- Mar 12, 2009
- 14,477
- 58
We talked me and paul awhile ago and then things happened and this is my very cool side of the exchange. I hope your feeling better Paul. First comes a Chipotle seaoning batch #218, that is followed by the chipotle con Queso also #218. I never have seen the same numbers. Paul you must know someone there. The wife has taken that one for herself so maybe she can write you a review. Then come an interesting Fiesta Spicy Ketchup this will be one of the first to be opened. Then come th Daniel's Competition BBQ sauce # 9 do you guys number everything?? Another very interesting Go Chicken Go sauce this one most be for the steaks right.Then the cream of the crop the one I have heard alot about and now I will be one of the few the proud the owner of the Raspberry jalapeno sauce.
Now we can go to the rub section of this exchange (man did I make out on this one too)First is the ultimate tailgate rub. It sound good and we will see. Then we come up with some of the chipotle rub #218 also and it will also be openned pretty quickly. Now last but least the mystery rub I think The last time I got something like this we were in a dark alley and I was quite pariniod. It's the rub from the owner of the Daniel's sauce his own rub he makes with his two hands it smells wonderful but it still Tweeks my nose hairs. It will not be an easy one to figure out whats in it.
Now to the update on the sausage that was stuffed last night. And thanks you all for you praise, ideas and helpful hints to make my sausage making easier and more better. I smoked all of it and with some hickory and some apple (more apple) for about 1 hour at 150 then raised it to 180-190 till the sausage was at 155-160 and then off it came resting and then tasting and you are right I will never buy sausage in the stores again. Please enjoy the Qview for I already got to eat it. The sausage on the right is the bratwurst and the darker more wringled is the hot Italian and good they both are too.
we don't want to talk about the corns the dog ran away from it. boo boo wheres that "what the worst thing you have ever smoked" thread at. I have Qview of it.
Thanks for enjoying my smokes
Mark
Now we can go to the rub section of this exchange (man did I make out on this one too)First is the ultimate tailgate rub. It sound good and we will see. Then we come up with some of the chipotle rub #218 also and it will also be openned pretty quickly. Now last but least the mystery rub I think The last time I got something like this we were in a dark alley and I was quite pariniod. It's the rub from the owner of the Daniel's sauce his own rub he makes with his two hands it smells wonderful but it still Tweeks my nose hairs. It will not be an easy one to figure out whats in it.
Now to the update on the sausage that was stuffed last night. And thanks you all for you praise, ideas and helpful hints to make my sausage making easier and more better. I smoked all of it and with some hickory and some apple (more apple) for about 1 hour at 150 then raised it to 180-190 till the sausage was at 155-160 and then off it came resting and then tasting and you are right I will never buy sausage in the stores again. Please enjoy the Qview for I already got to eat it. The sausage on the right is the bratwurst and the darker more wringled is the hot Italian and good they both are too.
we don't want to talk about the corns the dog ran away from it. boo boo wheres that "what the worst thing you have ever smoked" thread at. I have Qview of it.
Thanks for enjoying my smokes
Mark
