Forum Fundraiser for Operation BBQ Relief, Special Zoom Session

Stormbringer

Foghorn said:

I donated.  Password please.

sent

JohnInCarolina

Good crew on now:

JohnInCarolina

The word on the street is that the virtual sausage fest will begin here in about 30 minutes.

JohnInCarolina

The sausage making has begun:

The Cen-Tex Smoker

Taking 15 before getting the grind on. We will be back at it shortly. 

20stone

Sausage making went slower than expected... due to spreadsheet busts (by me) and a weighing error (by me).  The new grinder (a LEM Big Bite #12) was a big help, and things were made easier by commercial grade toys that we have accumulated over the years.

Pictured is the @Foghorn, who was looking for a higher concentration of venison than some of the other recipes.  This was a spin on our TX Beef recipe, but with venison (50% venison, 20% lean pork, 30% pork fat).  We initially took out the jalapenos (since we had @Griffin's jalapeno cheddar sausage, which turned out awesome), but it really took off when we added the dried tailings from @The Cen-Tex Smoker's fermented sriracha (adding it above).  @The Cen-Tex Smoker realized he had some of TFJ's fermented jalapenos in the fridge, and we added those as well.  This is a spice-forward venison sausage, and turned out awesome.

The quality of venison we got from @Foghorn is awesome, and really works with the pork we added.

Stuffing and smoking tomorrow.... I am whipped

The Cen-Tex Smoker

We got a taste of all of them today and were really happy. The venison was excellent and the pig was top notch too. Looking forward to getting them cased up and smoked tomorrow 

lousubcap

Just got home and dropped into the Zoom session.  Solo occupant so I "declared victory."  Been quite the run since Friday at 5 PM (EDT).  Thanks @JohnInCarolina for hosting.  

JohnInCarolina

Zoom session just got extended until tomorrow.  Same link and password.

lkapigian

20stone said:

Sausage making went slower than expected... due to spreadsheet busts (by me) and a weighing error (by me).  The new grinder (a LEM Big Bite #12) was a big help, and things were made easier by commercial grade toys that we have accumulated over the years.

Pictured is the @Foghorn, who was looking for a higher concentration of venison than some of the other recipes.  This was a spin on our TX Beef recipe, but with venison (50% venison, 20% lean pork, 30% pork fat).  We initially took out the jalapenos (since we had @Griffin's jalapeno cheddar sausage, which turned out awesome), but it really took off when we added the dried tailings from @The Cen-Tex Smoker's fermented sriracha (adding it above).  @The Cen-Tex Smoker realized he had some of TFJ's fermented jalapenos in the fridge, and we added those as well.  This is a spice-forward venison sausage, and turned out awesome.

The quality of venison we got from @Foghorn is awesome, and really works with the pork we added.

Stuffing and smoking tomorrow.... I am whipped

Heck Ya!

JohnInCarolina

Posting the notes from both Friday night and Saturday's sessions, courtesy of @lousubcap:

First from Friday night:

Brisket cooks and some insights
French wines and favorites
The benefits of being a wine investor
 Visiting Bordeaux chateaus with a famous wine expert and enjoying personal dinners
Laser technology and advancements with treating kidney stones
Living in Belize
The difference between service stations US/UK and finding a high end butcher shop in one
Managing phone battery life and Zoom sessions
Different Zoom backgrounds
Covid staying and the benefits of exercise
Blood donations
UK covid restrictions
Prime cook and nailing the finish
Wrapping up fine dining in the UK with port and blue cheese
A great US restaurant-Victoria and Albets in Disney World
What makes SRF so popular
A great restaurant in Barcelona sponsorships for professional water skiers
Vaseline and the Gold Finger-overheating
Cruising and Zoom sessions while driving
Sausage fest and the US/US differences
Scotch and Armadillo eggs
White burgundy wines
The down side of day-time car driving lights
The differences in cell phone use restrictions and DUI limits
Approaching the third rail and watering electric fences
Pig ownership vs buying slaughtered pigs for sausage fest
Uses for pig skins
Youth and late night/early morning habits focused on gaming
Drop box
Raiding trains and chocolate syrup
Caboose visits and blunts
The life and times of youth and parent insights

The benefits of Friday Zoom sessions

Stick burners; pros and cons

cooking over wood-Solo Stoves

From Saturday:

The allure of sausage making and the associated sausage fest

Techniques for teaching your children to drive
Spatchcock chix
Covid and San Antonio-improving trends
Saturday Night Live-what's it gonna be tonight with the week we have had

Foghorn

Most excellent. 

The venison is from a great ranch. And it was harvested by two surgeons. I’ve been hunting with them. They typically have it skinned, quartered and hanging in a 33 degree cooler within 45 minutes of the kill. It hangs for a week before further processing. 

We have two ranch owners that each want us at their place to use their freestanding kitchen buildings to make sh!t tons of whatever recipes are deemed worthy. 

blind99

I didn't hop on until 9:30 CST last night, sorry I missed everyone.  John, this was a great idea, and thank you everyone who donated and has worked with OBR.

JohnInCarolina

Happy to announce that we passed $5k total raised today.  Nice work everyone.  This was a lot of fun and made all the better by supporting a great cause!

The Cen-Tex Smoker

Going live. 

lousubcap

Here's what I got from a late arrival into the stretch run of the sausage fest today:
Pro's and con's of box wine
Bourbon ( a given)
Sausage blends/recipes used and the casing; pig intestines for the win
Sanitary preps for quality sausage making
Texas based musicians

That's it from here.

Again, many thanks to @JohnInCarolina for pulling this together.
We knocked it out of the park.  Also many thanks to all for participating across the spectrum, from the donations to the cooks and dropping in on the Zoom sessions.

With the chairman's graces, the virtual watering hole (normal password) will be open this coming Friday at around 9 PM (EDT).  Plenty of seats available.  Hope to see you there.  If interested shoot me a PM and the password will be provided.  Worth the price of admission and top quality entertainment value.  

Stormbringer

I'll add one topic ... why Gordon Ramsey leverages his tiny prick when taking part in a sausage fest ... and @20stone concurred with this. 

dmchicago

JohnInCarolina said:

Happy to announce that we passed $5k total raised today.  Nice work everyone.  This was a lot of fun and made all the better by supporting a great cause!

This is such a good result of some late night, booze infused nonsense!

dmchicago

...also, good to see my late Mom's boyfriend kick in $40!

The Cen-Tex Smoker

Stormbringer said:

I'll add one topic ... why Gordon Ramsey leverages his tiny prick when taking part in a sausage fest ... and @20stone concurred with this. 

Ha ha. Nice one 

texaswig

@dmchicago not a problem. Your welcome. 

JohnInCarolina

Now that this has wrapped up, I thought it would be fun to mention/highlight some of the "names" people chose to make donations under.  Here are some of the better ones, IMO:

NOLA Troll Head
One Inch Ribeye
your moms boyfriend
Induced Mydeuce
Ilike Anus
Motherly Hugg
Fockernev Erleft
Devi Stated
Donation HowIDoIt
JOHNGETA REALJOB
Mike Hauchertz
heartdiseaseiscontagious+1
Instapot Brisket
Saul T. Nads
Lit Isadouche

The Cen-Tex Smoker

I was pleased to see the Hauchertz family contribute. Hope they are doing well.

SGH

JohnInCarolina said:

Now that this has wrapped up, I thought it would be fun to mention/highlight some of the "names" people chose to make donations under.  Here are some of the better ones, IMO:


Ilike Anus

He gets my vote 👍

dmchicago

Mr Nads is always willing to give. 

The Cen-Tex Smoker

dmchicago said:

Mr Nads is always willing to give. 

Saul is a good man.

thetrim

John’s PettingZoo

Ozzie_Isaac

JohnGetaRealJob made me laugh.  Definitely a funny list.

nolaegghead

Ya forgot Tweev!  Now you did it... 

Sheldon_Nigel

Finally able to post.  Saw you guys do this.  Pretty amazing group of grill masters!