Recent content by poco tejas

I do three or four "big cooks" per year. My definition of "big" is 40 to 125 people. I often cook on one day, wrap firmly in heavy duty foil and reheat the day of the cook. I reheat in the foil, generally using the oven. If I don't have my meat at the "pulled" heat, I crank up the oven to 350 or...

So you know who I am, I'm a retired detective for the Tulsa Police Dept. I'm also a rancher and, until I got old, a cowboy. I took up grilling over fifty years ago and got heavily into sausage making over 25 years ago. Presently I have four smokers. My sausage smoker, home made from an old...

I know your post is not brand new but I might be able to help. I've been a sausage maker for over twenty years and still learning new ideas. As to the type cut to use, pork butt is best. If you have a Sam's near you, that's the place to get your meat. Butts come in a two-pack and weigh about...