Well its my daughters 2nd bday and BBQ is on the menu. Smoked 2 butts last night and will be dropping some ribs in the sous vide here in a few. My girlie loves Smoked meat or as she calls it nummy nummy.

I let her open a present earlier last week as I needed to borrow it. She was ecstatic.

Got the top attached. Definately not commercial grade, but still a nice addition.

Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.

Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.

Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.

Austin

Howdy Guys,

I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.

I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.

My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.

Chef

That is a very nice cooker. You must cook for entire Armies. Fortunately I do not have that many friends or I would have my whole paycheck going towards feeding them. This is my little cooking space with my other cooker I built, a reverse flow tow behind from an old 120 gallon propane tank. It also has a gas burner down the middle which helps it double as a grill for burger burns. I am still in hobby land, but maybe one day I will get to play for a living.

Today was stuffed pork tenderloin.

Chef . I hear ya. My wife wanted to know what our 1 year old daughter was getting for her 2nd birthday. I said a sausage stuffer and mixer. She got a little upset and asked what she was gonna do with those. I then reminder her of the box she plays in all day that my kamado smoker came in.

TexLaw Ditto on the grams. Measuring and converting 1/16th of a lb takes way to much time.

So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

lkrfletcher we did pickles for the first time this year. My cucumbers were gangbusters till the pickle worm found them. Fought those bastsrds for two months.

Here he is taking what I hope to be one of many quiet naps.

Nathanael

calldoctoday I built a chimney from one of those helium tanks you can buy for parties. I found sitting it on my fish fryer burner the most effective way to start it. Now I use either a gas burner inside the fire box of the gravity feed or an electric wand in my kamado. My fatherinlaw still uses a chimney to start his weber. I think he uses a weber chimney also.

So we defrosted the last of the chicago bratz for dinner last night. The verdict is in. We must make more. So I have 2 butts sitting on the counter defrosting so I can debonair and slice them up to grind. Gonna do a 10lb batch of bratz and a 5lb batch of italian.

Chicago Bratz.

Here goes Nothing.

I decided to build a table to help process meat on. Its kind of small, but the price was right. The stand I think was an old aquarium base and the top was a replacement for one that got damaged in shipping. Welded on some nuts to put the adjustable feet on. Probably gonna put a piece of wood on the bottom shelf.

The funnel is done. Hopefully it fits.

Grilled chicken brest topped with crisp bacon, sharp cheddar, and kentucky bbq sauce. I was told its a dish longhorn use to sell, but anyone who goes to a steak house and orders chicken cannot be trusted.

Got the box and drawers done. Now just need some time to mke sausage again.

Tex_77 That is the best way to do roast IMO. Sous Vide just changes the game completely.