Recent content by zilla
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150 sausage recipes
Dutch, I wanted to say thanks for another fantastic recipe. I cooked up a batch of the cowboy gravy for our Biscuits and Gravy tailgate yesterday, and it was a HUGE hit. I even had multiple requests to make the exact same thing next week. Because of this forum, my friends think I'm an all-star... -
Beef ribs: 3-2-1 style
I had so much spare time today, that I decided to smoke some ribs with the 3-2-1 method. I gotta tell ya, the other 4 guys that ate them with me today said they were, by far, the best ribs they've ever had. Thanks Debi, that was one of the best cooking tips I've ever received. Mucho props... -
Something new? Scotch Fatty with pics
Wow , I didn't know I would get this kind of response. Cool. Big Al, this is a very easy recipe. I rolled out the chubs to accomodate about 3 eggs. 3 hard boiled eggs per chub, and cut the ends off of the eggs, so they would sit against each other better then the rounded edges would. I used... -
Something new? Scotch Fatty with pics
Has anyone ever tried scotch eggs? Hard boiled egg wrapped in sausage? It's what the Scottish soldiers used to carry in their sidebags during war, for food. I wanted to try a variation of that, on my smoker, with the use of a Jimmy Dean chub. Pouring some yellow mustard on these bad boys... -
My First Beef Ribs - Pic
Thanks Debi. I forgot that I downloaded that a couple weeks ago. BTW: Your site is very helpful. Nice job. -
My First Beef Ribs - Pic
What temperature should you use with the 3-2-1 method? -
First run at Fattys with Pics
I agree. I'm also a home-brewer. I'm not sure there's a better way to spend a Saturday, then sitting on the deck, watching meat smoke, while enjoying a frosty one. Don't get me wrong... There's better ways to spend your night.... -
New Smoker from Des Moines, IA
Sorry fellas. 1999 Computer Science grad from ISU. Football and basketball season ticket holder since 1995. -
First run at Fattys with Pics
I probably could have gone the rest of my life and not known that a roll of sausage was referred to as a "Fatty". But, after reading this forum for an hour this weekend, I decided to give it a try. I wanted to make a naked fatty, and use it as the control piece, to decide if I liked other... -
New Smoker from Des Moines, IA
Hello All. I became a smokin fan after I attended a BBQ where a lamb shoulder was served. I was hooked. The very next day I went to Wal-Mart and bought a propane powered GOSM. I've been reading the forum for about 2 weeks now and have gotten some excellent ideas from all of you. Thanks to...
