
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Irish Egg Rolls
So I know this is a smoking forum and I think that boiled meat doesn't exactly fit the description of this forum, but, it is St Paddy's day and I wanted to share this with you. Threw a corned beef in the pressure cooker yesterday and chilled it in the fridge over night. this morning I cooked... -
Cajun Keilbasa for Fat Tuesday
Made some Pork Kielbasa with Cajun spices for Fat Tuesday. Sorry about the quality of my pics. Didn't really take the time to take quality shots. Had to cook one off fresh to see what it tastes like. Very good! In the smoker for 2 hrs @ 120 to dry out before smoke application. next... -
Keeping Burgers the Same Size
I've heard that if you mix powdered milk in your beef, when you make burger patties, it prevents them from shrinking. I think it was something like of 12% of total weight won't alter the taste. I haven't been able to find anything online and was wondering if anyone has tried this, and what the...- bfelgar
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- Replies: 23
- Forum: Grilling Beef
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Pulled Pork
I forgot I had these pics so I thought I would post them. This is some pulled pork I did for a fund raiser lunch for my girl Mustard and rubbed the day before In the Mes ya go! This was the first meat I've done with the AMNPS Smoked for 15hrs at 220 with hickory then foild and finnished... -
Pizzz & Football
Nice day for football yesterday so I decided to try some pizza on the chargriller duo Got some quarry tile to cook it on Dough Balls Rising Props to those pizza guys. It isn't easy to shape pizza dough. First one not round at all Secon one was a little better The 16 incher My... -
First Competition Chicken Wings!
So I had my first informal competition wing contest yesterday for opening day of football. It was at a local bar down the street from my house. The rules were that all cooking had to be done at the bar outside on there deck and had to be completed by the time the hawks game started (1:00). You...
