Recent content by Lawyer Bob

With posts like that you should change your handle from smoke blower to mind blower. I did find an error in the equation on page 15, however.

Is it the mace that accounts for the red? Whatever, looks and tastes great! Thanks for sharing.

Hit 70,here in Houston today.

That all looks delicious! Do you have a particular brand of au jus you like?

Thanks! I‘ll pick it up. I've been eyeballing their Meat Smoking & Smokehouse Design. Is that one good, too?

Also, which book is that?

Got it, thanks.

Thank you, very helpful.

Is it necessary to put the cure/seasoning mix on both the fat and meat sides or is it ok to put it on the meat side only since fat does not cure?

I built a small smokehouse, 24 x 24 x 36 high + legs. Half a dozen 1 1/2 “ holes drilled near the top,of each side. No chimney. Floor is open but for some chicken wire to keep critters out. i use the amazin maze. Smoked my first sausage for 3 hrs +/-. Little to no smokey flavor. After...

Balcones Whisky

Have you cooked one since? Looks good. Just wondered if it was worth a 2nd try.

me too. We can quaff a brew or two at Howard’s.

That certainly sounds easy. How long on the cure?

That worked for me too. Cant find replacement tanks for the burnzomatic anywhere right now. They work great if you have the fuel, though.