Hatch Chile Pork Stew

     We did Hatch Chile Salsa and Hatch Chile Lime Wings which were sort of out of the box, so I decided that I would try something a little more traditional for my third cook involving these chilies. What’s more traditional than green-chile pork? No really…that wasn’t a rhetorical question. I’m really looking for answers.… Continue reading Hatch Chile Pork Stew

Basic Meat Grinding, Part 3: Grinding Your Own Meat

     You’ve made it this far and now you are ready to grind your own meat…almost. What? There’s more? When do we get started grinding meat? Patience, Young Grasshopper. Remember, part of the reason you want to grind your own meat is for sanitation and safety reasons.      Before you get started, you need to… Continue reading Basic Meat Grinding, Part 3: Grinding Your Own Meat

Basic Meat Grinding, Part 2: What You Need To Get Started

     So you read Basic Meat Grinding Part 1, and now you are thinking about grinding your own meat. You’re probably asking yourself, “How much is this going to cost?” Believe it or not, only about $100. Most of the stuff you need, you probably already have at home in your kitchen. Materials Needed Grinder… Continue reading Basic Meat Grinding, Part 2: What You Need To Get Started

Basic Meat Grinding, Part 1: Why You Should Grind Your Own Meat

     I’ve never been asked to do a write-up on a certain topic before, but this week a reader and a fellow member on the Big Green Egg Forum, who goes by the name Hibby, asked me if I would consider doing one on grinding meat. I thought about it for probably half a millisecond and… Continue reading Basic Meat Grinding, Part 1: Why You Should Grind Your Own Meat

Cheddarwurst

This has to be, hands down, the best wurst I’ve ever made!! Come on…when talking about wurst, you’ve got to expect the “best wurst” joke to pop up at some point, right? I can’t remember the first time I had  cheddarwurst. I vaguely recall eating Hillshire Farm’s Cheddarwurst sometime in my childhood, but that surely… Continue reading Cheddarwurst

Jimmy Dean-like Breakfast Links

     I got into making sausage about a year and a half ago. Partly because you have no idea what goes into store bought sausage and partly because of my love for sausage. The more I read about it, the more fascinated I became. I knew right away that I was going to try to… Continue reading Jimmy Dean-like Breakfast Links

Venison Jalapeno Cheese Sausage (updated 11/14/13)

     Even though sausage is probably one of my favorite smoked meats, its been awhile since we’ve made any. It’s just such a long process, but the results are well worth it. This past Christmas, I got a 5lb LEM Sausage Stuffer. Prior to that I was just using my grinder as a stuffer. While that… Continue reading Venison Jalapeno Cheese Sausage (updated 11/14/13)