Recent content by Troy1436

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    Casing still good??

    I have a bucket of sausage maker never opened in the small fridge raider downstairs are they still good.Probably in the fridge 10 years.
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    Lamb Loin Chops, got no idea what I am doing

    Lamb chops definitely hot and fast there's no other way to do it. I just started cooking them 2 weeks ago just had it for the 4th time. All the supermarkets have Australian lamb but if you find usa lamb Walmart it's not as gamey fat taste better. I haven't done fresh herbs yet. For two lamb...
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    Slow-n-low or Fast-n-hot for wing'ies?

    I do mine direct no baffle on a wsm. Oil wings half LongHorn Steakhouse and Chef Paul blackened seasoning. Fast and easy and everybody loves them.
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    Help choosing gas grill

    I'll second broilmaster had mine 15 years now. My sister-in-law has a 4 burner Weber I don't care for it they last but the design of it just like a cheap charbroil $200 from Home Depot.
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    Garlic Shrimp & Cheese Grits

    Shrimp and grits are easy this how I do it. There is a soul food place here that makes a good breakfast I had theirs I know exactly how they made them. Peeled and cleaned shrimp heavy coat of blackened seasoning pan fry in butter. Grits got to be cooked low and slow 30 minutes half milk half...
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    Bottled Mustard Sauce

    I tried quite a few of the bottled mustard sauces at the store taste like sugar, water and mustard mixed in I did not like any of them. Me I like a vinegar mustard Base my go-to is Johnny Harris from Georgia. It's awesome on pulled pork.
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    Sweet and Savory Stuffed Pork Chops

    smoked smashed potatoes recipe please!!
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    Mexican Night, Cachete, Pollo, Arroz Negro, Frijoles Negro Charro and More

    Mesquite smoked beef cheeks for tacos is the best. 5 people tried my tacos they love them. I've made it after I saw Chili's recipes. It's very easy everybody should try it. And his rice is awesome even though I modify it I substitute bell pepper for Hatch Chiles + Mexican Rotel. If you like...
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    Making Beef Jerky on the WSM

    I've been doing jerky on the Weber for a long time. I make a long thin snake of charcoal to keep the temperatures down. It's best to do it in the winter or fall summer times too hot. I use long bamboo and cut it the size when I'm putting it on through the grading quarter inch thick it falls...
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    A South African friend got me interested in making biltong

    I've made this twice this summer I like it everybody that's had it liked too it's got some bite to it though.I slice it quarter inch Against the Grain after it's done. I eye round roast five eighths of an inch thick. this is what I did heavy coat pickling salt Ziploc bag in the fridge for 2...
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    Brisket picture

    First couple slices crumbled on the side but after that it's slices good but it has a little bit of roast beef flavor so I definitely over cooked a bit. The next one I'll wrap after a good crust. I put it on 8:30 p.m. got up at 6 a.m. it started to rain or pour 2 inches of rain in 45 minutes I...
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    Gyro Loaf

    I've made about a doesn't loafs of this comes out really good. I got the recipe from a the sausage maker a book I bought from them. But I do have half veal half lamb. You need to grind all your seasonings in a seasoning grinder and increase all the seasonings. Run everything through a food...
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    Store Bought Sausage

    I know what you're talkin about I saw them in Costco it said made in Texas smoked I said hell yeah. I bought three packs two and a half pounds a peace hot dog size. Brought them to a couple of cook outs for late night after all lightweights left way better than hot dogs. just went to Sam's Club...
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    Anybody ever try this sauce.

    I don't go by the recipe but that's kind of the base of it. I use Cattlemen's bace sauce and Heinz chili sauce as the base sauce. I up the seasonings. Half white vinegar half cider vinegar and no water. And no back strap molasses that's nasty stuff. And I don't add liquid smoke but if want to...
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    Noche de Fiesta Mexicana / Mexican Feast Night

    After reading your post I went and tried beef cheeks on the Weber smoker with Mesquite 3 hours then braised it beef broth and hot Mexican salsa for 2 hours. It was falling apart it was really good taste like oxtail but a lot cheaper. I love Jamaican oxtail I'll make my own now from beef cheeks...
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