"Dinner" Tonight
 

In article 7>,
Wayne Boatwright > wrote:

> We were up much too late last night, but I still awoke very early and felt
> like crap. Got out and ran errands and drank a triple iced latté. Still
> felt like crap, and spent the rest of the day in bed. Didn't get up until
> 8:00 p.m.

I'm sorry to hear that dear. 'Flu is going around and getting an early
start on the season. We've been swamped in the lab with 'flu test swabs
from the E.R. and at least 50% of them have been positive. I heard one
report on the radio a couple of days ago that some local schools are
experiencing a 9% student absenteeism right now due to illness.

>
> Last night we had thick rib steaks that looked beautiful, but were a little
> on the chewy side. Had two more in the refrigerator, so ground them up and
> formed nice large hamburgers, seasoned with nothing more than sea salt,
> cracked pepper, and a touch of garlic.

Yum! I'm fixin' to grind a full sized Brisket in to sausage and will
smoke it. I just don't seem to have the skill to "do" a BBQ brisket
right and they come out unsatisfactory for me. Grinding some meats is
not always a bad idea. <g>

>
> Quick-thawed a container of homemade baked beans, grilled the burgers, and
> served them up with the beans and sweet potato chips.
>
> Nothing special, but felt much better after that. :-)
>
> Now snacking on oatmeal raisin pecan cookies.

Hope you continue to feel better and it's nothing serious!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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"Dinner" Tonight
 

Omelet > wrote in news:ompomelet-4FA82F.02255620092009@news-
wc.giganews.com on Sep Sun 2009 02:25 am

> Yum! I'm fixin' to grind a full sized Brisket in to sausage and will
> smoke it. I just don't seem to have the skill to "do" a BBQ brisket
> right and they come out unsatisfactory for me. Grinding some meats is
> not always a bad idea. <g>
>

Have you considered braizing the brisket?...There are some nice braized brisket recipes out there.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

Weekend sausage making (was "Dinner" Tonight)
 

In article >,
hahabogus > wrote:

> Omelet > wrote in
> news:ompomelet-4FA82F.02255620092009@news-
> wc.giganews.com on Sep Sun 2009 02:25 am
>
> > Yum! I'm fixin' to grind a full sized Brisket in to sausage and will
> > smoke it. I just don't seem to have the skill to "do" a BBQ brisket
> > right and they come out unsatisfactory for me. Grinding some meats is
> > not always a bad idea. <g>
> >
>
> Have you considered braising the brisket?...There are some nice braised
> brisket recipes out there.

I DID braise it.

That was the problem. <g> I then smoked it for a couple of hours to
pick up the smoke flavor.

I neglected to marinate it. I WILL try it again, but the current 13lb.
brisket that I scored for $.99 per lb. is currently sitting on my stove
cut into 2" cubes awaiting the seasoning mix. I'm fixin' to set up the
grinder with pork casings.

I have #13 of the spiced brisket and #8 of a chuck mix that I added fat
to, (#6 of chuck and #2 of fat) as it turned out a bit too dry last
time. This chuck was cut pretty lean. I'm making a smoked garlic basil
beef sausage out of all of it. Soon's the grind is done, I'll fire up
the smoker.

I tweaked the recipe tho'. While it was most excellent last time, it was
not what I was after. I wanted it more garlicy/basily. So I upped those
two.

The recipe per lb. this time is:

Per 1 lb. of meat:

1/4 tsp. sea salt
1/4 tsp. white pepper
1/4 tsp. dried rubbed or powdered sage
1/4 tsp. powdered thyme
1/2 tsp. celery seed
1/8 tsp. allspice
1 tsp. granulated garlic
1/4 tsp. paprika
1 Tbs. dried basil leaf

I'll smoke it for maybe an hour or two. I'll just check on it
periodically.

I'm not adding a preservative, so it will be frozen when it's done.
Other than what I'll be eating that is. <g>

After that grind is done, I have some steamed beef and chicken liver out
in the 'frige and a spice recipe. I'm going to try making a liver pate'
as opposed to liverwurst which would go into a casing raw, then be
cooked according to the recipe I read. Instead, I pre-cooked the liver
then will spice it and just pack it unto some of those disposable
plastic containers.

The recipe in Kutas called for pig snouts and tripe along with the
liver. Ok... I'm not quite that brave yet. <g> If it requires a more
solid texture, I'll add ground heart next time.

I do love liverwurst and am trying to make a more palatable way to
consume more liver for health reasons. I will eat beef liver grilled
but I'm not overly fond of it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Weekend sausage making (was "Dinner" Tonight)
 

On Sun, 20 Sep 2009 09:29:38 -0500, Omelet wrote:

>> Have you considered braising the brisket?...There are some nice braised
>> brisket recipes out there.
>
> I DID braise it.
>
> That was the problem. <g> I then smoked it for a couple of hours to
> pick up the smoke flavor.

You braised a brisket, then tried to smoke it?

> I have #13 of the spiced brisket and #8 of a chuck mix that I added fat
> to, (#6 of chuck and #2 of fat)

You named your pieces of meat by number? What's #1?

-sw

Weekend sausage making (was "Dinner" Tonight)
 

Omelet wrote:
> In article >,
> hahabogus > wrote:
>
>> Omelet > wrote in
>> news:ompomelet-4FA82F.02255620092009@news-
>> wc.giganews.com on Sep Sun 2009 02:25 am
>>
>>> Yum! I'm fixin' to grind a full sized Brisket in to sausage and will
>>> smoke it. I just don't seem to have the skill to "do" a BBQ brisket
>>> right and they come out unsatisfactory for me. Grinding some meats is
>>> not always a bad idea. <g>
>>>
>> Have you considered braising the brisket?...There are some nice braised
>> brisket recipes out there.
>
> I DID braise it.
>
> That was the problem. <g> I then smoked it for a couple of hours to
> pick up the smoke flavor.
>
> I neglected to marinate it. I WILL try it again, but the current 13lb.
> brisket that I scored for $.99 per lb. is currently sitting on my stove
> cut into 2" cubes awaiting the seasoning mix. I'm fixin' to set up the
> grinder with pork casings.
>

Do you have an electric roaster? Those work great for cooking huge
pieces of meat. I cooked just to point from a 17 lb brisket a couple of
weeks ago for almost 24 hours. All the gristle and stringiness turned
into unctuousness and much of the fat rendered out. At that point it
*could* have gone in a warm smoker for a couple of hours to dry out and
pick up some smoke flavor -- it wouldn't really be barbecue, but it
would be better than a lot of barbecue that I've had <g>.

You're not making sausage out of the braised meat are you? (I didn't
think so)

Be careful with reducing the salt or leaving out the curing salts. The
root word in "botulism" is derived from the Latin word for sausage.
There's a reason...

Bob

Weekend sausage making (was "Dinner" Tonight)
 

On Sun, 20 Sep 2009 17:32:11 -0500, zxcvbob wrote:

> Do you have an electric roaster? Those work great for cooking huge
> pieces of meat. I cooked just to point from a 17 lb brisket a couple of
> weeks ago for almost 24 hours. All the gristle and stringiness turned
> into unctuousness and much of the fat rendered out. At that point it
> *could* have gone in a warm smoker for a couple of hours to dry out and
> pick up some smoke flavor -- it wouldn't really be barbecue, but it
> would be better than a lot of barbecue that I've had <g>.

You can't smoke meat after braising or <cough> boiling. It will not
absorb smoke and will just dry out.

Braising it with some liquid smoke in the mix would have had a much
more desirable effect (I'm serious about that).

-sw

Weekend sausage making (was "Dinner" Tonight)
 

In article >,
Sqwertz > wrote:

> On Sun, 20 Sep 2009 09:29:38 -0500, Omelet wrote:
>
> >> Have you considered braising the brisket?...There are some nice braised
> >> brisket recipes out there.
> >
> > I DID braise it.
> >
> > That was the problem. <g> I then smoked it for a couple of hours to
> > pick up the smoke flavor.
>
> You braised a brisket, then tried to smoke it?
>
> > I have #13 of the spiced brisket and #8 of a chuck mix that I added fat
> > to, (#6 of chuck and #2 of fat)
>
> You named your pieces of meat by number? What's #1?

I won't answer that question. :-)

The only way her post makes sense is if "#" means "pounds".

--
Dan Abel
Petaluma, California USA

Weekend sausage making (was "Dinner" Tonight)
 

Sqwertz wrote:
> On Sun, 20 Sep 2009 17:32:11 -0500, zxcvbob wrote:
>
>> Do you have an electric roaster? Those work great for cooking huge
>> pieces of meat. I cooked just to point from a 17 lb brisket a couple of
>> weeks ago for almost 24 hours. All the gristle and stringiness turned
>> into unctuousness and much of the fat rendered out. At that point it
>> *could* have gone in a warm smoker for a couple of hours to dry out and
>> pick up some smoke flavor -- it wouldn't really be barbecue, but it
>> would be better than a lot of barbecue that I've had <g>.
>
> You can't smoke meat after braising or <cough> boiling. It will not
> absorb smoke and will just dry out.
>


Of course it will absorb smoke. Especially if it's a fatty piece of
meat. It won't develop a nice "bark" is all.

Bob

Weekend sausage making (was "Dinner" Tonight)
 

"zxcvbob" > wrote in message
>
> Of course it will absorb smoke. Especially if it's a fatty piece of meat.
> It won't develop a nice "bark" is all.
>
> Bob

Once meat hits about 140 degrees, it won't absorb any more smoke flavor.
That has been tested in the past. At best, you may get some surface coating.

Weekend sausage making (was "Dinner" Tonight)
 

Ed Pawlowski wrote:
> "zxcvbob" > wrote in message
>> Of course it will absorb smoke. Especially if it's a fatty piece of meat.
>> It won't develop a nice "bark" is all.
>>
>> Bob
>
> Once meat hits about 140 degrees, it won't absorb any more smoke flavor.
> That has been tested in the past. At best, you may get some surface coating.
>
>


The fat will still absorb smoke and carry it thru the meat as it melts
or as you eat it. Smoke permeates everything. Ever been to a cigarette
smoker's house?

I'll concede that if you take a really solid lean piece of meat (say, a
rump roast) and cook it badly so it's tough, and then put it in a
smoker, very little smoke will penetrate to the middle of it.

Bob

Weekend sausage making (was "Dinner" Tonight)
 

In article >,
Sqwertz > wrote:

> On Sun, 20 Sep 2009 09:29:38 -0500, Omelet wrote:
>
> >> Have you considered braising the brisket?...There are some nice braised
> >> brisket recipes out there.
> >
> > I DID braise it.
> >
> > That was the problem. <g> I then smoked it for a couple of hours to
> > pick up the smoke flavor.
>
> You braised a brisket, then tried to smoke it?

Yes. Lesson learned! It worked with beef ribs... <sigh>
Not with Brisket. I was trying to save time as I had to get some sleep
to work another 12 hour shift that night.

>
> > I have #13 of the spiced brisket and #8 of a chuck mix that I added fat
> > to, (#6 of chuck and #2 of fat)
>
> You named your pieces of meat by number? What's #1?
>
> -sw

# = lb.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Weekend sausage making (was "Dinner" Tonight)
 

In article >,
zxcvbob > wrote:

> > I neglected to marinate it. I WILL try it again, but the current 13lb.
> > brisket that I scored for $.99 per lb. is currently sitting on my stove
> > cut into 2" cubes awaiting the seasoning mix. I'm fixin' to set up the
> > grinder with pork casings.
> >
>
> Do you have an electric roaster?

Yes. That is what I used to braise it in. It's a 16 qt. and has been
handy for a lot of things. Easier to clean than the oven.

> Those work great for cooking huge
> pieces of meat. I cooked just to point from a 17 lb brisket a couple of
> weeks ago for almost 24 hours. All the gristle and stringiness turned
> into unctuousness and much of the fat rendered out. At that point it
> *could* have gone in a warm smoker for a couple of hours to dry out and
> pick up some smoke flavor -- it wouldn't really be barbecue, but it
> would be better than a lot of barbecue that I've had <g>.

I ended up putting it back into the roaster for another couple of hours.
No joy. I ended up making chopped meat salad out of it to make it
edible. <sigh>

Low and slow and long is probably the key. I didn't do that. :-(
Lesson learned.

>
> You're not making sausage out of the braised meat are you? (I didn't
> think so)

<snork> HELL no! :-) Pic series has been posted.
Unlike that brisket, I seem to be proficient at sausage making. I call
this batch a great success...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Weekend sausage making (was "Dinner" Tonight)
 

In article >,
Sqwertz > wrote:

> On Sun, 20 Sep 2009 17:32:11 -0500, zxcvbob wrote:
>
> > Do you have an electric roaster? Those work great for cooking huge
> > pieces of meat. I cooked just to point from a 17 lb brisket a couple of
> > weeks ago for almost 24 hours. All the gristle and stringiness turned
> > into unctuousness and much of the fat rendered out. At that point it
> > *could* have gone in a warm smoker for a couple of hours to dry out and
> > pick up some smoke flavor -- it wouldn't really be barbecue, but it
> > would be better than a lot of barbecue that I've had <g>.
>
> You can't smoke meat after braising or <cough> boiling. It will not
> absorb smoke and will just dry out.

Actually, it works just fine with beef ribs. I've done it. You just
don't smoke them long enough to dry them out. The brisket did not work.

>
> Braising it with some liquid smoke in the mix would have had a much
> more desirable effect (I'm serious about that).
>
> -sw

Yeah. I think next time, if I want to braise instead of BBQ one, I'll
marinate it and add a little liquid smoke. That stuff _does_ have it's
uses. I use it sparingly from time to time. The two little bottles I
bought on your recommendation will probably last me for _years_!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Weekend sausage making (was "Dinner" Tonight)
 

In article
>,
Dan Abel > wrote:

> In article >,
> Sqwertz > wrote:
>
> > On Sun, 20 Sep 2009 09:29:38 -0500, Omelet wrote:
> >
> > >> Have you considered braising the brisket?...There are some nice braised
> > >> brisket recipes out there.
> > >
> > > I DID braise it.
> > >
> > > That was the problem. <g> I then smoked it for a couple of hours to
> > > pick up the smoke flavor.
> >
> > You braised a brisket, then tried to smoke it?
> >
> > > I have #13 of the spiced brisket and #8 of a chuck mix that I added fat
> > > to, (#6 of chuck and #2 of fat)
> >
> > You named your pieces of meat by number? What's #1?
>
> I won't answer that question. :-)
>
> The only way her post makes sense is if "#" means "pounds".

Thanks Dan. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Weekend sausage making (was "Dinner" Tonight)
 

On Mon, 21 Sep 2009 01:41:39 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> You named your pieces of meat by number? What's #1?
>
> # = lb.

The proper notation is putting the # *after* the number. Otherwise
it looks like you're using canned meat (the #'s referring to can
sizes).

-sw

Weekend sausage making (was "Dinner" Tonight)
 

On Sun, 20 Sep 2009 21:34:35 -0500, zxcvbob wrote:

> The fat will still absorb smoke and carry it thru the meat as it melts
> or as you eat it. Smoke permeates everything. Ever been to a cigarette
> smoker's house?

Ever cook and eat a cigarette smokers furniture and carpet?

The smoke would just coat the surface of the meat, and eventually
make creosote. Especially on a nice wet piece of pre-braised meat.

-sw

Weekend sausage making (was "Dinner" Tonight)
 

In article >,
Sqwertz > wrote:

> On Mon, 21 Sep 2009 01:41:39 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> You named your pieces of meat by number? What's #1?
> >
> > # = lb.
>
> The proper notation is putting the # *after* the number. Otherwise
> it looks like you're using canned meat (the #'s referring to can
> sizes).
>
> -sw

Ok.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Weekend sausage making (was "Dinner" Tonight)
 

Sqwertz wrote:
>
> eat a cigarette smokers furniture and carpet?

Uh, no I haven't. (There's a dirty joke in there somewhere, but it's
probably best left to the imagination...)

Bob

Weekend sausage making (was "Dinner" Tonight)
 

On Mon, 21 Sep 2009 08:58:18 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Mon, 21 Sep 2009 01:41:39 -0500, Omelet wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>> You named your pieces of meat by number? What's #1?
>>>
>>> # = lb.
>>
>> The proper notation is putting the # *after* the number. Otherwise
>> it looks like you're using canned meat (the #'s referring to can
>> sizes).
>
> Ok.

You ready to bash my head in yet?

-sw

Weekend sausage making (was "Dinner" Tonight)
 

In article >,
Sqwertz > wrote:

> On Mon, 21 Sep 2009 08:58:18 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> On Mon, 21 Sep 2009 01:41:39 -0500, Omelet wrote:
> >>
> >>> In article >,
> >>> Sqwertz > wrote:
> >>>
> >>>> You named your pieces of meat by number? What's #1?
> >>>
> >>> # = lb.
> >>
> >> The proper notation is putting the # *after* the number. Otherwise
> >> it looks like you're using canned meat (the #'s referring to can
> >> sizes).
> >
> > Ok.
>
> You ready to bash my head in yet?
>
> -sw

Actually, no. :-)
You know I'm always up for an education, especially when the person
instructing me happens to be right...

I learned a Loooong time ago that it's more productive to admit when I
was wrong.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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