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  1. worktogthr

    Sous Vide finishing

    I finish most of my smoked sausages with sous vide. My method is to smoke them 3-4 hours or until the color I want. Then I vacuum pack them and sous vide according to the Doug Baldwin chart . For brats, kielbasa, jalapeno bacon cheddar, etc. I usually do 145.5 degrees for 1:45. I then take...
  2. worktogthr

    VORTEX INFORMATION

    I absolutely love it as well and use a medium on both the Weber 22 and the 26. As mentioned above, wings are incredible with it but I also use it to to go indirect and get good sear on steaks, to cook other breaded food (anything from chicken fingers, to rice balls, to breaded shrimp). Kettle...
  3. worktogthr

    Formulating a pineapple smoke sausage recipe....

    I am going to be watching this one. Sounds delicious and also watching closely because I haven't had much luck adding acidic ingredients to the sausage. Always seems to hurt the bind. However most I have tried have been more than the 4 tablespoons poli put in that sample recipe.
  4. worktogthr

    Congratulations to the December 2018 Class

    Thank you so much for the honor! Life has been crazy lately and haven't been on much but I have still been cooking! I learned so much from the previously named OTBS members that I can't even believe I am considered in the same class. Thank you again and congrats to all the other members!
  5. worktogthr

    Turkey Sausage Italian

    Damn those look good! I haven't made any sausage in a few weeks haha. Your posts are giving me withdrawal symptoms! haha
  6. worktogthr

    Turkey Kielbasi Fresh & Smoked

    Wow that looks great Richie! I have done it with ground chicken before with great success. Like you, not sure I could tell the difference between that and a pork version!
  7. worktogthr

    BBQ Restaurants in New York

    Never ate at Virgils but I always hear that Hometown BBQ in Brooklyn is the best! Still haven't made it there
  8. worktogthr

    Chicken sausage weekend

    All looks great! What recipe did you use for the buffalo chicken?
  9. worktogthr

    Quiche, for a change of pace

    Wow, that looks fantastic! I love quiche too and rarely make it. Gotta get on that!
  10. worktogthr

    Anyone have the LEM 30LB motorized stuffer?

    I got it in September and I absolutely love it. Works like a charm, the adjustable speeds are great and foot pedal allows you two hands to guide the casing off the tube and stuff to the fullness you want. I love that you can just back it up. Sure it takes a few minutes but it gives you time...
  11. worktogthr

    Cheddar cheese powder

    I agree that cubing up regular cheese is the way to go. I have had some high temps that tasted a little off. With the regular cheese, as long as you dont slice it immediately after cooking it will keep its shape and not ooze out.
  12. worktogthr

    Sous vide smoked sausage

    hahaha not sure why that is the case. Just followed Doug Baldwin's chart
  13. worktogthr

    Sous vide smoked sausage

    I finish a lot of my smoked sausages in sous vide since I don't always have the 8-10 hours it can take smoking them in the 140-160 degree range. I found I really like the texture at 145.5 degrees for 1:45. haha easy to remember too!
  14. worktogthr

    Another Osso Buco made with T-Bones

    Wow Richie! That is a great idea to use thin cut steaks! Never thought to make ossu buccuo with anything but the shanks! looks delicious!
  15. worktogthr

    Fat Content

    I am by no means an expert and there are many on this site who will chime in but I do make a lot of sausage and I know that most people aim somewhere between 80/20 and 70/30 meat to fat ratios. So pork butt is a solid bet to fall in that ballpark. I make a ton of sausage and like to consume it...
  16. worktogthr

    Summer sausage problem.

    You will be fine. Ive had the same situation arise where i couldnt smoke something I cured for a while. I froze, thawed at a later date and smoked and it was fine.
  17. worktogthr

    Vacon, done!

    Really cool idea man! I have done bacon with some bonless beef short ribs and it came out great. I am sure that will be delicious!!
  18. worktogthr

    favorite thing to cook & why

    This is a hard question...like picking a favorite child. I have to say one of my true passions is sausage making so I love smoking kielbasa, hot links, jalapeno bacon cheddar links, pepperoni, etc. etc. If we are just going meats, I would say a good smoked beef short rib rubbed with some...
  19. worktogthr

    How many smokers & grills do you own?

    hahaha too many! See my signature!
  20. worktogthr

    Chefs Choice Slicer 609,610,615: Owners alert!

    Had that happen to me as well! Thank god for amazon!
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