Well its my daughters 2nd bday and BBQ is on the menu. Smoked 2 butts last night and will be dropping some ribs in the sous vide here in a few. My girlie loves Smoked meat or as she calls it nummy nummy.
I let her open a present earlier last week as I needed to borrow it. She was ecstatic.
Got the top attached. Definately not commercial grade, but still a nice addition.
Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.
Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.
Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.
Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.
I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
That is a very nice cooker. You must cook for entire Armies. Fortunately I do not have that many friends or I would have my whole paycheck going towards feeding them. This is my little cooking space with my other cooker I built, a reverse flow tow behind from an old 120 gallon propane tank. It also has a gas burner down the middle which helps it double as a grill for burger burns. I am still in hobby land, but maybe one day I will get to play for a living.
Chef . I hear ya. My wife wanted to know what our 1 year old daughter was getting for her 2nd birthday. I said a sausage stuffer and mixer. She got a little upset and asked what she was gonna do with those. I then reminder her of the box she plays in all day that my kamado smoker came in.
TexLaw Ditto on the grams. Measuring and converting 1/16th of a lb takes way to much time.
So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.
lkrfletcher we did pickles for the first time this year. My cucumbers were gangbusters till the pickle worm found them. Fought those bastsrds for two months.
Bough some cheap ground beef and gave it a whirl. Not a bad experience, but definately some work with setup and cleanup. 
Finally had a moment to take it out of the box.
Sous vide will change your life in a good way.
Look a there you are correct ethyl acetate is the compound used to smooth/melt PETG. Your concerns are noted. I will keep them in mind when I venture down the road of modifications. I think if it were something I was going to use indefinitely I would probably have to look at a process similar to this:
https://hackaday.com/2020/09/23/reforming-3d-prints-with-salt-and-heat/
Valid point about food safety. I will be constructing it out of PETG which from the little research I have done it is considered food safe. Will probably print it with 100% infill and depending on what it looks like either sand it smooth or attempt some acetone smoothing.
Jonathon Yeah those burgers look terribly good. I dont use High temp cheese, but I have found that sharp cheddar works well in the patties. I cook burgers on a homemade flattop and the sear that puts on them really makes a difference.
Jonathon Yeah I am glad it got back in stock. Just looking at photos I think it should be pretty easy. Will probably take longer to print than it will to design.
That’s an interesting idea. I have been using Dasida Soup Stock, Beef Flavor in some other recipes that might help boost the flavor in a hotdog as well.
One other thing I am thinking of doing is designing and 3d printing a plate to make 1/4lb burgers and possibly one to do sliders or breakfast sausage patties.
I am thinking about just buying 80/20 ground and running it through my 25lb mixer with the seasonings. Then use my 15lb stuffer to make the patties. Lay them out on sheet pans and freeze them and then vacuum packaging them 8 to a pack. I think I am going to run 14lbs at a time which should make 42ish burgers or 5 packs.
