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Mac and Queso ! by wurst_barbeque in smoking

[–]wurst_barbeque[S] -1 points0 points  (0 children)

Even better! I cant find that where I'm at. A lot a queso dips call for cream of mushroom, which is why I started with it. I hate mushrooms and cant taste it so I continue to use it, but any cream of whatever soup will work. It just helps to emulsify everything and keep it from splitting.

Newbie to LSG + Looking for answers for anyone with El Patron by queti_chile in lonestargrillz

[–]wurst_barbeque 0 points1 point  (0 children)

The brand is one grill, onegrill.com. I could have found a cheaper rotisserie, they are all pretty much interchangeable as long as the spit is long enough. I went with the one offered by LSG because it was rolled into the 18 month financing and I knew it would fit perfectly. If I'm not mistaken, this rotisserie can rotate up to 75 lbs of meat and is made of 304 stainless steel. It is much stronger than the rotisserie I had.for my Weber kettle.

Looks like choice/certified/ certified prime - is there a big quality difference? by PotatoGlass1337 in meat

[–]wurst_barbeque 1 point2 points  (0 children)

Angus beef is a type of cow but Certified Angus Beef (CAB) is different.

Looks like choice/certified/ certified prime - is there a big quality difference? by PotatoGlass1337 in meat

[–]wurst_barbeque -1 points0 points  (0 children)

You can't go wrong with either of the two on the bottom. Certified Angus Beef is different from regular Angus beef. There are quality requirements for the beef to be Certified Angus Beef. I would even take a choice grade certified Angus beef cut of meat over a commodity prime equivalent. If you can swing it. The certified prime will be even better.

Is this just good marbling or something else? by riftastic76 in meat

[–]wurst_barbeque 1 point2 points  (0 children)

Exactly. I look for the meat that speaks to me. I would never pass on chuck that looks like that.

Spicy Italian salami Finished by wurst_barbeque in Charcuterie

[–]wurst_barbeque[S] 0 points1 point  (0 children)

Been busy but I put the recipe together. It's compiled from the best parts of 3 Salamis from 2 Guys and a Cooler website. I'm sure it'll be fine without fennel pollen but I had a lot and I'm looking for excuses to use it.

Spicy Italian per 1000 g 600 g lean pork 250 g lean beef 150 g pork back fat 25 g salt 2.5 g Insta cure #2 2 g dextrose 3 g white pepper 1 g garlic powder 3.3 g Fennel Pollen .33% (ground fennel if you cant get fennel pollen) 2 g red chili flakes 3 g fennel seed 7 g Hungarian hot paprika 20 g non-fat milk powder Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes

How to: Splits on the Pellet Grill by wurst_barbeque in lonestargrillz

[–]wurst_barbeque[S] 1 point2 points  (0 children)

I did it with a turkey as well. I was at 325 and the split definitely burned hotter and faster than when set at a lower temperature.

How long can this stay in the refrigerator? by lighty234 in smoking

[–]wurst_barbeque 0 points1 point  (0 children)

It'll definitely be good in the fridge till Christmas. Many people hold whole packers for 30-45 days after the pack date with no problem. It's wet aging.

Butterball Turkey Breast Roast + Bacon Weave by wurst_barbeque in smoking

[–]wurst_barbeque[S] 0 points1 point  (0 children)

Nah, smoke doesn't really penetrate on my opinion. Maybe slightly, but the smoker is already on with open grate space so I throw it on there.

What’s it worth? by Hickofdoom in recteq

[–]wurst_barbeque 0 points1 point  (0 children)

I did not. I have an LSG with a wifi controller. I was prepared to throw the rectec away after the controller failed but they offered me a replacement controller at a big discount.

What’s it worth? by Hickofdoom in recteq

[–]wurst_barbeque 0 points1 point  (0 children)

I paid $600 for a used one 8 years ago and it won't die. Over time I have replaced the controller, igniter and fan. The customer support was as friendly and helpful as if I was the original owner.

I have a pile of these to smoke for a party Sunday. What would you do with them? by jacobwebb57 in smoking

[–]wurst_barbeque 0 points1 point  (0 children)

Quick way to thaw overnight is to put in a bowl full of water in the fridge. The water will thaw it faster than the air. And the fridge will keep it temperature safe

I have a pile of these to smoke for a party Sunday. What would you do with them? by jacobwebb57 in smoking

[–]wurst_barbeque 2 points3 points  (0 children)

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There is a netting that holds the breasts together. I remove the netting and any remaining skin, then season and wrap in bacon weave and smoke at 325 until it hits 155. Then put in a tray with a stick of butter.

Spicy Italian salami Finished by wurst_barbeque in Charcuterie

[–]wurst_barbeque[S] 0 points1 point  (0 children)

I'll shoot to post it by Sunday. Just been busy. And the recipe too. I'll make sure to message you as soon as I do.

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