Jalapeño Cheddar sausage using the recipe shown on Meat Church from Dayne Weaver of Dayne's Craft BBQ. The wife and I both have a low tolerance for spicy heat, so I just cut out the jalapeño powder and I seeded and de-ribbed the fresh Jalapeños. The result was exactly what I hoped it would be. I did the 3 day process, cutting curing and seasoning day one, grinding adding the milk powder, jalapeño, cheddar and stuffing day two, then smoking on day three. It will be a bigger batch next time. I recommend the recipe.
In the smoker at 2 hours, flipped them and inserted a probe.
Out of the smoker at 155° and into the ice bath.
Put two of them back on the smoker at 250° and 30 minutes later they were plump, juicy with a lot of snap and crunch to the casing.
Great bind on the casing, and the grind texture was perfect.
Bloomed for a bit in the fridge then vacuum sealed and ready for the freezer. Next time there will be a double batch.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
The griddle is being rained on though, so maybe another day. I've got the fixings... steak, onions, peppers. Cheese. Just need some bread in the house...
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Chinese Noodles with Baked Sriracha Ribs
★★★★★
Asian, Pork
Prep Time: 30 minutes | Cook Time: 4 hours | Servings: Serves 4
Description:
This is no longer the original recipe. It’s my “riffs”.
Ingredients:
For the Ribs:
2 racks of baby back ribs
1/2 teaspoon ginger powder
1 teaspoons freshly ground black pepper
1 1/2 teaspoons
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
Beef Pho Friday. Made the broth with short ribs, which are sliced across the grain and added back in later, making this much richer than our usual Pho.
Last edited by hoovarmin; February 1, 2025, 06:28 AM.
Reason: Added detail
John "JR"
Minnesota/ United States of America
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Thai burgers. Mixed a 1/4 cup of a very spicy Thai pepper curry into a lb of beef. Put the burgers on a bed of avocado and shallots and covered w a slaw of cabbage mint cilantro green onion fish sauce and lime juice, top bun had some Trader Joe’s sweet Thai pepper sauce. A very successful experiment.
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
My first time trying butternut squash with butter,cinnamon and brown sugar, chicken breast, Peas, and green beans with potatoes. It turned out good.
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