Recent content by ctchris
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2nd sausages with the new grinder - Sweet Italian, Hot Italian, Bratwurst, Kielbasa & Linguica
I LOVE Linguica so I'm gonna have to try this. May I ask what kind of wood you used for the cold smoke? -
SoFlaQuer's Finishing Sauce (For Pulled Pork)
For those that don't have/can't find Tony Chachere's Creole Seasoning in your area, I found the recipe for it on line and thought I'd pass it along here. Tony Chachere's Creole Seasoning 26 ounces salt 1 1/2 ounces black pepper -- ground 2 ounces red pepper -- ground 1 ounce garlic powder --...- ctchris
- Post #56
- Forum: Sauces, Rubs & Marinades Sticky
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Hello from Connecticut
I love to cook, but smokin' meat is my favorite thing to do. I've been smoking meat for many years now. I have benefited from learning the ropes from a number of "Good Ole Boys" down South. Originally, I'm from Providence RI. Moved to Ft. Myers FL in my youth. After high school, I moved to Santa...
