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  1. s24smoove

    Sausages I Made This Week

    The sausages on the top left are curry sausage. From lower left to right, spicy kielbasa, redchile bangers, sweet italian, spanish xorizo, this is the fresh xorizo, i'll cure some in the fall. These are all recipes which i developed: meat, herbs, salt. haven't had time to work up my new hot...
  2. s24smoove

    Chuck Eye Steak after Smokin a Turkey!!

    Just a seasoned grate and smoke. used applewood, oak, mesquite and hickory for the smoke.
  3. s24smoove

    Turkey Breast Q view, 1/2 way point!

    Simple, Turkey Breast or Torso, salted the cavity and outside, let it sit while myapplewood burned down to coals, smoked w/ hickory, probably another 1.5 hours to [email protected] ~225.
  4. s24smoove

    Classic Hot Italian Sausage and SmokeBrisket Sausage

    Here is about a quater of the traditional italian sausage made this morning, fennel, crushed red pepper, salt. Remainder of the 50#  of SmokedBrisket Sausage i made yesterday. Will be smoking a bird tomorrow, happy Independence Day All!!
  5. s24smoove

    Sausage Pics

    Brat Green Chile, Brat, SmokedBrisket Sausage.
  6. s24smoove

    First Smoke since joining SMF

    Two 15# briskets, my mantra is now, salt & smoke on the brisket, cold beer for me. first i prepared my fire, outside the firebox i built a fire using charcoal as my base, whenthe coals were correct, i began to build a thicket of cherry, grapevine wood, pearwood...i let that burn down, while...
  7. s24smoove

    What would a typical Texas Hot Link contain?

    Every so often a customer walks in and asks if i make a sausage that tastes like Texas? i want to be able to meet that demand, so what does a typical or classic Texan hot link contain? Beef and pork, garlic, blkpep, cayenne? i'm sure i can work up a recipe, but i'm wonder what true Texans...
  8. s24smoove

    Hello, from Albuquerque!!

    Excellent site, just joined today, my name is Joe S. live in the north valley of albuquerque. I have a cheap charbroil offset smoker and a small vertical brinkman, and sometimes i use the shed as a smokehouse. prefer to burn down a thicket of wood an add oak and a small amount of mesquite...
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