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Home Made Sausage, Cured, and Smoked Meats

beargonefishing

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Got both in the oven on warm now. Wagyu came off around 3:30am and prime came off just now, 6:15ish. The prime was a couple pounds heavier, so that sounds about right. I also pulled the wagyu around 193 and the prime at 198. Planning on serving them around 4pm, so this should simulate keeping them in the oven overnight. If they suck, I will pretend this never happened.

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Piobaire

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Piobaire

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Damn, Bear, how many people you having over? A super-spreader event?
 

beargonefishing

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Damn, Bear, how many people you having over? A super-spreader event?
Ha, I'm having father in law over for his birthday tonight and my mom and step-dad are having a birthday party at the same time that I'm delivering food to. Am I the greatest son in the world? Probably, but you will never hear me say it (although my mom is pissed I didn't "reserve" her birthday).
 

Texasmade

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Ha, I'm having father in law over for his birthday tonight and my mom and step-dad are having a birthday party at the same time that I'm delivering food to. Am I the greatest son in the world? Probably, but you will never hear me say it (although my mom is pissed I didn't "reserve" her birthday).
When are you having your SF fambly over?
 

KarlHungus

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Stuck at home all day due to a typhoon (that's a hurricane for all you non-Asia dwellers, or a tropical cyclone for those of you not into the whole brevity thing), so figured I'd try my hand at smoking a brisket. Doing this on a (faux) Weber kettle grill on my balcony. So far no one has called the police on me. Will post pictures of final product if it's a success/if the building is still standing.
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KarlHungus

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Stuck at home all day due to a typhoon (that's a hurricane for all you non-Asia dwellers, or a tropical cyclone for those of you not into the whole brevity thing), so figured I'd try my hand at smoking a brisket. Doing this on a (faux) Weber kettle grill on my balcony. So far no one has called the police on me. Will post pictures of final product if it's a success/if the building is still standing.
Turned out ok, not the juiciest brisket ever but taste is decent and no incidents involving the fire brigade, so can't complain.
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Van Veen

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Somehow I pulled off this hotel room BBQ thing. There were a few missteps along the way, but overall a huge success. The sous vide pulled pork turned out great. (24 hours at 165... my hotel room smelled great... then into an ice bath and reheated on the grill w/ some apple chunks)

Did some marinated beef (sirloin) and chicken thigh "kebabs" that were a big hit.

And given the hotel parking lot situation, I had to do some improvising... used a charcoal chimney as an ad-hoc camp stove.

If I ever do this again, I have learned that this is definitely a meat crowd and not a sides crowd. I have at least a weeks worth of tomato cucumber salad to take home, and that’s after giving some away.

Here are the two pics I remembered to take...

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Van Veen

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And I managed to break even, which I did not expect. (Helps to have an off-duty state trooper to collect money from people.) Actually did a little better than breaking even, but I left the rest as a tip for housekeeping since turns out using your hotel room as a prep kitchen makes a god damned mess.
 

Piobaire

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Glad my idea of meat on sticks was popular. They really are just the thing for situations like that.
 

edmorel

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Yoder is in, just threw some baby backs in there at 225, will report back when they are done. I ordered it assembled but this was a curbside delivery, took four of us to get this 400+pound beast up to the deck. So far, build quality lives up to the price, haven’t set up the WiFi yet and we’ll see in a few hours how well it cooks.

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