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Home Made Sausage, Cured, and Smoked Meats

Texasmade

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The lamb was finished on broil high in oven for 2 minutes a side after 129 sous vide bath. It was fantastic. I used a yogurt mint sauce that paired perfectly.

Brisket was my favorite in this batch. The ribs were incredible, but so rich you could really only eat one. I'm stuffed.

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I’m on my way to Dallas. I’ll be there in like 4 hours.
 

Omega Male

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So Veganuary is a bust again this year?
 

beargonefishing

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Brisket sliders on potato bread buns is fantastic. If you're wondering where the pickles are, please seek professional help for liking disgusting shit.

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Piobaire

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You're so missing out. Even some "quickled" onions...just so good for some crunch and to pop through the unctuous nature of brisket. A good dish or meal is more often than not about contrasts.
 

Gibonius

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Applewood smoked chicken. Local free-range bird, spatchcocked. Served on hoagie with NC BBQ sauce, both homemade.

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jcman311

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I think I see pickles in the background. Excellent!
 

Gibonius

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The wife has been on a pickling kick. Seemed suitable for the task.
 

Omega Male

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Ay. Wouldn't mind getting a bit more brine on my cucumber, if you know what I'm saying?
 

Beckwith

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The Franklin BBQ was very good, well packaged and easy to prepare. It was indeed a 5 lb whole brisket. I made a slicing error and didn't cut enough against grain, but was still real tender, juicy and really damn good. Had left over brisket sandwiches the next day and froze the rest since it didn't come frozen. Sausages were very good also.
 

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Omega Male

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Surisan in SF is open again from tomorrow. Among many other good things, they make the absolute best breakfast sandwich -- Moco Benedict. Wagyu patties, gruyère, cherry peppers, demi-glace. I'm going to eat three this weekend. I don't give a fuck. I'm a dangerous man.
 

Piobaire

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This weekend I'm going to make a batch of sausage using the same recipe for the batch that started this thread back in 2009. Here's a Serious Eats take on Ruhlman's recipe; I'll be using Ruhlman's straight out of his Charcuterie book that started it all for me.

 

Piobaire

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Started prepping for tomorrow. Cubed and seasoned meat, roasted four poblano peppers, then skinned, seeded, and diced 'em. Tomorrow just grind and stuff after mixing in fresh chopped cilantro and oregano.

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