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  1. slapaho_injun

    Firehouse Biscuits & Gravy

    Won’t know unless you try it. I’ve been eating it this way for 20 yrs. Nobody has ever complained that the flour to milk ratio is off. Not saying it’s the best recipe but surely the best I’ve ever had.
  2. slapaho_injun

    Firehouse Biscuits & Gravy

    It’s the first thing our Kids /Grandkids say they want me to make, when they visit. 2nd is batter fried fish. Grandpa isn’t such a healthy cook but everyone eats well. Sometimes I have to cook the onion/green pepper with the sausage, so it’s cooked down…..other times I like to add them just...
  3. slapaho_injun

    Firehouse Biscuits & Gravy

    Firehouse Biscuits & Gravy 1 green pepper 1 onion 1 lb pork breakfast sausage 1 cup flour 1/2 gallon milk 1 or 2 Pillsbury flaky grands bicuits Preheat oven to 350 Place 1 or 2 rolls of biscuits on a sheet pan, lined with parchment paper Put biscuits in oven when ready, for...
  4. slapaho_injun

    Best Sub$320 Vacuum Sealer

    Mine just crapped the bed and I’m in for a new and better vac sealer too. I had a foodsaver v3240 that I loved for almost 8 yrs (best I can remember). I use it all the time. making our own pork & beef sausage, cutting ribeyes from the whole loin, cutting our own boneless chops from the pork...
  5. slapaho_injun

    Another 5+ lb smoked meatloaf - stick burner fridge smoker

    You won’t regret it! I can’t imagine making a meatloaf and not smoking it now. The best part is how easy it smokes & how fast it disappears. I have two pieces left (about 1 lb). My son ate two slices at supper and had another huge piece later last night.
  6. slapaho_injun

    Another 5+ lb smoked meatloaf - stick burner fridge smoker

    Meatloaf Another 5+ lb meatloaf emerges from the old fridge smoker. Turned out fantastic. Took about 4 1/2 hrs at 240 1 green pepper diced 1 large onion diced 1 heaping spoon of wet minced garlic 1 tsp salt 1/2 tsp pepper 1 cup shredded cheddar cheese 6 oz sweet chili sauce (I used...
  7. slapaho_injun

    Smoked Meatloaf...

    Dang that looks good! I am just posting mine this morning again. I too do a 5+ lb meatloaf.
  8. slapaho_injun

    Gazebo is DONE (edit Night time photo included)

    Looks great Al! I just got my Land Use Permit to do a 12x12 Smoker Shack on a concrete pad. Hoping to just put my fridge smoker & the Weber out there.
  9. slapaho_injun

    meat mixers

    Wife and I make 100# batches - 25# each of Italian, breakfast, brat & summer. Just the two of us and we debone our pork butts, course grind it all, add seasoning and mix by hand. 25# fits perfect in the tubs and I can get 4 tubs in my beer fridge at once, with taking the shelves out and using...
  10. slapaho_injun

    Isn't yellow perch the tastiest freshwater fish?

    My favorite is perch from the Mississippi River - across the street from me. Then Crappie, blue gills, Norther Pike , sauger, walleye ….. in that order. I’ll never go hungry so long as I live here.
  11. slapaho_injun

    First attempt Brisket

    i always wrap at 165 Double tin foil wrap and then I finish it to 205 IT but do probe like smokinEdge said. I miss getting $30 brisket. Haven’t done one in a while but I’d sure like to.
  12. slapaho_injun

    First attempt - hickory smoked to finish - summer sausage

    I cut this recipe in half, weighed everything on a scale. Added 25oz of cold water to seasonings for 25# of meat. Used the Encapsulated Citric Acid too. . J
  13. slapaho_injun

    First attempt - hickory smoked to finish - summer sausage

    I’ve had this recipe for about 5 yrs and I’d never made summer sausage before. I was a little worried it wouldn’t turn out. The recipe is from my favorite butcher shop & they closed about 10 yrs ago. I deboned an 8#pork butt and put it thru the grinder just once. I had 20# of 90/10 ground beef...
  14. slapaho_injun

    Storing meat after smoking

    I smoke 8 pork buttes at a crack. When I pull them, I vacuum seal them in 1# packages & freeze. Those vacseal bags are boiling pot safe so .....I take a frozen package out and reheat it in the package in a pot of boiling water on the stove. No drying out. Tastes as good as the day I put it in there.
  15. slapaho_injun

    Continental Freezer, worth the work?

    I bought all the carbon steel from the scrap place/junkyard. They were new scrap, never used. Must have been cutoffs from full sheets but worked perfectly for my needs.
  16. slapaho_injun

    Continental Freezer, worth the work?

    Seems to me that I read somewhere to avoid any galvanized steel and also aluminum. Most people use stainless or regular carbon steel sheets. I used the latter. Just be sure to use mineral spirits on a rag to wipe them clean of any residual oil and be sure to burn off any excess with a really hot...
  17. slapaho_injun

    Can someone advice me as a newbie what to buy?

    I would say first of all, never put a grill on a wood deck, unless it is your only option. I’ve seen where that’s been proven to be a bad idea. Scorched/ melted siding is the least of what can happen. That said, I have a gas grill on my wood deck. Always >10’ away from the house and I’m an old...
  18. slapaho_injun

    Continental Freezer, worth the work?

    I got my Crosley for $20 at an estate sale and it still had cold beer and pop in it. I was recently given a big stainless, double door commercial fridge. I had it out beside my shed for a few month, with intentions to rip all of the yellow foam insulation out of it and make it a bigger version...
  19. slapaho_injun

    Continental Freezer, worth the work?

    If it’s a fridge, you’ll need to figure out what type insulation is in it. If it’s the yellow foam, you’ll have to remove all of it. I’ve seen some nice projects made from warming cabinets and they already have the correct insulation in them. You still have to remove some wiring and other...
  20. slapaho_injun

    Diffuser plate and shelf question

    1/4” or 3/16” plate steel. Either drill holes or use plasma cutter (much easier). Depends on what your going to cook for spacing. Mine are 6” or 8” apart so I can fit 2 pork butts on each rack without them touching racks.