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  1. kevin james

    Shipped Briskets - Are these safe or should I toss them?

    I ordered two USDA Prime Briskets from a very reputable supplier. These are the same briskets Franklin BBQ uses and many other top 50 Texas BBQ places, and they definitely aren't cheap. I received them today and they were very well packed inside a Styrofoam cooler with a layer of ice packs on...
  2. kevin james

    How long is refrigerated unrendered beef fat good if vac sealed?

    Had a little bit of a brain fart and forgot about some fat trimmings in the refrigerator, now I'm wondering of they are still any good. So this was about 3 pounds of fat trimmed off about an 18 pound brisket. I had the intention of rendering this down to tallow at a later date so I ran it...
  3. kevin james

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    As the title suggests, I'm looking to see if anyone here has any tips on the easiest way to process regular cheese, as in not the high temp cheese, for use in sausage. I don't really like the flavor or the texture of the high temp cheese, and it's also just so expensive it's laughable in my...
  4. kevin james

    Brisket Hot Holding Safety Question

    Apologies in advance, this is going to be a long one. I'm curious about a few things in regards to the food safety of hot holding briskets and figured I'd ask a few questions here to those more in the know then me, especially those with professional restaurant experience. First, some basic...
  5. kevin james

    New Upgraded BBQ Area!

    So... my yard is very small to begin with, and the whole thing was on a slope when I bought the house, so a few years ago I flattened out a good portion of it and put in a paver stone patio. That was cool for a while, but it still needed work and I decided it was finally time, so here's what I...
  6. kevin james

    Co Packers?

    Wondering if anyone here has any experience with using a co packer to make small batches of rubs/sauces for sale. Any experience/recommendations is appreciated. Thanks!
  7. kevin james

    Finally found the Pellet Smoker to complete my smoker arsenal!

    Over the last couple of years I've built up an arsenal of different smokers, each with it's own purpose as I'm a believer in having different tools in the tool belt for different jobs. Not to mention, I'm also a little obsessive when I get in to a hobby and tend to go a little over the top. I...
  8. kevin james

    Quick, easy, and removable Mod for my new PK 100 smoker

    So I recently purchased a PK 100 electric smoker, specifically to use for ultra low temp smokes on sausage, jerky, snack sticks, and bacon. The smoker is built like a tank, it's 100% stainless steel inside and out, and it's fully insulated. It's also very consistent with temp swings of only +/-...
  9. kevin james

    New PK100 Electric Smoker for Sausage!

    I just added this new PK100 Electric Smoker from Pro Smoker to my stable of smokers/grills. This one will be primary for two things, smoking at super low temps in the 140-150 range for cured sausage, snack sticks, bacon, jerky etc., and since it can go that low and is fully insulated, it will...
  10. kevin james

    LEM Motorized 10 lb. Stuffer?

    Wondering if anyone here has the LEM 10 lb. motorized stuffer. I currently have the LEM 5 lb. manual stuffer, and am thinking about upgrading to a motorized unit. I generally do pretty small batches, mostly between 5 - 10 lb. That's why I got the 5 lb. stuffer in the first place, and also I had...
  11. kevin james

    Gibson SG Pics for Forktender (And anyone else who loves vintage Gibson guitars)

    I'm kind of a hobby jumper.... always have been, but my oldest hobby is guitars. Over the years I've built up a pretty good collection, but the Gibson SG, especially the old ones, is my go to. You could border line say I'm obsessed with them lol. User Forktender brought up the one in my avatar...
  12. kevin james

    Second Cook on the Big Phil’s Blue Smoke Smoker: Chicken!

    I did the second cook on the 24x48 Big Phil’s Blue Smoke Smoker last night. Nothing major, just a spatchcocked chicken. This was an important cook/test though, as some may remember that cooking skin on whole chicken was what alerted me to the fact that something was not quite right with the way...
  13. kevin james

    First cook on the new stick burner!

    This Saturday I took delivery of a brand new pit, a 24x48 Blue Smoke Smoker by Big Phil's smokers. It was delivered at 6PM Saturday, so I did the burn out/Seasoning that night, and got up super early at 5:30AM Sunday to do the first cook. First thing was a biscuit test which I always recommend...
  14. kevin james

    New Pit Day! 24 x48 Big Phil's Blue Smoke Smoker

    Well, today was the day I've been waiting six months for! Today I took delivery of my 24x48 Blue Smoke Smoker from Big Phil's. I was really worried I was going to have problems getting this thing in to my back yard, and it had to come through my house to get it where it needed to go. But, the...
  15. kevin james

    Costco Prime Briskets

    I know lot's of people here have been effected by the fact that Costco's in many regions are no longer carrying the Prime grade briskets. I just got off the phone with Costco's corporate office to inquire about this and complain. The customer service rep was very nice and said that she would...
  16. kevin james

    Pit Boss pellet filler wood?

    I'm wondering if anyone knows what type of wood Pit Boss is using as "filler" in their pellets. Their bags say "100% Hard Wood", but not 100% Pecan, or 100% HIckory etc., so I know they are using something as a filler, just not sure what.
  17. kevin james

    Brisket dialed in, FINALLY!

    Warning... this could get a little long winded lol. I have been sort of struggling with my brisket for a while now. Not that it's bad at all, it's just that I have not been happy with the texture. The rub and overall flavor profile is 100% dialed to my satisfaction, and the appearance looks...
  18. kevin james

    Need some sausage making help...

    So I'm a relative newb to sausage making, but I've made a few batches to date which I have been relatively pleased with. For now, I'm focusing strictly on your standard Texas BBQ house style sausages and just two main flavors at that, all beef "Texas Hot Guts", and Beef & Pork Jalapeno Cheese...
  19. kevin james

    Pit Boss 4 Burner Ultimate Lift Off Griddle any good?

    I've decided I need to get a griddle, been wanting one for way too long but just never pulled the trigger. I've looked at the Blackstone's, and they look great, but then I saw this one https://pitboss-grills.com/grills/griddles/pit-boss-4-burner-ultimate-lift-off-griddle form Pit Boss and it has...
  20. kevin james

    Smokin-It 4D WIFI with AMAZE - N tray or tube?

    I'm a stick burner guy at heart, and that's what I've been doing 99% of my smoking on for the last couple years. I have no intention of changing that as I love the fire management aspect of my cooks and the flavor is unbeatable IMO, but I have recently got into sausage making and want something...
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