Meatgistics Match Maker
This is a little hard to explain, I met a guy on a web chat forum called Meatgistics…careful don’t judge until you read the rest of the story…
So a few months back I get a PM from another Meatgistics user who lives in Rochester, NY and has connections back to where I grew up in PA. Long story short, we went back and forth a bit about our backgrounds and desire to make awesome sausage and so on.
Well last night we had to opportunity to have Allen down to our clubhouse to meet the fellas and give him a taste of what we make and how we process. I knew it was going to be a good night when he showed up with a bag of sausage seasoning mix from a small butcher shop in PA as a gift!
We ran 25# of Excalibur chili dog mix with pepperjack high temp cheese then smoked them and 80# of my bologna mix in Walton’s supplied 19mm smoked collagen casings. Everyone had a great time and we were happy to welcome a new face to clubhouse. Allen on left, and I’m on the right in the picture.
There is only one bad thing to the story, sorry Austin and Jon but I’m not ordering anymore regular hot dog mix EVER…we are HOOKED on the chili dog mix now!!! It was about 11:30 last night and we finished up simmering the dog to get them up to temp, ice bath and peel the casings and the fellas asked if we could order a 100# spice mix pack of chili dog mix for next time…thanks, I think!!
@parksider That’s an awesome story and I am happy you guys were able to do this together! That’s what this should all be about, sharing knowledge, recipes and having fun together! I loved that video you posted of linking the hot dogs in the cellulose casings, did you cook them like that? If so, did they stay in form?
And just to through one more odd connection into this before I moved to Kansas I lived in Rochester, NY! It can be a small world sometimes!
Sure did, not as easy as natural casings but they stayed in the “globes” during the smoking process and into the water bath for the finish. They were very stable and strong, I was worried about they would hang.
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!