Papa,,, that you??
;)
Looks incredible.. lucky recipients.
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Chicken and garlic sausage. Thighs were on sale and some old freezer bacon.
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While some may not consider them 'sausage' here's some meatballs that will be for Christmas Eve at my oldest daughter's home. I'll be making the red sauce that these will simmer in for at least an hour. I feel that the sauce flavors the meatballs and the meatballs flavor the sauce. but that's just 'me'.
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The meatballs get baked at 350 degs for about 10-12 minutes then turned and baked for about another 10 minutes until they are at least 165 degs internal temp.I got that heavy duty tablespoon when I bought a coffee maker and it works well.:tu
Here's the link to where I posted the recipe:
https://sharprazorpalace.com/plate-g...ml#post1854637
i,m going to make a few briskets for the guys on christmas day, maybe some ribs too. oil patch christmas meal.
A couple of cured and smoked pork tenderloins.
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I'm salivating as I write, I can 'Almost' feel my teeth ever so gently biting through one of those moist tenderloins.
Tim these animals are like Wolves,, they can eat for an hour and move on,, oh to be young again one plate and ill be on the couch Tc
I think I just gained 10 pounds reading the last few pages-you guys are killing me! Not smoking anything myself over the break, but we will have the usual standing rib roast at my brother's house on Christmas Day, and it is always outstanding! Enjoy yourselves, guys, just pace yourselves. I read somewhere recently that apparently Christmas Eve is the magic hour for heart attacks in our age demographic (old farts).
Christmas Eve grub.
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Cheers men.
Mike, no Burnt ends? i see that point still on there, gots to have some Texas candy. ill post later today and show you,, i have some brisket and ribs going on in about an hour to have for dinner with the guys. Tc by the way its looking pretty good
Separated and carved as she sat.
Would love the burnt ends techniques tc!
I find the edge of the point like candy but have yet to do anything fancy with the tips.
Actually, was a little dry I think compared to my last.. at least the flat was..
17 lbs raw, ran the smokers at 225 and wrapped it after 8 hrs fir the final 6.
Pulled at 205 core temp. Rested for 4 hours.
some times brisket can be dry no matter. it is a lesser cut of meat and the flat doesnt have no where near the fat as the point, i have never wrapped for that long,, i would think that will soften the bark to much. did you rest it wrapped up in towels and in a dry cooler? i usually dont wrap a brisket till its at 195 ,, barked up and mostly done, cut off my point and trim up the flat and start the Burnt ends. its really simple Mike, shallow aluminum pan,, cube it up fat and all ,,, some thinned out Sweet Baby Rays BBQ sauce that i thin with beer. back on the grill for a couple more hours to turn them into sticky sweet morsels of Gods appetizers! Dave i,m sure has a couple of ideas too. he knows BBQ. also if you didnt get enough flavor from your rub sprinkle in some more now. with brisket its a simple rub, salt , pepper, little garlic salt and some onion powder
carve it when ready to eat, fat side up for carving. oh forgot the Texas crutch, if you want to be assured of moist brisket, wrap the flat with a little apple juice or beef broth the seal it and rest Tc
The key I've found to a great brisket, starts when buying it. If it isn't jelly in the package, it will never get tender and moist......PERIOD!
I deal with this since most times I buy by the case, so take what ya get.
Now I don't wrap at all anymore, i used to. And as Tc said, I wrap when the bark is very well set. I used butcher paper instead of foil though. After it gets good and greasy, the paper still holds the juices to an extent.
Also, I rest for no less than 10 hours. I've found this to really help the flavor and texture. In the oven at 170 in a pan covered in foil. Helps get the cook done without staying up all night. As well as I'm more relaxed and ready when it comes to service time
Tc is spot on with the burnt ends, there's more than one way to skin a cat, but they all don't work as well as the proven way :roflmao
MERRY CHRISTMAS!!!!!!!!! Looks like you nailed that one Mike :tu
Yes for sure butcher wrap is the only way to go.
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Ahh I see, so the points all chopped up in a sauce to stew,, looks awesome..
Tonight’s smoker sacrifice.
17 lb turkey at 225 with hickory wood for smoke.
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6 hrs later a do
A delicious dinner with my mom, sisters clan and my own all round the table..
Hope you all enjoyed your day, and evening with people you love.
:beer1:
You guys are certainly an influence.
Good or bad I haven't yet decided but I am leaning towards good.
:rofl2:
For a moist brisket I try to find the most marbled one I can. Doesn’t seem to matter how much fat cap it has if there’s no fat in it it’s difficult to keep it moist. I did 7-8 briskets this year and by far the super marbled ones out performed everything else. The last few I separated the point and flat. The point seems to get done a couple hours before the flat makes less complications for burnt ends, more surface for bark. I don’t wrap either. When I feel the bark is where I want it I slather it with butter and it stops bark formation.
Crap now I want brisket.
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Some chicken with jalapeno and cotija cheese.
are those from the same place you get the sausages for us? I like the sound of that
They are home made, I will get the Windthorst sausage before the meet.
It's been said that a picture can tell more at a glance than a thousand words so here's why no one sees me show a brisket that I've fixed/taken to day--
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Wow, that's expensive, Roy. Every now and then, our local WalMart will screw up and get full choice grade briskets in for $2.79 a pound, like 13 to 15 pounders. Some times living in the South has its good "points" haha
Nothing wrong with being from the South! While my folks were both born and raised in SE Washington State part of my dad's family had come from the south at some time (my great grandfather on dad's side had come west from the NY area) anyway dad used terms and such that no one else did, but when the boys from TN and KY would come out to work pea harvest dad said he 'could talk to them'.
I proudly call myself just an old redneck country boy and have for countless years.
Several years ago I was listening to an interview with Reba McEntire and the interviewer said something a little derogatory about 'Rednecks' and Reba just bristled! She said;
"You can say all you want about those old redneck country boys but when they play the Star Spangled Banner, they're the ones that standup, put their hands over their hearts and have tears coming down their cheeks".
Yup! That's me!
Years ago when my family and I were at Disneyland and they started shooting off the fireworks and playing the Star Spangled Banner it seemed like my family and I were the only Americans there as we stopped put our hands over our hearts and stood at attention. Everyone else just kept strolling along :banghead:
Two little Dicke Birds sitting on a wall
One named Peter, one named Paul
Fly away Peter, fly away Paul
Come back Peter, come back Paul
Just a little ditty from when I was in 6th grade. Our teacher Mr. Cairns and his wife had been in the Peace Corp in India and he put together a little play all in Hindi and that poem was done. My friend Karen was part of the class and she can still recite it in Hindi.
Anyway, here's my 'Dickie Birds'--Cornish Rock Game Hens that were cured in a brine for two days and then smoked with hickory chips. I hung then on my clothesline over night line to cool--I have a fenced back yard so no dogs can get to things and the lines are too high for frigging cats.
Here's the Southbound end of Northbound Game Hens;
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In the curing brine;
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After 8 hours in the smoker;
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Out of the stockinette's;
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Vacuum sealed and ready for the freezer;
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I've found that for things like these birds (either before freezing/or after thawing in the refrigerator) that just leaving them in the vacuum bags and putting them in a pot of warm water for about an hour really helps keep them moist/the microwave just makes dry areas.
Dang fine looking birds there Roy! :tu
Some salami made using umai casings, fermented and dried in the fridge
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The umai sausage bag works like a sausage casing, no vacuum with this. I just stuffed the casing like normal.
I think the bags are semi-permeable so they control the rate of evaporation. After a few days of letting the starter culture bloom I hung the salamis up in the fridge.
This is the first time I have made any kind of fermented sausage. I got the umai sausage kit for Christmas.
I had been reading about making fermented and dried sausages, but did not want to mess with making a curing chamber.the umai bags seemed like a good way to test the waters.
Well no before pics this time. I guess if you've seen one piece hanging in a stockinette you've seen them all.
I picked up a fresh pork 'picnic'--it's the upper arm on a pig. I made a curing solution with sodium nitrite, pickling salt and white sugar. I pumped some of the brine inside the arm to help get the inside curing and then placed the entire arm in the brine and let it soak in the brine for 8 days.
I then put it in a new container and let fresh water to run over overnight.
In the morning, I removed the arm and patted it dry. Then I put it in the stockinette that had soaked in White Vinegar and a bit of Liquid Smoke (this helps keep the stockinette from sticking to the meat).
At 9 AM it went into the smoker which was pre-heated to 175 degs. I let it hang for an hour and then started putting pans of damp applewood sawdust. I can't tell you have many pans I used but it was a lot! I was looking for a deep heavy smoke flavor..
I took it out at 10 PM and hung it under the eves on a hook to cool overnight (it was around 20 degs outside).
Anyway, here's a few pics of the finished product. NOTE: I didn't bother bringing the internal temp up to 165 degs as it will be baked to 165 later:
Stockinette still on:
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Stockinette removed/skin side:
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Flesh side:
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By the way------it smells wonderful inside the Boars Nest :tu
It's too big to fit inside a vacuum bag so it's off to plastic wrap followed by heavy duty aluminum foil and finished with freezer paper so it won't get freezer burn.
First attempt at smoking today. Helped by my son who wanted to be involved in every part of it. As my first go was just sausages. Pre heated and just getting smoking and put them in cold. Came out alright. Had to have it up full at the beginning to get the temp up but by the end was had to keep turning it down. Will be fun to keep playing with
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I hate phone pics. You get the idea though. Was nearly double that amount of sausages but couple to the neighbour, couple to a mate who was over and some for dinner and I'm not going to have em for long.
Kinda nice to see photos with shorts, t-shirts and NO SNOW! Good on ya.
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First and foremost, A Big THANK YOU to your son for wanting to be involved and to you for getting started learning a wonderful way of preparing meat.:bow
I got started making fresh sausage because my father used to talk about the fresh sausage and the smoked hams and bacons that his father made when he was growing up. The problem was that he HAD to help but he didn't WANT to help so he never bothered learning the spices, procedures etc.
I have a basic country fresh sausage recipe my maternal grandmother's youngest brother came up with. Both my dad and his older sister said it is very close to what their father had made.
I could die today and all three of my children could make fresh and smoked sausages, birds, etc as they all have learned the art and I have all of my recipes recorded.
Again thanks for getting started and congratulations on your first sausages, they look great and I'll bet that they tasted better than any you can buy in a store!:tu
A guy who I used to work with and I helped get started making smoked jerky and sausage stopped by a few hours ago to bring me some summer sausage that he'd made. He uses a readily available kit and I must say it's a good tasting summer sausage even though it's not a traditional summer sausage which is made in the winter and ages for months.
I wouldn't think of hurting his feelings as he suffers from some sort of mental disorder which he takes meds for. However he's brought similar sausages before and I asked him to come over and together we could make the sausages.
I showed him how I did it including how to stuff and how high of a heat to use and then what to do after it had reached the correct internal temp. We got a sausage that looked every bit as good as one you'd buy in a store.
However apparently he didn't store those lessons as this one looks worse than any other he's brought over.
He's not a member here so I have decided to ask if anyone can offer what they think he did wrong for making this sausage--I'm pretty sure that I know exactly what he did wrong but I thought it might help others to learn from his mistakes. :shrug:
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