Pine Barrens Mafia Posted July 3, 2018 Author Posted July 3, 2018 1 minute ago, WhitewalkerInPhilly said: I actually saw a different one that really interested me on a site called Serious Eats. The recipe said that chuck is cheaper than brisket (which I knew) and more foolproof to smoke. I might add more of a dry rub than what I saw, but your method worked out well? Brilliantly. And it really doesn't need more than salt pepper and garlic.
WhitewalkerInPhilly Posted July 3, 2018 Posted July 3, 2018 Just now, joesixpack said: Brilliantly. And it really doesn't need more than salt pepper and garlic. Hmm. I don't have a smoker, so I might need to improvise one. The wife is out this weekend, and I have to do yardwork on a scorching day lol. Maybe making an improvised smoker is my consolation prize
Pine Barrens Mafia Posted July 3, 2018 Author Posted July 3, 2018 2 minutes ago, WhitewalkerInPhilly said: Hmm. I don't have a smoker, so I might need to improvise one. The wife is out this weekend, and I have to do yardwork on a scorching day lol. Maybe making an improvised smoker is my consolation prize Oh you're in south jersey? Yeah, it's hotter than the ninth layer of hell here.
WhitewalkerInPhilly Posted July 3, 2018 Posted July 3, 2018 ohhh yeah. And my car AC is broken and I work in KoP It's been some rough commutes.
Cripple Creek Posted July 3, 2018 Posted July 3, 2018 10 minutes ago, WhitewalkerInPhilly said: Hmm. I don't have a smoker, so I might need to improvise one. The wife is out this weekend, and I have to do yardwork on a scorching day lol. Maybe making an improvised smoker is my consolation prize Turn any grill into a smoker. Set up for indirect grilling, add wood chips/chunks, control temp.
WhitewalkerInPhilly Posted July 3, 2018 Posted July 3, 2018 Yeah. The question is if I'll have time to run to the store before I'm eating at 9 at might cuz I went low and slow enough lol I also have some sausages I tried making I could smoke... (and I note, the casings were hard to work with. Insert a plethora of jokes here)
Cripple Creek Posted July 3, 2018 Posted July 3, 2018 1 minute ago, WhitewalkerInPhilly said: Yeah. The question is if I'll have time to run to the store before I'm eating at 9 at might cuz I went low and slow enough lol I also have some sausages I tried making I could smoke... (and I note, the casings were hard to work with. Insert a plethora of jokes here) I smoked some polish sausage I made a couple months back. Came out fantastic and didn’t take all day. Next time have the wife help with the casings.?
WhitewalkerInPhilly Posted July 3, 2018 Posted July 3, 2018 1 minute ago, Cripple Creek said: I smoked some polish sausage I made a couple months back. Came out fantastic and didn’t take all day. Next time have the wife help with the casings.? It was a lot of work. I had a hard time getting the casing on the spout and it kept sliding off, and then it burst. And I thought it would be quick, but it was taking forever. Then I knocked over the bowl of pork intestines, and it got everywhere. It took forever to clean up.
Pine Barrens Mafia Posted July 3, 2018 Author Posted July 3, 2018 18 minutes ago, WhitewalkerInPhilly said: ohhh yeah. And my car AC is broken and I work in KoP It's been some rough commutes. I commute to Allentown twice a week. If I had to do that without AC, I'd probably end up murdering someone
Cripple Creek Posted July 3, 2018 Posted July 3, 2018 (edited) 5 minutes ago, WhitewalkerInPhilly said: It was a lot of work. I had a hard time getting the casing on the spout and it kept sliding off, and then it burst. And I thought it would be quick, but it was taking forever. Then I knocked over the bowl of pork intestines, and it got everywhere. It took forever to clean up. You soaked and rinsed the casings well? Left them in the water until you put them on the spout? Coated the spout with Crisco? That’s all I got. My biggest problem is finding the opening. Damn old eyes. Typically if they burst you’re trying to fill to much or too quickly. Maybe common sense but throwing it out there. It is a two person job (for me at least). Someone turns the crank in a steady motion, I handle the casings. Edited July 3, 2018 by Cripple Creek
WhitewalkerInPhilly Posted July 3, 2018 Posted July 3, 2018 1 minute ago, joesixpack said: I commute to Allentown twice a week. If I had to do that without AC, I'd probably end up murdering someone Yeah, it's been...less than fun. On another note, there's also a sous vide version where you finish it on charcoal. I might give that a look this summer... Just now, Cripple Creek said: You soaked and rinsed the casings well? Left them in the water until you put them on the spout? Coated the spout with Crisco? That’s all I got. My biggest problem is finding the opening. Damn old eyes. Typically if they burst you’re trying to fill to much or too quickly. Maybe common sense but throwing it out there. It is a two person job (for me at least). Someone turns the crank in a steady motion, I handle the casings. It was my first time ? I did soak them, but I was also trying to do it with a hurry, and my stuffer is a screw mounted attachment on my kitchenaid. Next time, I just need to be patient.
Cripple Creek Posted July 3, 2018 Posted July 3, 2018 (edited) 7 minutes ago, WhitewalkerInPhilly said: Yeah, it's been...less than fun. On another note, there's also a sous vide version where you finish it on charcoal. I might give that a look this summer... It was my first time ? I did soak them, but I was also trying to do it with a hurry, and my stuffer is a screw mounted attachment on my kitchenaid. Next time, I just need to be patient. I used that attachment once. Second time I got fed up and went to a nearby Field & Stream and bought one. Best money I’ve spent in a while. The grinder attachment works great, for me, the stuffer not so much. if you do stick with the KA attachment add more water to your mix. It won’t hurt the flavor (will cook off or evaporate during smoking) and the stuffing should go much easier. https://www.lemproducts.com/category/sausage-stuffers F&S met the lowest online price too. Edited July 3, 2018 by Cripple Creek
Pine Barrens Mafia Posted July 3, 2018 Author Posted July 3, 2018 10 minutes ago, WhitewalkerInPhilly said: Yeah, it's been...less than fun. On another note, there's also a sous vide version where you finish it on charcoal. I might give that a look this summer... I can find a link to the recipe I used if you want.
WhitewalkerInPhilly Posted July 3, 2018 Posted July 3, 2018 16 minutes ago, joesixpack said: I can find a link to the recipe I used if you want. That would be much appreciated if you have the time!
SlimShady'sSpaceForce Posted July 4, 2018 Posted July 4, 2018 23 hours ago, Cripple Creek said: I smoked some polish sausage I made a couple months back. Came out fantastic and didn’t take all day. Next time have the wife help with the casings.? Hey hey hey. This is a family site. how embarrassing. ....... Take that **** to PM. Hell you even need help putting a condom on!!!! If I spring a leak ...... 23 hours ago, Cripple Creek said: My biggest problem is finding the opening. Damn old eyes. Typically if they burst you’re trying to fill to much or too quickly. Maybe common sense but throwing it out there. It is a two person job (for me at least). Someone turns the crank in a steady motion, I handle the casings. Your wife says that all the time. And she doesn’t like being referred to as “someone who has to help turn your crank” Surprised @Cripple Creek can see it to put on a condom
Pine Barrens Mafia Posted July 4, 2018 Author Posted July 4, 2018 Doing ribs today. I’ll send u that recipe soon ww
BringBackFergy Posted July 4, 2018 Posted July 4, 2018 22 minutes ago, joesixpack said: Doing ribs today. I’ll send u that recipe soon ww 3,2,1 method? 250 degree smoker, 3 hours on, then 2 hours on wrapped, then 1 hour rest ??
Soda Popinski Posted July 4, 2018 Posted July 4, 2018 a smoked chuck roast is an easy way to make poor man's burnt ends. smoke it for a few hours, then slice it into 1 1/2" cubes, season again and back on the smoker for another few hours.
Gugny Posted July 6, 2018 Posted July 6, 2018 On 7/4/2018 at 10:03 AM, joesixpack said: Doing ribs today. I’ll send u that recipe soon ww F5, dude. How were they?
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