Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[seawolf]

@GraemeE Oh, wow! Is elk really that lean?

[GraemeE]

@seawolf I don't know how "necessary" the added fat was but it was definately delicious

I think the beef fat is just what my buddy asks for as a standard for the ground portion when he has his post hunt bounty processed

I'd be very suprised if there wasn't at least a few folks on this forum who could provide additional insight....

[seawolf]

@GraemeE fat is flavor. You’ll get no complaints from me! Sounds delicious.

[bluemantra]

First overnight brisket.

[scarfmace]

@bluemantra should be done by now

[Brodie]

The sausage education continued this weekend. Since I do a lot of Texas style BBQ, felt like I had to attempt a jalapeño and cheddar link. Turned out pretty good, and learned some things along the way.

Freshly stuffed:

Mid Cold Smoking:

Bringing them up to temp after the cold smoke:

Fin:

[scarfmace]

Nice! I've been meaning to get into sausage making for a while now. Seems like you nailed it

[Brodie]

@scarfmace You definitely should...it's been a lot of fun (other than the cleanup).

Thanks! Not so sure I completely nailed it though, but definitely on the right track. All the more reasons to continue making more down the line, to try and hone my skills.

[Denimhead 0]

Winters over

Some Blue Cheese and Cheddar Hockey pucks

[wjw]

Smoked sharp cheddar

[Nik]

Received this Konro from my wife and really happy with it. Ready to make some yakitori. Currently brewing some tare now (mirin, sake, soy, sugar, aromatics),
Anyone have any experience with this?

[seawolf]

@Nik I have a little Konro, but it's not nearly as nice as yours. That's going to be a sweet little setup! Enjoy

[Ikeaparty]

Nice!! I almost got one of those but ended up doing a stainless steel one from these guys because during COVID it was impossible to get a konro

https://binchogrill.com/?srsltid=AfmBOorrQhgm7fv0Ronn6EdsTbHyVTPwc5XaTSsTKXsd7KtIvt82ioIw

Really love doing yakitori think we'll do it this weekend

[Chap]

@Nik most important thing, do you have Binchotan?

[Ikeaparty]

First yakitori of the season, went to yardbird during our trip to HK and enjoyed the gizzard skewer so tried making it myself (not pictured cooked), think maybe it's better when you don't have to trim it and clean it up yourself because that kind of sucked the joy out of that one, otherwise did breast, knees, thigh with green onion, cutlet, inner thigh and then some shishito and thinly sliced chuck, got my now five year old tare solera going

[Nik]

@Chap Our grill came with a box of the industrial processed binchotan replica stuff, not the actual oak from Japan. On our first cook we did notice that even this stuff burns hotter than other charcoals I've used, but I wonder how the real thing is. Pretty dear though. Do you have experience with the Japanese oak real stuff?

[Chap]

@Nik yep we use is for our Shichirin

[GraemeE]

Elk burgers - per usual i'll get distracted and forget to get a pic before they are eaten so imaginations will need to be used

[Denimhead 0]

[catdad1]

@Denimhead-0 you are having quite the Thursday afternoon! I wore my 397 today as well. Such a great shirt.