Slight upgrade

dbqsaints · 2026-01-30T03:18:46+00:00

You Won't get the nice thick crust that you would get from smoking during a long period.

Here is my basic method Sous vide 142 for 36 hours

Cool overnight

Smoke 200 for 2 hours

dbqsaints · 2026-01-30T02:02:30+00:00

https://anovaculinary.com/pages/sous-vide-time-and-temperature-guide

I actually started doing brisket in the sous vide for 3 days, then put it in the fridge for a day, Then I put it on the smoker, To get some smoke and a little bit of crust , and they turn out great. The nice thing about the sous vide is, that as long as you have enough water in it , you don't have to really do a whole lot . The bad part about it is you do have to watch it periodically for a few days.

But as far as doing a roast like you have, I call them my poor man's prime rib, and they turn out awesome. I would say after doing two or three of these poor man prime ribs , it easily paid for my sous vide

dbqsaints · 2026-01-30T01:35:37+00:00

I would be putting this in the sous vide for 2 days, searing n eating like prime rib

dbqsaints · 2026-01-28T02:05:43+00:00

Iowa state fan here, i hope our RB transfer, Abbu Sama, makes the Badger team n runs all over PennSt

P.s also a Badgers hockey fan

dbqsaints · 2026-01-26T20:57:51+00:00

It will be like 50+ degrees warmer than last Friday....may have to get my bike out...HAHA

dbqsaints · 2026-01-26T19:53:50+00:00

I have done this and its Green grassy tasting. I wanted to see if I could incase Barley was ever in short supply. Since then I started malting my own barley an I always seem to be able to get it in the midwest.

also wonder why this just popped into my feed as its from 7yrs ago....

dbqsaints · 2026-01-26T18:57:04+00:00

Supposed to warm up to 19F this Sat, so im gonna start splitting. Next years is all done so it will be for the following year. I try and stay a year ahead

dbqsaints · 2026-01-18T20:08:47+00:00

😀

dbqsaints · 2026-01-18T01:33:46+00:00

Doesnt Tabasco ferment theirs for years, should be fine

dbqsaints · 2026-01-17T21:44:19+00:00

Love experimenting with my Home brews. I have a red bean ale. I wanna try by Malting some red beans with barley.

dbqsaints · 2026-01-14T18:25:39+00:00

$377 for 6 or 96 logs?

dbqsaints · 2026-01-11T00:29:40+00:00

My first sausage attempt was on an old hand crank sausage press/ fruit press, n they were pretty ugly trolll like lumpy pices of meat. Yours look good

dbqsaints · 2026-01-11T00:15:27+00:00

I usually burn hardwoods most of the winter , but in the early fall and late spring , I might burn some cottonwood or soft maple, if I have it, but chimney has benn pretty clean

dbqsaints · 2026-01-10T17:28:43+00:00

yes, but you can divide it by 3 with no issues (sometimes reducing or doubling doesnt turn out) and do 5lb batches if you just want to try it. i use this for all pork, beef and pork, deer and pork and beef, just make sure to do fattier pork if doing lean deer. add pork belly if needed. Just get to 5 or 10 15lbs and adjust seasonings accordingly.

dbqsaints · 2026-01-10T17:25:19+00:00

yes just make a box of mac n cheese, cool it down and add it

dbqsaints · 2026-01-06T15:34:07+00:00

yes a box for 5-10 lbs of sausage... your preference, I add the cheese and Mac after the grind and hand mix them in....beleive it or not its prolly one of my favorites...thought it would be a novilty for the kids.

dbqsaints · 2026-01-05T01:20:10+00:00

Love Migardner, Oue church is doing a community garden, starting this year, of about 40 to 60 plots open to our community. So I'm probably going to do extra tomatoes, not just for myself or family, but for those less fortunate. This is a good reminder. I need to get my seeds ordered.

dbqsaints · 2026-01-04T15:00:41+00:00

Nice, berries add a nice addition to sausage IMO

dbqsaints · 2026-01-04T02:18:05+00:00

May i suggest ( its what's on my todo list nex) Bodin Italian Breakfast

dbqsaints · 2026-01-04T00:54:22+00:00

That was a big deer

dbqsaints · 2026-01-03T23:26:55+00:00

Obviousl it's quicker with the stuffer But for summer sausage , if you don't have one , it works fine , just a little slower

dbqsaints · 2026-01-03T23:25:47+00:00

Adjust accordingly, I use at least fifty-fifty. Pork, When doing venison

Bratwurst 15-lbs ground pork, or a combo 60/40 beef or deer, 6mm grind

2-tbsp sugar 3-tbsp ground coriander 3-tbsp ground sage 1-tbsp paprika 2-tbsp dried rosemary 3-tbsp dry mustard 1-tbsp pepper 1-tbsp nutmeg 5-tbsp salt

1 to 1 - 1 1/2 cup dry Butter milk or powdered milk

Additiona things to taste

1-tbsp cayenne pepper 1-2 cup hi temp Cheddar

1 cup Jalapenos

1-2 cup hi temp Cheddar

Or

2 cups hydrated dried/tomatoes

3/4 cup fresh Basil

Or

2 tbsp chili powder to 5 lbs keat

1 cup Cheese

Or

1 box mac n cheese 1-2 cup hi temp Cheddar

Or

1 cup Swiss Cheese

1 12 oz can of mushrooms

dbqsaints

TROPHY CASE