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  1. chef willie

    Smoked up some hocks and Easter Ham Bones

    Thanks....those were from a restaurant supply...possibly the reason for the meatier hock....most markets around here don't carry raw hocks usually Thanks buddy...nice to be missed. I've been smoking & using that pellet pusher a lot more now and the sausage making has kicked up a notch again...
  2. chef willie

    Bratwurst Time

    Thanks....a nice mild Brat Thanks Disco.....nice to hear from you....regards Thanks buddy....first thing I've made lately on the mild side...LOL....gotta keep everybody happy, ya know
  3. chef willie

    Bratwurst Time

    Thanks everyone for the nice comments. I neglected to mention when making these to eat I gently poached/simmered them to about IT 145 and finished on the grill, indirect heat, to mark them and crisp them up. I believe it helps to avoid blow outs while on the grill....Willie
  4. Bratwurst Time

    Bratwurst Time

  5. chef willie

    Bratwurst Time

    Was jonesing for some Brats on the grill so fished out an old recipe for a batch. I must say these were a HUGE hit at the VFW with beers and spicy mustard. Probably some of the best Brats I've made, perhaps from the NFDM & milk addition rather than using the usual beer (?). Regardless, stayed...
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    brats1.jpg

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    • Album: Bratwurst Time
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    brats2.jpg

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    brats3.jpg

    • chef willie
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    brats4.jpg

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  10. Smoked up some hocks and Easter Ham Bones

    Smoked up some hocks and Easter Ham Bones

  11. chef willie

    Smoked up some hocks and Easter Ham Bones

    It's been a while since I posted anything but while doing something different that turns out it's always nice to share info. I used Pops Brine on fresh hocks for an 8 day soak, then an overnight dry in the fridge and then about 4 hours of hickory smoke in the Smoking It #3 at 250. IT hit about...
  12. hocks1.jpg

    hocks1.jpg

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    • Album: Smoked up some hocks and Easter Ham Bones
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    brined.jpg

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    • Album: Smoked up some hocks and Easter Ham Bones
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    hocks2.jpg

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    • Album: Smoked up some hocks and Easter Ham Bones
  15. hocks3.jpg

    hocks3.jpg

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    • Album: Smoked up some hocks and Easter Ham Bones
  16. chef willie

    Killer wings from an awesome easy brine

    Thanks Case.....couldn't pass up the 1.50 a # price....normally 2.50 a # around here now Yeah, ur right....juice woulda been better...I often forget that LOL, Foam.....not hot at all....had a few pieces of crushed adhere to each wing but didn't translate to a hot taste. Yeah, alive and well...
  17. chef willie

    Landjaeger sticks

    Thanks everybody.....good stuff to make, really great taste
  18. chef willie

    Landjaeger sticks

    not in the mix.....came in a separate little baggie so I went ahead and used my open jug of it. Nice they gave you the option of using it or not I guess....
  19. Landjaeger sticks

    Landjaeger sticks

  20. chef willie

    Landjaeger sticks

    This is the second 5 pound batch already and it's going fast. My first time using pre-mixed commercial seasonings. GF picked up some Landjaeger stix in Washington and we both loved them but I balk at paying $11.95 a pound so the hunt was on for a clone. Waltons had a seasoning mix for...
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