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  1. ldrus

    chuckie going on

    Had a taste for a chuckie today....4lber already Simple A1 basted, and seasoned with webers Chicago Steak seasoning
    • ldrus
    • Thread
    • Replies: 10
    • Forum: Beef
  2. IMAG0002.jpg

    IMAG0002.jpg

    • ldrus
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    • Comments: 0
    • Album: chuckie going on
  3. ldrus

    First brisket can someone tell me what I have here?

    With the marbling looks like prime on left to me
  4. ldrus

    Stuff I'm Growing 2014

    Thanks I will have to look into this, do things grow bigger or faster doing this??
  5. ldrus

    Stuff I'm Growing 2014

    What are the tubes in the green containers for?
  6. ldrus

    Really Wondering About this One....

    P.S. I even run the smoker super hot (reverse flow stick burner) and turn it into a pizza oven.
  7. ldrus

    Really Wondering About this One....

    I have done it all in the same smoker. Never a issue.
  8. ldrus

    First Summer Sausage

    Looks great
  9. ldrus

    Well I got my Southern Oak wood chips, but..........

    Ok problem solved.......Target Practice !! That should make for some small chips lol
  10. ldrus

    Well I got my Southern Oak wood chips, but..........

    When I need small pcs I use a hatchet and a hammer hope this helps ya
  11. ldrus

    turkey breast issue bone in 7#

    Pm= private message
  12. ldrus

    turkey breast issue bone in 7#

    How are you gauging your smoker temp? My guess is your temp on the smoker is cooler then u think . I always run a maverick stuck in a tater to verify my cooking cages are correct. ....just my first thoughts
  13. ldrus

    Greetings from the Hoosier State!

    Welcome aboard Tom! I'm west of you over in Michigan City. I to am a machinist by day.nothing wrong with the Masterbuilt. Great smoker I have one myself..lot of great info and help here.look forward to seeing some of yoursmokes.
  14. ldrus

    Venison Summer sausage ratio

    I like it at 5lb of lean meat to 1lb pork trimmings
  15. ldrus

    need advise

    When doing any sausage u want low temps, generally most start off @ 120 deg for a hour to dry the casings so smoke will adhere better, then slowly bump up temps until u reach a max temp of 170 and sausage reaches internal temp of 152.if u go to hot to fast u will fat out ( render the fat) from...
  16. ldrus

    Beef Jerky "Sweat", how to avoid?

    I second what jerky said, have u tried playing with your drying times? I like to go between 5 1/2 to 6 hrs in dehydrator .
  17. ldrus

    Smoked Beef Tenderloin w/ Q-view

    I'm hungry now
  18. ldrus

    First cold smoke cheese

    Looks good
  19. ldrus

    Smoked Cuttlefish & Smoked STRAWBERRIES!!!!!!!!!

    Looks great, must be so nice to have access to fresh fish/seafood all the time.keep up the great work enjoy the pictures (jealous) :-D
  20. ldrus

    OTBS Class of 2014

    Thanks and congrats to the fellow inductees. What a nice suprisea
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