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Dustin Dorsey
TVWBB Hall of Fame
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47
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From
Burkburnett, TX
Joined
May 14, 2014
Last seen
Today at 6:45 AM
Messages
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Dustin Dorsey
replied to the thread
Ecocure #1
.
Ok. I finally got a chance to smoke the bacon and I cooked up a few pieces to test it out. Here's a picture of the product I used...
Today at 6:45 AM
Dustin Dorsey
replied to the thread
Ecocure #1
.
Well I went to smoke the bacon and my wsm is full of mold and my water hose is frozen somehow. It wasn't attached. It's 27 degrees...
Jan 29, 2023
Dustin Dorsey
reacted to
Matthew's post
in the thread
Sausage Chronicles....
with
Like
.
It it all turned out great.
Jan 29, 2023
Dustin Dorsey
replied to the thread
Article: Is the Fourth Slice the Barometer for a Well-Cooked Brisket?
.
Cool article. It's amazing to me that they found fault with that slice that looks unbelievable. It's really next level stuff. I'm...
Jan 27, 2023
Dustin Dorsey
reacted to
Richard S's post
in the thread
“Ribeye” or “Rib Eye”? Either way is fantastic!
with
Like
.
In my neck of the woods it can also be called a “Spencer steak”! Did these over Kingsford on Performer with some wine soaked oak with a...
Jan 27, 2023
Dustin Dorsey
reacted to
Matthew's post
in the thread
Sausage Chronicles....
with
Like
.
I have made Brats many times over and over and it ALWAYS the little things that get you..... This time it was a bushing... I made 45...
Jan 27, 2023
Dustin Dorsey
reacted to
Mark_E's post
in the thread
Prime grade brisket last week on the drum
with
Like
.
Brisket was 18.5 lbs, trimmed down to 13.5 lbs. 15 hours in pecan wood overnight at 225 and then morning at 275, when I pulled it, the...
Jan 26, 2023
Dustin Dorsey
replied to the thread
Cure Pink #1... when is it needed?
.
Roughly but the best method is to weigh it. 0.25% of the weight of your meat and fat.
Jan 24, 2023
Dustin Dorsey
posted the thread
Ecocure #1
in
Charcuterie
.
I'm trying out this product called Ecocure from the Sausagemaker. https://www.amazon.com/dp/B0BLQ4J9J1/?tag=tvwb-20 I saw it in this...
Jan 24, 2023
Dustin Dorsey
replied to the thread
Cure Pink #1... when is it needed?
.
What temp are you smoking at? Personally, I'd add cure because you are cutting it close. At 225 you don't need cure.
Jan 23, 2023
Dustin Dorsey
replied to the thread
Penzeys spices
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We use the Spice House and it's excellent. I don't know why I went with that over Penzey's. Both are awesome I'm sure. I think I...
Jan 18, 2023
Dustin Dorsey
replied to the thread
Weber griddle?
.
If Weber was an option when I got my griddle I would have gone that way. Griddles have gotten hugely popular.
Jan 18, 2023
Dustin Dorsey
posted the thread
Weber griddle?
in
Just Conversation
.
I got a link to this page on facebook I think: https://www.weber.com/US/en/2023-new-weber-products.html It looks like Weber is getting...
Jan 18, 2023
Dustin Dorsey
replied to the thread
Smoked Garlic Polish Sausages
.
Those look tremendous!
Jan 15, 2023
Dustin Dorsey
reacted to
Peter Gallagher's post
in the thread
Smoked Garlic Polish Sausages
with
Love
.
I've been enjoying working on my sausage making - I really like the VWBB as a resource - folks like @Dustin Dorsey and others find and...
Jan 15, 2023
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