cooking

[redneck joe]

 

[tphoyt]

That came out just beautiful.
I can almost taste it.

 

[FLATHEAD]

View attachment 404346

Well? How was it? Looks good!!

 

[redneck joe]

Well watching my cheifs and typing a lucid and well thought out response, power to the house blipped and it went away.

It was awesome, more later. Gotta get ready for supper with the kids

 

[FLATHEAD]

Six pounds of honey bbq venison snack sticks stuffed and ready to hit the smoke tomorrow.
Got a lousy batch of collagen casings that kept wanting to blow out. Not as tight as I like them but they’ll smoke up just fine.

 

[Pmt133]

How do you like the collagen? I've only worked with natural casings but have been wanting to try.

 

[FLATHEAD]

How do you like the collagen? I've only worked with natural casings but have been wanting to try.

If you get them and they haven’t been sitting around for a long time they are good. I use them only for snack sticks or things like slim Jim. Seems that I’m starting to like the mahogany ones better than the clear. I use natural casing for stuff I don’t smoke like fresh sausage.

 

[aspeck]

Six pounds of honey bbq venison snack sticks stuffed and ready to hit the smoke tomorrow.
Got a lousy batch of collagen casings that kept wanting to blow out. Not as tight as I like them but they’ll smoke up just fine.

Do you need my address? LOL! Looks good!

 

[FLATHEAD]

Do you need my address? LOL! Looks good!

I’d send some but this batch will disappear faster than a toupee in a wind storm. The kids and grandkids love them.

 

[Pmt133]

Just pulled one of the last Hawaiian and one of the last buffalo chicken sausages from the freezer. I'll do another batch in February.

 

[tphoyt]

Has anyone ever added port wine to an Italian sausage? I some times toss some in while cooking but often think about infusing it into the mix. Any thoughts?

 

[Pmt133]

When I make beer brats I toss it in the mix instead of boiling or the like. I've had issues with stronger alcohols not cooking out as nicely so you do have to play around with it. Used a lot of test patties for that recipie.

 

[tphoyt]

Yea I would do a reduction of the port first then add it. I guess I’ll just do it some day and then I will know how it works out.

 

[DeepCMark58A]

Had a couple up for new years dinner, walleye and ribeye. They brought real wild rice, not the black cultivated stuff you get at grocery stores or road side stands. So incredibly good, so much better than store bought.

 

[FLATHEAD]

Nothing better on a freezing day than Homemade venison vegetable soup!

 

[redneck joe]

Started a dry brine on a 4 bone rib roast Tuesday night for the kids ho.iday brunch saturday. Planning on a 300 degree BGE using a rotisserie. 115 degrees, rest while kicking coals up to 5-600 degrees then crusting off.

 

[redneck joe]

 

[redneck joe]

Hinged the bones off to season. Plan to cut off when serving, make ind8vidual and let the kids have them as an appetizer while everything else is being prepped.

 

[redneck joe]

Note the seasoning mix. AF brand, Google if you're not sure what AF stands for with the kids nowadays. Added fresh thyme and some rosemary. Wife not a fan of rosemary but I sneak it in with other stong herbs and whenever knows.

 

[redneck joe]

Resting happy after tying the bone rack back tight. I read about wrapping in cheesecloth to assist pulling the juices off the surface so did that a bit later.