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  1. kingudaroad

    Hot Links Potato Au Gratin Fattie

    Made a few pounds of hot links. Super hot and super tasty. Figured I'd make a fattie out of a couple of packages. Ingredients not shown are extra cheddar cheese, fresh chives, and fresh rosemary. And of course bacon. The dried shrooms were soaked in water for a bit. They really hold up well in...
  2. kingudaroad

    Smoked Chicken enchiladas

    Just a fabulous inexpensive meal. I used a pack of thighs, rubbed them up with sea salt, chucksters pepper mix, chili powder, garlic powder, cumin and oregano. I used the same spices for the sauce along with a light roux, tomato paste, and chicken broth. My daughter doesn't like cheese so I went...
  3. kingudaroad

    Sausage recipes for those without a grinder or stuffer

    Pick out a nice pork butt and ask your butcher to grind it for you. Or you can just buy ground pork. These sausages work very well in bulk form (without casings). These three recipes all use 5 lbs of ground pork. Just mix up the meat with the other ingredients. It should keep for 3 days in the...
  4. kingudaroad

    Smoked Turkey Breast and Sausage

    I bought a 14 lb turkey the day after Thanksgiving last year. I pulled it out of the freezer and had it defrosting in the fridge for several days. I decided to remove the breast for one smoke, and bone out the rest for smoked turkey sausage. It would be a busy weekend with all the bacon I still...
  5. kingudaroad

    40 pounds of bacon

    This project tested the upper limits of my bacon capacity. Cured with black, white and red pepper. No sugar.Smoked with apple wood. No sliced pics yet. They are firming up in the fridge.
  6. kingudaroad

    Making Linguica

    This is a Portuguese sausage that you can not find here in Texas. Being of Portuguese descent and growing up in the California bay area I had to learn how to make it. This is kind of a tricky sausage because of the chunks of meat and fat. I started out by taking a pork butt and cutting up 4...
  7. kingudaroad

    Beef Ribs Vertical Style

    I like to hang my ribs with bacon hangers sometimes. These got rubbed and smoked for six hours low and slow. 210 to 240 degrees. Sprayed occasionally with a mango nectar concoction. Other than that, no sauce and no foil. I did not remove any fat or membranes. All the membranes and grisly stuff...
  8. kingudaroad

    Pecan kissed venison tenderloins

    A lot of folks refer to the backstrap as the tenderloin, but I'm talking about the little pieces of heaven found on the inside of the body cavity above the ribs. I grilled these over an open fire of pecan wood on the firebox of my smoker. They were fantastic! I marinaded them with red wine...
  9. kingudaroad

    Smoked Lamb Shanks

    I used no recipe for these, just kind of winged it I guess. I injected the shanks with a garlic herb marinade and let them sit overnight. I made a rub of sage, rosemary, thyme, paprika, sea salt, and black pepper. I hung them in the smoker with bacon wrapped around the top of the shanks for a...
  10. kingudaroad

    Venison Texas Red

    Chili that is!! I've never seen anybody do chili with this method, but its real good! I start with fresh red bell peppers which give the final product a nice red color. In this batch I think I used 8 red bell peppers, 6 jalapeno peppers, 2 medium/small onions and a few garlic cloves chopped...
  11. kingudaroad

    Kingudaroads Venison Jerky

    I have ruined many a piece of jerky to perfect my method so bear with me if this post is a little lengthy. Start off with super clean whole venison roasts. These are mostly from the hams. This is about 8 1/2 pounds. Partially freeze and slice. My marinade is based on Kutas recipe with...
  12. kingudaroad

    Flatiron pastrami

    I've done a couple of brisket pastramis and have never really been totally pleased with the results. Too dense maybe for my pastrami taste. I was going to try Cowgirls venison pastrami, but didn't want to use my precious jerky meat. So in the store the other day, I spied these Top Blade...
  13. kingudaroad

    venison cured and smoked like pastrami

    I was wondering if anyone has done this and what it would taste like. I have these completely trimmed venison ham roasts. These are the large muscles of the ham with all fat and silverskin and connective tissue removed. I was going to cure, season and smoke looking for a sandwich meat. If...
  14. kingudaroad

    More Sunday Bacon

    Very simple cure this time with just salt, cure, sugar and black pepper. Cold smoked for about 12 hours with hickory. I finally found a local source for bellies at $2.49 per pound.
  15. kingudaroad

    Lost Q-view highlghts

    Since I only started in November, I thought I would repost a couple of lost q-view pics. Thanks for looking! Fattie Dinner Smoked Honey Bacon Cold Smoked Salmon Deviled Eggs Lil Smokies Fresh Bratwurst Italian Dry Cured Salami Smoked Venison Sausage Wild Turkey Breast(injected...
  16. kingudaroad

    First roll call since october

    Well I'm back again. Old smoker from Texas starting fresh and new. Keith
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