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  5. Chipotle Wildfire Snack Sticks

Chipotle Wildfire Snack Sticks

Scheduled Pinned Locked Moved Meat Processing
44 Posts 13 Posters 1.4k Views 11 Watching
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  • Garry TarpleyG Offline
    Garry TarpleyG Offline
    Garry Tarpley
    wrote on last edited by
    #12

    Very nice like the set up

    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
      #13

      That is an awesome setup and some majorly nice looking snack sticks

      1 Reply Last reply
      0
      • Jamieson22J Offline
        Jamieson22J Offline
        Jamieson22
        Team Blue PK100 Regular Contributors Sous Vide Power User
        wrote on last edited by
        #14

        So at 3h45 min the off pieces I did on my pellet smoker at 180F the whole time are done.

        The PK100 did an hour each at 120/130F and is just finishing 2 hours at 145F with smoke. Will be moving up to 160f for 2 hours next.

        F0917349-8ADD-4A15-B2E7-9068C5CE42DF.jpeg

        1 Reply Last reply
        2
        • Jamieson22J Jamieson22

          Cut into 42" lengths, towel dried real quick and now all set for the smoker. Just dropped them in at 120F to dry for an hour.

          IMG_4203.jpg

          IMG_4202.jpg

          GWG8541G Offline
          GWG8541G Offline
          GWG8541
          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
          wrote on last edited by
          #15

          Jamieson22 they look amazing

          “You never really die until you end up on the wall at a Cracker Barrel”

          1 Reply Last reply
          0
          • Jamieson22J Offline
            Jamieson22J Offline
            Jamieson22
            Team Blue PK100 Regular Contributors Sous Vide Power User
            wrote on last edited by
            #16

            So just a few minutes shy of 9 hours for them to hit 152F IT.

            I did 1 hours each at 120F and 130F vents open, then 145F for 2 hours with smoke/vents 40% open, then 160F for 2 hours with smoke/vents 40% open, then 175F no smoke/vents 10% open and moved it up to 180F for the last hour or so.

            Since I already cleaned everything (and feeling lazy) I am skipping the cold water bath and just leaving them in the 48F weather for a bit.

            IMG_4215.jpg

            IMG_4216.jpg

            Bob StehlikB B 2 Replies Last reply
            3
            • Jamieson22J Jamieson22

              So just a few minutes shy of 9 hours for them to hit 152F IT.

              I did 1 hours each at 120F and 130F vents open, then 145F for 2 hours with smoke/vents 40% open, then 160F for 2 hours with smoke/vents 40% open, then 175F no smoke/vents 10% open and moved it up to 180F for the last hour or so.

              Since I already cleaned everything (and feeling lazy) I am skipping the cold water bath and just leaving them in the 48F weather for a bit.

              IMG_4215.jpg

              IMG_4216.jpg

              Bob StehlikB Offline
              Bob StehlikB Offline
              Bob Stehlik
              Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
              wrote on last edited by
              #17

              Jamieson22 Looks awesome. I see you have your dog on the lookout for snack stick poachers. I think he needs to get paid with a sample or two.

              Improvise, Adapt and Overcome! Semper Fi

              Jamieson22J 1 Reply Last reply
              1
              • Jamieson22J Jamieson22

                calldoctoday Here is my Maverick 1250 built-in:

                IMG_4201.jpg

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #18

                Jamieson22 That is real nice, very nice. It looks clean & practical too. Mine was the traditional barrel style, apx. 24" diameter, 60" long with heavy steel (old style) fire box underneath & four legs & rack with wheels. Baffle & water pan over fire box, then barrel with stainless steel roll up lid & double rack, with set up for rotisserie. Then another baffle & a vertical chamber for hanging sausages & birds before heading up the chimney about 20 fit or so with a 6" flue through a stone chimney shaft. With the wheels, you could roll it out & lock it if need be & attach the short 12" flue & damper. Unfortunately, I never got to roll my baby out again & found I could never afford another again like that. I have tried a number of set ups including a Bradley back in the late 70’s that I probably should have not got rid of as it still looked good in the 90’s. A few Brinkmans & Smokies, some other designs that never really fully materialized, a whole in the ground or two, A Smoke Hollow gas big model, but never anything like that old Pitts & Spitts. I remember when my father-in -Law & I went to pick that thing up with my trailer I had back then. He thought I was crazy, but was amazed & enjoyed it when we cooked him something up. My own Dad used to say we needed to invite Compton’s Army when we fired that thing up. Those were the good old days.

                1 Reply Last reply
                0
                • Jamieson22J Offline
                  Jamieson22J Offline
                  Jamieson22
                  Team Blue PK100 Regular Contributors Sous Vide Power User
                  wrote on last edited by
                  #19

                  All chilled and cut into 6” sticks. Definitely lots of wrinkles compared to the sous vide finishes I’ve done in the last. But they taste wonderful, though still hold the Habanero BBQ from Walton’s as my favorite snack sticks.

                  C4F03422-BB01-422E-A375-545C6808B6CC.jpeg

                  C865B3C9-66D4-4DA1-B2B8-7E5161BE6D38.jpeg

                  Pitts & Spitts on right and PK100 on left.

                  803249A3-7433-4BB7-90D8-5331218A5176.jpeg

                  PapaSopP kyleK 2 Replies Last reply
                  6
                  • Jamieson22J Offline
                    Jamieson22J Offline
                    Jamieson22
                    Team Blue PK100 Regular Contributors Sous Vide Power User
                    wrote on last edited by
                    #20

                    Also forgot, this is how much fat I collected in drip tray from 25lb. Then ends we’re just cut, not twisted/closed.

                    FF3BE126-A80A-4C5C-B2E8-ACC552BCB4F6.jpeg

                    samspadeS 1 Reply Last reply
                    1
                    • Jamieson22J Jamieson22

                      Also forgot, this is how much fat I collected in drip tray from 25lb. Then ends we’re just cut, not twisted/closed.

                      FF3BE126-A80A-4C5C-B2E8-ACC552BCB4F6.jpeg

                      samspadeS Offline
                      samspadeS Offline
                      samspade
                      Team Orange Masterbuilt Sous Vide Team Blue Power User
                      wrote on last edited by
                      #21

                      Jamieson22 those are nice sticks. I like the wrinkles it adds character. I mean it in a good way.

                      Jamieson22J 1 Reply Last reply
                      1
                      • samspadeS samspade

                        Jamieson22 those are nice sticks. I like the wrinkles it adds character. I mean it in a good way.

                        Jamieson22J Offline
                        Jamieson22J Offline
                        Jamieson22
                        Team Blue PK100 Regular Contributors Sous Vide Power User
                        wrote on last edited by
                        #22

                        samspade thanks. My last batch was like fat/plump/perfect without a single wrinkle so I def wanted to try drying them out some more. I got that.

                        1 Reply Last reply
                        0
                        • Jamieson22J Offline
                          Jamieson22J Offline
                          Jamieson22
                          Team Blue PK100 Regular Contributors Sous Vide Power User
                          wrote on last edited by
                          #23

                          Into the fridge till I get to vac seal. 2.5G bags and a 1g bag of off cuts for snacks.

                          4F9EA0F3-A2CD-4249-A497-8819F88D4D52.jpeg

                          C Dr_PainD 2 Replies Last reply
                          4
                          • Jamieson22J Jamieson22

                            Into the fridge till I get to vac seal. 2.5G bags and a 1g bag of off cuts for snacks.

                            4F9EA0F3-A2CD-4249-A497-8819F88D4D52.jpeg

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by
                            #24

                            Jamieson22 Oh thank you, I did not realize you were packaging a bunch up to send to us all, I can’t wait…

                            Jamieson22J 1 Reply Last reply
                            1
                            • C calldoctoday

                              Jamieson22 Oh thank you, I did not realize you were packaging a bunch up to send to us all, I can’t wait…

                              Jamieson22J Offline
                              Jamieson22J Offline
                              Jamieson22
                              Team Blue PK100 Regular Contributors Sous Vide Power User
                              wrote on last edited by
                              #25

                              calldoctoday ha! Bag for Austin and one for Jonathon ya mean?

                              C 1 Reply Last reply
                              1
                              • Jamieson22J Jamieson22

                                calldoctoday ha! Bag for Austin and one for Jonathon ya mean?

                                C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #26

                                Jamieson22 Aw come on now, just a few more… How would Jonathon feel if you caused him to gain a few pounds, now I will have to admit, @Austin-Walton may need a few more with that new baby keeping him up at night helping his wife out dutifully.

                                1 Reply Last reply
                                1
                                • Jamieson22J Jamieson22

                                  So just a few minutes shy of 9 hours for them to hit 152F IT.

                                  I did 1 hours each at 120F and 130F vents open, then 145F for 2 hours with smoke/vents 40% open, then 160F for 2 hours with smoke/vents 40% open, then 175F no smoke/vents 10% open and moved it up to 180F for the last hour or so.

                                  Since I already cleaned everything (and feeling lazy) I am skipping the cold water bath and just leaving them in the 48F weather for a bit.

                                  IMG_4215.jpg

                                  IMG_4216.jpg

                                  B Offline
                                  B Offline
                                  bocephus
                                  Team Orange Power User Canning Masterbuilt Veteran
                                  wrote on last edited by
                                  #27

                                  Jamieson22 I think my dog would be looking the other way with drool coming down both sides of his mouth. Nice looking sticks.

                                  1 Reply Last reply
                                  0
                                  • Bob StehlikB Bob Stehlik

                                    Jamieson22 Looks awesome. I see you have your dog on the lookout for snack stick poachers. I think he needs to get paid with a sample or two.

                                    Jamieson22J Offline
                                    Jamieson22J Offline
                                    Jamieson22
                                    Team Blue PK100 Regular Contributors Sous Vide Power User
                                    wrote on last edited by
                                    #28

                                    Bob Stehlik said in Chipotle Wildfire Snack Sticks:

                                    Jamieson22 Looks awesome. I see you have your dog on the lookout for snack stick poachers. I think he needs to get paid with a sample or two.

                                    That is my “good” dog Princess Leia. She is likely waiting for a USPS/UPS/FedEx truck to chase away from our property.

                                    B 1 Reply Last reply
                                    2
                                    • Jamieson22J Jamieson22

                                      Bob Stehlik said in Chipotle Wildfire Snack Sticks:

                                      Jamieson22 Looks awesome. I see you have your dog on the lookout for snack stick poachers. I think he needs to get paid with a sample or two.

                                      That is my “good” dog Princess Leia. She is likely waiting for a USPS/UPS/FedEx truck to chase away from our property.

                                      B Offline
                                      B Offline
                                      bocephus
                                      Team Orange Power User Canning Masterbuilt Veteran
                                      wrote on last edited by
                                      #29

                                      Jamieson22 My dog doesn’t like the UPS truck, he barks at it even if it does not stop at our house. Don’t know what brown did to him.

                                      Jamieson22J C 2 Replies Last reply
                                      1
                                      • B bocephus

                                        Jamieson22 My dog doesn’t like the UPS truck, he barks at it even if it does not stop at our house. Don’t know what brown did to him.

                                        Jamieson22J Offline
                                        Jamieson22J Offline
                                        Jamieson22
                                        Team Blue PK100 Regular Contributors Sous Vide Power User
                                        wrote on last edited by
                                        #30

                                        bocephus We are on a corner so she acts like it is her duty to keep them away when they drive by. The other two don’t much care.

                                        B 1 Reply Last reply
                                        0
                                        • Jamieson22J Jamieson22

                                          bocephus We are on a corner so she acts like it is her duty to keep them away when they drive by. The other two don’t much care.

                                          B Offline
                                          B Offline
                                          bocephus
                                          Team Orange Power User Canning Masterbuilt Veteran
                                          wrote on last edited by
                                          #31

                                          Jamieson22 Live on a corner also, dog sits on the window seat in our bedroom and barks at UPS truck, doesn’t bother with Fed Ex truck.

                                          1 Reply Last reply
                                          0

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