Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: 2 NEW Recipes! - Oktoberfest Brat Burger w/ Beer Cheese Sauce & Kamado Grilled Salsiccia Pizza!
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Good call on the steel VS stone at high temps. The steel works great in the indoor oven at 550 but I’ve experienced the burn the heck out of everything when trying it outside.
Been making bratwurst burgers from scratch for a while. Easier than casings.
Are you blending the meat yourself? I have a brat spice blend but haven't gotten around to making my own.
The nice thing about uncooked brats in casing is that they are available at pretty much every grocery store. Removing the casing takes about 5 seconds per sausage so it's super easy.
I get lots of clean fat and trim from stuff I’ve been making so when I get enough I make a big batch of sausage. Heats up the stand mixer a bit but with a frozen attachment and very cold meat you can plow though grinding a dozen pounds
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