25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?
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Jamieson22 Great looking sausage. Like the larger size but how was the heat level?
wdaly said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 Great looking sausage. Like the larger size but how was the heat level?
Not sure yet - just smoking them now. I do have a ball of what was left in my stuffer I plan to make a breakfast patty out of so can give you an idea in a bit.
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Well, woke up to a bit of a surprise today that caused a delay until I could clear a path from garage to the back patio to roll the PK 100 out.
Finally got everything set and currently doing the first hour at 110F. Will be curious how the PK100 handles 18F and windy.
Any thoughts on smoke schedule with a planned sous vide? Am thinking I won’t really even monitor temps just shoot for color:
110F - 1 hour wide open no smoke
125F - 1 hour 10% open with smoke
140F - 1 hour 10% open with smoke
155F - 1 hour 10% open with smoke (assuming pan still has some - no refills)
Sous Vide @ 155F till done
Jamieson22 looks like a great plan to me. Good luck
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Well, woke up to a bit of a surprise today that caused a delay until I could clear a path from garage to the back patio to roll the PK 100 out.
Finally got everything set and currently doing the first hour at 110F. Will be curious how the PK100 handles 18F and windy.
Any thoughts on smoke schedule with a planned sous vide? Am thinking I won’t really even monitor temps just shoot for color:
110F - 1 hour wide open no smoke
125F - 1 hour 10% open with smoke
140F - 1 hour 10% open with smoke
155F - 1 hour 10% open with smoke (assuming pan still has some - no refills)
Sous Vide @ 155F till doneJamieson22 Coming right along, despite all the obstacles & challenges.
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Well, woke up to a bit of a surprise today that caused a delay until I could clear a path from garage to the back patio to roll the PK 100 out.
Finally got everything set and currently doing the first hour at 110F. Will be curious how the PK100 handles 18F and windy.
Any thoughts on smoke schedule with a planned sous vide? Am thinking I won’t really even monitor temps just shoot for color:
110F - 1 hour wide open no smoke
125F - 1 hour 10% open with smoke
140F - 1 hour 10% open with smoke
155F - 1 hour 10% open with smoke (assuming pan still has some - no refills)
Sous Vide @ 155F till doneJamieson22 Looking good. Nice set up for grilling.
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Boy I liked everything but that last shot of having to remove snow. lol
Did more than my share of that. No more (real) snow for me here in SE TX.
On a bad winter we get an inch or 2 . Yeah
A great job looks sooo good. -
Jamieson22 Looking good. Nice set up for grilling.
bocephus said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 Looking good. Nice set up for grilling.
Thanks! We had our back patio done last year and put a focus on my love of cooking. First gas grill I have had in 20+ years but it has been great for quick cooks when I don’t want to fire the kamado. There is a Pitts & Spitts Maverick 1250 built-in full stainless pellet smoker under the cover.
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bocephus said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 Looking good. Nice set up for grilling.
Thanks! We had our back patio done last year and put a focus on my love of cooking. First gas grill I have had in 20+ years but it has been great for quick cooks when I don’t want to fire the kamado. There is a Pitts & Spitts Maverick 1250 built-in full stainless pellet smoker under the cover.
Jamieson22 Reminds me of the midway usa commerial except for grills.
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So kept them on smoker longer than expected. Pretty much stuck to my schedule but also moved up to 165F for last 2 hours or so and 155F was maybe 2 hours as well.
Pulled them for sous vide and the few I tested were all 127-130F IT at 7 hours. Currently all in a 155F water bath.
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So kept them on smoker longer than expected. Pretty much stuck to my schedule but also moved up to 165F for last 2 hours or so and 155F was maybe 2 hours as well.
Pulled them for sous vide and the few I tested were all 127-130F IT at 7 hours. Currently all in a 155F water bath.
Jamieson22 I know ya been asked, but how is the heat?
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Jamieson22 I know ya been asked, but how is the heat?
YooperDog said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 I know ya been asked, but how is the heat?
No worries. Still have not tried any. Will 100% report back.
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YooperDog said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 I know ya been asked, but how is the heat?
No worries. Still have not tried any. Will 100% report back.
Jamieson22 man they look great
congrats -
So kept them on smoker longer than expected. Pretty much stuck to my schedule but also moved up to 165F for last 2 hours or so and 155F was maybe 2 hours as well.
Pulled them for sous vide and the few I tested were all 127-130F IT at 7 hours. Currently all in a 155F water bath.
Jamieson22 Those really look good.
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
Jamieson22 they look delicious. Great job
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
Jamieson22 Great looking work, I am sure they taste great. Maybe your outside temperature had some effect.
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
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Those look magnificent!
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
Jamieson22 Thanks for the update, they look really good.
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
Jamieson22 Looking good & delicious!
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