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Forum Fundraiser for Operation BBQ Relief, Special Zoom Session

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,037
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    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!
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • JohnInCarolina
    JohnInCarolina Posts: 30,944
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    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!
    "I've made a note never to piss you two off." - Stike
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  • caliking
    caliking Posts: 18,731
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    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!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • thetrim
    thetrim Posts: 11,357
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    That's amazing @The Cen-Tex Smoker
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnInCarolina
    JohnInCarolina Posts: 30,944
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    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.
    "I've made a note never to piss you two off." - Stike
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  • Stormbringer
    Stormbringer Posts: 2,069
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    Me and the Cap on talking about brisket.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,069
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    ... and now we're onto wine, comparing vineyards in Burgundy.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • JohnInCarolina
    JohnInCarolina Posts: 30,944
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    Good group on already.
    "I've made a note never to piss you two off." - Stike
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  • Stormbringer
    Stormbringer Posts: 2,069
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    ... mainly because @CPFC1905 isn't here. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    I’ll be on shortly. 
    Keepin' It Weird in The ATX FBTX
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  • setdahook
    setdahook Posts: 284
    edited October 2020
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    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
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  • lousubcap
    lousubcap Posts: 32,337
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    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  B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Botch
    Botch Posts: 15,467
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    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.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • setdahook
    setdahook Posts: 284
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    Dying here!!!! Ty Botch
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  • lousubcap
    lousubcap Posts: 32,337
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    Surface, surface, surface.  Doors wide open and still no participants.  We can do better than this!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • setdahook
    setdahook Posts: 284
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    Send me the pass code and im happy to join 
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  • texaswig
    texaswig Posts: 2,682
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    Im needing that pass word

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Stormbringer
    Stormbringer Posts: 2,069
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    Ah nuts I arose just too late for last orders @lousubcap good luck with the brisket.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • JohnInCarolina
    JohnInCarolina Posts: 30,944
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    Getting there!


    "I've made a note never to piss you two off." - Stike
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  • lousubcap
    lousubcap Posts: 32,337
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    Post more cooks!  We can incrementally close the gap.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Sausage feed should be up around 1-1:30 CST. 
    Keepin' It Weird in The ATX FBTX
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  • Stormbringer
    Stormbringer Posts: 2,069
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    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • alaskanassasin
    alaskanassasin Posts: 7,647
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    Popped in nobody home. Will check back
    South of Columbus, Ohio.


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  • Stormbringer
    Stormbringer Posts: 2,069
    edited October 2020
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    alaskanassasin said:
    Popped in nobody home. Will check back

    I just joined. I have Chardonnay. Anyone in the US joining for lunch? :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Foghorn
    Foghorn Posts: 9,834
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    I donated.  Password please.

    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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