A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers

kyle You’re so right. My children are in their 50’s. Yep, I’ll disappear but the Dad stories they brag about will be with them for a long time to come. Never too late to do something special with or for them. You get old too soon and smart too late.

YooperDog we’ll tip one together… Salute… Prost Comrade, Prost, Prost !!! 3 ltr imports fm a foreign country (Canada)

GWG8541 You disrupted her indoctrination with fact OMG… I had a dietitian tell me i eat too much meat and should only have 3-4 oz a week. With a straight face, and eye to eye ,I pointed out my eye teeth and said " God gave me these to rip flesh… And my Dad said use it or loose it Son" She canceled all future appointments… I’m soooo misinformed, and soooo dumb i truly believe I’m smart. I’m sure the Dietitian will eventually recover

craigrice good advice. Bigger and more expensive doesn’t always make better. As an Engineer my overused response is that it’s always broke till you learn how to use it

@ndmike When I think back On all the c-r-a-p I learned in high school It’s a wonder I can think at all And though my lack of education Hasn’t hurt me none I can read the writing on the wall… Reminds me of a song past Paul Simon 1968

GWG8541 There are two ways to win an argument with your wife… Neither one works

Mschmidt I’ve had my hands in sausage batter for 65+years. Sausage should taste and have the texture as you remember it. Polish, Chorizo, Andouille, Italian, are just a few with a course grind 1/4-5/8". Hotdogs, Brats, Bockwurst, White Wurst, and alike are a fine grind… 1/16-1/4" maybe double grind. I don’t double grind. For me 1/8" mixed well w/100gm water and 1 egg white for a binder per kg for stuffing and texture is the way i like it. Remember the history of sausage… The Romans didn’t carry around a grinder into battle, on horseback. Many countries after wwI, wwII were just happy to have meat, and spices dominate in their country/location. I saw many Great tasting sausages hand cut and stuffed by hand with thumb in horn. What did the great world-wide sausage makers do before electricity? This is your sausage, and you have the great privilege of also eating all your mistakes. To each their own Sausage Warrior… Cheers

Just an old man’s breakfast Angus prime, eggs and hash browns. A few pics of my collectables. 3lt Crown on the left.

Sunday afternoon grill. Bockwurst, Bratwurst, and Polish sausage. All were stuffed and Vac frozen months ago. Tried SV today, 140*, 4hrs, started frozen. Poached great, 5 min on the super hot grill. Great taste. This is how i will be poaching my Hotdogs, and Brats, after vac packing before freezing in the future. Little runt sausages are for the BBQ watching dog

zbigjeff said in What did everyone cook today?:

JoeB You BAD boy!!! Ya just made me lmao and snort.

zbigjeff

mrobisr OMG I’m a Massive exterminator… So be it, we call that weeding out the gene pool

johnsbrewhouse That’s a meatloaf… Simple looking wonderfully devilish

Surg Looks great. A blast fm the past… Brought back good memories, as Tony the Tiger would say THEY’RE GRRRREEEAT

johnsbrewhouse Thank you for sharing. Been there, done that, and got the torn Tee shirt hanging in the closet.

YooperDog Bravo, Excelente, Magnífico… You have the skills, expertise and talent. Now I understand why your good looking wife stays with such an ugly guy!!! Cheers

@dennyo-s They came for the celebration, not to evaluate your “Concierge Service”. Relax and enjoy the fellowship. We all remember the good, and forget the not-so-good… Cheers

Joe Hell Looks great… Just doesn’t get any better…

GWG8541 Presentation “10”, content “10”… Libation “0”