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What say you to chicken livers?
Shoot! Just noticed the tripe mention. My mom when she was alive made spicy tripe soup that I loved. Since she passed away I tried couple of times but was not able duplicate her soup. I have not given up but it's not easy with my wife holding her nose pinched and complain about the smell. One... -
What say you to chicken livers?
I see people mentioning gizzards a lot. I wanted to try it, found a recipe, followed it to a tee but just couldn't do it. Somehow must had screwed up somewhere because it just wasn't edible lol.i haven't given up yet. Hope to get it right one day. -
What say you to chicken livers?
Love me some chicken livers.do cook them different way, also chicken hearts are my favorite. -
Umai Landjaeger
Have done the landjaeger in the past year and somehow screwed up. Not sure where so no help. But did the Sudzhuk with good result. Got 3500g. Brisket 90 g. Salt 9g. Cure #2 10.5g. Black pepper 5.25 g. Coriander 35g. Garlic 30g.onion 10.5g.dectrose 10g. Paprika 3g. Cayenne 2g. Thyme 1/4 -1/3 cup... -
Been on my list...
Looks great from here. I'm another one on the fence. Every time I come across post like this I say to myself-must do it! But for some mysterious reason I never do. Just need a boot up my but! Your's looks pretty darn . -
Cheese steak sausage
Looks too good not to try a batch. Once I dry the drool of my chin I will scribble it down and as it happens we're going grocery shopping tomorrow so happy me, -
New and having issues.....
I have one also besides other. Smokers generally are used at lower temperatures as they are not designed for high temps.you can run it at 300 350 but not for long time. For anything past 300 I would just use a bbq. And also get decent temp probe. I know on my analog smoker the temps showing...- checkdude
- Post #12
- Forum: General Discussion
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Crawfish Pie
That looks so good! I never tasted crawfish ,being in Canada but sure would have a plate full and love it. Thanks for sharing. I guess this is the only way enjoy it through others. Thanks again.- checkdude
- Post #12
- Forum: General Discussion
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What are you drinking today?
Late but here I go. Today it's gin with a splash of water. I don't care for high alcohol,I prefer to enjoy the taste without the headache. So I can have an extra glass or more and enjoy life.- checkdude
- Post #115
- Forum: Beer & Ale
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Greek-ish Chicken skillet
Very nicely done! A good amount of ingredients but not unmanageable. The flavors tickle my fancy so I thank you for posting your process. Hope to be able to make this soon before I get sidetracked. Again. -
Curl pepperoni
Sorry no help here.would be interested in the answer though. So far I have been using sheep casings. Quite delicate but not bad to work with. Comes out great! In the past I used 19mm collagen but sheep are miles better. -
Grillable Louisiana Crawfish (or Shrimp) Boudin
Wow! I sure admire your perseverance in perfecting your process. I love boudin and made it several times and your version is very appealing. Hope you don't mind me using it to make my version. Thank you so much for sharing. -
Mom Is Finally At Peace....God Rest Her Soul
I can't express enough how sorry I feel for your situation. I totally understand what you must be doing through and no matter what anyone it's never enough .I too lost both my parents in years past and as we get older there are more friends and family passing. That's part of life. Doesn't make...- checkdude
- Post #42
- Forum: General Discussion
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Strip Steak, Crash Hot Potatoes, Chimichurri
What a great looking meal! It seems that there is no end to the variety one can devise. I love the ingenuity of you all. Excellent job! And I might shamelessly steal your idea. Thanks for sharing.- checkdude
- Post #22
- Forum: Grilling Beef
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Prayers for My Wife Please...
Our thoughts are with you in this difficult time. Went through this with my wife last year.only a little blip on her mammogram, 2 surgeries and radiation treatment later an all is good. We pray you have a smooth and successful treatment protocol to get her health back.- checkdude
- Post #39
- Forum: Blowing Smoke Around the Smoker.
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A Note of Thanks
Welcome aboard. Your build is amazing, way beyond my ability. I don't think I have enough time left in my life learn to be half as good. Love to see you guys get able to create something like this. A work of art doesn't do it justice. Looking forward to seeing it in action. -
Spalla Cruda....The Reveal!
Wow just wow! So incredible. You make the most awesome salamis ever. I dabbled a bit in this process but I'm miles behind you. I sure enjoy reading your journey and hope that something will sink in and help me to get better. Thank you. -
Champion juicer for emulsifying. Wow!
Thank you. I'll give it a go. -
Champion juicer for emulsifying. Wow!
Hi. I know this is old post but can you elaborate on how you sharpen the cone teeth? What type of file did you use? Like others I bought mine used and feel it could use help.thank you .vince. -
Sausagefest 2024 - What are your favorite sausages?
Hi all. For me it's going to be boudin also. Love the stuff! The problem is selecting the next few- I just like them all and can't decide lol. Help I'm addicted !
