Made kielbasa today for the first time since 1973! Smoked it with applewood after. Did up 5 lbs today and will do another 5 lbs tomorrow when my LEM sausage stuffer arrives. That KA is too slow. I also ordered a meat grinder as my neighbor and I plan to make many more sausages. I think we’ll do andouille next, then brats.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Finally received my order of Meathead ‘s rubs and BBQ sauce! Decided that I couldn’t wait to try the poultry rub and made chicken burgers in the Camp Chef. Simple fixins’ of avacado and tomato. Turned out AMAZING!!!!
Richard Chrz Beautiful cook. As I always say...You have become the master. You have skillfully absorbed every concept and more here at AR and taken those concepts to levels beyond Awesome! I enjoy watching all of your cooks. Gosh I want to eat it one of these days. You Rock my friend!
Last edited by troymeister; July 22, 2022, 08:31 PM.
troymeister thank you. I promise you not a master of anything, especially the various crafts from cooking. AR is a great place to come and learn, even build family. For me, I’m Just trying to keep my brain and hands busy is all. Hopefully some day we will get a chance to share a cook and a table together, hope your day is good!
Not my best rolls, but I only really wanted sashimi anyway Got the fish from meat and bone, the salmon is amazing. The tuna is good, but more suited for poke or similar. Also never had real Wasabi before, so this was a first. It's sushi sonic Wasabi powder, let it marinate over night or it can taste kinda gritty.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Did the burn in and first cook on the new griddle tonight. Not necessarily the best first cook, it wasn't anything all that greasy, but it was coated with a lot of oil. Chicken and shrimp with stir fry vegetables. Wife said I could do it again.
Panhead John, I did post, you must not have been on the right thread, or didn't pay attention. This is the one cooker I have that is a duplicate of one I already had. My original Pit Boss griddle got taken to the vacation house. When I volunteered to cook burgers for a church picnic a week from Sunday, my wife said I might as well get another one for here instead of hauling it back and forth. This model is relatively portable, with folding legs and side tables that fold into a cover.
Finally, a successful keto loaf made with oat fiber, lupin flour, and vital wheat gluten. Not the master level work of Richard Chrz but to have something that resembles real bread on keto is a WIN in my book.
Tri tip on the performer with a chunk of pecan. Finished a bit more medium than I usually do but clearly still very juicy. I kinda like medium for tri tip, seems to give more time for all the fat to render.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
To be honest - I think your slicing is fine with that cut. Unless it was tough (which it doesn't look at all) you can lose some integrity of the meat slicing against the grain with that.
tbob4 both sets of slices tasted really good. After some discussion we decided our steak knives suck (non serrated) so we bought some new ones that have serrated edges.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Got the fish from meat and bone, the salmon is amazing. The tuna is good, but more suited for poke or similar. Also never had real Wasabi before, so this was a first. It's sushi sonic Wasabi powder, let it marinate over night or it can taste kinda gritty.
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