25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?
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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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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 sharing the entire process and final feed back.
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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 Still look real nice & tasty, fat content perfect.
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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 Looks like you had done a bit of good mixing.
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Jamieson22 Looks like you had done a bit of good mixing.
YooperDog Was a single grind and just by hand as well! Did come out nice!
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So I can officially call the batch done as it has been sealed and into the freezer. 22 packs of two and 1 pack of 3.
Bonus of me cleaning out my basement chest freezer to make some more room for these. Doesn’t help I had just added 25lb of Philly Cheese Steak brats last week. I could probably stop making and just start eating and be set for a good long while.
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