Home Made Sausage, Cured, and Smoked Meats

[Texasmade]

Haven't you read about the environmental effects of all that red meat consumption?

That’s why I cut back on beef and stick with chicken fried steak!

 

[beargonefishing]

That’s why I cut back on beef and stick with chicken fried steak!

 

[Piobaire]

 

[Piobaire]

In the above pics the half grill was just the standard that came with the KJ. I also have a cast iron half moon insert. For Sunday's dinner I plan to grill some 1.75" steaks on the cast iron grill and do up spuds and veggies on the pictured cast iron griddle.

 

[Omega Male]

Experimenting with meatballs (may or may not qualify for this thread).

These are pork and veal with pine nuts. Diane-ish sauce -- cream, Dijon mustard and demiglace.

 

[beargonefishing]

Experimenting with meatballs (may or may not qualify for this thread).

These are pork and veal with pine nuts. Diane-ish sauce -- cream, Dijon mustard and demiglace.

View attachment 1336750

Did your balls taste good?

 

[Piobaire]

You just have to report on the provenance of the demi.

 

[Omega Male]

I have friend who is a chef and he hooks me up.

 

[Piobaire]

Very lean London Broil now smoked meat stick snacks. (TWSS!)

 

[venividivicibj]

hehe

 

[beargonefishing]

Trimmed and seasoned 18 and 20lbs brisket. Getting smoked like corona-v infected boomers tomorrow!

 

[beargonefishing]

My prime meat is almost too big. I'm also cooking one fat cap down and one fat cap up, and I trimmed each more aggressively than I ever have before. I figured I would mix it up since we probably don't have much time left.

 

[beargonefishing]

5 hours in. Just wrapped them.

 

[beargonefishing]

Briskets pulled after 7.5 hours and moved to oven at 170. I put some of pio's finishing sauce and covered pans wit foil. Cooked really fast. I usually cook at 225 and trim lightly. This time I cooked at 250 and removed almost the entire fat seperating the point and flat, as well as trimmed fat cap much more aggressively. We shall see the results in a few hours. I will leave in oven at 170 for at least 2 hours before cutting or eating. Here is the one ***** in the house demanding brisket now damnit.

 

[beargonefishing]

Don't get cocky, I should have said to myself. I slightly overcooked this one. Still taste pretty damn good, but I can't stand not nailing it. Always use a damn remote meat thermometer. When I first checked the temp it was already around 210.