Used to be a chemist and engineer in the petrochemical industry. Went and trained and became an executive chef. I love to make sausage and cured meats, but am self taught and enjoying all the info and wanting to ramp up this part of my business.
Happy Thanksgiving Meatgistics community. I have much to be thankful for this year. The list is too long and I have much cooking to do, but one of the things I am thankful for is this Meatgistics community, the members, information, Jonathon and Austin. I have learned much and enjoyed the exchanges of the community. Stay safe and enjoy today.
Hi all. Had a seafood buffet Tuesday and did an ice carving as the center piece. Had fresh smoked salmon, crab legs, shrimp, fried catfish and charbroiled oyster. This gave me the chance to do an ice sculpture which I haven’t done in a few years. A feast for those who like seafood. 
Just want to offer up both my best wishes and prayers as so many of us are entering a new school year. May our students, teachers, administrators, bus drivers, parents and support staff have a save re-entry into this new school year. Give a shout as to just what specific needs and prayers we have as a Meatgistics community. My wife is a principal and is doing virtual until labor day, then 1/2 of the students will return for in person class.
I hate wedding cakes, but you take whatever work you can get these days. Groom is an electrician so wanted a specialized
cake bride just wanted WOW factor.
WIfe said that our freezer was filling up with too much meats and sausages. My solution, I got a three door commercial freezer. Should be good for a few more years now.
Christmas morning breakfast - crab cake benedict. 
As we near the end of 2020, and reflect on everything that has happened, it’s been quite a year. Recorded hurricanes, massive wild fires, pandemic; not a year dear to many people. But this is a time to be grateful for all the gifts and blessings. For me I have my health, have learned so much from the Walton community, have my wife and children (no grandchildren yet LOL). No ones knows what 2021 has in store, but for now, may everyone enjoy this holiday. Have a Joyous Merry Christmas with those you love.
Wishing all the Meatgistics family a happy and safe 4th of July.
And to all of the men and women who are part of the Meatgistics family who have served our country, I want to thank you for your service. Your efforts help to protect what our founding fathers built.
can’t cure meat, smoke, grill, or stuff sausage without the required amount of alcohol !
As both a chemist, engineer and chef, I only use mineral oil or silicon grease for any food application. All natural oils break down and, depending on the application, can leave an off taste to the food in contact. Both are inexpensive and just good to keep it on hand.
calldoctoday You are correct. I read my chart wrong. Still, for the price, I use the canola oil, smoke point at 400, corn and peanut at 450. Didn’t have enough to drink when I stated that LOL. Do some taste test with friends and family. all three oils have a high enough smoke point to fry. To make a roux, that’s where I use corn if I want a really dark roux.
Tex_77 calldoctoday Like both of you, I used to use peanut for most, some corn oil for a few things, but after taste testing with several hundred people at catering, I use frying canola oil now. It has a higher smoke point, and tends to oxidize slower, a big factor when I use 150 pounds in my fryers. Now use canola even in my kitchen. I also maintain my oil between 335 and 340. More controllable…
Jonathon I do when I can, but typically they all get eaten. Makes a great sandwich with the right sauce.
PapaSop Okay, all this talk has me wanting gumbo as well. Change of plans for the weekend. Gumbo it is. Thank God that it freezes well - I only have two gumbo pots, a 60 quart or my standard 80 quart pot. Leaving now to pick up supplies… Think I’m going for a shrimp, chicken and sausage gumbo.
YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
LeafLard333 That is absolutely beautiful. A work of art. thanks for sharing.
Tex_77 absolutely correct. I have three of my signature BBQ sauces depending on the type of meat used. A bit sweeter for pork, and spicer for a better bite. For a quick snack I always put a good sausage in a tortilla. Another favorite is italian sausage on a good baguette with a bit of marinara sauce and mozzarella cheese.
If I follow everything I want to do after reading Megistics posting, I would weigh 500 pounds. It is a challenge to keep healthy and enjoy the fruits of our labors.