Forum Fundraiser for Operation BBQ Relief, Special Zoom Session

The Cen-Tex Smoker

@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break. 

Here is what we are working with:

23.5lbs lean meat from the rear leg (ham) of a very nice Mangalica cross pig from our favorite farm (yonder way farms)

15lbs lean venison from the shady winery parking lot meat deal I did with @foghorn 2 weeks ago

22lbs fancy pig fat (some from the freezer and some from the 45+lb leg the @20stone broke down and cubed (huge time saver doing this ahead of time) 

a metric sh*t ton of guts to stuff them in. So many guts. 

Argentinian Chorizo is on the menu for sure. I believe a jalapeño cheddar Texas BBQ style is as well. There have been rumblings of Merguez, which I fully support, and we are researching a few more to round it out. Would like to make 4-5 recipes to see what we like. 

Looking forward to seeing you guys on the zoom and looking forward to a fun (and probably long) day running the grinders and stuffer. 

Not sure what time we are getting started but I would guess somewhere around noon CST

Ozzie_Isaac

The Cen-Tex Smoker said:

@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break. 

Here is what we are working with:

23.5lbs lean meat from the rear leg (ham) of a very nice Mangalica cross pig from our favorite farm (yonder way farms)

15lbs lean venison from the shady winery parking lot meat deal I did with @foghorn 2 weeks ago

22lbs fancy pig fat (some from the freezer and some from the 45+lb leg the @20stone broke down and cubed (huge time saver doing this ahead of time) 

a metric sh*t ton of guts to stuff them in. So many guts. 

Argentinian Chorizo is on the menu for sure. I believe a jalapeño cheddar Texas BBQ style is as well. There have been rumblings of Merguez, which I fully support, and we are researching a few more to round it out. Would like to make 4-5 recipes to see what we like. 

Looking forward to seeing you guys on the zoom and looking forward to a fun (and probably long) day running the grinders and stuffer. 

Not sure what time we are getting started but I would guess somewhere around noon CST

Gonna be epic!  I was already bummed about missing the Zoom call, now I am down right sad!

lousubcap

@The Cen-Tex Smoker - The above will move @dmchicago's live bidet feed off bottom-dead-center 

JohnInCarolina

The Cen-Tex Smoker said:

@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break. 

Here is what we are working with:

23.5lbs lean meat from the rear leg (ham) of a very nice Mangalica cross pig from our favorite farm (yonder way farms)

15lbs lean venison from the shady winery parking lot meat deal I did with @foghorn 2 weeks ago

22lbs fancy pig fat (some from the freezer and some from the 45+lb leg the @20stone broke down and cubed (huge time saver doing this ahead of time) 

a metric sh*t ton of guts to stuff them in. So many guts. 

Argentinian Chorizo is on the menu for sure. I believe a jalapeño cheddar Texas BBQ style is as well. There have been rumblings of Merguez, which I fully support, and we are researching a few more to round it out. Would like to make 4-5 recipes to see what we like. 

Looking forward to seeing you guys on the zoom and looking forward to a fun (and probably long) day running the grinders and stuffer. 

Not sure what time we are getting started but I would guess somewhere around noon CST

This right here is worth the price of admission all by itself.  If you’ve been sitting on the fence on this one and haven’t donated yet, this would be a great reason to change that.  Giddyup!

caliking

The Cen-Tex Smoker said:

@20stone and I are making 50lb of sausage on Saturday and I’ll live stream the whole thing on the zoom call. We are making several different recipes looking for the perfect venison sausage (hence his other thread about venison sausage recipes). We will have it muted but may jump on to explain a recipe or what we are doing at the time- or just for a quick toast when we have a break. 

...

As expected, Team NFA better go big, or GTF home!

thetrim

That's amazing @The Cen-Tex Smoker

JohnInCarolina

Anyone who donated and did not get the password for tonight’s session - please PM me.  I want to make sure everyone has the password.  And a reminder that doors open at 5 Eastern tonight.

The Cen-Tex Smoker

I believe the menu is set:

Jalapeno Cheddar Venison Sausage from @griffin

Traditional South Texas Smoked Venison Sausage

Argentinian Chorizo

Chorizo Criollo Columbiano

We will have some pork left over so we are making bulk breakfast sausage with that.

We will be firing up the dishwasher to smoke the first 2. I'll make sure that makes it on the call as well.

Stormbringer

Me and the Cap on talking about brisket.

Stormbringer

... and now we're onto wine, comparing vineyards in Burgundy.

JohnInCarolina

Good group on already.

Stormbringer

... mainly because @CPFC1905 isn't here.

The Cen-Tex Smoker

I’ll be on shortly. 

setdahook

Just dropped a donation sorry im late to it, hope it went to the right spot and I don't get another subscription to biker babes over 300lbs

lousubcap

Don't want to deter anyone but the watering hole is empty save this 'ol bartender.  Drop in and say Hi.  You can mix any beverage you want.  Complete access 

Botch

setdahook said:

Just dropped a donation sorry im late to it, hope it went to the right spot and I don't get another subscription to biker babes over 300lbs

Is that a transferrable subscription?  
Asking for a friend.  

setdahook

Dying here!!!! Ty Botch

lousubcap

Surface, surface, surface.  Doors wide open and still no participants.  We can do better than this!

setdahook

Send me the pass code and im happy to join 

texaswig

Im needing that pass word

lousubcap

Just closed the doors.  Clean up in progress.  No man-down events to offer.  
Stop in throughout the day Saturday-sausage fest to be live and in color.  
As always- entertaining and learned something.  Quite the range of topics.  
Be well and stay safe.
Thanks to @JohnInCarolina for hosting.  

Stormbringer

Ah nuts I arose just too late for last orders @lousubcap good luck with the brisket.

JohnInCarolina

Getting there!

lousubcap

Post more cooks!  We can incrementally close the gap.  

The Cen-Tex Smoker

Sausage feed should be up around 1-1:30 CST. 

Stormbringer

The Cen-Tex Smoker said:

Sausage feed should be up around 1-1:30 CST. 

Are you doing this via the special Zoom session? Mrs. Stormbringer was interested in having a look see.

alaskanassasin

Popped in nobody home. Will check back

Stormbringer

alaskanassasin said:

Popped in nobody home. Will check back

I just joined. I have Chardonnay. Anyone in the US joining for lunch?

Stormbringer

I've been joined by the ol' bartender.

Foghorn

I donated.  Password please.