Links, Steins, and Rock & Roll

[ifitsdeadsmokeit]

Ok, was listening to country and not rock. Will make up for it later with some metallica or big hair bands. Rest I got right. Just not as catchy saying country.

Have my nephew going to be on leave from marines and coming out to visit. Decided on an early octoberfest for him. Made some fresh hot italian from leggs spice mix and a smoked green chilis and cheddar brats. He requested brats and grilled sauerkraut. So be it.

Had twin pork butts from costco. Imagine it is hard to find twin pigs but costco seems to make it happen. All their butts come in boneless twin packs.

Cut them up and into freezer for grinding. The pieces were all in the big tub. Separated them half since doing half 10 mm grind and other half 4.5 mm.

Did one grind then the other and mixed up. Then put half in separate buckets.

Started with green chilis and cheddar. Added spices and mixed. Once got protein extraction added cheeses and chilis.

Diced green chilis, medium spice.

Mixed up and into fridge. Did same with the hot italian. Once mixed onto the stuffing.

Lunch. Was pretty good. Kinda of a take on sour beers. Samuel Smiths Organic Chocolate Stout is out of this world good if you are ever wanting to try something different.

All stuffed.

Slightly overstuffed. Had a few blowouts linking. Still will tasted good.

Hot italian into freezer so can vac seal. Brats into fridge and will smoke tomorrow. Got some remnants going to cook up. Yum. Booyah.

 

[smokerjim]

Looks good, your marine will tear into that, he'll probably report back to duty 12lbs heavier.

 

[JLinza]

Looks great
Tell him Thank you for his service

 

[sandyut]

Looks great
Tell him Thank you for his service

Exactly what I was gonna say!

 

[ifitsdeadsmokeit]

Cooked up the remnants for lunch. The green chilis chedder is phenomenal. Italian is pretty good too.

 

[ifitsdeadsmokeit]

Cooked up the remnants for lunch. The green chilis chedder is phenomenal. Italian is pretty good

 

[Compulsive Smoker]

That looks amazing! Great pics!

 

[ifitsdeadsmokeit]

Question…I am smoking these today and planning on a sous vide finish then cold water bath. Do you vac seal or zip lock the sausages for the sous vide and cold bath or just put them straight into the water? Have always just cook to final temp previously.

 

[sandyut]

Question…I am smoking these today and planning on a sous vide finish then cold water bath. Do you vac seal or zip lock the sausages for the sous vide and cold bath or just put them straight into the water? Have always just cook to final temp previously.

I vacuum seal everything I SV. Never did sausage but I would still vacuum seal.

 

[ifitsdeadsmokeit]

Smoked the green chilis cheddar brats today. Smoke tube only for 1.5 hrs, then lowest pellet pooper setting at 150 til IT 135. Flipped at an hour so had even color. They were sitting on frog mats so bottoms werent getting color. Did a nekkid sous vide bath at 151 for 30 min. Ice water bath nekkid for 15 min. Now blooming on counter. Look and smell really good.

 

[Compulsive Smoker]

Smoked the green chilis cheddar brats today. Smoke tube only for 1.5 hrs, then lowest pellet pooper setting at 150 til IT 135. Flipped at an hour so had even color. They were sitting on frog mats so bottoms werent getting color. Did a nekkid sous vide bath at 151 for 30 min. Ice water bath nekkid for 15 min. Now blooming on counter. Look and smell really good.
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I’ll take a couple!