Traveling quite a bit over the last few years was sometimes trying, at best, spending lonely nights in distant hotel rooms and running through every airport in the country. But the sacrifice has really paid off. I had quite a lot of airline miles and hotel rewards points that were going to expire, so with a little ingenuity and patience, I was able to put a really big smile on my face as well as on that of SWMBO. With expiring points and miles, I was able to acquire some of the larger ticket items I was wanting. Also stepping up to better quality, than I probably would have purchased otherwise.
I was able to get a LEM 3/4 HP Meat Grinder, a LEM 20 lb capacity Meat Mixer, a VacMaster VP215C Chamber Vacuum Sealer, and last but certainly not least a Poly Science Sous Vide Professional.
I know some of this might be over-kill, but it didn't cost a cent. Now I can OD on experimentation. For you Pros out there, I warn you I'll be asking a lot of questions.
Brighton, IL (North East of St. Louis, MO)
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Comments
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Nice haul!
Only an egghead would do that rather than spend a month in Polynesia
Steve
Caledon, ON
Haven't tried an Andouille yet, but check out this webstite. People on the Smokering Forum talk about it a bunch.
http://www.wedlinydomowe.com/
Congrats on your haul. What stuffer are you using?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
Thanks for the link!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
I've made this one and it was really good but it was pre egg and I botched it in the Bradley
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-andouille-sausage-recipe/index.html
Steve
Caledon, ON
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.