Hi, I am going to attempt to upload some pictures of boning out a 20 lb. turkey, sewing it back together, and some info on brining, stuffing and BBQing the bad boy. The whole photo bucket thing is not where I shine, so it may or may not happen.
V-465
Search found 127 matches
- Thu Nov 27, 2014 01:23
- Forum: BBQ
- Topic: BBQ'd Boneless Turkey
- Replies: 8
- Views: 10927
- Sat Nov 01, 2014 16:50
- Forum: Sausages
- Topic: Wedding food
- Replies: 9
- Views: 10998
Wedding food
So my son and his bride decided after much thought that they wanted BBQ'd sausage sandwiches for their wedding chow. I made 60 pounds consisting of: 20 pounds of Rytek's Italian, 20 pounds of Rytek's Banger, 10 pounds of Bruce Aidell's Oakland Hotlinks and 10 pounds of Rytek's Bratwurst made with ch...
- Sat Nov 01, 2014 16:33
- Forum: Sausages
- Topic: Prague pink salt #1
- Replies: 2
- Views: 4299
When I get my curing salt, I usually get enough to fill a one gallon glass pickle jar. I keep it well sealed in a dark cabinet and have never had it turn yellow after keeping it two years. Since the stuff is relatively inexpensive and the consequences of bad curing salt is pretty high..................
- Mon Mar 24, 2014 00:48
- Forum: BBQ
- Topic: Did another brisket
- Replies: 16
- Views: 19988
- Mon Mar 17, 2014 04:15
- Forum: BBQ
- Topic: Did another brisket
- Replies: 16
- Views: 19988
Did another brisket
So this time I had another 17lb brisket. I mixed up a brine of 1 cup sugar, 1 cup salt and like a cup or so of soy sauce in 2-1/2 gallons ice water. I pumped about 2 pints or so into the brisket and let it sit over night in the fridge. Put it in my Weber charcoal grill indirect style and kept the te...
- Fri Dec 27, 2013 04:27
- Forum: For beginners
- Topic: Does anyone grind meat this way?
- Replies: 6
- Views: 5471
I have found that I dont need to trim away the gristle tendon and sinew if I run it through the 3/16 plate. I find that either of my grinders will grind the knarly stuff if the plates and knife are sharp and tight. Two different times I ran the fat meat through a 1/8" plate and it made the sausage r...
- Mon Dec 16, 2013 00:30
- Forum: For beginners
- Topic: Does anyone grind meat this way?
- Replies: 6
- Views: 5471
Does anyone grind meat this way?
Just out of curiosity. When I bone and cut up my pork butts, I always throw the fat meat and any lean meat with any grissle in one pile bowl and the lean and clean meat in another bowl. Then I grind the fat/grissle meat through a fine like 3/16" plate and the lean/clean meat through a 3/8-1/2 plate....
- Sat Dec 07, 2013 05:25
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 214247
- Sat Dec 07, 2013 04:07
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 214247
Basque Chorizo
Hi, I spent a few days in Elko Nevada during Thanksgiving and found that the grocery stores have Basque Chorizo. I had it in an omelet at a Basque Restaurant made with this chorizo, jalepenos, onions and cheddar. It was great. Cured, I would say little or no smoke and a little like linguisa. Any Ide...
- Thu Nov 21, 2013 06:04
- Forum: Smoked pork products
- Topic: My ham project
- Replies: 19
- Views: 19366
- Thu Nov 07, 2013 06:08
- Forum: Technology basis
- Topic: Too much air in my sausages
- Replies: 11
- Views: 31142
I always have my casings in a large shallow bowl with reasonable amount of water in the bowl and 6 or so inches of water in the casing I am going to slide onto the tube. I put my finger and thumb near the water that is, say 12" from the end of the casing, then I take my other finger and thumb and sq...
- Sun Nov 03, 2013 15:47
- Forum: Technology basis
- Topic: Too much air in my sausages
- Replies: 11
- Views: 31142
Another thing that can introduce air into your sausage in putting the casing on the stuffing tube incorrectly. You should have product to the end of the tube, 6" or so of water in the casing and the casing lightly squeezed between your fingers as you thread the casing onto the tube. This will preven...
- Wed Sep 18, 2013 03:12
- Forum: BBQ
- Topic: The next Brisket
- Replies: 6
- Views: 10611
I think the next one will get brined and pumped with salt water type brine, no cure of course. I would just like to get the flat a little more moist. I have found when one goes to a BBQ House and they tell you that the beans and/or chili is made using the brisket they smoke, I'm thinkin they use the...
- Tue Sep 17, 2013 03:03
- Forum: BBQ
- Topic: The next Brisket
- Replies: 6
- Views: 10611
I've made lots of corned beef and pastrami, ham, canadian bacon, regular bacon etc. I was wandering what type of brine one might inject into a Brisket for BBQ. I have read on post that someone said only to inject/brine with broth and it would not change the flavor of the meat only enhance the moistu...
- Mon Sep 16, 2013 03:41
- Forum: BBQ
- Topic: The next Brisket
- Replies: 6
- Views: 10611
The next Brisket
On the next brisket I do I am going to start it about mid night, so I can eat around 4 to 6 the next day. Just seems like 10-11 hours is not quite enough. I generally lay a pretty thick layer of Zatarains Cajun seasoning on the hunk and throw it in the smoker at 225. Then after an hour I start basti...