Recent content by buckbros

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    SAUSAGE ?

    Currently I use ½ oz. of Kosher Salt per lb. for breakfast sausage that I make. Would using ½ oz. of Tender Quick instead of Kosher Salt be about the same taste wise or be too salty? Tender Quick calls for 1½ teaspoons per lb. which I think equals a little over a ¼ oz. I would be using twice of...
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    SAUSAGE ?

    Yes! I am planning on using Tender Quick for the salt & cure instead of a cure in my original recipe which only used kosher salt and no cure. I was concerned about cold smoking my original recipe that had no cure.
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    SAUSAGE ?

    I think this is what I was looking for. Using this recipe am I safe with the 40 to 140 rule to cold smoke after I stuff in the casings. I will be using an offset smoker & the temperature will not make it up to 140 degrees. I'll probably smoke for about 2 hours.
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    SAUSAGE ?

    That may work. He was using beef and I’ll be using pork. I’m going to use probably a 4 lb butt. I want to cold smoke and am concerned about the 40 to 140 rule. I’ve made sausage using Pop’s recipe but never used cure. Being how I want to cold smoke I will need cure added to the recipe. Just...
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    SAUSAGE ?

    Does anyone have a recipe for rope sausage using Tender Quick? I want to make a sausage that I can cold smoke . I have Pop's recipe and thought about adding a cure to that but thought I may try the Tender Quick.
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    First time Cornell Chicken?

    I did not marinate the first time and it came out ok but not what I was expecting with all of the good reviews. I will marinate the next time & see how it is. Thanks for your input.
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    First time Cornell Chicken?

    That’s what I was wondering about. How much vinegar flavor do you get when you marinate?
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    First time Cornell Chicken?

    Thanks for all of the replies. It looks like marinate is the way to go. Goning to try this again real soon but will do the marinate for 24 hours this time.
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    First time Cornell Chicken?

    The chicken half cradle makes sense. That would theoretically act as a marinate. I definitely will try it again but this time I will marinate 24 hours.
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    First time Cornell Chicken?

    I’ve been thinking of making this for quite some time. I got the recipe online but I’ve also been reading about it on this site. Almost all of the recipes are the same and almost every one marinates.
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    First time Cornell Chicken?

    It seems as though most people marinate the Cornell Chicken. I thought I’d try just the basting. I read where the upstate New Yorkers fireman do Cornell Chicken for their fundraisers. I wouldn’t think they would marinate a couple of hundred chicken halves so I decided not to marinate. Like I...
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    First time Cornell Chicken?

    I did Cornell Chicken using thighs last night on the Weber. I made the sauce exactly like the recipe. The original recipe states " Note: Per Baker’s original preparation, the sauce is not a marinade; it’s a basting material that should be brushed on the broiler halves every few minutes during...
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    Brisket ?

    Going out to get a can of French Onion Soup & tomorrow I'm cooking using the above method.
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    Brisket ?

    I have never done brisket before and I see threads that say for a whole brisket it will take an all nighter to cook it. I have a 3lb. piece of brisket flat and was wondering approx. how long to cook it. Did not want to try a whole one on my first attempt. I will be using a pellet grill.
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    First Try at Vortex Ribs

    Do you cover the bottom vents in the Weber with foil?
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