Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on September 22, 2017, 07:46:36 PM
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I have seen mention (in other threads) of cooks folks are doing this weekend. Hope some will show up in this thread. I am working Bingo for the Volunteer Fire Dept tomorrow afternoon and evening, but will see if the Performance Test schedule will allow for some burgers on Sunday afternoon.
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Stopped by Cabela's in Indianapolis on the way to a concert on Tuesday. Had always wanted to make homemade hotdogs, but never had any luck finding the smaller sheep casings. Never got around to ordering online either. Found some at Cabela's so that is what I started tonight.
(https://i.imgur.com/O1gkpu8l.jpg)
After two course grinds
(https://i.imgur.com/BRvY3yWl.jpg)
After two more fine grinds
(https://i.imgur.com/AZz3quVl.jpg)
2 minutes in mixer with seasoning added
(https://i.imgur.com/sOevDbDl.jpg)
Stuffed and hung. Will smoke tomorrow.
(https://i.imgur.com/MIOzUXCl.jpg)
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Tagged for interest, you can't beat a FMT sausage making thread looks like the grind is spot on.
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VERY COOL! FMT. Do you freeze the meat for firmness in between grinds? What book are you using for your sausage making recipes? Aren't commercial production made hotdogs made from some type of meat slurry? .... disgusting! ...... Your stuff looks great! Are you using pork or is that beef? .... I see what appears to be fat back cubes, also some pink salt. What other stuff is in the plastic bowl? Nice to see everything iced to keep it chilled. Are you filling the whole casing and then twisting it off into links?
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Bentley makes a lot of sausage, but never hot dogs. Maybe he will give them a try. I think homemade dogs must be great.
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I think FMT should have a hot dog making thread by itself so it doesn't get lost in here. After I perfect a few jerky recipes I like, I think I am going to move into beef sticks next, and then sausages. This hot dog idea has now popped in there somewhere.
Anyways, no cooking this weekend. I am in Chicago to watch the Steelers play the Bears.
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Thanks inthepitt.
Queball,
I did 2 grinds, refreeze, then 2 more. Most likely could have done all four without the meat getting too warm, but it gave me time to cleanup, make a drink, etc in between. This recipe was out of a book called Olympia provisions. I use several books. My hot links were from a book called in the charcuterie, and I make polish sausages basically using Ryan farrs recipe with a few changes. Depending what's in the slurry, I could take or leave. I do hope mine have that smooth hotdog texture, but I'm not sure what to expect. I used all pork here. I know many people think all beef hot dogs are superior. I think they are too overpowering. I like toppings on my dogs, and I figured out awhile back that I prefer the good old cheapo eckrich dogs over the more expensive beef dogs. The flavors just seems to balance better to me when I make a Coney, Chicago, etc. The big red blob is a paste of garlic and about 7 others things, and there is some milk powder there too. I'll post the whole recipe in one of the sections if they turn out well. As far as stuffing, yes. Just run them off in coils, and twist off. These are not as strong as the hog casings, so I did have a few blowouts which are annoying.
Kristen, the only thing holding me back was the casings. Once I had the smaller ones in hand I just needed to find the first recipe I was going to try. I know some people make them in hog casing, but that's a little too much dog for me. I have a suspicion that these may end up being a tad too garlicky. I will find out later.
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I think FMT should have a hot dog making thread by itself so it doesn't get lost in here. After I perfect a few jerky recipes I like, I think I am going to move into beef sticks next, and then sausages. This hot dog idea has now popped in there somewhere.
Anyways, no cooking this weekend. I am in Chicago to watch the Steelers play the Bears.
If they are good, I will put the whole recipe in the this is how I section. This topic popped up last night and I was in the middle of the process, so I just put some pics up.
Anyways, let's see some other people's progress. What's cooking? Just another 90 degree fall day here.
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I cant seem to get the paste without a Buffalo chopper. So you achieved your paste consistency just through grinding?
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I cant seem to get the paste without a Buffalo chopper. So you achieved your paste consistency just through grinding?
It was four grinds with no seasoning, then 2 minutes with the paddle attachment in the kitchenaid. I think the mixer is what gives it the creamy texture. These turned out really well. It's about as hot doggy of a texture as I think you can probably get with a home setup.
(https://i.imgur.com/svokTRhl.png)
As you can see, they are smaller in diameter than your typical dog. These were basically like a breakfast sausage size. Fine by me because I like a smaller dog, but probably should have been bigger. The casings were bursting easily so I didn't want to overstuff.
(https://i.imgur.com/oRC6HV5l.jpg)
Definitely make these again. Probably wouldn't change a thing, which isn't typical for me. I'll post the whole thing in the pork section at some point this weekend.
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They look like the size of a Nathans, so they much be deceiving in size in the photo...got a regular dog at home you could do a photo with? What was the fat to meat percentage?
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Not as big of a difference as I thought, but there is a difference. This is an eckrich frank
(https://i.imgur.com/EmXdDsJl.png)
Texture looks a little better now that they've cooled as well.
(https://i.imgur.com/QfwqBAjl.jpg)
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Yeah, I thought from the tray photo you nailed it! The size reminds me of mid-west and east coast dogs I would always see on TV...Would love to have one of those plain, then one with chili and onions!
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Well, I guess I will just have to figure out how to grind 4 times with that Kitchen aid!
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Manager specials dictated my cook... $1.99 Chuck Roast and Trì Tip.
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Dang. 1.99 tri tip. I would load up. Actually load up on both at that price.
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They look like the size of a Nathans, so they much be deceiving in size in the photo...got a regular dog at home you could do a photo with? What was the fat to meat percentage?
As far as fat ratio goes it was 2 1/4 pounds pork butt and 1 pound fat back. Guessing maybe 70/30? Does that sound about right?
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Dang. 1.99 tri tip. I would load up. Actually load up on both at that price.
Thanks only two they had at that price... Managers special = ready to go past sell by date.
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My son's going back down to UC Santa Cruz this weekend and wanted some tri-tip before he left. Got some USDA prime from Costco. They sometimes have it for less, but 8.99 isn't too bad for prime. Dry brined overnight, then seasoned with black pepper, garlic, and light touch of chili powder. Into the Memphis at 190F along with mac and cheese. Smoked until IT 127. Seared on the gasser.
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Nice looking plate.
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My costco never has had any TriTip... but my $1.99/lb from the local grocery store turned out good... don't really care for this much fat on a Trì Tip, but the price was right so I'm not really complaining.
The Chuck Roast still needs some time.
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And Kristin wonders why I like Tri-tip more then Brisket...No Brainer! But I am much more into medium rare cuts, then the pot roast type of cooked beef!
Edit: I just saw that Prime sticker, that marbling makes much more sense now!
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LSJ~ That looks fantastic!
A nice slice of medium rare beef with a touch of horseradish sauce is my all time favorite meal.
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Pork sliders for the games today. [ Invalid Attachment ]
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Jerky day today
Been curing for 36 hours and ready to smoke
Tried a different cut of meat recommended by my butcher (rump) but I think I like eye of round as it has less fat for jerky.
[ Invalid Attachment ]
Dinner last night...
Dry aged NY strip with a veal reduction, blue cheese/horseradish quenelle topped off with deep fried onions.
Potatoes were Yukon gold with butter and a mix of sour cream, 2 cheeses, chives and bacon.
Veggies were grilled asparagus and peppers with balsamic drizzle and crisp parm flakes.
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Pretty basic :) haha
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Basic? Really? I must feed my family slop if that is basic! That dinner looks like something out of a very high end restaurant. Just lovely!!! :clap:
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Those steaks look crazy good. Funny thing I rarely cook steak, but blue cheese crusted strips were already what I was planning to make tonight. I'm making homemade fries with mine, and the presentation won't be what those are.
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Sweet! TechMOGogy ...... Lovin the steak, plating and presentation ..... Talk about the real deal. ... Just lovely. ...... Does one need to call and make reservations? ....... Is their a brisket offering on your menu?
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So much good food all around! :clap:
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(https://i.imgur.com/yNEkqZ8h.jpg)
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The edges of that burger certainly look like you got some good heat from that burner.
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Basic? Really? I must feed my family slop if that is basic! That dinner looks like something out of a very high end restaurant. Just lovely!!! :clap:
Yes, I was joking. That's an over the top meal that does not happen often. Had a guest over
Tonight is smash burgers - will take some pics but they are done on a flat top vs pellet grill ;)
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And Kristin wonders why I like Tri-tip more then Brisket...No Brainer! But I am much more into medium rare cuts, then the pot roast type of cooked beef!
Edit: I just saw that Prime sticker, that marbling makes much more sense now!
Yeah, I usually try to get the prime from Costco because it is really more tender compared to the choice - they often have it for $6.99/lb
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Tech's make mine look like amateur hour, but I'll throw mine up anyhow.
(https://i.imgur.com/fPQNBEUl.jpg)
(https://i.imgur.com/3eQZdTEl.jpg)
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Ah, the French classic -- steak frites! Looks great.
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French fries with a steak, great looking fries, just not for me, but I never got baked potato with steak either...to much hillbilly in me I guess...steak demands mashed potatoes with a huge pat of butter!
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Looks great
I would gobble that up!
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(https://i.imgur.com/lN8oSX9m.jpg)
not pictured is the grilled corn