Home Made Sausage, Cured, and Smoked Meats

[Piobaire]

Sub out the honey for black molasses. Use fresh OJ or unsweetened AJ. Those are my mods.

 

[jcman311]

Fin. So good and so tender/moist. Cook shack is a brisket machine. So easy. Perfect consistency where it will hang but still just completely dissolve in you mouth. I swear I’ve eaten half of the flat.

 

[Omega Male]

Nice bark! Did you wrap?

 

[jcman311]

Nice bark! Did you wrap?

Yes at 160 degrees. And thanks @Piobaire on the molasses finishing sauce. Where I was concerned with being too sweet, its just enough extra flavor and a touch of sweetness. I drizzled a touch of Lillie Q’s memphis sauce for a bit more vinegar/sweet. I think I’m in a meat coma.

 

[edmorel]

Yes at 160 degrees. And thanks @Piobaire on the molasses finishing sauce. Where I was concerned with being too sweet, its just enough extra flavor and a touch of sweetness. I drizzled a touch of Lillie Q’s memphis sauce for a bit more vinegar/sweet. I think I’m in a meat coma.

I despise 99% of barbecue sauces. Lillie Q’s are the only ones I use when I am making a wet rib

 

[Gibonius]

Homemade sauce is so much better. Cut the sugar by like, 90% from what the commercial sauces have.

 

[Gibonius]

I forgot to empty out the drip jar on my smoker before my last cook.

Now my dog keeps licking the patio.

 

[Piobaire]

After I smoke it next week this will be 10# of bacon. Seasonings were pink salt (duh,) salt, onion powder, garlic powder, Hatch chili powder, and each bag got a couple of dashes of Liquid Smoke, Hickory. I plan to smoke them on the Traeger, and it doesn't give as much smoke as my low temp Sausage Maker smoker, but as we all know the pellet poopers are set it and forget it.

 

[esoxm]

Perks of having friends at Traeger - found out today I’m going to get to participate in a beta testing program for their latest grill starting next month. Sounds like I’m getting an upgraded timberline with a bunch of new features. After being stuck in a city apartment with no grill for 5 years, this is going to make the move to the burbs even better.

 

[otc]

So I just picked up a pellet grill...

@Piobaire how do you make that corn you're always doing?

No beta test traeger for me though. Went cheap at costco on a Louisiana Grills that was marked down well below what people on Reddit were saying was a great deal...seems well made but I haven't turned it on.

edit: and if I didn't do that, I was gonna get a Camp Chef anyways...seems like Traeger is the Yeti of pellet grills. Built up a big brand and brand loving following off a few initial products, but aren't necessarily on top of the game now that everyone is imitating--e.g. the Camp Chef Woodwind just seems like a better design for the money.

 

[Texasmade]

So I just picked up a pellet grill...

@Piobaire how do you make that corn you're always doing?

money.

You know how he does it...

 

[Piobaire]

Eh, on what you got. A pellet pooper is a pellet pooper and when I bought mine there was not a lot of choices.

So, husk and strip the silk (TWSS!) Rub some olive oil all over, shake Happy Belly Garlic Pepper (Amazon pantry "choice") and put on the grill at 350 for 20 minutes. Use a pastry torch to char. Another 15 minutes then butter and eat the hell out of it.

 

[edmorel]

You know how he does it... View attachment 1653372

that’s how I make cream of corn

 

[otc]

Another 15 minutes then butter and eat the hell out of it.

15 rest or 15 more cook?

Both seem long

 

[Piobaire]

15 more cook. I left something out as to why it seems long though probably. I drop the corn on the cold grill so the first 20 includes it coming up to temp. I do that as it gets all the smoke caused by bringing it up to temp. Oh, and 325, not 350, but that probably is not going to make much of a difference.