Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 718

**Buehler445** · 09:14 AM

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

**srvy** · 02-12-2018, 08:51 PM

Quote:

Originally Posted by Fire Me Boy!

Tasty. Definitely a hot dog, but more robust in flavor. The collagen casings were a bit tough.

Those homemade buns also? How did you ever get that grind with with the Kitchenaid attachment?

**Fire Me Boy!** · 02-12-2018, 09:08 PM

Quote:

Originally Posted by srvy

Those homemade buns also? How did you ever get that grind with with the Kitchenaid attachment?

KA broke down, upgraded to a dedicated grinder. Used a very fine plate, then batch processed it to emulsify.

**srvy** · 02-12-2018, 09:27 PM

Quote:

Originally Posted by Fire Me Boy!

KA broke down, upgraded to a dedicated grinder. Used a very fine plate, then batch processed it to emulsify.

Nicely done and ya the KA needed to go if your going to get into sausages.

Pepe Silvia · 02-12-2018, 10:20 PM

Got some take out hamburgers but I did make my own dessert. Prepared some home made rice pudding, it looked just like Kozy Shack but tasted even better.

threebag · 02-12-2018, 11:14 PM

Quote:

Originally Posted by Fire Me Boy!

Two all-beef homemade hotdogs.

Take them over the top with these.

threebag · 02-12-2018, 11:16 PM

Quote:

Originally Posted by Fire Me Boy!

Tasty. Definitely a hot dog, but more robust in flavor. The collagen casings were a bit tough.

Boil them?

**TimBone** · 02-12-2018, 11:44 PM

Dogs looked good, FMB. I'da slathered 'em in yellow gravy and gone to town on them.

**Fire Me Boy!** · 02-13-2018, 05:15 AM

Quote:

Originally Posted by threebag02

Take them over the top with these.

I like those. These are the Pepperidge Farm potato buns.

cooper barrett · 02-13-2018, 06:00 AM

Quote:

Originally Posted by Fire Me Boy!

KA broke down, upgraded to a dedicated grinder. Used a very fine plate, then batch processed it to emulsify.

How is that grinder?/ Review?

Those look good, great actually.
Are the spicy? Love me some beef hot links.

**Fire Me Boy!** · 02-13-2018, 06:31 AM

Quote:

Originally Posted by cooper barrett

How is that grinder?/ Review?

Those look good, great actually.
Are the spicy? Love me some beef hot links.

On my KA, the plastic housing covering the attachment mechanism broke (they seemingly use metal housings now). And the stuffing attachment on the KA is ****ing worthless. Maybe worse than worthless.

I'd already bought a stuffer.

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

So rather than buying a new KA, I bought a Kitchener #10 an Amazon, and it's pretty amazing, actually. What used to take me 10-15 minutes now takes 5 or less.

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

The best thing about both of those, IMO, is I can get expansion or replacement parts (like stuffer horns, grinding plates, and cutting knives) from LEM - same fit.

The hot dogs were standard all beef links, so not spicy. They definitely had the frank spice palette, but more pronounced. The biggest problem with them is the casing. You can't hang fresh collagen casings, so I used smoked collagen, and they're just a little tough. I'm supposed to be getting some sheep casings this week, and will probably take a run at some traditional pork/beef franks in a couple of weeks. This weekend was mostly about playing with my new smoker.

cooper barrett · 02-13-2018, 07:02 AM

What were those $200 dollar a piece hot dogs?

New smoker??? PCB?

Quote:

Originally Posted by Fire Me Boy!

On my KA, the plastic housing covering the attachment mechanism broke (they seemingly use metal housings now). And the stuffing attachment on the KA is ****ing worthless. Maybe worse than worthless.

I'd already bought a stuffer.

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

So rather than buying a new KA, I bought a Kitchener #10 an Amazon, and it's pretty amazing, actually. What used to take me 10-15 minutes now takes 5 or less.

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

The best thing about both of those, IMO, is I can get expansion or replacement parts (like stuffer horns, grinding plates, and cutting knives) from LEM - same fit.

The hot dogs were standard all beef links, so not spicy. They definitely had the frank spice palette, but more pronounced. The biggest problem with them is the casing. You can't hang fresh collagen casings, so I used smoked collagen, and they're just a little tough. I'm supposed to be getting some sheep casings this week, and will probably take a run at some traditional pork/beef franks in a couple of weeks. This weekend was mostly about playing with my new smoker.

threebag · 02-13-2018, 07:05 AM

Quote:

Originally Posted by Fire Me Boy!

I like those. These are the Pepperidge Farm potato buns.

I like the toast job you can put on those babies

**Fire Me Boy!** · 02-13-2018, 07:17 AM

Quote:

Originally Posted by cooper barrett

What were those $200 dollar a piece hot dogs?

New smoker??? PCB?

I've been smoking a lot of bacon and sausage, so no. The hot dogs were just the most recent. Smoked some polish sausage that I cooked up for breakfast this morning with natural hog casing - I think those were the best sausages I've made.

I'm going to do a pork and apple fresh kielbasa soon.

The PBC cooks too hot. I've tried everything I can think of (even their help line) to tame the temps, but can't get it below about 275. And my electric smoker struggles to get temp when it's very cold outside, plus the chamber is really too small for me. So I got a 44" Smoke Hollow propane smoker. Seasoned it on Sunday, then smoked yesterday. With dual burners, I can only ignite one on low and get temps down to 150ish, which is great for smoking sausages. And it's big enough that I could light the A-Maze-N pellet cube for cold smoking.

I'm not using it for brisket or butt or ribs, though. That's the PBC, and it's great at them.

tooge · 02-13-2018, 09:31 AM

Didn't take any pics, but made venison meatball subs

venison, panko bread crumbs, minced green onion, oregano, minced garlic, salt and pepper. make the meatballs, then place the meatballs on a nice roll with a ladel of tomato sauce, then under the broiler with mozzarella cheese on top till the cheese melts.

The venison hit the spot with its bit of richness it brings over beef/pork

cooper barrett · 02-13-2018, 10:41 AM

I an sure you've tried some foil balls in the holes to reduce the incoming air?
Maybe make a charcoal chain to reduce burning material and prolong the burn???

I am looking at a pellet setup for low temp smoking, just for ease during cold weather. I am going to look at how your propane works nut not doing propane myself. Is it convertible to NG?

Quote:

Originally Posted by Fire Me Boy!

I've been smoking a lot of bacon and sausage, so no. The hot dogs were just the most recent. Smoked some polish sausage that I cooked up for breakfast this morning with natural hog casing - I think those were the best sausages I've made.

I'm going to do a pork and apple fresh kielbasa soon.

The PBC cooks too hot. I've tried everything I can think of (even their help line) to tame the temps, but can't get it below about 275. And my electric smoker struggles to get temp when it's very cold outside, plus the chamber is really too small for me. So I got a 44" Smoke Hollow propane smoker. Seasoned it on Sunday, then smoked yesterday. With dual burners, I can only ignite one on low and get temps down to 150ish, which is great for smoking sausages. And it's big enough that I could light the A-Maze-N pellet cube for cold smoking.

I'm not using it for brisket or butt or ribs, though. That's the PBC, and it's great at them.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $404734	Fire Me Boy! What's For Dinner? Thread Since the other one got too big, let's keep the food truck rolling. Whacha got? Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
Posts: 58,099

02-12-2018, 10:20 PM	#10759
Pepe Silvia MVP Join Date: Oct 2012 Casino cash: $44664	Got some take out hamburgers but I did make my own dessert. Prepared some home made rice pudding, it looked just like Kozy Shack but tasted even better.
Posts: 17,491

02-12-2018, 11:44 PM	#10762
TimBone Mostly Ignored Join Date: Jul 2013 Casino cash: $8479985	Dogs looked good, FMB. I'da slathered 'em in yellow gravy and gone to town on them.
Posts: 18,096

02-13-2018, 09:31 AM	#10769
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $2214112	Didn't take any pics, but made venison meatball subs venison, panko bread crumbs, minced green onion, oregano, minced garlic, salt and pepper. make the meatballs, then place the meatballs on a nice roll with a ladel of tomato sauce, then under the broiler with mozzarella cheese on top till the cheese melts. The venison hit the spot with its bit of richness it brings over beef/pork
Posts: 16,472