SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Wieners e/q-view
New Posts  All Forums:Forum Nav:

Wieners e/q-view - Page 2

post #21 of 26
good looking sausage, I think it's the long low temp cook that makes the main difference.
Haven't tried that yet, but it's on the list :-)

Great job :-)
post #22 of 26
Fantastic job, those look awsome! It's 9 in the morning but I want one now!
post #23 of 26
Just ordered some old fashioned wiener mix from Curly"s yesterday. Now I just have to figure out how to hang them in my CGSP. Anyone ever do them in one?? I also have some deer bacon mix coming. I can't wait to get that stuff on the smoker.
Nice job on the Dog's!!!!!!!
post #24 of 26
MMMM Weiners
mmmm Copenhagen.


Just boil dem weiners in beer and you got it made.


OH yea, drink a couple beers while your at it.
post #25 of 26
tHAT ANSWERS A QUESTION THAT I HAVE HAD-- I mADE HOT DOGS ONCE AND SWORE I NEVER WOULD MAKE THEM AGAIN---THEY HAD A STRAW TEXTURE--I'M DYING TO DO THEM ONE MORE TIME


Thanks--oops caps lock
post #26 of 26
They look great, good job on the wennies and Qview.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Wieners e/q-view