Recent content by CLasko


 
  1. C

    Polska Wędzoną

    Those look amazing! I have been getting into making sausages myself. It's fun playing around with grind sizes etc. I have never used Syracuse for casings, but might check them out. I have had really good luck with supplies from Walton's out of Kansas. Check them out. Love their casings.
  2. C

    First Attempt at making Snack Sticks

    Would love to know the results of that. I had thought about it, but then tried a low-tech approach and used some wadded up aluminum foil to prop the lid open. It was about 20* in Chicago area yesterday and was thinking it would keep a lower temp as I've seen people do that with success, but that...
  3. C

    First Attempt at making Snack Sticks

    Not at all. Just a really good basic snack stick. I have Honey BBQ and Mandarin Teriyaki mixes that I will try next!
  4. C

    First Attempt at making Snack Sticks

    Decided to try giving snack sticks a whirl. 5lb test batch. 50/50 pork and beef. Wille's Snack Stick Seasoning from Walton's Sure Gel meat binder Encapsulated Citric Acid Hand mix for about 10 minutes to get good protein extraction. Stuffed into 19mm casings. I was worried about thermal...
  5. C

    Tubes o' meat! (Summer Sausage)

    Those look great! Well done. Have you ever used encapsulated citric acid? I have used it in snack sticks and it gives you the tang you're looking for and also you can go right into smoker after stuffing and not hold overnight. Either way, your summer sausages look great! Thanks for sharing.
  6. C

    Best ribs ever cooked in the history of the World!!!

    Awesome! Proud poppa for sure!
  7. C

    Fully Loaded SmokeFire

    That's awesome, if you're ever at Weber HQ again, let me know. I'm minutes from there and would be cool to meet!
  8. C

    Another smoked queso

    Looks great! I did a blended version of Meat Church and Rec-Tec. Family loved it. Will definitely do it agin.
  9. C

    Smashy Burgers

    Those look awesome. Love smashies.
  10. C

    Kettle Vortex'd Buffalo Wings

    Agreed 100%. Love my Vortex.
  11. C

    Those Buns Though!

    It's funny you should mention that. In his video, he said to make them around 95-105g for 6 of them. There was quite a bit more than that for each, so mine were about 115g each. They were big! I ended up making 2/3lb burgers to accomodate. Hahaha. I think 90g would make a perfect size for...
  12. C

    Those Buns Though!

    Hey everybody! This past weekend I experimented with making my own hamburger buns. Found a relatively easy recipe and they turned out amazing! Here is a link to the video I found for the buns: Now to the fun stuff. Just some simple burgers using the buns and some quality ground beef. The...
  13. C

    Food Saver Question

    Hey all, Question regarding Food Savers with Dry/Moist function. For whatever reason, my Food Saver seems to automatically switch to "Moist" even though I have "Dry" selected. I've cleaned the tray, wiped off the gaskets, etc making sure there are no imperfections. It's still sealing and when...
  14. C

    Sunday Tri-Tip

    Got a hold of a pack of prime tri-tips from a local butcher. Smoked on my new Rec-Tec 700, but then finished with a sear in the cast iron pan on the Performer. Trimmed up: Untitled by C Lasko, on Flickr Seasoned with Pork Mafia Texas Gold. Was great, family loved the rub: Untitled by C Lasko...
  15. C

    Hard time with temp control WSM 22

    It's funny because like others have said, wind is the biggest weather variable in my cooks. Chicago, in January with -5* temps, no big deal...unless it's windy. 🤷‍♂️
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