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    1. Home
    2. zbigjeff
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    zbigjeff

    @zbigjeff

    Sous Vide Team Blue Power User Regular Contributors Cast Iron

    I’m a retired business consultant who was an operational/financial/IT auditor, expert systems/procedural witness for 52 court trials, managed/built data warehouses, installed/built both large and small systems and taught data mining processes while traveling to all states in the US and 20+ other countries. While traveling, I became interested in many different cuisines and then making them in the household. I became fed up with most sausages sold in “regular” stores and started doing it myself. Thus, I landed here among some of the best in that industry and learn something new each day.

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    zbigjeff Unfollow Follow
    Veteran Yearling Cast Iron Sous Vide Team Blue Power User Regular Contributors

    Best posts made by zbigjeff

    • RE: What did everyone cook today?

      It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
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      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What's your next Meat Project?

      Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
      20220626_114251.jpg 20220626_121314.jpg20220626_133444.jpg

      posted in Meat Processing
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.
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      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: Meatgistics rewards

      Jonathon The shirt is top notch and is true to size. Thank you.
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      posted in General
      zbigjeff
      zbigjeff
    • RE: Post your Meat P0rn!!

      A porchetta for the Meat P0rn group.
      Porchetta Trussed and ready to go.jpg Porchetta going into smoker.jpg Porchetta finished whole.jpg Porchetta cut open.jpg

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Finally, stable enough to put together a worthy meal of filets sous vide at 125. Then, seared in a cast iron 5 inch pan. Accompanied it with roasted broccoli mixed with S&P, minced garlic, olive oil, lemon peel, lemon juice and Parmigiano. Simple, good and tasty.
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      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: Cold smoked cheese

      Since it’s overcast today, not too hot and the last of my cheeses were consumed over the weekend, I’m smoking 5 diff cheeses. Mozz, Swiss, Asiago, Pepper Jack and Sharp Cheddar. Yes, it’s over an iced filled aluminum tray.
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      posted in Smoking & Grilling
      zbigjeff
      zbigjeff
    • RE: What's your next Meat Project?

      Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.20220216_141453.jpg

      posted in Meat Processing
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Well, I have now verified that the Chicken on the run Marinade and Coating/Mix are legit. Did a test if 6 boneless chicken thighs and both items allowed them to be juicy, crunchy and tasty.Chicken on the Run using thighs.jpg

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Homemade French Onion Soup from scratch ( except for the gruyere, parmigiano reggiano and French Bread). Designed a new recipe that is pretty darn good. The cast iron dutch oven was 3/4 full before people starting requesting refills. Happy that I took a pic before it was all gone.
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      posted in Bragging Board
      zbigjeff
      zbigjeff

    Latest posts made by zbigjeff

    • RE: What did everyone cook today?

      John Belvedere A good RYE is very hard to find. So, what do you do? Make it yourself! That certain rye taste just activated in the back portion of my pie hole. Thanks!!!

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What does everyone do for a profession?

      gus4416 Yep, every line if work had some mold growing from within. With you on taking my chances with blue and never the gang people.

      posted in Non-Food Related
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Jonathon Crusts made from chicken? That’s a new food group!

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      wvotrfan I purposefully did not provide “the morning after” feeling. 😊

      posted in General
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      wvotrfan If you have at least 4-5 cocktails, you’ll feel even younger. Go for it.

      posted in General
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      toys4dlr A “juicer” to emulsify! That just made me smile. Some of the things you guys think to accomplish processing are astonishing. Way to go.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What are you hunting/fishing?

      HerbcoFood Nice work. Now, the fun begins with processing.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      salmonmaster You can’t beat the sous vide for making that piece of meat. Thinking your correct on the time. I do it for 12 at 132. Yes, it takes time. But the outcome is perfect.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Seamus51 Now, that would feed a convention.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      GWG8541 Woke up to green grass and started my exercises. Looked back outside 45 mins later and had 4 inches. Added 3 more during the day. It was only good watching it from the inside.

      posted in Bragging Board
      zbigjeff
      zbigjeff