Tried my hand at smoked venison cheddar brats. Taste is really good but the natural casing is a bit tough. I’m hoping grilling them will make the casing a little easier to bite. I don’t think I stuffed them tight enough.
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Looks good Gino. When you cook them they might plump up and be tight again
Hope so! I had a lot of time into them.
Curious Gino, did you use a stuffer or a stuffing attachment to a grinder?
Casings are an important and often overlooked item. My neighbors rave about St Joe meat market, but when you bite into a flaming hot brat and you cannot get through the casing and just pull back the insides that is not an enjoyable experience. I think natural casings are typically tougher. I know my buddy does all their own stuff and I think he soaks the casings first. His brats are very good.
Curious Gino, did you use a stuffer or a stuffing attachment to a grinder?
Hand crank stuffer. I usually use the grinder with the stuffer attachment but tried out my new lem stuffer.
Had my first smoking fail on the Weber kettle, had a 21 lbs Turkey that was too big. It fit but was right up against the lid, and there was no smoke circulation, so after 30 minutes on side looked smoked and the other not at all, so rotated it for another 30 minutes, then finished in the oven at 300 degrees. Still turned out good and juicy, with a little bit of smoke flavor. Cook time was 3.5 hours as that first hour was way hotter than intended, accidental sear initally 
those do look good Gino!!!!!! 
had a turkey leg for lunch…….I WILL be doing that again!!!!!!!!
So why not, the brine was already made.
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There resting in the frig now tomorrow I’ll debone them and vacuum pack them in snack size portions and freeze them!!
Well most of them anyway 
You de-bone after smoking? Do tell…
You de-bone after smoking? Do tell…
yep…….take the skin off then kinda just like how i take the Y-bones out of a fillet. but now i gotta pick the Y-bones. a little time consuming but not bad. its sooo worth it!!!!!
then i vacum pack them in snack size portions!!!!!! freeze!!!!
when i Y-bone a fresh fillet……….that portion goes in the pickled fish batch!!!!!!
This is what it looks like and how I do it prior to picking the bones out!
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Interesting!
Ribs on the Bullseye
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Those look great KP!
How do you like that bullseye so far? It still looks pretty new and clean
That was my first cook on it and so far I’m extremely impressed with it! It was pretty cold this weekend and it held the temp right at where I had it. I also did a steak on it as well.
How do you like that bullseye so far?
I have owned mine since March and absolutely love it. They have a new model out now that is $1000 (compared to this one at $400 or so) and that one will hit 1000 degrees. I dont think that is necessary, but it also has a shelf and wifi control which the regular bullseye does not have. The wifi would be handy but this thing just sits right at the temp you set it to it really isnt necessary. I have a cheap wifi thermometer set that I use that I can check from my phone.
Mine definitely does NOT look like KPs anymore LOL
I have owned mine since March and absolutely love it. They have a new model out now that is $1000 (compared to this one at $400 or so) and that one will hit 1000 degrees. I dont think that is necessary, but it also has a shelf and wifi control which the regular bullseye does not have. The wifi would be handy but this thing just sits right at the temp you set it to it really isnt necessary. I have a cheap wifi thermometer set that I use that I can check from my phone.
Mine definitely does NOT look like KPs anymore LOL
Yea I was looking at the $400 one online. I don’t need 1000 degrees lol. I was thinking it would be a good alternative to my charcoal Weber for winter time. I have a green mountain pellet grill but it’s so damn big and clumsy compared to the bullseye
Coletrain I’d highly recommend getting one! I was talking to CaptainMusky for awhile about the 400 dollar one and wish I would of got one a long time ago! I also wanted something as an alternative to my weber and the ease of use of this thing is amazing. I’m shocked how well it holds the temp even in this cold. I also cant believe I’m saying this but so far I prefer steaks on it over my Weber. I just cooked a steak I didnt make from Sunday for Lunch and it heats up quick. Little perk of working from home.
Loaded up with jerky today. I need to build a upper rack for this reason
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I bought pizza screens from a restaurant supply store to stack in my Weber Smokey Mtn for jerky making. Since the lid is domed I bought two or three sizes of pizza screens to get as many in there as possible. I use balls of tinfoil in between them as spacers.
picklerick that is a brilliant idea!
The bullseye is a great everyday machine for chicken, burgers, steaks, Tri tip etc. got wings going right now.
The bullseye is a great everyday machine for chicken, burgers, steaks, Tri tip etc. got wings going right now.
Nice How did you do them? The 0 to 400 method or??? Oh and pics or it didnt happen…
I have not tried 0 – 400 method, does that make crispy skin?
I dried the wings really good with paper towels then coated with Plow Boys Yardbird rub. Let the rub sit for bout an hour.
Set RT at 225 and smoke the wings for about 30-40 minutes. Then crank to 350 with wings still on the grill. After 15 minutes flip and then remove when they look crispy.
I did not take pics it was dark and cold 
Here is a pic from. Previous cook.
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Loaded up with jerky today. I need to build a upper rack for this reason
I use three LEM jerky racks stacked for jerky. Got them at Fleet Farm, they work great. Can fit close to 4 lbs of jerky.
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