Recent content by chef willie

Thanks Red, for remembering. It has been a while. Been a helluva fight for three+ years but they say I'm in remission and I wake up every day. So there's that. Take care & thanks for all the advice on pellet pushers years ago. C-ya around at times....Willie

Well, I picked a helluva day to log on. Sad to hear but you've had a good run after those pesky heart issues a while back. Me? hanging on by a thread here...LOL....but the chemos working they say. I doubt I'm going to Heaven like you (go figure) but perhaps we can hook up at the Rainbow Bridge...

thanks.....not on all time now so decided on a collage assortment of meats!! you do that Case....anytime....drop a ling off <grin> I've been told that there's a weight gain happening...could be the beers though thanks....I like them plump thanks....German style sausage always a hit here...

Hey everybody...still alive and kicking up here in the PNW & still the head kitchen grunt at our local VFW Post 584. Still having fun (?) but more like work now and actually more like running a small restaurant. However, be that as it may, I've cranked up the food quality and am breaking in the...

thanks so much for the mention....glad I was able to help out answering some questions you had on my original post. Your efforts look delicious and thanks so much for sharing that last recipe, your favorite. I myself sometimes have a hard time sharing recipes with up & coming new cooks as they...

wow....awesome looking plump sausages, thanks for the mention. The texture looks almost emulsified but full of juice in that one pic.....well done....Willie

hardly on here anymore but I noticed your request. I have & have not used the ECA...dealers choice IMO. I've gone from a timed smoke to an overnight in the smoker with my sticks (regardless of which flavor or meat) and have never looked back as they say. Using the best quality ground beef also...

Thanks....after 2 months of badgering by the barmaid I caved and decided to take over the kitchen duties with aspirations of increasing the turnouts for chow. so far so good & I don't miss my corporate cooking gig. As the weather cools here and Summer ends my plan is to start smoking up some...

sure....c'mon in!! we're right off I-5 about 90 miles S of Portland....we love company <grin> thanks....was quite good....running off the rest split & grilled for a b'fast special now's the right time...LOL....glad I could 'inspire' Thanks Al.....enjoying myself imagine that....but they love...

I'm now cooking at the local VFW Post 584 here in Albany, Oregon after being at my other corporate cooking gig for 10 years. So, more creative control for me and less corporate BS to deal with. Win-Win?? One can only hope...LOL. So, Friday night dinners and Sunday morning breakfasts is what I...

thanks....chicken especially can be troublesome IMO.....nobody wants an under done leg/thigh joint....gross thanks CM, just glad it went well ya know there were 2 oddball bags used to start off....one a nice bag of Royal Oak lump & a half bag of some other stuff. Four 18 pound bags of...

What a weekend!! Cooked the dinner there Friday night, did 100 pounds of dry rubbed chicken quarters on Saturday's annual picnic and back in on Sunday to cook a VERY busy breakfast shift. As I usually do I did up 5 pounds of some kinda sausage for the pit visitors and this year it was a simple...

nice job....I see somebody else likes a FAT sausage....LOL......stick one of those in a stadium bun with some grilled green peppers & onions....pure Heaven

I'm a convert to Dave Omarks method before I even realized it. I was concerned about not hitting IT target on long smokes and voiced concern on here and was provided with the intell report by Dave. The sausage or sticks always looked completely done, at times even a little firmer than I would...

nice stix...they won't last long. Do a long smoke on 'em?