Search found 19 matches

by RiskDude
Sat Jan 23, 2021 3:30 pm
Forum: Appetizers
Topic: Smoked Salsa
Replies: 3
Views: 101

Re: Smoked Salsa

That looks interesting. Making salsa is another thing on my list this year. Just haven't done it yet. How does the smoking impact the flavor??
by RiskDude
Sat Jan 23, 2021 3:25 pm
Forum: What's Cooking?
Topic: Does Griddling Count??
Replies: 7
Views: 120

Re: Does Griddling Count??

I was too cheap to buy a Blackstone - at first. I went to a local metal supply store and made a griddle for about $20 and some of my time. I was impressed, but I found a good sale and could not pass it up. It is only my wife and I but she really likes it and it is a fun cook. Here is the one I made ...
by RiskDude
Thu Jan 21, 2021 10:49 pm
Forum: Side dishes
Topic: Pickles
Replies: 4
Views: 124

Re: Pickles

Thx! My wife really really likes them. which kinda surprised me. Now I am looking for more lids and bands. The Covid lockdown has created a shortage.
by RiskDude
Thu Jan 21, 2021 10:47 pm
Forum: What's Cooking?
Topic: Does Griddling Count??
Replies: 7
Views: 120

Does Griddling Count??

Got a Blackstone a year or so ago and I gotta say, I really enjoy cooking on it. Anyone else have one??
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I do love BBQ related gadgets!!!
by RiskDude
Thu Jan 21, 2021 10:43 pm
Forum: Cured Meats
Topic: Sausage - How I make it.. Part 1
Replies: 4
Views: 76

Re: Sausage - How I make it.. Part 1

Thx! It can take time, especially to freeze the meat. The rest of the process moves along. I actually started out with an old hand grinder but it became cumbersome. I like the build quality of LEM. Got the stuffer on Amazon fairly cheap but I ordered the grinder on the LEM website. They periodically...
by RiskDude
Mon Jan 18, 2021 11:40 pm
Forum: Side dishes
Topic: Pickles
Replies: 4
Views: 124

Re: Pickles

Haven't tried the muffins yet, but wife and I have already gone through 3 jars of the pickles..... :lol:
by RiskDude
Mon Jan 18, 2021 11:38 pm
Forum: Cured Meats
Topic: Sausage - How I make it.. Part 1
Replies: 4
Views: 76

Sausage - How I make it.. Part 3 Smoking

For this batch, I used my WSM. Because sausage tends to smoke at a lower temp, I make a snake ring of charcoal with wood chips or pellets to keep the temp lower. There is a whole science and discussion on ways to smoke sausage for tenderness and consistency. I tend to try an maintain a consistent te...
by RiskDude
Mon Jan 18, 2021 11:24 pm
Forum: Cured Meats
Topic: Sausage - How I make it.. Part 1
Replies: 4
Views: 76

Sausage - How I make it.. Part 2

After the second grind, I can start mixing. First, gather the spices. This batch is Zesty Italian and Breakfast. No pics of the final breakfast sausage as the process is the same. I used The Sausage Maker mixes. They are really good, but I find myself adding about 20% more than the recipe calls for ...
by RiskDude
Mon Jan 18, 2021 11:11 pm
Forum: Cured Meats
Topic: Sausage - How I make it.. Part 1
Replies: 4
Views: 76

Sausage - How I make it.. Part 1

The last time I made sausage, I took pictures to show my process. I did lots of research and reading before I started, and finally got to a point where I can do a pretty OK job at it! Found these two books to be really helpful: IMG_0730.JPG Next, gather the tools: IMG_0870.JPEG IMG_0864.JPEG The por...
by RiskDude
Mon Jan 18, 2021 5:00 pm
Forum: Cured Meats
Topic: Bacon- From Last Year Though....
Replies: 2
Views: 29

Re: Bacon- From Last Year Though....

Thx. It is a fun process, but I did spend time reading and studying before I jumped in. That too is fun for me. I found a couple good websites for calculating the cure and spices. I don't brine, just a dry cure in a bag. I ended up slicing with a Victorinox Swiss Army - 47645 Cutlery Fibrox Pro Slic...