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  1. mossymo

    Uncle Kenny's Brats

    Trimmings from pork butts sure is handy for a batch of Uncle Kenny’s brats! ----- About to mix in seasonings to the ground pork, was a great time for a cold one! ----- Finished stuffing the seasoned ground pork into 32/35mm hog casings… was a great time for another cold one! ----- Vac...
  2. mossymo

    Weekend Battle Vortex Ribs

    Nicely done, great to hear you liked them!
  3. mossymo

    Coming in hot off the griddle!

    Trail Bologna ring sausage, potatoes, onions & peppers on the flat top. Excellent meal, and doesn't get much easier than this! ----- ----- All the players! Thanks for looking!
  4. mossymo

    Chicken Fried Chicken Wings!

    In pic three it shows the Chicken Fried BBQ's Texas Rib Grind.
  5. mossymo

    Breaded Chicken Sandwich

    The breading works great on the grill. We have used it several times on the grill, should have a few posts in the group here using it! Yes, just lightly patted the brined chicken breast with a paper towel before applying the breading.
  6. mossymo

    Breaded Chicken Sandwich

    Wife and I have both of them in stock and available to order! - www.owensbbq.com/products/cockadoodleq-brine-injection - www.owensbbq.com/products/grandpa-dons-everything-seasoning
  7. mossymo

    Breaded Chicken Sandwich

    Brined chicken breasts in CockaDoodleQ a couple hours. ----- Then coated in Grandpa Don’s Everything Breading and let set in the fridge while the grill was firing up. ----- Cooked indirect around the Vortex for 45 mins running about 425º. ----- Made for an excellent, crispy chicken...
  8. mossymo

    Wisconsin Bratwursts

    Thanks! Quality casings are key! We found that soaking the natural casing overnight was a huge improvement for us, and we recommend it. We tried a couple of suppliers and finally found one that we can stand behind that we sell on our site.
  9. mossymo

    Wisconsin Bratwursts

    Wisconsin bratwursts we made up with pork trimmings from this last competition season getting a light sear over the Vortex. ----- Simmering in butter, onions, sauerkraut and beer until up to temp. ----- Wisconsin brats with all the toppings! One plate with spicy brown mustard added...
  10. mossymo

    Chicken Fried Chicken Wings!

    Chicken wings, so many flavor possibilities… These were brined in Chicken Fried BBQ Game Over and seasoned with Chicken Fried BBQ Texas Rib Grind, they were definitely a winner! ----- ----- Thanks for looking!
  11. mossymo

    Milwaukee Chicken Ring Sausage

    Ground up 3 pounds skinless chicken breast and 3 pounds skin on chicken thighs and mixed with the Milwaukee brat seasoning and cure. Stuffed into 32/35 hog casings for a small batch of Milwaukee Chicken Ring Sausage. ----- Few hours of smoke till achieve a good color. ----- Just out of the...
  12. mossymo

    Sweet ‘N Peppery Vortex Ribs

    Don't overshoot your goal temp too much, or it takes forever to get the temp down. Just adjust the temp to your preference with the lower (air intake) damper.
  13. mossymo

    Sweet ‘N Peppery Vortex Ribs

    An hour on the grill at 425º and Sweet ‘N Peppery Vortex ribs sure hit the spot, great flavor for sure! ----- ----- Thanks for looking!
  14. mossymo

    CockaDoodleQ Buffalo Wings!

    Yes, was our first time using it. Look forward to trying with thighs! Yes, just patted dry with a paper towel and seasoned. It is a new product to us also, just recently brought it in to have available to order! www.owensbbq.com/products/cockadoodleq-brine-injection
  15. mossymo

    CockaDoodleQ Buffalo Wings!

    Chicken wings got a 3 hour brine in CockaDoodleQ. ----- Then seasoned with Buffalo Wing and cooked around the Vortex. Simple, easy, delicious! ----- ----- Thanks for looking!
  16. mossymo

    701 Summer Sausage

    End of November made up a 5 ½ pound batch of 701 Summer Sausage (50% brisket trimmings and 50% buffalo burger) and stuffed into 1 ½” mahogany fibrous casings. ----- ----- Having summer sausage chubs vacuum sealed and frozen in individual packages makes it easy to take one out to enjoy...
  17. mossymo

    RoughRider Meat Sticks

    Thanks! Around 2 hours in the smoker at 160° and then another hour or so in the oven at 170°, really didn't keep track of time close. Pulled the sticks when they reached 155°. We're sliding away from the "safe" directions we give customers for cooking meat sticks. But for how we have the Davy...
  18. mossymo

    Long shot

    Went through my files. Closest possible find I see is Cole Slaw ala Buck. I don't recall saving it, properties of the file show it is from 2015. No idea if this was Steve "WalkingDudes" or not.
  19. mossymo

    RoughRider Meat Sticks

    Mixed up a small batch of RoughRider meat sticks using 5 pounds brisket trimmings and 4 pounds of buffalo burger. Stuffed some with 21mm mahogany collagen casings and some in 1 ½” mahogany fibrous casings for some summer sausage. ----- These were smoked in two batches in the GMG Davy...
  20. mossymo

    Hi From the cold Northern MN winter

    Welcome from a neighbor to the west in North Dakota!
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