Recent content by RedSkip
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Competition Prep
Sorry, the entry fee includes a 40'x40' spot. I am trying to keep the public out of our area while cooking for 2-3 days. Thoughts I had so far are: Yellow Caution Tape, Yellow Plastic Chain Link Fencing, rent actual fencing from a company. Open to suggestions/ideas/tips! -
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Competition Prep
I'm curious if anyone has done competition BBQ before (I'm sure there's a bunch). I'm trying to figure out a way to best secure a 40'x40' spot from the general public. Everything is on the contestants to provided, and there are a few vendors to rent from, but I wanted to see if anyone had any... -
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Smoked jalapeno and white cheddar filled potato balls
Did you sauté the peppers prior to stuffing, or did they still have a “toothyness” to them? -
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Jalapeño Popper w/ Cheddar
I’d be happy to give you some, are you in the Houston area?! -
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Jalapeño Popper w/ Cheddar
In my experience it hasn’t been. It has a grassy smell to it, but generally goes away after seasoning and cooking. My guess is I didn’t soak/rinse the casing properly. I’ll give these ones away 😉 and get a consensus from the crowd. It could just be me, but I feel there is a slight gamey-ness... -
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Jalapeño Popper w/ Cheddar
Thanks for the link! I definitely did not follow those steps. I soaked them in water for 30 minutes and didn't do a water change either... eek! Lots to learn in this game. Thanks again for the discussion, I'll be adding a few more days/steps to my routine. -
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Jalapeño Popper w/ Cheddar
100% Gemsbok (10#) High Temp Cheddar (1#) Walton’s Jalapeño Popper Premix, portioned to 10#. 2 C ice water Mix until super sticky, stuff in 28-32 mm natural casings, air dry in the refrigerator for 36 hours. Smoked this morning at various time/temperature profiles: 100F - 1 Hour 115F - 1 Hour... -
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Jalapeño Popper w/ Cheddar
Everyone is too kind, appreciate the support. -
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Spam/redirects when trying to login on iOS device?
Appreciate the link, I've spent $50 on a lot worse things!- RedSkip
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Spam/redirects when trying to login on iOS device?
Remove all ads?!?! Wishful thinking I suppose.- RedSkip
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Trail Bologna - Question
Shameless bump, any other suggestions or should I let this thread die into the abyss? -
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Spam/redirects when trying to login on iOS device?
Yup happens daily…- RedSkip
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Trail Bologna - Question
Yes, for 30 minutes or so per the directions. 45 minutes or so, but I did not temp the sausages after. I stuck them in the refrigerator for 2 hours to bloom, I figured that would help. But I think you're leaning down the path of re-hydrating the casing to help it peel.
