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