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Prime Rib On The Mini !!
Nailed that PR there, Justin...outstanding job....gonna be hard to get that beautiful looking perfect medium rare slab of goodness outta my head........Willie- chef willie
- Post #30
- Forum: Beef
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Today's cookout
very nice.....I'd be hitting those wings HARD......well done, sir.....Willie- chef willie
- Post #2
- Forum: General Discussion
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It's been a while...
welcome back Ellymae.....I'd recognize that picture anywhere and I see you haven't lost any touch in the chow department. Looks delicious...u had me at 'gushing juice'.....Willie- chef willie
- Post #3
- Forum: Beef
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ECB Tearing Up a Boston Butt
LOL......hard to beat those ECB's that most of us have had at one time or another. That looks exactly like my first one....minus the electronics. The turkeys I made in that are still talked about...good job, I'm sure success is close at hand......Willie- chef willie
- Post #5
- Forum: Pork
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1ST Time Fatty......
good looking fatty....nice weave job....endless possibilities with those.....good job.....Willie- chef willie
- Post #4
- Forum: Fatties
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Pork Neck Bones
wow...another cost effective piece of pig.....however, once smokers figure out they're great & start buying them all up prices will skyrocket...much like chicken wings. Since they got the nod of approval I also will keep an eye out for them, especially at the restaurant supply. I have used them...- chef willie
- Post #7
- Forum: Nose to Tail
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CURED PORK BUTT HAM
HAH.....no can do...that would be like biting the hand that keeps me in mad money. Kicks in her half for all expenses so I can tolerate a few quirks surrounding to much smoked meats.....LOL....more for the smoker! Gary....here's some Spam I did up for the boys at the VFW bar....I told them it...- chef willie
- Post #20
- Forum: Pork
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CURED PORK BUTT HAM
- chef willie
- Album
- Comments: 0
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spam.jpg
- chef willie
- Media item
- Comments: 0
- Album: CURED PORK BUTT HAM
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Smoker upgrade!
oh yeah....sweet looking rig.....congrats...look forward to some heavy Que View.....Willie- chef willie
- Post #3
- Forum: General Discussion
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Mama Bear’s Mama’s Day Dinner
oh yeah...missed this earlier. Beautiful meal.....looks like a fine time was had. Now, on that tater.....look soooo golden brown and delish. I had 2 leftover baked spuds last week. Halved them, scooped them out, put scooped tater meat in food processor with some cream cheese (just a tad)...- chef willie
- Post #20
- Forum: Beef
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Camp Chef PG24LS Pellet Grill Smoker
Oh yeah....I remember those days...LOL......he's now 40 (ouch). I would offer to maybe do one butt in the new toy just for grins and watch it closely? That way you can road test it and get opinions from others as each is sampled. I'm into my second year with a Char Griller pellet pusher and...- chef willie
- Post #16
- Forum: Pellet Smokers
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22.5 WSM or Brinkmann Heavy Gauge Smoker with Off-Set Firebox
wow....never saw a Brink like that...very interesting design. Obviously I know nothing about either first hand but have seen numerous posts on the versatility of the WSM and it has a very loyal following. IF you decide on the Brink I'll be curious on your input regarding performance. Sorry I...- chef willie
- Post #3
- Forum: Charcoal Smokers
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Bacon, just bacon! ~ Foamheart
outstanding work Kevin.....hard to believe it's just you with all that bacon....lol.....glad they say it's good for you now (or close to it).....congrats on making the banner....Willie- chef willie
- Post #43
- Forum: Hot Smoked Bacon
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Beer Sticks
great color on those as well.....look veryyyy tasty.....xlnt work as always.....congrats on the banner spot also....Willie- chef willie
- Post #7
- Forum: Sausage
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pork Butt bones
looks good. bet they would do wonders for a pot of beans. I did similar with a ham bone. Smoked it again and used in beans...good stuff- chef willie
- Post #2
- Forum: General Discussion
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BDSkelly ~ Bird Legs (Turkey) with Q View
yes, excellent post. I've been meaning to try these as I read a post somewhere else from a trusted source and he let his legs brine for 3 days, which I found kinda amazing....The naked bone is testament enough to how good they must have been......kudos, Willie- chef willie
- Post #7
- Forum: Poultry
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Tried my hand at snack sticks and need some help
Firstly, NEPAS is the Guru of Sausage IMHO so his detailed advice is spot on & I have done a few of his formulas with great success. Be that as it may, I have a difficult time adjusting my electric analog smoker to such precise temps and times. I'm a restless human, easily distracted by a beer...- chef willie
- Post #9
- Forum: Sausage
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Looking for good slaw recipes for pp
OUCH......sorry about that. I did not put the link in the recipe as I usually do for reference so had to go find the link. That's Reinhards recipe!! My apology to Reinhard...had me a bad guess senior moment there <grin>......Willie- chef willie
- Post #5
- Forum: Side Items
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a couple of questions about sausage stuffers
yep.....very easy to crank. Actually, I go much slower than needed to avoid blowouts and I crank out 5 pounds in about 10 minutes. I've got a Lem 5 pounder...metal gears, herky...good product but a little spendy- chef willie
- Post #3
- Forum: Sausage
