Search results for query: Turkey sausage

I like the deli meats more that making sausage . I have a few threads , but this is one for turkey breast . This is sliced thick , but I also slice thin to do sandwich meat . The one that's boned and rolled . https://www.smokingmeatforums.com/threads/smoked-turkey-breast.316034/ You're gonna...

Sorry was tripping on a tryptofan when I saw this and in no condition to post LOL. Been studying off and on. Let me start with some basics and it may be things everyone knows but feel the need to cover it anyway. Also had a bunch of wifi connectivity issues as well. My thoughts (in random...

Excellent write up and video! I agree this method is fantastic vs when I had a box/crank mixer. Also great info on being able to control the pot with your feet. One of the unforeseen issues with the drill and paddle mixing approach is keeping the pot/cooler from twisting on you and having...

The most god awful tasting of all turkeys. 😞 I cant do oven turkey. Ugh. Sorry.

Standard oven roasted turkey. I fired up the MES yesterday to smoke the sausage for the stuffing and that was it as smoking went. Not really sure what the sides are going to be yet.

Thank you. I’ve been trying to decide if I wanted to do the breasts all as one cook or separate and do two different flavors. Appreciate the thread, I do like Pop’s Brine.

Good to know , I have heard of the tool and seen a picture of it , But i will have to just use my plyers, lol But like you said the thighs are the answer, I have had the small turkey thighs , would love to find the big ones. And yours sounded great, love the ham idea David ps; I found Jeff's...

Could I smoke it for a 5-6 hours and then put it in the over? Of cook it in the over first and then smoke it a couple hours?

I let the hunters ( deer& pheasant, goose) hunt for free, seems lots of areas are starting to charge. They offer me pheasant , they also bring me meat sticks, sausage, beer , cleaned fish ect. Works out very well for me and them!

We have a Brew Pub/BBQ joint near us as well. They do both pretty well. Meatheads Smokehouse

It show's! I grew up in the mountains and camped, hiked and fished. After high school moved to the big cities and got sissiefied. Now I am an old (older) man and still working 40 a week. Just making sausage from store bought meat on the weekends is exciting for me!!

I've eaten once at his place when I was working in the Austin area. His place is small. The food simply runs out by 1pm or so every day with maybe something like only turkey or pulled pork left. With his space there is no adding another cutting board in side, they utilize all counter and...

South Florida sucks for BBQ. tht's why I learned. We have Sonny's (nuf said) there are a fgew pop ups with big smokers. usually way overpriced nd eratic There are a few Missions. Was taken to one by a client. it was fair, but much like getting a cheese steak at At Pat's. I appreciate their...

This brains cooking topic got me thinking. My Italian immigrant grandparents and great-grandparents used every cheap animal product they could buy. Offal sausage was common and something I grew to love. During the holidays kids were not allowed in the kitchen until the table was set. Fried...

We had a Famous Dave's nearby here in NY, OK, not what I would consider real smoked food. Best attribute is we could walk in, sit down and be done in a half hour. I am not one to wait in a line to get in or spend 2 hours on a meal...shocking they are gone now...lol...replaced with an olive...

the first thing you do is replace the turkey sausage with some pulled pork.

Fully recognizing that @BrianGSDTexoma posted an amazing Tuscan Soup and brought back a special post when he bumped @jcam222 Jeff’s recipe, our resident Soup Maestro, including his epic Garlic Parmesan Biscuits. But this one is a bit of a self depreciating post. I looked at the two recipes and...

Hi there and welcome! @SmokinEdge and @thirdeye gave some great input! As he stated it will be based on taste preference per person but there are some general pairings that are really good. I would take it with a grain of salt all the info you find saying "use Hickory or Oak" for everything...

I'm definitely going to research that dish. Never heard of it and it sounds delicious. I'll shig those stuffing ingredients into a dressing recipe. Made my mouth water. And we love the relish you mentioned. Thanks for the reminder. We haven't had it in a while. Left over turkey Sammies with...

What is the name of the place??? BBQ and brewing, hell ya I wanna go there!