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  1. jeremy5431

    Church sausage

    So much for “next year”. If you’re around Chaska Minnesota next Sunday 2/12, you owe it yourself to go to the Guardian Angels catholic church beef and sausage dinner. https://gachaska.org/2023/01/24/mens-club-beef-and-sausage-dinner/ It’s the first year back since Covid!
  2. jeremy5431

    Is Weber the better brand?

    I bought mine from ace and they have always treated me right. I have never had an issue with Webber grills (mine or my father in laws) so I haven’t worked with Webber Customer service.
  3. jeremy5431

    STEAK Class & Taste Test

    I agree 100% anyone can throw a steak on the grill and cook it. It takes skill to grill it. Its funny the older I get the more simpler I get when cooking steak. If Im spending $25-$30 a lb for a ny strip, Im going to treat it with respect. I want to season with salt and pepper to enhance the...
  4. jeremy5431

    Is Weber the better brand?

    I’ll throw my two cents in. I’m a charcoal guy at heart 100%, that’s why I was floored when my wife gave me a new Webber genesis for my birthday. I use it during the week and use my charcoal grill on the weekend. I’ll admit the gas is growing on me. I still love the taste of charcoal, but gas...
  5. jeremy5431

    STEAK Class & Taste Test

    Last year my father in law grilled a steak. It fell flat. It wasn't rested, it was tough and wasn't seasoned well. My mother in law asked me to teach him how to grill a steak. Fast forward to this spring when we got together again for Steak class. I took the class a little further and decided...
    • jeremy5431
    • Thread
    • beef dry aged grilling ny strip ribeye
    • Replies: 8
    • Forum: Beef
  6. jeremy5431

    Amaz-n

    Thank you. Thats the one I used. No response yet. Honestly I have always had a good experience with them. I met them a couple of times when they were in Burnsville, then when they moved to Eagan they were about a mile from my house. They took time to answer all of my questions and were really...
  7. jeremy5431

    Amaz-n

    Ok by mistake I sent a chat request, so I just send a PM this time!
  8. jeremy5431

    Amaz-n

    Totally agree with everything you said. I’m sure they are working from home. I wish I got more than a 2 sentence reply for all the effort it took to contact them. I did send Todd a pm thanks Jeremy
  9. jeremy5431

    Amaz-n

    Hey just wondering if anyone else is having issues with their customer service? I live about 7 miles from Amaz-n offices in Eagan MN. A couple of years ago I stopped by their office to stock up on pellets. Had a wonderful customer experience. fast forward to 2020, they done list an email...
  10. jeremy5431

    Jalapeno cheese curd sausage

    I was planning on using S hooks attached to the grates to hang the sausage. Would this work or do they need to be higher than the cooking grate?
  11. jeremy5431

    Jalapeno cheese curd sausage

    So is there another way to dry them before putting them on the smoker? Would it be better to use an electric smoker or putting a hot plat in the Wsm as the heat source? I also have a amps that I would use for the smoke I bought a thermoworks smoke last fall, so I’ll use the air probe for the...
  12. jeremy5431

    Jalapeno cheese curd sausage

    So I was at a MN Wild game last night and saw a sausage that had jalapenos and cheese curds, and I got to thinking that this is an excellent combination to try. Cheese curds I think are a high temp cheese ( they typically bread them and fry them) so why not dice them up and put into the...
  13. jeremy5431

    Low and slow Tri tip

    In Adam Perry Lang’s book he does let it rest without slicing, but then when he does slice it, he runs the meat though the juice and dressing for one final bit of flavor. I dismissed the technique, but this spring I reread his book and started understanding what he is trying to do. I’ll see...
  14. jeremy5431

    Low and slow Tri tip

    I would say the dressing as worth it. I have all the herbs in the garden. I meant to say surface area. I scored it so I could get the rub and the baste flavors deeper into the meat. I also think it helped with the formation of a solid crust during the sear.
  15. jeremy5431

    Low and slow Tri tip

    so, I “kinda” smoked the Tri tip. Here was the plan - use a combination of techniques from Aaron Franklin and Adam Perry Lang Arron Franklin Salted the Tri Tip 48 hours before cook Low and slow reverse sear cooking method Adam Perry Lang Continuous basting Board dressing I used a...
  16. jeremy5431

    Made Some Willies Texas Style Hot Links

    I’m looking for a recipe for jalapeño cheese sausage that uses beer in the recipe. I’m thinking about taking this recipe, omitting the pepper flake, and the Cayenne pepper and replacing it with fresh jalapeños out of the garden and hi temp cheese. Here’s where it’s going to get...
  17. jeremy5431

    Serving / slicing table

    Ha your right. It would be about 90 lbs for a 5’ table. Would be kinda cool for a party but your right very heavy.
  18. jeremy5431

    Serving / slicing table

    Hi everyone I was at my in laws cabin this weekend and I have always loved their butcher block countertops. This got me thinking has anyone ever made a serving table / cutting table out of butcher block that can be folded like a banquet table?
  19. jeremy5431

    Braised Short Ribs

    Go for it. The wait is so worth it. Oh and the smell in the house is to die for!
  20. jeremy5431

    Braised Short Ribs

    My wife loves the mushroom sauce I make with Demi. I found a really interesting company that makes Demi and stocks and sells the May farmers markets and to restaurants in the Omaha area. It’s called the Omaha stock market. Next time I’m in town I might pick some up to try. Nothing beats...
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