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[chadinsc]

i use this breakfast sausage mix. i normally add alittle red pepper flakes also for some spice. its good and easy. makes 24lbs but comes in 2 packs for 12lbs per pack. you can easily reduce that further with a scale. https://www.academy.com/shop/pdp/hi...f3ZZ4oEOGJEztim4uEhoCyEIQAvD_BwE&gclsrc=aw.ds

 

[Jim6820]

KitchenAir mixers are the gold standard! Ours is (this will tell you something about my age) 55+ years old and still works flawlessly. Never had the slightest glitch with it.

 

[rgreenberg2000]

Nice find. I started making Italian and breakfast sausages with my rib and butt trimmings a couple months ago with ours, works great although I need a better breakfast sausage recipe.

Just bought our daughter the Pro model at Costco as it was cheaper then the Artisan, you got a very good deal.

Have fun

My go-to is from Rytek Kutas' "Great Sausage Recipes and Meat Curing". Just multiply the weight of your ground pork by the percentage of each ingredient. I always use grams as my base unit, and it helps to have a scale that can measure small amounts!

 

[Jim6820]

Interestingly enough, this discussion prompted me to check on accessories for my 55+ y/o KitchenAid Classic Plus. They are still available; the current accessories still fit the older mixers; they have not changed the drive-point connection in all these years.

As a result, I have ordered the pasta roller attachment. I have gotten into making Ravioli and the hand-rolling of thin pasta is hard on my arthritic hands. We’ll see if the pasta roller attachment helps. I think it will.

 

[Pacman]

The KitchenAids are top notch. I just ordered a replacement after 35 years as I started making homemade semolina pasta dough a while back and clearly pushed the tired transmission just a little too far. I have the pasta rollers/cutters and they make homemade pasta and pasta sheets for ravioli a total breeze. I've thought about buying the meat grinder and sausage stuffer. Anyone have an opinion?

 

[IPlayWithMeat]

The KitchenAids are top notch. I just ordered a replacement after 35 years as I started making homemade semolina pasta dough a while back and clearly pushed the tired transmission just a little too far. I have the pasta rollers/cutters and they make homemade pasta and pasta sheets for ravioli a total breeze. I've thought about buying the meat grinder and sausage stuffer. Anyone have an opinion?

The meat grinder works well, although if you know what you’re doing, you can do a lot of the same things with a good processor, if you have one. I’ve not tried the sausage stuffer, but I know what I need to do next!

 

[sdynak]

The KitchenAids are top notch. I just ordered a replacement after 35 years as I started making homemade semolina pasta dough a while back and clearly pushed the tired transmission just a little too far. I have the pasta rollers/cutters and they make homemade pasta and pasta sheets for ravioli a total breeze. I've thought about buying the meat grinder and sausage stuffer. Anyone have an opinion?

Well I just got mine and the grinder (plastic style) / shredder kit with sausage stuffer tubes.

I used the grinder and was pleased with the results so far. I would consider it if you are looking for small portions at a time. I guess if you are processing large quantities maybe something more suitable is in question but I was impressed with the small quantities I used it for.

I used it on country style ribs leftover that were already cooked for the dogs dinner. I cut them up smaller of course to fit but it never struggled or hesitated. I know it's weird but it worked so well that I started to look around to see what else I could put through it LOL.. I guess time will tell but I would not hesitate.

There is a metal option as well. I got the set at BJ's which all they had was plastic and they came together. If I were just looking for a grinder I might seek out the metal unit just cause it might be stronger but I can say the plastic seems durable to me for my purpose and intent.

I have not tried the sausage attachments it came with yet.. I got overwhelmed looking into recipes and need to read more & have time on my hands before I delve into that.

 

[Gonefishin]

We use the grinder a few times a year but not for a lot of material, roughly 5 lbs at a time, works fine for that. I've not tried stuffing sausage casings.

 

[chadinsc]

the colder you can get the meat the better they will work because it will be firmer

 

[RTFfan]

Chuck roast on my rt 1250. 11 hour cook and 2 hour rest. So good salt and pepper only for seasoning. Used chunks of hickory on the cast iron heat deflector. It works

 

[DenStinett]

Smoked Raw Coffee Beans for Momma's Sister and Husband to day
Sorry, no Pics
Surprise .... they went from green to brown
"Recipe" is here:
https://www.recteqforum.com/threads/smoking-green-raw-coffee-beans.5107/

 

[chadinsc]

today is a rare snow day in upstate sc! so i took my time and made some homemade sauce following a recipe in rodney scotts book. spatchcocked a 6lb chicken and cooked at 250 the hole time. basting with rodneys sauce every hr. it was the absolute most tender moist chicken i have ever had!

 

[Waterboy]

Looks delicious. Great way to spend a snow day. We’re you able to get the skin bite through at 225?

 

[chadinsc]

Looks delicious. Great way to spend a snow day. We’re you able to get the skin bite through at 225?

it was 250 for about 7.5-8hr until 165. the skin was surprisingly crisp but definitely not as good as when i turn it up to 400 for a few min at the end. but the meat was better than any i have ever had from any restaurant regardless of cooking method. rodneys scott cooks his chick at the same time as his hogs so its a 225-250 cook and thats what i was trying to duplicate.

 

[Jim6820]

Interestingly enough, this discussion prompted me to check on accessories for my 55+ y/o KitchenAid Classic Plus. They are still available; the current accessories still fit the older mixers; they have not changed the drive-point connection in all these years.

As a result, I have ordered the pasta roller attachment. I have gotten into making Ravioli and the hand-rolling of thin pasta is hard on my arthritic hands. We’ll see if the pasta roller attachment helps. I think it will.

Just to follow up, the KitchenAid pasta roller accessory arrived today. It slipped right into the accessory drive socket on my 55+ y/o KitchenAid Classic mixer and ran flawlessly. Didn’t have any dough on hand, but I will probably be making another batch of ravioli next week, so we’ll see if it rolls the dough out like I’m hoping.

The next time I smoke a brisket, I plan to use some of it for a ravioli filling mix. What could be better than smoked brisket ravioli?

 

[sdynak]

Just some baby backs.. no foil, no spritz lazy cook 180 for 1hr then 225 for about 4.5 then sauced and 350 for about 15. Used Competition Rub and G Hughes Sweet and Spicy.. our favorite combo. Local butcher sourced.

 

[Greg Jones]

Looks great-I’m on the way over now!

 

[chadinsc]

great looking ribs sdynak! looking forward to seeing that butt to! that sounded weird but yall know what im saying. we made some baby backs also today and a whole chicken. chicken took 8hrs at 250 ribs mopping it every hr. ribs i did the classic 3,2,1 method. i only sauced one rack at the end for my wife. i prefer the dry rub and dipping in sauce.

 

[AlphaPapa]

My very first prime rib roast ever, smoked or otherwise. I kept it simple. Dry brined with kosher salt overnight. Made a paste with softened butter mixed with rosemary, thyme and garlic and smeared it all over. Smoked at 225 until 125. Will cut those halves in half and pan sear two pieces for dinner tomorrow. The other two will be vacuum sealed and frozen for a later date.

 

[sdynak]

great looking ribs sdynak! looking forward to seeing that butt to! that sounded weird but yall know what im saying. we made some baby backs also today and a whole chicken. chicken took 8hrs at 250 ribs mopping it every hr. ribs i did the classic 3,2,1 method. i only sauced one rack at the end for my wife. i prefer the dry rub and dipping in sauce.View attachment 14496View attachment 14495View attachment 14497

Man that ALL looks great.. that bird came out crispy.. very nice! Well done Sir