Jonathon Yes those are cool.

Jonathon That thing is so awesome

Tex_77 I only burn with Lump Charcoal

Tex_77 Yea it is. I cooked over at my moms house for Christmas so it can in handy

Tex_77 Yea for sure it would. It would be tight but it would do it.

Jonathon
Cooked on the PKGO for the first time. Great little grill i did tail&shell on shrimp with Garlic&herb seasoning and some olive oil then i tossed them in Captain Rodneys Spicy Peach Sauce when they were done.

Jonathon

Tex_77 lol the PKTX stand is expensive. you can order one through Walton’s though or from PK im sure one of the two will hook you up with a good deal

Tex_77 Nice. Well one day we will have our showdown I’m sure. We just need Jon to arrange it.

Tex_77 Judging on how clean that grill is i don’t think your ready lol haha. Nice so you have the 360 and the original now? Have you seen the PKGO yet Walton’s is selling them. Got one home this weekend and i plan on doing my first cook with it on Christmas day just a couple LBs of shrimp.

waltp Its like its oxidizing like a steak would when exposed to air. really weird. Im sure Jon will know what happened.

waltp did you use distilled water or tap water? possibly a PH issue

waltp My guess would be that your cheese was close to the point that it would want to mold but had not yet. Could of started molding even if vac sealed if you let your summer sausage sit in the fridge for any extended period of time. Hard to say, it could of been when you held it for 12 hours to cure over night too. I don’t think you did anything wrong just one in a million bad luck possibly. Do you have pictures?

Jonathon Sorry i just saw this. Alot of people wrap at a certain temp. I wrap once the bark is where i want it to be. Rule of thumb use the smear test. If you push and rub your finger on the meat if none of the seasoning comes off its time to wrap.

This was amazing and i couldn’t be happier with how it turned out. I butterflied the backstrap, seasoned the meat with some garlic jalapeno rub. I thin sliced some bell pepper, onion and jalapeno. Then i put in a good amount of feta cheese and drizzled that all with spicy chipotle mayo for some tang. Bacon wrapped it and seasoned again with a more traditional bbq rub. Cooked it for about 45 mins at 340 on my pellet grill. Basically until the bacon looked the way i wanted it to. I’m going to try this again with maybe some sausage link inside.

Jonathon

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Tex_77 No i don’t. I’m sure it would be good in there.

Mark Moss Hey Mark, I enjoy making boudin its one of they best sausages out there i think. Now a person could do the tradition boudin by cooking down the holy trinity (bell pepper, onion, celery,) with a pork butt or two. Of course adding rice to that sausage. I make a really good (fresh) boudin interpretation. Ive been doing 50lb batch with a total of 1/3 pork, 1/3 beef, 1/3 wild game. I keep my fat ratio up around 35 percent. I throw in 2 bags of chedder and 1 bag of ghost pepper cheese. I do the normal amount of water for and sausage but for extra flavor i throw in a entire jar of Big Ricks Honey Jalapeno Mustard. Now to the rice, for 50lbs of meat i do the entire large box of 5 min white rice. The Excalibur boudin seasoning is going to give it so much flavor and the extra fat in the sausage soaking into the rice when you cook it makes for a creamy fun texture product.

Jonathon Yes of course i have lol Its a lot like Kosmo’s Texas beef & Cow cover in fact i think its a knock off of them entirely. Really good stuff i put a good coating of both on each side of the steak but for me i still like to add Walton’s Ultimate just to get that sharp salt and garlic flavor.