Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[deb415611]

Then I demand pics of the bacon as well! ;D

Demand?????? ;D

Ummmmmmmm, request  :-X :-X ;D

ok

[La Quinta]

You just go with your bad self Deb!!!  :D Really looking forward to your sausage pics...if you get a chance to do them!!

[deb415611]

You just go with your bad self Deb!!!  :D Really looking forward to your sausage pics...if you get a chance to do them!!

First grind done and in the fridg for two days.   Will finish on Sunday.

[Brewmeister]

Howdy folks. Just stumbled on the site, enjoyed a few good reads, and signed up.

Started out looking for some tips on getting cheese through a grinder. I don't have a separate stuffer, so I'm stuffing with my grinder with a home-made horn. ($.49 plastic funnel from wal-mart with a few modifications. beats the $30 + shipping that Oster wanted.)
I'm thinking I need to mod. the grinder to get the blade out of the equation, and maybe freeze or chill the cheese so it doesn't gum up the grinder. Or I suppose I could just get a stuffer, but I'm too frugal (read, "cheap" if you prefer!  :)  )

Over the last couple nights, I stuffed up 60# of venison. 30# hot italian, 20# bratwurst, 10# cheddarwurst.

I'm off in a few minutes to borrow my buddy's smoker. Much bigger than my little Brinkman (R2D2). And it's propane, so once I get the temp set, It won't require as much attention. Although I do like the flavor from charcoal.

Much thanks to those who've preceded me with a wealth of information.

Happy Smoking

[Consiglieri]

I have a whole trimmed NY Strip (halved for easier handling) that's been marinating for a couple of days ready to be cooked tomorrow.  Marinade:

1 envelope Italian salad dressing mix (I use good seasons)
2T crushed garlic
1 palm's worth each of: onion powder, dry mustard, brown sugar, Italian seasoning.
60 cranks on the pepper mill
1 750ml bottle of red wine
1/2 to 1C of soy sauce
about a 1/4C of olive oil.

I grill this cut, but throw a few bisquettes on the burn plates to infuse some smoke.  Probably some hickory with a touch of the mesquite. 

This is a great choice when you have a big crowd: cheaper than prime rib, but lots of flavor and meat.  Meat is carved on the thinner side, about 3/8 inch thick.  We'll be serving creamed spinach and baked potatoes on the side. 

I'm looking forward to Sunday. 

[Smoking Duck]

Is the red wine to drink after 60 cranks of the pepper mill?  I know I'd need it.  I get winded opening the mail. ;D


Dang, Sigs.  That sounds awesome.  Will there be pics? Puhllllllleeeeeeeeeeze?

[deb415611]

Consig --
That sounds awesome!  Are we going to see some pics tomorrow? (I do not demand like some people, no names Duck  ;D)

I just got a roast ready for tomorrrow, was I supposed to count the cranks on the peppermill??  I didn't even count the garlic cloves  :-[

Deb

[Consiglieri]

With a pepper mill, cranks is an easier unit than spoons. 

I'll try to post some pictures and thanks for the encouragement. 

[deb415611]

Here's the weekend so far - today would be complete if I could get out of the Red Sox virtual waiting room and get some stocking stuffers.........


Started Summer Sausage yesterday.  It's in a two day holding period.  I don't think I diced my fat small enough but I guess I will know when it's done.

Click to enlarge



Went to the store & bought some cheese - was going to smoke today but probably tomorrow am.  Not pictured is some Cabot Habanero cheddar  & some Cabot Cheddar & Herb





This one is for Duck (since he requested :) ;)).   Left is maple sugar & maple syrup,  Right is brown sugar & black pepper



The start of tomorrow night dinner - spoon roast - beefmann style modified - garlic, onion, EVOO, black pepper, crushed red pepper, thyme, celery salt, other stuff that I can't remember.  Will get some smoke & then into the Big Easy



To be baked tomorrow -- two double batches of cinnamon rolls & two loaves of multigrain bread

[Mr Walleye]

Holy crap Deb!  :o

You've been busy! Looks great!  ;)

Mike

[deb415611]

A little busy.  I have this habit of starting too many projects and getting burnt out by the end of the weekend. 

[Smokin Soon]

Did a full load of Canadian Bacon today, decided to try the Honey-Maple cure from Sausagemaker. Also added my poorboy Maple Syrup brew after 3 days curing. I cheated and sliced one out of the smoker. YUMMY!  :D



Did it a little different this time, Used my usual 3 pack of pork roasts from Costco and split them in half. Only did 5 days of cure in the fridge and one night drying. Used a full 3 hours of Maple, pulled at 144. Seems a little more moist than my other batches.

[Mr Walleye]

Mmmmmm... Bacon!

Looks fantastic SS!  ;)

Mike

[deb415611]

Nice SS!

[Gizmo]

First welcome Brewmeister.

Bit of rain changed the preperation and a great sale on live tails and claws added to the changes.
$7.99/lb


arrachera


For NePa
surf y césped
arrachera and langosta

Fresh out of the steamer