What did everyone cook today?
-
Chef just cracked black pepper, garlic and sea salt. I seperated the flat and point and I pulled flat at 203. Removed the point and cubed it for the burnt ends. Then put them back in the smoker on a pan another 2 hours with my homemade sauce and a little brown sugar. I would stir the burnt end about every half hour. Meat candy!
-
GWG8541 HAIL Yes! Slices look perfect. But, the burnt ends. Heck, just send some over for testing.
zbigjeff sorry but my Fire Fighter son destroyed them.
“You never really die until you end up on the wall at a Cracker Barrel”
-
GWG8541 So, they really sucked. Well, the positive thing is there’s more room in the fridge/freezer for more items.
-
Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
RJ Adventures Could you post your hotdog recipe. Looking for a copycat knockoff for Sahlen’s wieners, and Wardynski’s polish sausage, Buffalo NY. I see you are not far from that location. Pretty sure I’m close by using their label of ingredients, but the “and natural seasonings” is still open-ended. Thanks
-
30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.
-
30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.
JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
-
RJ Adventures Could you post your hotdog recipe. Looking for a copycat knockoff for Sahlen’s wieners, and Wardynski’s polish sausage, Buffalo NY. I see you are not far from that location. Pretty sure I’m close by using their label of ingredients, but the “and natural seasonings” is still open-ended. Thanks
JoeB I actually have been using Excalibur frankfurter/bologna seasoning which kind of tastes like a wonderbar bologna… I do have bologna seasoning I bought that I’m going to try next! I used 31 mm cellulose casings, set my vertical electric pellet smoker to 150 open vent with no pan and started it with sticks in, so by the time my 30 min dry phase was over, I added the vent to about 1/3 open with a pan and sponges for added humidity (didn’t want the dogs to dry too much outside) then after about an hour closed the damper down (mine is a spinning cone thing so closed still allows smoke out pretty good) and kept at 150 for 2 hours, bumped to 175 till internal was 135, then finished in 172 degree water sous vide bath till internal of 160, ice bath for about an hour then removed from casing, dried off and packaged!
Quick edit, I actually mixed beef pork and chicken in mine, so I did 12 lbs 80/20 beef, 6 lbs boneless skinless chicken thighs and 7 lbs pork back fat!
-
JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
wdaly happy you enjoyed. Spent time there also. 71 & 83-84. 10k+ active duty within a few miles so we a fortunate to have a global cuisine
-
JoeB I actually have been using Excalibur frankfurter/bologna seasoning which kind of tastes like a wonderbar bologna… I do have bologna seasoning I bought that I’m going to try next! I used 31 mm cellulose casings, set my vertical electric pellet smoker to 150 open vent with no pan and started it with sticks in, so by the time my 30 min dry phase was over, I added the vent to about 1/3 open with a pan and sponges for added humidity (didn’t want the dogs to dry too much outside) then after about an hour closed the damper down (mine is a spinning cone thing so closed still allows smoke out pretty good) and kept at 150 for 2 hours, bumped to 175 till internal was 135, then finished in 172 degree water sous vide bath till internal of 160, ice bath for about an hour then removed from casing, dried off and packaged!
Quick edit, I actually mixed beef pork and chicken in mine, so I did 12 lbs 80/20 beef, 6 lbs boneless skinless chicken thighs and 7 lbs pork back fat!
RJ Adventures thanks for the great detailed explanation. I don’t normally use pre-packaged seasoning but you sure gave me a reason to try your process . Thanks
-
Tex_77 I have the same griddle. Works great for lots of things. I used to lug that and a 3 burner camp chef stove camping. I bought a single burner flat top griddle for camping. A lot lighter!!!
-
30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.
JoeB It’s about time Bulgogi is becoming a household word. It’s been kept pretty much a secret until 2 years ago around the country. It now seems like it’s everywhere. But, always more comforting when you know what goes into yours. Hopefully, it satisfies your expectations.
-
JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
-
JoeB It’s about time Bulgogi is becoming a household word. It’s been kept pretty much a secret until 2 years ago around the country. It now seems like it’s everywhere. But, always more comforting when you know what goes into yours. Hopefully, it satisfies your expectations.
zbigjeff Thanks, I’ve been making it about every 6 months for the last 40yrs+. Even made Bulgogi sausage once. Too smushy once the veggies cooked down in the casing
-
zbigjeff was always good coming home to the mother land with great people, Steadfast, as you keeping things going
-
-
jpurol Wow, Looks great… Carry on Sausage Warrior
-
jpurol Your are very welcome… Joeb
-
jpurol Good job man they look great
.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
