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  1. mballi3011

    Hi mountain Maple breakfast and Cajun sausage (first run on new sausage stuffer)

    Looks good Joe. I'm glad to see your still in the sausage making. PS. I really liked the spice blends you send me a longtime ago.
  2. It's been A Longtime

    It's been A Longtime

  3. mballi3011

    It's been A Longtime

      It has been so long I think I should have to say Hi I'm Mark from Florida and I'm a smokeoholic . Well, I'm still alive and really doing well. The last time a lot of ya'll saw me I was well let's say pleasurably ( I topped out at 318) plump. I went on a diet the doctors told me I was a great...
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  11. mballi3011

    A tribute to my old pal!! Happy birthday Pops6927

    Happy Birthday Pop's You have been a great source of infomation over the years.
  12. mballi3011

    Daytona pork shots

    Squirrel ask Joel Aka SolarYellow he invented theses things. They are that good to
  13. mballi3011

    Official 2013 N Fl Gathering--April 5th, 6th, and 7th

    You know it is a must show thing. I'll be there no matter what. I might even stay overnight this year.
  14. mballi3011

    Taking the ligaments out of the drumstick all at once!

    I'm gonna smoke a turkey just to try it out. I will let you know if it works.
  15. mballi3011

    Happy Birthday DanMcG

    Happy Birthday Dan I hope you have a great and tastie day.
  16. mballi3011

    Scar, This ones for you.... Sausage mania

    SWEET JOB there Joe. I really love your jalapeno n cheese sausage that stuff is awesome. Now I do have a check book when you start selling this stuff. I have tried to make it but it just doesn't come out like yours. PS. I know Gary would be mighty proud.
  17. mballi3011

    Here you go Gary "Scarbelly"

    Lisa it would make me proud if I could help you with your smoke. First off you can't smoke meat and cheese n nuts at the sametime. The profile for Gary says that he had a smokin tex 1400. I'm not sure what kind of smoker that is but I can smoke on anything. Ok this is how we can do it. First I...
  18. mballi3011

    First prime rib was a success, this time a much bigger group

    Everything sounds good BUT Now if you want it to happen then you need to have some pictures. Then if you can I would get another bone IN rib. They flavor is much better. Also we smoke our ribs by temp not time. I would recommend that you take your rib to maybe 125° for rare in the middle to...
  19. Here you go Gary "Scarbelly"

    Here you go Gary "Scarbelly"

  20. mballi3011

    Here you go Gary "Scarbelly"

    I honor of a good friend and sometime inspiration I smoked all weekend for you buddy. We used to talk smoking and meat in general many many times and we both learned a lot. He had some really good recipes and ways of doing things that were different. I also would like to say thanks for all the...
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