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  1. chef willie

    Various Grub of Chef Willies at the VFW

    Hey everybody...still alive and kicking up here in the PNW & still the head kitchen grunt at our local VFW Post 584. Still having fun (?) but more like work now and actually more like running a small restaurant. However, be that as it may, I've cranked up the food quality and am breaking in the...
  2. chef willie

    Bratwurst Dinner Feed at the Vets Club

    I'm now cooking at the local VFW Post 584 here in Albany, Oregon after being at my other corporate cooking gig for 10 years. So, more creative control for me and less corporate BS to deal with. Win-Win?? One can only hope...LOL. So, Friday night dinners and Sunday morning breakfasts is what I...
  3. chef willie

    Butifarra Sausage and the 2016 Annual VFW Chicken Cook & Picnic

    What a weekend!! Cooked the dinner there Friday night, did 100 pounds of dry rubbed chicken quarters on Saturday's annual picnic and back in on Sunday to cook a VERY busy breakfast shift. As I usually do I did up 5 pounds of some kinda sausage for the pit visitors and this year it was a simple...
  4. chef willie

    Pepperoni

    the last of my 15 pounds of 'use it or lose it' freezer fail ground pork was turned into a tweaked version of pepperoni from the book Home Sausage Making. Created the slurry with 1 cup of NFDM, 1 cup of red wine. 1 tsp of Cure #1 and the spices below. let sit overnight in the fridge, stuffed and...
  5. chef willie

    Freezer Fail Kielbasa.....

    Yep, freezer went belly up so have been cranking out some snack sticks and sausages to save the pork cushion I had stashed for future use. I ran 5 pounds of cushion through the coarse plate, added my Cure and spices for the overnight rest and stuffed into 28/32 MM hog casings. One hour at 150...
  6. chef willie

    Andouille Redux

    Well, I normally follow the NOLA Cuisine recipe for this BUT I deviated and used a purchased commercial mix from a place I've had success with using other mixes. I will be going back to the original version after this. I'm thinking of some beef or pork snack sticks to use up the last of the...
  7. chef willie

    My First Kabanosy

    and it won't be the last! Really, really good stuff and easy to make if a beginning sausage maker is looking for a fairly quick snack stick. I made another batch of the Teri Yaki sticks for the GF and just had to make something for me. I used the recipe adapted from Stanley Marianski but doubled...
  8. chef willie

    Pastrami from a corned beef

    Scored two CB's flats marked down after St. Patricks Day for a pastrami fix. Soaked overnight with a few water changes to leach out the factory injection. Heavily applied the rub and film wrapped for a two day rest. Allowed to come to room temp before going into the Smokin' It #3 at 225 with...
  9. chef willie

    KIELBASA WITH A LITTLE ATTITUDE

    The brats were nice but I needed/wanted something smoky so Kielbasa was next in order. Seeing as I made the Brats mild I bumped up the Kielbasa with a touch of cayenne. These turned out really, really tasty with a nice hint of heat. I'm hitting on them like big snack stix dipping in Guldens...
  10. chef willie

    Bratwurst Time

    Was jonesing for some Brats on the grill so fished out an old recipe for a batch. I must say these were a HUGE hit at the VFW with beers and spicy mustard. Probably some of the best Brats I've made, perhaps from the NFDM & milk addition rather than using the usual beer (?). Regardless, stayed...
  11. chef willie

    Smoked up some hocks and Easter Ham Bones

    It's been a while since I posted anything but while doing something different that turns out it's always nice to share info. I used Pops Brine on fresh hocks for an 8 day soak, then an overnight dry in the fridge and then about 4 hours of hickory smoke in the Smoking It #3 at 250. IT hit about...
  12. chef willie

    Landjaeger sticks

    This is the second 5 pound batch already and it's going fast. My first time using pre-mixed commercial seasonings. GF picked up some Landjaeger stix in Washington and we both loved them but I balk at paying $11.95 a pound so the hunt was on for a clone. Waltons had a seasoning mix for...
  13. chef willie

    Killer wings from an awesome easy brine

    Short and sweet post....brined some wings for a few hours and then about 90 minutes in the Char Griller pellet pusher at 350 degrees...outstanding 4 cups of water 3 tablespoons of kosher or pure salt 3 tablespoons of crushed red pepper 2 tablespoons of vinegar 1 tablespoon of fresh chopped...
  14. chef willie

    Grilled Pork Spiedies

    I had purchased some boneless CSR's from Costco to use some in my recent batch of Slim Jims leaving me with 3 big pieces not earmarked for anything but I knew there was a recipe on my 'to-do' list for these that looked perfect to use them up with. Thanks to Pops for posting up but I did leave...
  15. chef willie

    Fresh Batch of Slim Jims & Recipe

    Well, the last 5 # batch lasted less than a week. I was requested by the SO to make them a little smaller and less spicy soooo I did for this batch, and for this batch only IMO. I had 21 MM casings in the fridge so no biggie. The mixing was done and in the fridge overnight. Put into the smoker...
  16. chef willie

    Not So Slim Jim Jackpot

    Scored a 93/7 3 # ground beef chub for $10 (normally $15) and added 2 pounds of ground pork. Using a blend of two recipes, mostly Nepas one, created my own with the addition of more crushed red pepper and ground chipotles stuffed into 30 MM red collagen casings. The casings looked a bit large...
  17. chef willie

    Texas Hot Links----one of my favorite sausages

    So many sausages to make but there are always a few of your favorites you make again & again. Shook things up a bit by using 3 pounds of pork loin I had on hand and 2 pounds of 85-15 ground beef instead of all pork and beer for the liquid/spices/cure mix. Over night rest in the fridge, stuffed...
  18. chef willie

    Pork Loin in the Smokin' It #3

    It's been a while since I've posted. Very early Spring here in the PNW has been a motivator for outside projects and garden bed preparations. I've also delved into artisan bread making which is a whole other learning process. Regardless, here is the loin. Broke out the smoker and had a small...
  19. chef willie

    THAI SAUSAGE---another off the to-do list

    Have had my eye on doing this for some time now. Scored a butt reduced to a manageable price so off we went. The amount of garlic in this I thought was over the top but I think the lime juice balanced it out. I forgot to add the NFDM binder in my haste but this was a very wet blob and the added...
  20. chef willie

    SUMMER SAUSAGE REDEMPTION

    Some of you may recall I was dismally disappointed by my first/last attempt at SS. Mostly my fault, as opposed to it being a bad recipe. I found I like a blend of beef/pork, went back to adding NFDM and combined much recipe research into my own 'signature' SS. It's spicy hot, great flavor, good...
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