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Sauscutapalooza (AWSS5 - the final conflict)

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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    jeffwit said:
    How hard could it be to raise a Wagyu cow?
    They practically raise themselves, or so I've heard. Mmmmm marbly beef.  :flushed:
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  • FarmingPhD
    FarmingPhD Posts: 849
    jeffwit said:
    How hard could it be to raise a Wagyu cow?
    Guy I work with, his dad raises wagyu in western Iowa. I was offered 1/4 of beef a month ago at extremely reasonable price.  Problem is I don’t have a big enough freezer and the current construction project of finishing my basement takes all priority on fixing the freezer space issue.  Next time around I will get it and there will be pictures.
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  • Foghorn
    Foghorn Posts: 10,109
    That would require a lot of refrigeration/freezer space.  20stone could never man up for a challenge like that.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,158
    Foghorn said:
    That would require a lot of refrigeration/freezer space.  20stone could never man up for a challenge like that.
    oh boy...
    Keepin' It Weird in The ATX FBTX
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  • jeffwit
    jeffwit Posts: 1,348
    Shots fired....
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • Foghorn
    Foghorn Posts: 10,109
    (fast forward to Foghorn using a hacksaw on a cow spine as he wonders how he got himself into this situation...)

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
    The Cen-Tex Smoker said:
    Foghorn said:
    That would require a lot of refrigeration/freezer space.  20stone could never man up for a challenge like that.
    oh boy...
    I am kind of maxed out on meat locker/fridge/freezer space right now.  With how well we insulated the garage, maybe I am just not thinking big enough, and should chill the whole thing down.  Add a few rails on the ceiling, and we would be set.

    As a bonus, with my new fitness kick, I could use the space for cardio:
    https://www.youtube.com/watch?v=8y4Cg-ijDRA
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    20stone said:
    The Cen-Tex Smoker said:
    Foghorn said:
    That would require a lot of refrigeration/freezer space.  20stone could never man up for a challenge like that.
    oh boy...
    I am kind of maxed out on meat locker/fridge/freezer space right now.  With how well we insulated the garage, maybe I am just not thinking big enough, and should chill the whole thing down.  Add a few rails on the ceiling, and we would be set.

    As a bonus, with my new fitness kick, I could use the space for cardio:
    https://www.youtube.com/watch?v=8y4Cg-ijDRA
    Now you're thinking. 
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  • Legume
    Legume Posts: 15,453
    I’m pretty sure there’s a guy in Florida that could sort out cooling that whole garage.
    Love you bro!
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  • Foghorn
    Foghorn Posts: 10,109
    20stone said:
    The Cen-Tex Smoker said:
    Foghorn said:
    That would require a lot of refrigeration/freezer space.  20stone could never man up for a challenge like that.
    oh boy...
    I am kind of maxed out on meat locker/fridge/freezer space right now.  With how well we insulated the garage, maybe I am just not thinking big enough, and should chill the whole thing down.  Add a few rails on the ceiling, and we would be set.

    As a bonus, with my new fitness kick, I could use the space for cardio:
    https://www.youtube.com/watch?v=8y4Cg-ijDRA
    I have to admit that I’m a little disappointed with how long it has taken you to come around to this way of thinking.  It’s the first thought I had when I saw your garage. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • CanadianAnvil
    CanadianAnvil Posts: 226
    20stone said:
    The Cen-Tex Smoker said:
    Foghorn said:
    That would require a lot of refrigeration/freezer space.  20stone could never man up for a challenge like that.
    oh boy...
    I am kind of maxed out on meat locker/fridge/freezer space right now.  With how well we insulated the garage, maybe I am just not thinking big enough, and should chill the whole thing down.  Add a few rails on the ceiling, and we would be set.

    As a bonus, with my new fitness kick, I could use the space for cardio:
    https://www.youtube.com/watch?v=8y4Cg-ijDRA
    I'm working on a system  right now with 1.5 million  btu's in cooling, I'm sure we can brain storm something  ....
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  • 20stone
    20stone Posts: 1,961
    Foghorn said:
    I have to admit that I’m a little disappointed with how long it has taken you to come around to this way of thinking.  It’s the first thought I had when I saw your garage. 
    You’re barking up the wrong tree.  I am all about measured, modest and reasonable scope expansions. 

    Now, weren’t we talking about buying a cattle ranch with its own abattior and box car converted to a smoke house?. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 10,109
    20stone said:
    Foghorn said:
    I have to admit that I’m a little disappointed with how long it has taken you to come around to this way of thinking.  It’s the first thought I had when I saw your garage. 
    You’re barking up the wrong tree.  I am all about measured, modest and reasonable scope expansions. 

    Now, weren’t we talking about buying a cattle ranch with its own abattior and box car converted to a smoke house?. 
    Now we’re talking. Can we work in a vineyard, too?  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • kl8ton
    kl8ton Posts: 5,905
    20stone said:
     box car converted to a smoke house?. 
    Saw this in Frankfort MI!

    Great idea!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • 20stone
    20stone Posts: 1,961
    edited March 2018
    Foghorn said:
    20stone said:
    Foghorn said:
    I have to admit that I’m a little disappointed with how long it has taken you to come around to this way of thinking.  It’s the first thought I had when I saw your garage. 
    You’re barking up the wrong tree.  I am all about measured, modest and reasonable scope expansions. 

    Now, weren’t we talking about buying a cattle ranch with its own abattior and box car converted to a smoke house?. 
    Now we’re talking. Can we work in a vineyard, too?  
    I'd want to maintain a pecan orchard as well to graze the hogs on (and, yes, I have shopped Texas pecan orchards before).

    kl8ton said:
    20stone said:
     box car converted to a smoke house?. 
    Saw this in Frankfort MI!

    Great idea!
    That is perfect!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 19,057
    We are inching closer to establishing the 5 homestead commune that my dad suggested a few years ago... 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
    caliking said:
    We are inching closer to establishing the 5 homestead commune that my dad suggested a few years ago... 
    Dude, you know I'm in.  With 5 families, we could take turns being the "responsible ones" and hanging around to feed the chickens, goats and pigs.  Cattle, as noted previously, are self sufficient and only need the occasional bale of hay in the winter (unless you get into dairy cows, which require waking up early and daily wrangling - ergo, I am OUT).
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Fact: from dairy cows in addition to milk, you can also make cheese 
    Just say’n....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • JRWhitee
    JRWhitee Posts: 5,678
    I am thoroughly enjoying this thread we have a Butt Blast why not a Sausage camp? Probably better than a Sausage Fest...
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Legume
    Legume Posts: 15,453
    https://www.zillow.com/homedetails/1516-Lincoln-smith-Rd-Round-Mountain-TX-78663/2090766131_zpid/
    Love you bro!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,158
    Legume said:
    https://www.zillow.com/homedetails/1516-Lincoln-smith-Rd-Round-Mountain-TX-78663/2090766131_zpid/
    stop
    Keepin' It Weird in The ATX FBTX
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Property has a fresh water source?
    Aquaculture becomes a possibility as well....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Legume
    Legume Posts: 15,453
    The Cen-Tex Smoker said:
    Legume said:
    https://www.zillow.com/homedetails/1516-Lincoln-smith-Rd-Round-Mountain-TX-78663/2090766131_zpid/
    stop
    Fine, I’ll buy it. Getting crowded in the city limits anyway.
    Love you bro!
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  • jeffwit
    jeffwit Posts: 1,348
    Legume said:
    https://www.zillow.com/homedetails/1516-Lincoln-smith-Rd-Round-Mountain-TX-78663/2090766131_zpid/
    That’s only about $650000 per family. Not bad. Of course, there’s only one house, so maybe some kind of contest to determine which family gets to live there. Fully documented, it goes without saying. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • 20stone
    20stone Posts: 1,961
    Legume said:
    https://www.zillow.com/homedetails/1516-Lincoln-smith-Rd-Round-Mountain-TX-78663/2090766131_zpid/
    In

    Also, Mort and Mini Mort are in the bath for a few hours.  In this case, the Bologna does, in fact, have a first name and a second name.


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961

    Tasso (Cajun spiced cures shoulder slices) on the smoke. Hot smoking (@170F) til 160 IT. 

    Also, I ordered some fresh pig bladders today. The fiocco will be cased in style as tradition requires.  Coppa, OTOH, gets beef bung
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • CTMike
    CTMike Posts: 3,466
    4 bedrooms and only 1400 sq ft? Those are some tiny bedrooms. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • caliking
    caliking Posts: 19,057
    edited March 2018
    20stone said:

    Also, I ordered some fresh pig bladders today. The fiocco will be cased in style as tradition requires.  Coppa, OTOH, gets beef bung
    Pig bladders and (presumably) beef bung available online. 

    'Murica!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,158
    20stone said:
    Sliced up the mortadella.  It is AWESOME (though a little high in salt.. easy to fix for next time).  I'm pretty stoked to do it again for Muffalettapalooza.

    For those playing at home, mortadella is (supposed to be) an emulsified sausage (thing "hot dog" or bologna"), that is stuffed in a huge casing and poached (or, in this case, bagged and cooked in the SV).  This just turned out fantastic.



    Wow! That looks awesome. 
    Keepin' It Weird in The ATX FBTX
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