Is the meat in this “chili cook off” required to be domestic beef or can the chili be made of a more natural meat like chili was originally made from? Talking Elk here.
Posts made by dennishoddy
RE: Calibrating thermometers
What about barometric press. I’m thinking that has an effect too. Just be aware, a few degrees either way is ok as long as you’re consistent and love the final product. Cheers
Barometric pressure certainly has an effect, but it’s small compared to altitude.
RE: Grinder head cooling pak
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P
RE: Blackstone Griddle
We spend about 1/2 the year traveling this great country of ours in our RV and the Blackstone grill is incredible. We have the two burner tabletop model, and we can cook for a lot more folks than us two. Hint: the Blackstone has an H shaped burner, the cheaper ones have an I shaped burner. The cheap models will have hot and cold spots.The Blackstone pretty much has even heat unless it’s windy. There is a gap between the grill and the burners so one has to keep that in consideration when cooking. I built some aluminum z bar wind deflectors to help with the wind but keep in mind the bottom is open so a lot of heat goes down. Don’t cook on a plastic table. Don’t ask me how I know this… That being said, getting the griddle seasoned seems to be a challenge for some, but is really easy. It takes awhile when first buying one, but it lasts a lifetime as long as you don’t try to run it in the dishwasher. Fry some bacon, or use some veggi oil and let it sit on the griddle. It will smoke like crazy. Let it smoke until it quits. Put another layer of oil on it and let it smoke until done. Repeat all afternoon until the griddle is a dark black, and your done! We have a factory cloth top for ours and sometimes forget to leave it on when cooling and then get a rain during the night. No rust, and just fire up the griddle and let it steam the water off. There is a little tray and opening in the back to scrape off excess oil, water, bits of cooked stuff, etc. I also recommend buying the Blackstone griddle set of tools including the 12" dome. Break three/four extra large eggs next to each other, let them set for a minute, then squirt some water from the bottles and put the dome on top. Instant perfect eggs with a hard white and a runny yoke. I can’t heap enough praise on the Blackstone Griddle.
RE: Dried venison
Long time jerky recipe of mine is to cool the venison until its firm, slice thin, or a little thicker if you prefer it that way.
1 cup soy sauce,
1 cup teriyaki sauce
1/2 cup lea and Perrin worchester sauce
Marinate for 2 hours, arrange on the dehydrator racks. Then sprinkle the wet strips with black pepper, garlic powder, and onion powder.
If you like a little heat, sprinkle with cayenne powder as well.
Keeps for months in the fridge.
RE: Sous Vide Steaks
Sous Vide is the only way we do steaks now.
4 hours is the max as after that it just gets too tender. As meatgistisc said, it turns into a roads that has been overcooked.
We use our slow cooker with a temp controller for a cheap version of the commercial model.
This unit is under $40. Its very accurate for keeping the water temps within 1 degree.
Its also capable of being calibrated if your don’t trust it. We have one and love it.