Smokers (BBQ - not grilling)
- Thread starter Fred W
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biknflyfisher
Well-known member
Hey Knife:
I used some leftover brisket that I had in the freezer to make your 6 bean chili tonight (for which you so kindly provided the recipe above).
It was fantastic! Lots of leftovers for lunches and a few dinners this week.
We’ll be doing this regularly this fall and winter with leftover brisket (or tri-tip for that matter...).
Thanks again for sharing.
bilnflyfisher
I used some leftover brisket that I had in the freezer to make your 6 bean chili tonight (for which you so kindly provided the recipe above).
It was fantastic! Lots of leftovers for lunches and a few dinners this week.
We’ll be doing this regularly this fall and winter with leftover brisket (or tri-tip for that matter...).
Thanks again for sharing.
bilnflyfisher
Knifemaker
Not me
Hey you’re welcome 
Glad it turned out well. I’m usually weary of posting recipes as I don’t really use measuring devices when I cook, I just eyeball stuff, so breaking it down to teaspoons or tablespoons and such most times is just my best guess.
This one however I made notes on because it was entered into a chili cook off (which I won 2nd place for it
) So I was more confident giving the recipe out.
Glad it turned out well. I’m usually weary of posting recipes as I don’t really use measuring devices when I cook, I just eyeball stuff, so breaking it down to teaspoons or tablespoons and such most times is just my best guess.
This one however I made notes on because it was entered into a chili cook off (which I won 2nd place for it
) So I was more confident giving the recipe out. 
KM, Your links are broken for me.
Odd. I'm the opposite. I like recipes because they enable repeatability.
I only got into cooking for pleasure instead of neccessity once I started absorbing all the Alton Brown/Good Eats shows. It's the cook-to-temp-instead-of-color and the explanations of why things work like they do. Once I had hard targets to shoot for, my cooking improved tons (not saying it's good now; just better). I have also started to move into the areas of making things with what's on hand that have gone
Much better than my childhood days of nothing to eat in the house so I made a catsup-mustard-and-mayo sandwich because only bread and condiments were in the house (hey, I was in 6th grade while mom was at work).
Odd. I'm the opposite. I like recipes because they enable repeatability.
I only got into cooking for pleasure instead of neccessity once I started absorbing all the Alton Brown/Good Eats shows. It's the cook-to-temp-instead-of-color and the explanations of why things work like they do. Once I had hard targets to shoot for, my cooking improved tons (not saying it's good now; just better). I have also started to move into the areas of making things with what's on hand that have gone
Much better than my childhood days of nothing to eat in the house so I made a catsup-mustard-and-mayo sandwich because only bread and condiments were in the house (hey, I was in 6th grade while mom was at work).
Knifemaker
Not me
Not sure why links aren’t working for you, all seem fine here, maybe reload the FJR page?
I made ketchup sandwiches too. Sometimes I just drank it right out of the bottle
I understand the repeatability of a recipe, I was just saying when I cook, I know for instance, that a lump of spice in the palm of my hand is going to be the same it was last time I made the dish, I just don’t know what the equivalent is in oz or teaspoons. So everything I make is repeatable, for me....the problem is sharing it and supplying measurements they can follow.
It’s kinda like saying “a pinch of salt”, if you have big fingers it’s not the same as someone else.
What I really need to do is weigh everything and write it down, which would make sharing a recipe easier.
I made ketchup sandwiches too. Sometimes I just drank it right out of the bottle
I understand the repeatability of a recipe, I was just saying when I cook, I know for instance, that a lump of spice in the palm of my hand is going to be the same it was last time I made the dish, I just don’t know what the equivalent is in oz or teaspoons. So everything I make is repeatable, for me....the problem is sharing it and supplying measurements they can follow.
It’s kinda like saying “a pinch of salt”, if you have big fingers it’s not the same as someone else.
What I really need to do is weigh everything and write it down, which would make sharing a recipe easier.
My grandmother and MiL both did that and it made learning their recipes tougher. My daughters put a lot of effort into "fine tuning" their guesses with things like biscuits and noting real amounts until they got it just perfect, then documented the heck out of them.
As for the links, as of 10/5 they now look like this:
As for the links, as of 10/5 they now look like this:
Knifemaker
Not me
Still not sure the problem with the links. I use Postimage , or https://postimages.org
Perhaps they changed something there or your browser doesn’t recognize them for some reason. Here’s the direct link to the post you showed. Maybe it will let you scroll through my recent photos...
https://i.postimg.cc/GtvgTFNg/5-D480684-A9-F9-487-B-A1-E1-630-BACE71-A97.jpg
or
https://postimg.cc/WqbwQks0
Perhaps they changed something there or your browser doesn’t recognize them for some reason. Here’s the direct link to the post you showed. Maybe it will let you scroll through my recent photos...
https://i.postimg.cc/GtvgTFNg/5-D480684-A9-F9-487-B-A1-E1-630-BACE71-A97.jpg
or
https://postimg.cc/WqbwQks0
Saw that. When inserting an image (and not just a page link) it has to end in a file type that is graphic (JPG, GIF, etc.) or it will end up not displaying in the message itself.
Knifemaker
Not me
All the photos I posted end in jpg or jepg, and I can see all of them. Anyone else not seeing my posted photos?
Knifemaker
Not me
Somewhat smoker related, as that’s where they will end up....
I just bought a grinder/sausage maker attachment for our Kitchenaid Pro mixer. Been dying to try making my own bratwurst and chorizo. More to come....
I just bought a grinder/sausage maker attachment for our Kitchenaid Pro mixer. Been dying to try making my own bratwurst and chorizo. More to come....
Have wanted a kitchen aid since I saw Alton Brown's with flames.
Absolutely no place to keep it though.
Absolutely no place to keep it though.
Knifemaker
Not me
We keep ours in the closet when not in use.
I need to borrow one of your closets. Mine are full of clothes, grandkids' toys, and shattered dreams.
Knifemaker
Not me
Maybe it’s time to do a little “possession editing”
do you really need that box of beta tapes?
do you really need that box of beta tapes?
Auburn
Well-known member
we have one of those and use it to make sausage. Use 25 lbs of pork butt, leave the fat, use Legg's Old Plantation Seasoning, grind with the course setting, then mix in the seasoning, then grind again. We use the course again, but you may want to use the fine screen. Awesome sausage. The Legg's has the classic sausage seasoning taste. Really good.Somewhat smoker related, as that’s where they will end up....
I just bought a grinder/sausage maker attachment for our Kitchenaid Pro mixer. Been dying to try making my own bratwurst and chorizo. More to come....
Knifemaker
Not me
Well, I came up with my own seasoning mix, after studying several bratwurst recipes online. Made up the meat Friday evening, and stuffed them today.
Will find out later how they taste.....
Will find out later how they taste.....
Knifemaker
Not me
OK. Brats came out pretty damn good. A different taste profile than bratwurst I’ve had before, but in the classic German arena. Definitely would have totally rocked with a good German sweet mustard (which we were sadly out of)
Here’s the seasoning mix I made...only edit I’d I used a whole cup of beer, not 1/2 (I used Dos Equis)
have about 20 links going into the freezer for future meals.
Very happy with the results for my first attempt here.
Only change I’d add is to finely chop a few jalapeños and put them in the mix.
Here’s the seasoning mix I made...only edit I’d I used a whole cup of beer, not 1/2 (I used Dos Equis)
have about 20 links going into the freezer for future meals.
Very happy with the results for my first attempt here.
Only change I’d add is to finely chop a few jalapeños and put them in the mix.
Knifemaker
Not me
biknflyfisher
Well-known member
Only in Texas......
That thing is huge!!
That thing is huge!!
Knifemaker
Not me
So,what’s better, brisket wise, the point or the flat?
Local farm has both. I have done a few flats, but heard the point is more tender.
Local farm has both. I have done a few flats, but heard the point is more tender.
