Roll Call (Start Here First)
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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Derby, KS I am a classically trained chef, but not working in the restaurant or food service industries. I enjoy the science behind the hobby and get to experiment with lots of different processes and products. Looking forward to the info sharing and smoking community craziness!
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Fijidreamer Welcome to the board, you aren’t far from us at all, we are just up the road in Wichita! Nice to have a classically trained chef on here! I think we have one or two others, or at least some that appear to be so please feel free to let us know your thoughts on what we say when it comes to kitchen cooking!
With your username I assume you are either from Fiji or have visited? What an eye-opening culinary experience that was for me, they eat almost everything from the ocean and cook a lot of it ceviche and most surprisingly they have cattle that just roam the island or at least on Vanua Levu and any village that wants some beef can harvest them!
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Austin I’m from Overland Park, KS. I have an electric smoker that I love using. I found this site looking for jerky seasoning. I just received mine and am going to make some jerky next weekend. I enjoy smoking. I have a charcoal grill that I am not good at using. I just bought a used gas grill to try out. I really like that. I think I will be upgrading to a better gas grill next year. I am trying new recipes and learning about grilling now that I can control the heat better. I had no luck with the charcoal grill but I do love charcoal grills. This looks like a place where I am going to learn a lot.
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mecord I love Overland Park, my sister lives up there now. We are from upstate NY but I relocated here and then a few laters she camer here by chance for her husbands work (though I like to think me saying how much I loved it our here helped) The first time I went to visit her I was very jealous, I always joke that she got the pretty part of Kansas! Wichita is great, has awesome people who are friendly and welcoming…but it is not a pretty part of the country.
Also, I am sure you’ve tried it but in case you have not there is a Pizza place in KC called grinders that I demand we have every time I go up there! Also, Scimeca’s makes amazing sausages up in that neck of the woods. You probably dont need me to point out awesome places in your area though huh?!
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mecord I love Overland Park, my sister lives up there now. We are from upstate NY but I relocated here and then a few laters she camer here by chance for her husbands work (though I like to think me saying how much I loved it our here helped) The first time I went to visit her I was very jealous, I always joke that she got the pretty part of Kansas! Wichita is great, has awesome people who are friendly and welcoming…but it is not a pretty part of the country.
Also, I am sure you’ve tried it but in case you have not there is a Pizza place in KC called grinders that I demand we have every time I go up there! Also, Scimeca’s makes amazing sausages up in that neck of the woods. You probably dont need me to point out awesome places in your area though huh?!
Jonathon it is really pretty here, you’re right. I love Grinder’s and Scimeca’s Italian sausage. I have tried other Italian sausage and they are horrible compared to Scimeca’s. We had a man just transfer from here to Houston. He really hated to leave he loved being in Overland Park, too.
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Austin
Hello,just joined a few days ago, placed a small order, got here in 2 days, that is a good “thang”
I am sort of new to smoking aka. “Burning Meat”, I live in North East ,Arkansas, but don’t hold that against me,
My life long quest is to duplicate Southside Market,Elgin “Hot Guts” lmao…Looks like friendly place to be,
Cliff
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cliff Glad to have you here! We won’t hold living in Arkansas against you, we live in Wichita so we don’t look down on anywhere! No, seriously, we love Wichita but wish we at least had a tall hill if we can’t have some Mountains!
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Hello fellow carnivores! Doug checking in from Western Colorado. I have been smoking and bbq’ing for 20 years or so and still feel like a novice sometimes. I don’t do competitions, but don’t get many complaints at home:) I have a SmokeHollw Gas grill/charcoal smoker combo and a Smokey Mountain wood smoker. I mainly do brisket, butt’s & fish, but I’m getting more and more into sausages and Jerky. Read a few messages here and really like the feel and attitude of the board and it’s members.
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Hello fellow carnivores! Doug checking in from Western Colorado. I have been smoking and bbq’ing for 20 years or so and still feel like a novice sometimes. I don’t do competitions, but don’t get many complaints at home:) I have a SmokeHollw Gas grill/charcoal smoker combo and a Smokey Mountain wood smoker. I mainly do brisket, butt’s & fish, but I’m getting more and more into sausages and Jerky. Read a few messages here and really like the feel and attitude of the board and it’s members.
DougSmokes welcome to a new addiction!!!
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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cliff Glad to have you here! We won’t hold living in Arkansas against you, we live in Wichita so we don’t look down on anywhere! No, seriously, we love Wichita but wish we at least had a tall hill if we can’t have some Mountains!
Jonathon Hello,just wanted to let you know that I just finished with my first time sausage making project,““VERY HAPPY”” made H Summer ,Kielbasa,German all turned out great, got a couple of the Summer Sausage rolls to Hot in the smoker and the casing are wrinkled , my fault not Walton’s, Will try and post a pic of finished product, If anyone is interested in making Sausage (jmo) I would have no problem recommending Walton’s.
Cliff -
Austin Hot Springs ,Montana checking in
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cliff You didn’t put a toe in the water did you? Made 3 different products at once and made some that were cured and maybe one that was not, did you cure the german? If you have any pics please post them!
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cliff You didn’t put a toe in the water did you? Made 3 different products at once and made some that were cured and maybe one that was not, did you cure the german? If you have any pics please post them!
Jonathon
Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall” I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell) Cliff -
Jonathon
Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall” I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell) Cliffcliff wrap the brisket in foil when it “stalls” usually 150° - 160°
It’s called a “Texas Crutch” -
cliff Stall is when the evaporation energy matches, or exceeds the thermal processing energy (heat trying to go into the meat) so you have two options. Keep increasing the heat to get past that or change the humidity. The first has obvious problems as you dont want to be cooking a brisket at 400°!
Check out this video and “article” on Advanced Thermal Processing, basically I found that adding a huge water pan and sticking some automotive sponges into that can increase your relative humidity drastically. The higher your relative humidity is the less water will be evaporated out of your product, hence the stall is less of an issue!
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cliff wrap the brisket in foil when it “stalls” usually 150° - 160°
It’s called a “Texas Crutch”Departing Contestant , THX DC, will try that next time, maybe a smaller Brisket also, would help, not sure, it would “Stall” too but not for as long.
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Jonathon
Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall” I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell) Cliffcliff Great job. You have given me inspiration
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cliff Great job. You have given me inspiration
DougSmokes THX DS, not so fast with the “Inspiration”
my first mistake was to make 25 pounds of Summer Sausage, it didn’t take long for me to realize that is a lot of sausage,then I decided to make 5 lb, batches, (good choice) just in case I messed up,
Boston Butts are on sale around here now $1.00 a pound the Chuck was $2.89 still have a Boston Butt left over , by the time you get 17.5 pounds of Chuck and 7.5 pounds of meat ground ,my “Inspiration” was beginning to (Fade)
These guys here are not afraid to share their Expert Advice ,if you follow it you will have a great end product (jmo) I got in a hurry with the Summer Sausage and got it to hot and the casing Wrinkled that’s my fault,I know what I did wrong,still taste great . Good Luck DS,
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