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Home Made Sausage, Cured, and Smoked Meats

beargonefishing

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So the cooking grill has a circular part you can remove. I cleaned that and reseasoned it today figuring that because both parts are sold separately i could save even a few bucks buy having one in decent shape.

And it is! It looks more like cast iron. I could've soaked it in lye to strip it but then I'd need to buy lye.

So i saw my success and returned to the main outter grill. Got that cleaned up pretty well after about an hour of scrubbing. I go to put it in the oven and.........it doesn't fit. I will see if it fits on my gas grill because even though it would be slightly ajar i dont need to heat and stink the house. Tbh i really could get away with using the grill now. I mean it isn't like people aren't using grills in this condition....
Get a motherfucking power washer, or take grates to a self wash carwash. Venmo me 50k for this tip.
 

edinatlanta

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You know where the grill is guaranteed to fit and could get to a high enough temperature to season?


My akorn.

Im a fucking idiot.
 
Last edited:

edinatlanta

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Inaugural lighting to season the grill
20200404_153039.jpg
 

edinatlanta

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I know nobody cares but....

Didn't get the grill completely covered in oil to season but it's at least go a solid black coating. I can live with this for a while. And i can always reseason. The before was not pretty...

Looks like everything is good to go. Maybe shoulda cleaned the hood a bit more but oh well. Theres something loose somewhere with the hinge because i have to adjust the lid just a touch to latch it.

Just like everyone else temperature control is going to be a steep learning curve for me. It got at 450 and seemed to drop a bit partly because i couldn't build the fire well. I did buy a heat deflector already so.... next week i hope to make some ribs. Have a big csa basket so might not be much room on the week's menu.

All in all this was worth the walk and scrubbing. Really excited to play around with my toy!
 

Piobaire

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Ed, I bet your standard $8 wok from an Asian market would fit right in that center spot. Build up a nice burn and that fucker would rip.
 

Van Veen

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This reminds me... this time I only pulled what I was going to eat and kept the leftover part of the butt whole. That's definitely the way to go. It reheats juicier and doesn't get as much of that nasty oxidized flavor. I pull what I need off the cold shoulder and reheat in a foil packet in the toaster oven. Still tasty almost a week later.
 

Piobaire

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Here's the buns I'll be making for my burgers.

 

Lizard23

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Here's the buns I'll be making for my burgers.

Let us know how they come.

I have made buns a few times before. I always find myself wishing i had just used the big marty’s oversized with sesame seeds. Its sort of like the way I feel when i make my own ketchup (vs heinz).

l
 

Beckwith

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Ate it the next night with the rendered fat and some bbq sauce. Damn good. Tell me some more about smoking a tri tip. Was gonna do some rub, 225 for 90 minutes and the star on the Hestan. Anyone got some other advice? You guys helped on the pulled pork which was delicious.
 

beargonefishing

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Ate it the next night with the rendered fat and some bbq sauce. Damn good. Tell me some more about smoking a tri tip. Was gonna do some rub, 225 for 90 minutes and the star on the Hestan. Anyone got some other advice? You guys helped on the pulled pork which was delicious.
Cook to temp with tri tip, not time. I recommend 135-140.
 

Beckwith

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Thanks bear. Then sear? Or go a little lighter on temp? Got an thermopro therm coming this week.
 

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