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I've been asked for info on how I roll my fattys. Well here goes.
1. You get yourself a one gallon zip-lock baggy and a 1-lb sausage chub. Put the chub in the baggy.
2. Either use you hand or use a rolling pin and spread the chub around in the baggy.
3. This is what it should look like after you smoosh it around in the baggy, square and even.
4. Now cut the bag around the edges with either scissors or a sharp knife.
5. Remove the top piece of baggy and discard.
6. Layout a piece of wax...
I haven't contributed much in a long time, so here's a recent post I wrote for my web site:
Brisket is one of those cuts of meat that tends to scare smokers away from trying it. For one thing, it's expensive. For another, we've all had someone else's bad brisket. It's like eating shoe leather. Brisket is actually two muscled connected by a thick layer of fat. The larger of the muscles is called the flat, which is the leaner of the two. The other muscle is called the point and contains...
I felt a need to brings some impressive info to all of you about this company. I screwed up and cross threaded the keeper ring that holds the barrel to the gun assembly. The result was that if significant pressure was used to push a heavy injection into meat the barrel would come disingaged from the rest of the unit. I sent it in and explained the problem asking SpitJack to repair it and call me for payment. 8 days later a new unit was setting on my front porch with no...
I was thinking today about a change of pace with my sauces and came up with something a bit different inspired by the wonderful contrast in food flavors I have found here in the deep south. The play of sweet and savory down here is amazing. I hope this recipe does it justice.
Ricks Copper Head BBQPerfect Peach Comfort Sauce
64 oz Ketchup (use Brooks if you can find it or the cheap generic)
12 oz Peach Nectar
1/3 cup honey
1 Standard shot Southern Comfort (for medicinal reasons)
While I make 3 types of sauces this is the favorite of many. If you try it you will find that the sweet ingrediants are subtle and the tangy vinagar and spices have the lead roll. It has a substantial kick when dipping but tames down a bit if used to baste. I also make a sweet and sassy and a Premium Venum Blend of the two, for those that can't make up there mind.
Ricks Copper Head BBQ
Snake Bite Sauce
The Most Dangerous Venom I Make
64 oz Ketchup (I use the cheap kind or Brooks if I can...
Okay, folks-Uncle Dutch has been busy in his research kitchen again working on another bean recipe. Kind of knew what I was shooting for so this recipe didn't take as long to develope as my Wicked Baked Beans did.
So give it a try and let me know what y'all think! Just so ya know, this is not a sweet bean recipe like the WBB. But it's still good stuff!
DUTCH’S RANCH STYLE BEANS
1 cup dried pinto...
WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)
6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeno Peppers, diced (seeding is optional)
1 - 55 ounce can Bush's Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard
Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper...
DUTCH'S GOURMET COWBOY GRAVY
3 tbls melted butter or margarine
1/2 Medium Onion, chopped
2 tbls flour
1 12 ounce can Evaporated Milk, divided
1 4 ounce can mushrooms, drained and coarsely chopped
1/2 of Fattie, crumbled (use more or less to your liking)
In a cast iron skillet, sautÃ169 chopped onion in butter until tender-4-5 minutes. Stir in flour and cook together until flour turns a light brown. Stir in half of the evaporated milk, cook and stir until...
A couple of weeks ago I tried my hand at smoking a 9 pound pork loin. Here is what I did.
Cut loin in half so that you have 2 roasts approximately 4 - 4 1/2 pound each.
Coat each roast with prepared yellow mustard and apply your favorite Pork Rub. Allow roast to sit for 20-30 minutes to allow the mustard/rub to dry. In the meantime fire up the smoker.
Place the roasts in the smoker and smoke for 2 1/2 - 3 hours until meat thermometer reaches 145 degrees F.
In the meantime make the Mahogany...
This sauce is fantastic on Brisket! But I warn you Ladies and Gentlemen; The Cholesterol Cops will be blowing their whistles on this one!
Lone Steer Brisket Sauce
3/4 pound Beef Fat cut from Steaks,roasts or Brisket :shock:
2 Cups Ketchup
1/2 cup freshly Squeezed Lemon Juice
1/2 cup freshly Squeezed Lime Juice
1/2 cup Bourbon
1/2 cup packed Brown Sugar
1 onion, small chop
1 Tablespoon Smoky Hungarian Paprika
1 Teaspoon Celery Salt
1/2 teaspoon ground red pepper
DUTCH'S SMOKED SHREDDED BEEF ENCHILADAS
1 chuck or arm roast (4-6 lb.)
2 envelopes enchilada sauce mix (or two cans of enchilada sauce)
1 lg. onion, diced
2 small cans of diced green chilies
1 tbsp. oil
2 doz. flour tortillas (8" size)
1 lb. shredded Colby cheese or Colby/Jack cheese
1/4 cup water (if using option #2)
Season roast with salt and pepper and smoke to an internal temperature of 180 deg. F. or until beef shreds easily. Shred beef and set aside.Saute onion...
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Related Items and Accessories:
Not necessarily items within the community, just any other recommendations.
I have used this thermo for some time now and feel comfortable in saying I would buy one again.
Here is the latest list updated 1-10-2010
Acme Custom BBQ grills and pits
http://www.bqgrills.com/Company Page 1.htm
BBQ Pits by Klose
BBQ Pits and Smokers
Cedar Park, Texas
Big Drum Smokers
http://www.bigdrumsmokers.com New steel drum construction, various sizes
Big Jims Custom BBQ pits...