Recent content by chopper1

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  1. chopper1

    PERFECT RIBS EVERY TIME! This really works!

    Finally took a look at this Al & I will be giving this rib method a try very soon. My wife is a "Membrane On" person and I am not but I will do this to the letter. They look fantastic! Chopper
  2. chopper1

    1st Summer Sausage

    Thanks Al! Yes....its always more fun doing this kind of stuff when the wife is on board with it.
  3. chopper1

    1st Summer Sausage

    Thanks guys! Forgot to say that I also added a T. of Mustard Seeds. Brad, I think the only thing I'd do different (besides make more) would be to have added more chopped Jalepenos. I think some small cubes of Hi-Temp Cheese would have been great in there too. I see a lot of people use 80/20...
  4. 1st Summer Sausage

    1st Summer Sausage

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  5. chopper1

    1st Summer Sausage

    Made a 10 lb. batch on Sunday. I used 8 lbs. of 90/10 Ground Beef & 2 lbs. Pork Butt. I thought for my first time I would rely on a premixed kit & went with PS Seasonings Garlic Summer Sausage. I did add about 3 T. of freshly ground Peppercorns in the entire meat mixture and about 3 T...
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    20160307_071820-1-1-1.jpg

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    20160306_183258-1.jpg

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    20160306_123618-1.jpg

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    20160306_084223.jpg

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    20160305_211149-1-2.jpg

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  11. chopper1

    First Cheese Smoke

    Thank!! I just used some of the Smoked Cheddar in Jalepeno Poppers the other day. Wow....I don't think I'll ever use anything but smoked cheese in them again. The Gouda turned out great too. I haven't tried the Pepper Jack or Vermont Cheddar yet.
  12. chopper1

    First Cheese Smoke

    LOL.....I know what you mean! If was tough watching the Super Bowl knowing that cheese was sitting in the garage refrigerator calling my name.
  13. chopper1

    Basic Pulled Pork Smoke

    Great instructions! Well done. I really like your idea about the Rum or Bourbon spray & I will definitely give that a "shot" on my next Pork Butt. Here are some pictures of one I did for my neighbor a couple of months ago. I've heard it doesn't matter to rub with yellow Mustard prior to...
  14. chopper1

    First Cheese Smoke

    Thanks Al. I'm looking forward trying it in a few weeks.
  15. chopper1

    First Cheese Smoke

    That would definitely make it easier. I had no problem keeping the fire lit producing plenty of smoke while maintaining 63-70 degrees in the smoker. Temperature outside was helpful too! I will look into the 12" Tube Smoker though. Or just build my own. Thanks for the tip!
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