Big Kahuna Ranch here.
I am looking forward to learning and sharing various smoking methods and recipes.
I am located in the Waco, Texas area.
Our ranch is ruled by two spoiled English Bulldogs who allow my wife and I to feed and pamper them.
They also allow us to sit on the furniture when they are not occupying it.
I spent 3 years in the Bavarian area of Germany and became addicted to sausage, and German beer.
Since I have been back in the US of A, my addiction is still with the sausage.
In order to satisfy my addiction I purchased a LEM grinder and a stuffer. To date I have made
Andouille, Texas Hot Links, Chorizo, Garlic Links and Mild Italian Links.
It is amazing how many different recipes for sausage are available and given time, I plan to make them all. :)
My present smoker is a Brinkman Vertical that I purchased as a closeout from HD.
I am also in the process of building my own smoker which will be a version of the New Braunsfeld Bandera
model. The metal is cut, time to start welding !
I am looking forward to learning and sharing various smoking methods and recipes.
I am located in the Waco, Texas area.
Our ranch is ruled by two spoiled English Bulldogs who allow my wife and I to feed and pamper them.
They also allow us to sit on the furniture when they are not occupying it.
I spent 3 years in the Bavarian area of Germany and became addicted to sausage, and German beer.
Since I have been back in the US of A, my addiction is still with the sausage.
In order to satisfy my addiction I purchased a LEM grinder and a stuffer. To date I have made
Andouille, Texas Hot Links, Chorizo, Garlic Links and Mild Italian Links.
It is amazing how many different recipes for sausage are available and given time, I plan to make them all. :)
My present smoker is a Brinkman Vertical that I purchased as a closeout from HD.
I am also in the process of building my own smoker which will be a version of the New Braunsfeld Bandera
model. The metal is cut, time to start welding !