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 what did you cook today thread 
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WanderingWalrus wrote:
I've been debating a grinder/stuffer myself - I've always ended up borrowing someone else's. Thanks for the link, MadPick!


"According to the internet," there's no replacement for a good dedicated stuffer, and you won't want to do it with your grinder. This one seems good for home use, and I've been waiting forever (feels like) for an in-stock notification:
https://www.meatyourmaker.com/process/s ... ml#start=1

I should give the new grinder a try as a stuffer, though, before I buy another gadget . . . .

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Thu Apr 22, 2021 6:50 pm
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Son of a bitch . . . as soon as I posted that, I realized that it's in stock. WTF. No notification!!

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Thu Apr 22, 2021 6:50 pm
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... you're welcome?

That's the style that I borrow from my friend, too. Slightly different, since his is 10 years older.

You *can* use a grinder/stuffer combo, but the opportunity to get it wrong is really high, so I'll be getting a stuffer also. Or continuing to borrow from my friend. Do you have a copy of "Charcuterie" by Ruhlman and Polcyn, yet?


Fri Apr 23, 2021 8:27 am
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WanderingWalrus wrote:
Do you have a copy of "Charcuterie" by Ruhlman and Polcyn, yet?


No . . . t yet. :bigsmile:

Shit's getting serious here!

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Fri Apr 23, 2021 10:22 am
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The basic sausage recipe and technique is perfect. IT shows you how to be safe with cold-smoked stuff by using pink curing salt, and you're good to go after that.

I await photos...


Fri Apr 23, 2021 12:17 pm
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Smashburger's on the new griddle again by request. The wife is a Smashburger junkie now. :bigsmile:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Fri Apr 23, 2021 12:28 pm
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usrifle wrote:
Smashburger's on the new griddle again by request. The wife is a Smashburger junkie now. :bigsmile:


https://waguns.org/viewtopic.php?f=5&t=37911

Spoiler: show
Not for the burgers.

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Fri Apr 23, 2021 3:21 pm
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MadPick wrote:
usrifle wrote:
Smashburger's on the new griddle again by request. The wife is a Smashburger junkie now. :bigsmile:


https://waguns.org/viewtopic.php?f=5&t=37911

Spoiler: show
Not for the burgers.


Well, it sure isn't for Cake.


You do not have the required permissions to view the files attached to this post.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Fri Apr 23, 2021 4:32 pm
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Looks damned good anyhow. thumbsup

(Except for that yellow oil slick.)

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Fri Apr 23, 2021 6:08 pm
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Got a whole packer brisket on the Kamado today. Went with Prime brisket for the extra marbling & fat content. Trimmed the fat this morning at 4am then seasoned with 50-50 mix of ground black pepper and hawaiian sea salt (just what I had on hand) while the fire got going. The whole shebang went on the grill at about 5:30am.

Fire is easy today hovering right around 225-250 degrees once I got everything up & running. Spritzing it every hour with a mix of 50% apple cider vinegar & 50% apple juice. When it hits the stall in a couple hours gonna wrap it in butcher paper for the crutch. Fingers crossed it will be ready for dinner time tonight.

Planning to kick off a batch of Frijoles Borrachos in a short while. Wife is gonna whip up some slaw this afternoon.

I'm still a brisket rookie. About as many successes as failures though lately the successes are getting more frequent so that's a good sign.

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Sat Apr 24, 2021 7:17 am
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GeekWithGuns wrote:
Got a whole packer brisket on the Kamado today. Went with Prime brisket for the extra marbling & fat content. Trimmed the fat this morning at 4am then seasoned with 50-50 mix of ground black pepper and hawaiian sea salt (just what I had on hand) while the fire got going. The whole shebang went on the grill at about 5:30am.

Fire is easy today hovering right around 225-250 degrees once I got everything up & running. Spritzing it every hour with a mix of 50% apple cider vinegar & 50% apple juice. When it hits the stall in a couple hours gonna wrap it in butcher paper for the crutch. Fingers crossed it will be ready for dinner time tonight.

Planning to kick off a batch of Frijoles Borrachos in a short while. Wife is gonna whip up some slaw this afternoon.

I'm still a brisket rookie. About as many successes as failures though lately the successes are getting more frequent so that's a good sign.


No pics....did'nt happen :bigsmile:


Sat Apr 24, 2021 7:29 am
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Busted out my Blackstone and made smash burgers because of all usrifle's burger porn. Homemade bacon and caramelized onions for the win.


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Sat Apr 24, 2021 5:45 pm
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You had me at "giant bacon log." thumbsup

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Sat Apr 24, 2021 6:03 pm
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Wetpaperbag wrote:
Busted out my Blackstone and made smash burgers because of all usrifle's burger porn. Homemade bacon and caramelized onions for the win.


Oh hell yeah! Now that's a good looking burger. :bow:

Try this sauce mix on one, I saw it on YouTube and it's really good on a Smash burger.

1/3 Mayo
1/3 relish
1/3 Mustard
mix in a bowl and slather both bun halves.
I mix in little Catsup too, but the basic sauce is great.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat Apr 24, 2021 6:38 pm
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usrifle wrote:
Wetpaperbag wrote:
Busted out my Blackstone and made smash burgers because of all usrifle's burger porn. Homemade bacon and caramelized onions for the win.


Oh hell yeah! Now that's a good looking burger. :bow:

Try this sauce mix on one, I saw it on YouTube and it's really good on a Smash burger.

1/3 Mayo
1/3 relish
1/3 Mustard
mix in a bowl and slather both bun halves.
I mix in little Catsup too, but the basic sauce is great.


That's a hard no for me. More for you. I absolutely do not like mayo. At. All. When I was a kid my dad use to put it on his steamed broccoli. It always grossed me out, and I won't eat the stuff. My grandma used to use it as an egg substitute when baking cakes. She also got annoyed at me for not wanting to eat her cakes because of it.

I usually go bbq sauce and yellow or spicy brown mustard. Lately I've been adding some Melinda's Green Sauce for a little bit of heat for my burgers.


Sat Apr 24, 2021 8:22 pm
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