Smoking & Grilling

@Jamieson22 Had them again for Fourth of July. They never disappoint!

@Dave-in-AZ Sure looks good on the griddle!

@beekeeper84 beautiful butterfly. Congrats

Lol if you asked any of my math teachers in high school they’d say that is a pretty good term for me! One of the best things I ever realized is that there is a high amount of honor in willingly taking on a supporting role in life. My main sense of pride and accomplishment has been from helping others. Obviously, with my wife’s job and not having kids I probably have a slightly different outlook on things but in all the people I am able to support I love being able to do so!

@zbigjeff Never gave that a thought! With the grass I saw you have done a whale of a job!

Looks great, bet it tasted better.

@steak-princess That “utensil” is serious for sure. Glad you have friends like that. Keep it rockin’.

@idaho-smokey I have a thread on cold smoked salmon with some decent lessons learned…I cold smoked it 8 hr or something. WAAAAAYYYY too much! Doing it again, or the trout you have, I would just do a light 30min to 1 hr smoke max. And I referenced Marianski a lot and used his salmon brine.

@bocephus the only problem is I have two many other seasonings I need to get used up, but it will def. be bought again sometime in the future.

@mrobisr said in Fall Off Bone BBQ Chicken: @denny-o said in Fall Off Bone BBQ Chicken: But no matter what the target temperature, if it’s below 165°F, it has to be held at that lower temperature for the required amount of time." “https://www.smoker-cooking.com/temperature-of-smoked-chicken.html” While I completely agree the process of pasteurization one has to be extremely vigilant to make sure that the target temps are actually held at the specific time required. Most people that I have witnessed just do not have the attention span that is required to monitor their cook that closely, so for the most part I recommend the pasteurization with extreme caution. I agree, I know there is a newer chart than the one that I showed, I just do not have it in my files. I learned about this from a man on another website probably 15 years ago or more. He is retired now but was a food inspector if my memory serves me.

Dad joke alert

@ppelaez A small amount of fat coming out is not all that uncommon. If you are using Walton’s casings they are pre-stuck, which means the have very small holes in them.

Thanks for the info.

@mrobisr Thanks, I don’t know anything about cultures so thanks for the info. There was and still is a Cloverdale summer sausage called cervalot(sp) that has a tangy flavor to it that I don’t like, maybe its a cultured product.

I put my sausage in a meat lug and fill with ice to the point that every corner or hole is filled and the ice is just above the meat then I fill with water until all the meat is covered. My casings whether collagen, fibrous, sheep, hog, or beef are so tight that you cannot tell where the meat or casings start and stop it is one continuous bite, that is my two cents worth.

@zbigjeff - Nice

@jonathon I noticed that. Thank you.

@dave-in-az I also do Polish, Hungarian, Portuguese,

@herbcofood Wow those birds look good!