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  1. ddufore

    Glazier Frankfurters

    I’m a transplanted Northern New Yorker now In NEPA. I was living about 25 miles from the original place where these are made. Yummy!! A little mustard and/or relish with chopped raw onion was the way I liked them and still do!
  2. ddufore

    Cascina Salumi Vac

    Yum
  3. ddufore

    Chimney Charcoal Starters

    Map gas will certainly work but is overkill IMHO. Plus propane is cheaper.
  4. ddufore

    Chimney Charcoal Starters

    Lump charcoal lights really easy. All I do is fill the chimney hold it up and use a small propane to light the bottom. Only have to light for 10 seconds or so. Works for me.
  5. ddufore

    Making Your Own Charcoal

    If you have free wood to use it is very economical. I have made charcoal foryears. A 55 gal drum would yield about 25 gals of finished lump charcoal. All it cost me was my time to do it plus a little gas and oil.
  6. ddufore

    Avatars and Usernames

    Not very imaginative, I guess. First initial and last name. Avatar is some kielbasa I made a while back. Dan
  7. ddufore

    Fermented Vietnamese pork sausage. Nem Chua

    Sounds interesting. I’m in.
  8. ddufore

    50% Coupon for Inkbird Waterproof Instant Read Thermometer-$12.50

    I’d like a code please if there are any left
  9. ddufore

    First attempt at Italian dry cured sausage.

    Looks awesome. Don’t worry about the uniform size, they will taste the same. Waiting to see the finished product.
  10. ddufore

    Anybody make their own lump charcoal?

    Been making charcoal for a while now.
  11. ddufore

    BGE or Komodo Joe

    I agree
  12. ddufore

    BGE or Komodo Joe

    He now has your opinion as well as mine.
  13. ddufore

    BGE or Komodo Joe

    One man’s opinion. I have one too. Either one will work.
  14. ddufore

    BGE or Komodo Joe

    As I said, either one will work.
  15. ddufore

    BGE or Komodo Joe

    Slow, tell us how you really feel.
  16. ddufore

    BGE or Komodo Joe

    I have an XL BGE and love it. I cooked 2 20# turkeys at once for a wedding reception and got many compliments. That being said, I believe that either one would work. There are pros and cons I’m sure, but they are similar enough that either one should work well for you.
  17. ddufore

    Tuscan Soup and Garlic Parmesan Biscuits

    Awesome looking soup AND biscuits!!! I will surely be making these soon.
  18. ddufore

    BRISKET/HOT ITALIAN SAUSAGE MIX MEATLOAF

    I always try to use a mixture in meatloafs. The last one was ground turkey, beef, and breakfast sausage(home made of course).
  19. ddufore

    Italian Sausage help

    IMHO, Gianelli’s has set the standard for Italian sausage where it is available.
  20. ddufore

    Thanks Daveomak

    Absolutely the best tasting pork I’ve ever done.
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