Recent content by Jamieson S

Their Back of Yards Butcher Rub is my go-to seasoning for steaks. I get all my spices from their store in Chicago. Great prices and fantastic quality.

I would finish it in the smoker, then wrap in a few layers of HD foil and put in a small cooler. It will easily stay hot for 6 hours.

Having a BBQ tomorrow and just grabbed 2 15lb packers. Was planning on firing the WSM up this eve and holding in a cooler till I need to serve them. Looks like i'll be trying my hand at my first high heat briskets now instead This will solve my dilema of wanting to brew a batch of beer...

If this pic on your site wasn't labelled, I'd guess it was something entirely different (like what was floating in the pool in Caddy Shack). LOL

I get my tri-tip at CostCo in Chicago. I get them in cryovac packs and think they run $4.19/lb or so for a 12-20 pound pack. I vac seal them them up in pairs and freeze them. I sear over direct for 4 minutes a side and then move to indirect for 20 or so minutes. I like them to be mid-rare...

Just paid $1.85/lb for 2 15lb packers at Excel Corned Beef in Chicago.

I agree with the advice to wrap up in foil and put in a small cooler. I pretty much do this for any big party cook and the food will stay hot for HOURS (I have held > 8 hours like this). Also think it improves the quality of my BBQ after resting like this. Jamie

I guess MY question to you is: Why did you only make 10lbs of buckboard bacon?? Jamie

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: Josh: must be difference in the products, none of the ones I have done have been too salty. Perhaps Jaieson's extended soak suggestion would...

Another bit of advice: DO NOT stuff 20 lbs of sausage if your vegetarian fiancee is home. Send her out of the house for a day. She would not even look at me that entire weekend, she was so disgusted by it all Jamie

Guess I shouldn't have said "impossible" When I was stuffing sausage, the meat kept squeezing up past the meat plunger you use to push it down the feeder tube. So getting the meat to feed through in was quite a hassle. I also had no problem with the casing sliding off, but to make sure they...

Also, don't even attempt to make sausage without a second person for help when using the KA Stuffer. It would be virtually impossible to feed the stuffer as well as hold the casing. Jamie

I am going to assume that Josh is talking about the recipe from the Charcuterie cookbook. If so that is what I used to make my pastrami last week, so I can vouch for it. You can see pics of the process here: Jamie's Pastrami Cook I used a whole packer brisket and brined it for a week due to...

To be honest I wouldn't jump in and get the Grizzly unless you KNOW you plan on making a lot of sausage (mainly due to $60 sunk cost vs. $9 for KA Sausgae Stuffer). I made 4 batches of 5lbs each. First three I ground (using Kitchen Aid Grinder attachment which works fine) the night before and...

I made my first batch of sausage a month or so ago, with about 20lbs of butt. Was a fun experience though the Kitchen Aid sausage stuffer attachement can be hair-pulling-wall-punching frustrating! If you need any guidance, feel free to ask, be happy to help ya along. It sure is nice being...