Recent content by travisty

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  1. travisty

    UDS Weber Lid Mod/ Shim Ideas W/Pics

    I don't like them. What i did when i built my second drum, is i didn't even drill holes for one of the two sides, but still mounted the hardware to look nice. Then on the second side, i did drill holes before i decided to change tactics, and what i ended up doing was getting the BBQ Guru slider...
  2. travisty

    Full Service Catering for 150. Pricing advice needed

    Hey all I need some pricing advice for a wedding I'm being asked to give a quote on. This is a wedding for 150 guests, and they would like Full Service catering. I still have more details to get, but they are looking to do Brisket, Pulled Pork, and Chicken for meats, and sides: Baked Beans...
  3. travisty

    Summer Sausage with Recipe and pics

    This is the pair I use. They work okay, not amazing, but they get the job done.
  4. travisty

    Summer Sausage with Recipe and pics

    Well I may have to justify one down the road if I start doing more re sausage. The KA was a walk in the park compared to the first time I did sausage and stuffed by hand. But yeah it did take about an hour to stuff 10 sausages.
  5. travisty

    Summer Sausage with Recipe and pics

    Here is a good cross-section pic for some inside detail. Soooooo tasty!
  6. travisty

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Couldn’t agree more!
  7. travisty

    Summer Sausage with Recipe and pics

    ***Pictures added above! Its really quite an easy process, if you make this recipe above you'll end up with 4 (1lb) sausages, so in my opinion, id rather just try that. Even the hilshirie farms stuff isn't terrible, and can give you an idea as to whether you'd like it. Or like the others...
  8. travisty

    Summer Sausage with Recipe and pics

    Been doing a bunch of summer sausage lately, and really been enjoying and perfecting the process. Here is my most recent run, which was so tasty, and pretty simple. Recipe at bottom. First off, be aware that this summer sausage is not shelf stable. It can be refrigerated for a couple weeks, or...
  9. travisty

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    First, ill say that this thread, or the tips in here are for newbies who haven't quite figured out how they and or their smoker work. this is like a "best results for beginners" sort of method, so the other things people do should be taken separate from the thread IMHO (so take the rest here as...
  10. travisty

    Post Your Bird Pix

    Great thread idea, and awesome posts so far! Troutman, that's a nice looking "Pitts and Spitts" smoker. Just about got a SKREAMIN deal on their larger pellet model and regret not taking it almost every day. Anyway, I brined this 23 pound beauty up in some Oakridge BBQ Game Changer for just...
  11. travisty

    The Great Smoked Salt Experiment

    So I started smoking salts quite a bit, and was selling them for a short time on Etsy until I didn't feel like doing it anymore. I had the same issues with the MES at first and was trying to find a balance of time and heat. Anyway, for me at least the AMPTS was part of the solution, and worked...
  12. travisty

    Things to smoke for Christmas Gifts, ideas?

    Okay, lets revive this thread for 2017! I want to add Summer Sausage to the list. It is super easy, and really impresses people.
  13. travisty

    New Masterbuilt portable/camping smoker!

    I haven’t actually used mine yet. I just got it for camping and such, so I’m just planning on using chips. Don’t want to have to add my ampsts, pellets and a torch to the packing list, so it’s just a convenience thing I guess. Anyway, that’s me.
  14. travisty

    Sous Vide Summer Sausage

    Obviously I didn't really have the smoky aspect, but cooking them Sous Vide was very easy and took no attention. If you got a good quality natural smoke powder, I think you could easily make up for the smoking process. I'm not sure any of the liquid smoke products that I know of would be good...
  15. travisty

    Sous Vide Summer Sausage

    Woohoo, it is both finished, and delicious! So I have only cracked open the hotter version (which actually didn't end up that hot) but I sliced up the whole log to take around to my team and other surrounding cubicles and it is a hit! Someone on another thread I had asking some curing questions...
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