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  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
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  • samspadeS Offline
    samspadeS Offline
    samspade
    Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by
    #290

    Pulled pork. Porkbutt in the fridge overnight. Baked beans and coleslaw for the boss’s birthday.

    B 1 Reply Last reply
    1
    • AustinA Austin

      Dr_Pain I’ve got a coupon code for you… Use coupon ORANGEHAT and you can get $15 off any order from now until 10/25/21 at Noon if it includes a Walton’s hat or shirt. Just make sure to put the coupon code in on the checkout page before you actually pay and finish the order.

      If anyone else is placing an order this weekend, that coupon is public and available to anyone to use. $50 order minimum and you get $15 off if the order includes a hat or shirt.

      Dr_PainD Offline
      Dr_PainD Offline
      Dr_Pain
      Sous Vide Dry Cured Sausage Traeger Team Blue
      wrote on last edited by
      #291

      Austin said in What's your next Meat Project?:

      Dr_Pain I’ve got a coupon code for you… Use coupon ORANGEHAT and you can get $15 off any order from now until 10/25/21 at Noon if it includes a Walton’s hat or shirt. Just make sure to put the coupon code in on the checkout page before you actually pay and finish the order.

      If anyone else is placing an order this weekend, that coupon is public and available to anyone to use. $50 order minimum and you get $15 off if the order includes a hat or shirt.

      Well, it took me a minute to get to it but I finally got it done. Although Jonathon was a little mad at the ORANGEHAT, I did purchase some Walton Swag resembling what he wore in the last podcast AND got a Walton boning Knife with a TEAMBLUE handle 😉

      And just for ND Mike I bought the meat paddle ROFL!!!

      ND MikeN 1 Reply Last reply
      1
      • HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #292

        TODAY IS THE DAY, TODAY IS THE DAY, TODAY IS THE DAY, TODAY IS THE DAY!!!

        1 Reply Last reply
        1
        • samspadeS samspade

          Pulled pork. Porkbutt in the fridge overnight. Baked beans and coleslaw for the boss’s birthday.

          B Offline
          B Offline
          bocephus
          Team Orange Power User Canning Masterbuilt Veteran
          wrote on last edited by
          #293

          samspade Lucky Boss

          Dr_PainD 1 Reply Last reply
          0
          • B bocephus

            samspade Lucky Boss

            Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #294

            bocephus said in What's your next Meat Project?:

            samspade Lucky Boss

            None of my employees cook for me ☹️ NO BONUS!!!

            1 Reply Last reply
            0
            • HerbcoFoodH Offline
              HerbcoFoodH Offline
              HerbcoFood
              Regular Contributors Team Orange Sous Vide
              wrote on last edited by
              #295

              Rinsed them off and soaked them in water for about an hour to pull out some of the salt. Now have them rubbed down and waiting for the fire to be ready.

              IMG_8823.jpg

              1 Reply Last reply
              2
              • Dr_PainD Dr_Pain

                Austin said in What's your next Meat Project?:

                Dr_Pain I’ve got a coupon code for you… Use coupon ORANGEHAT and you can get $15 off any order from now until 10/25/21 at Noon if it includes a Walton’s hat or shirt. Just make sure to put the coupon code in on the checkout page before you actually pay and finish the order.

                If anyone else is placing an order this weekend, that coupon is public and available to anyone to use. $50 order minimum and you get $15 off if the order includes a hat or shirt.

                Well, it took me a minute to get to it but I finally got it done. Although Jonathon was a little mad at the ORANGEHAT, I did purchase some Walton Swag resembling what he wore in the last podcast AND got a Walton boning Knife with a TEAMBLUE handle 😉

                And just for ND Mike I bought the meat paddle ROFL!!!

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #296

                Dr_Pain you are gonna like that big spoon!

                Dr_PainD 1 Reply Last reply
                0
                • HerbcoFoodH Offline
                  HerbcoFoodH Offline
                  HerbcoFood
                  Regular Contributors Team Orange Sous Vide
                  wrote on last edited by
                  #297

                  We are in flight!!!
                  IMG_8824.jpg

                  B cdavisC 2 Replies Last reply
                  2
                  • HerbcoFoodH HerbcoFood

                    We are in flight!!!
                    IMG_8824.jpg

                    B Offline
                    B Offline
                    bocephus
                    Team Orange Power User Canning Masterbuilt Veteran
                    wrote on last edited by
                    #298

                    HerbcoFood Looking good, you have a lucky boss, must be a good one.

                    1 Reply Last reply
                    1
                    • samspadeS Offline
                      samspadeS Offline
                      samspade
                      Team Orange Masterbuilt Sous Vide Team Blue Power User
                      wrote on last edited by
                      #299

                      It’s in the smoker and temps coming back upScreenshot_20211024-152002_The MeatStick.jpg

                      1 Reply Last reply
                      0
                      • HerbcoFoodH HerbcoFood

                        I am auditing my freezer as I really need to clean it out to make room. So 8lbs of axis roast is thawing so I can make some smoked pastrami. I will be smoking it Sunday afternoon. So the great thaw begins…
                        IMG_8775.jpg

                        C Offline
                        C Offline
                        calldoctoday
                        Team Blue Power User Regular Contributors
                        wrote on last edited by
                        #300

                        HerbcoFood Send some this way when you finish the smoke, it sounds real good.

                        1 Reply Last reply
                        1
                        • HerbcoFoodH HerbcoFood

                          We are in flight!!!
                          IMG_8824.jpg

                          cdavisC Offline
                          cdavisC Offline
                          cdavis
                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                          wrote on last edited by
                          #301

                          HerbcoFood looking good 👍

                          1 Reply Last reply
                          1
                          • samspadeS Offline
                            samspadeS Offline
                            samspade
                            Team Orange Masterbuilt Sous Vide Team Blue Power User
                            wrote on last edited by
                            #302

                            Thanks. Got8 people waiting for dinner probably wont be any to send. I hope

                            1 Reply Last reply
                            0
                            • ND MikeN ND Mike

                              Dr_Pain you are gonna like that big spoon!

                              Dr_PainD Offline
                              Dr_PainD Offline
                              Dr_Pain
                              Sous Vide Dry Cured Sausage Traeger Team Blue
                              wrote on last edited by
                              #303

                              ND Mike said in What's your next Meat Project?:

                              Dr_Pain you are gonna like that big spoon!

                              HAHAHA!!! I know man. Thanks for sharing and sharing some more. I needed someone to twist my arm

                              1 Reply Last reply
                              0
                              • Midwest_kcM Offline
                                Midwest_kcM Offline
                                Midwest_kc
                                Team Blue Sous Vide PK Grills Green Mountain Grill Regular Contributors
                                wrote on last edited by
                                #304

                                Here in about a month when the competition BBQ season is over, we’ve got a huge sausage party planned, lol. Going to have probably 200ish pounds of pork butts, and 100ish pounds of wagyu brisket trimmings to turn into summer sausage, brats, snack sticks, etc. Currently looking at the different seasonings to see what all we want to do.

                                Also, I’m thinking about buying some more beef to grind up. What is the best option for beef cuts when accounting for price and quality sausage?

                                Tex_77T 1 Reply Last reply
                                0
                                • Midwest_kcM Midwest_kc

                                  Here in about a month when the competition BBQ season is over, we’ve got a huge sausage party planned, lol. Going to have probably 200ish pounds of pork butts, and 100ish pounds of wagyu brisket trimmings to turn into summer sausage, brats, snack sticks, etc. Currently looking at the different seasonings to see what all we want to do.

                                  Also, I’m thinking about buying some more beef to grind up. What is the best option for beef cuts when accounting for price and quality sausage?

                                  Tex_77T Offline
                                  Tex_77T Offline
                                  Tex_77
                                  Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                  wrote on last edited by
                                  #305

                                  Midwest_kc I’d say probably brisket or chuck would be your best bet.

                                  Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                  1 Reply Last reply
                                  1
                                  • samspadeS Offline
                                    samspadeS Offline
                                    samspade
                                    Team Orange Masterbuilt Sous Vide Team Blue Power User
                                    wrote on last edited by
                                    #306

                                    Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.Screenshot_20211025-125135_Video Player.jpg

                                    cdavisC B 2 Replies Last reply
                                    6
                                    • samspadeS samspade

                                      Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.Screenshot_20211025-125135_Video Player.jpg

                                      cdavisC Offline
                                      cdavisC Offline
                                      cdavis
                                      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                      wrote on last edited by
                                      #307

                                      samspade looks good to me. Enjoy

                                      1 Reply Last reply
                                      0
                                      • Dr_PainD Offline
                                        Dr_PainD Offline
                                        Dr_Pain
                                        Sous Vide Dry Cured Sausage Traeger Team Blue
                                        wrote on last edited by
                                        #308

                                        For those of you on the Livestream yesterday may have heard the news but I decided to sell my house and downsizing. The plan was always to downsize but we had a 5 year plan for that. The house I am in was an “investment” house and looking at the market, playing market speculator and realestate mogul I feel that it is the best time. Been in the house for 6 years and the comps show me at 27% over my original purchase value.

                                        ANYWAY, having said that I am soooooo SAD that unfortunately I won’t be able to do any meat projects for a while. I am thinning my meat locker to nothing, can’t start any salamis and cooking is reduced to bare necessities just to keep the house in pristine condition.

                                        Wish me luck because this is gonna be the hardest thing for me. I use cooking as mental therapy.

                                        The new house should be ready April/May and in the meantime I will be living in limbo.

                                        Ridley AcresR cdavisC ND MikeN ChefC 4 Replies Last reply
                                        2
                                        • Dr_PainD Dr_Pain

                                          For those of you on the Livestream yesterday may have heard the news but I decided to sell my house and downsizing. The plan was always to downsize but we had a 5 year plan for that. The house I am in was an “investment” house and looking at the market, playing market speculator and realestate mogul I feel that it is the best time. Been in the house for 6 years and the comps show me at 27% over my original purchase value.

                                          ANYWAY, having said that I am soooooo SAD that unfortunately I won’t be able to do any meat projects for a while. I am thinning my meat locker to nothing, can’t start any salamis and cooking is reduced to bare necessities just to keep the house in pristine condition.

                                          Wish me luck because this is gonna be the hardest thing for me. I use cooking as mental therapy.

                                          The new house should be ready April/May and in the meantime I will be living in limbo.

                                          Ridley AcresR Offline
                                          Ridley AcresR Offline
                                          Ridley Acres
                                          Regular Contributors
                                          wrote on last edited by
                                          #309

                                          Dr_Pain said in What's your next Meat Project?:

                                          in the meantime I will be living in limbo.

                                          8aee4537-cd35-4861-b1cb-4469eb1dc2e3-image.png

                                          Dr_PainD 1 Reply Last reply
                                          2

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