Bragging Board

@Jonathon the rub is something I’ve been working on since tasting Pappy’s Santa Maria style rub about 40 years ago. Dialed it in a few months ago & even adjusted the rub to make seasoning for some cured tri tip sausage I made a couple of months ago that were killer.[image: 1559103279541-tri-tip-sausage4-3.25.19-resized.jpg]

@chrisndee2 Those look great, good pic of the meat in the mixer with protein extraction. Yes, that is my main complaint of any mixer is that they add one more thing to clean and often it is the most difficult to clean!

Re: 25 lbs Jalapeño SS and Sticks Those are making me hungry, looking good, now I want to go get some more out of the freezer I made a month or so ago out.

@Dave-R This was my first time smoking trout. I might change some of the prep next time around. It was pretty spur of the moment and the quantity was far more than I’m used to so timing was the biggest issue. Generally speaking I grill or pan fry but the occasions are rare. Overall I’m pretty impressed with the end result…I’ll be refining this one all fishing season!

@Dave-R I’m lucky to have access to local farmers that really go the extra mile raising livestock. That’s the god’s honest truth!

@Ernie I just made Blood Sausage and we shot a Meatgistics University Specialty Sausage: 104 Blood Sausage video and article about it and we used the Swiss brat seasoning and added a lot of caramelized/sauteed onions. That is probably my favorite bratwurst seasoning to add onions too, it works really well.

@tarp That is a nice looking smoker and a nice looking brisket!

Re: Tx smoking Brisket love that thing , bought it for a steal from a guy selling out his bbq food truck

Re: Tx smoking Brisket using red oak mixed with some mesquite done pic coming later this morning

@macsinsac Looks awesome, I am sure the mothers of the house enjoyed it and hope nay moms on this board had a great day!

@twilliams The 180 temp could definitely be a factor. I have had some pretty big temp swings in my MB40’s, but I have noticed that the more meat I hang in the smoker, the less fluctuation I get. I usually hang about 20lbs at a time. Do you finish your SS in a hot water bath? I don’t think I’ve ever had SS go above 143 in 6 hours. I normally use the 2.56x12 or 2.2x16 casings. Time is usually close to 16 hours, but it has definitely taken longer.

@Jonathon it turned out fantastic even if I did forget to put a stick of butter on top of each roast. Leftovers from one are going to get a rerun for tonight’s dinner. The other was sealed for sous vide & frozen for later use.

@erich52 I loaded the beans with leftover Christmas ham I had in the freezer. Got to thank Malcom Reed @how to BBQ right for the recipe.

@unclebill Those look great, mixing seasonings is awesome and gives you endless amounts of options. Glad they came out to well!

@Joe-Hell like @truger said I was going to say you can’t post that and not give us the recipe! Looks delicious, this makes me think of fancy restaurants how the chefs there are trying to pack as much taste into a small bite as possible so they can eat less but taste more…as always it looks awesome!

Time for a cat fish & hush puppy fry.

@tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.

I put in a pound to 15 lbs meat with willies mix… Everyone loves it but they all say its hot. Well that what I was going for lol. We all like that mix pretty well.

@Denny Sounds interesting for sure, I think if we tried this I would use our Lebanon seasoning and add a little hot pepper to the mix first. I like the thought of spiral cutting it! If you do it again you know we would LOVE to see some pictures!