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  1. fpmich

    SCORE!!!! In the Freezer

    I would be tempted to sneak in to the lot a couple times a year, with a sledge hammer, and wait for the call.  LOL
  2. fpmich

    Hi Ya'll from oklahoma

    Welcome to the group Ladyredbobbin.  I missed your instruction thread somehow.  I think it was old age and just not paying attion.  LOL
  3. fpmich

    smoker gaskets locally sourced

    I got mine at a DoItBest hardware.
  4. fpmich

    Need advice on supplies for Mods.

    Hmmmmn..... New smoker/grill delivered in December in UTAH?!!!   Your hubby is sadistic!   LOL But this can be a good thing.  Take your time, assembling and modding your unit over the winter, then when spring arrives you will be ready. Please do not go overboard with mods.  Take the time to...
  5. fpmich

    Need advice on supplies for Mods.

    9+++++++++++++++++++++++++++++++++++++++++++++
  6. fpmich

    The CharGriller Owners Group Official "Introduce Yourself" Thread

    Welcome to our group dirtman. Sounds like you are already ahead on the learning curve.  Your setup sounds great!
  7. fpmich

    Question's & more following probably, on using cure #1 in sausage.

    Thanks Wade. Project is put on hold for awhile now.  I took a bad fall and my back is screwed up.
  8. fpmich

    Question's & more following probably, on using cure #1 in sausage.

    Thanks nepas and DanMcG. I doubt I will by a powder just for this,  I'll just use cure and smoked it, even though it does give a little hammy flavor. If anyone doesn't like the slight hammy taste, then they can buy store bought fresh stuff. (I try to keep everybody happy, but just can't do it)...
  9. fpmich

    Question's & more following probably, on using cure #1 in sausage.

    Maybe I should just use beet juice or food coloring for the fresh (not cured sausage) for those who don't care for smoked meat much. I've used paprika before, but to get the color I wanted, it changed the taste, and I didn't care for it.
  10. fpmich

    Question's & more following probably, on using cure #1 in sausage.

    I should've said cooked 'AS' a fresh sausage.  In other words cooked after curing time is done, without smoking. So you are saying it will still have that hammy flavor, (that's not all bad, is it?) even if I cook it in oven or skillet with saurerkraut, or something? medium  to med high heat to...
  11. fpmich

    Question's & more following probably, on using cure #1 in sausage.

    No takers or hints?
  12. fpmich

    Question's & more following probably, on using cure #1 in sausage.

    1.  If I cut meat to fit throat of grinder, and cure it first.  (as in Pop's Brine, or a dry brine, for time appropriate to size of meat pieces)  Would it be okay to then grind and add spices as I grind, then just mix a bit more, and leave in fridge to meld overnight before stuffing. 2.  Does...
  13. fpmich

    cut a little wood

    How did you take off all that bark from the logs?  I would love a pile of wood like that.
  14. fpmich

    CHICKEN... Safe Chicken Temperatures, Even if It’s Pink!

    Me too Uncle Eddie! I like my steak very rare, but my chicken well cooked.  It's a texture thing.
  15. fpmich

    Beef Ribs for Broncos vs Panthers

    Just how long does a Broncos vs Panthers game last anyway? I'm hungry! :drool
  16. fpmich

    Rib-Eye Roast – boneless – apple/hickory smoked - with Pictures

    That looks awesome Uncle!  Very nice cook! Looks more like 130*-135*, but I'll take your word for the 145* @ finish.  I never take mine that far, so I wouldn't know what 145* looks like with prime rib.  Wife and I are both rare, to medium rare, people. 125* to 135*  At least that's one thing...
  17. fpmich

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    Lisa, just letting you know I inspected the rolls in the damaged box, and they are all intact.  So FedEx's knife missed it aim.  LOL Thank you for the quick return of my phone call. Folks, I can't praise Lisa and her service enough.  Also same goes for the bags and the Vacmaster 350 quality. ...
  18. fpmich

    Grinder questions

    I bought an STX Mega Force grinder for 189.00.  But it looks a lot like the Kitchener one.  I think it has one more button for speed for high/low, but basically it looks like the Kirchner, except for the extra button.  I just went and looked at it.  Speed 1, speed 2, Reverse, and Off, buttons...
  19. fpmich

    Smoke/Dehydrate fresh Morel Mushrooms

    A man after my own heart.  MORELS! I never thought about smoking them.  I'll have to give that a try if we ever get a decent season again in Michigan.  Ash Borers have decimated our forest of host trees for black morels.  Dutch Elm disease, the whites/yellows.  Will the blacks find new host...
  20. fpmich

    Great Life, Courtesy of Smoking Meat Forums

    Well put Disco, and as you can see your comment's echo many of our own.  We owe so much to this forum. Like Smokin Monkey said.   If not for stumbling across this forum one night 4 or 5 years ago, I would never have owned a smoker either. I was a lurker for almost 2 years, just reading...
Great deal on LEM Grinders!
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