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Hello from NC

post #1 of 6
Thread Starter 
Just found this site and look forward to sharing and learning! Have been smoking wildgame, seafood sausages like crawfish and even turtle, lots of brining from turkey to breakfast pork loin and have a brand new digital smoker to break in!
I do video work for Ingles Markets and write for North American Whitetail on occasion and really I am ready for deer season to start again NOW!
IN THE SMOKER NOW....FRENCH SHERRY GARLIC BEEF SAUSAGE smoking over apple wood chios soaked in Rum, Shiraz, 2 vanilla beans and 1/4c coffee beans.
I will post a pic when done!

Glad to meet everyone and look forward to some great advice!!!

post #2 of 6
Welcome, glad ya joined us !
post #3 of 6

Glad you joined in sounds like we can learn from you as well. Good luck on the cook and keep smoking.

post #4 of 6

Hello and welcome from East Texas, sound good, can't wait to see pictures.


Gary S

post #5 of 6
Thread Starter 
post #6 of 6
Thread Starter 

Here is the finished product. The flavor is just amazing and I will serve with a reduced balsamic glaze over local smothered collard greens. The rest goes in the freezer until the chicken sausage and crawfish sausage is done for the Gumbo!
Love my life!
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