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  1. fullborebbq

    Bored in Buffalo!

  2. fullborebbq

    Bored in Buffalo!

    So although not smoked here goes my take on Chicago deep dish pizza. Sauce and my loaded Italian sausage Now for the dough Time for provalone Now the Mozzarella Sausage Pepperoni And top it off with sauce and Parmesan Stay tuned for the finish product shots. Out of the oven cooling time
  3. fullborebbq

    After the smoke recipes

    Brunswick stew is a good way to use up PP. Here is one i have used before: https://howtobbqright.com/2015/02/20/brunswick-stew-recipe/
  4. fullborebbq

    Fresh Pasta with Meat Sauce

    Looks great! More olive oil than my current recipe, I'll have to try that one.
  5. fullborebbq

    Watched this smoked bologna video and can't stop drooling!! Where can I find the recipe?

    Here is one of my favorite BBQ chefs! https://howtobbqright.com/2018/01/08/bbq-bologna-recipe/
  6. fullborebbq

    Need Help Troubleshooting Mealy Sausage

    One of my most popular sausages are Brats with cheddar and Jalapenos! Go for it!!!!
  7. fullborebbq

    Need Help Troubleshooting Mealy Sausage

    When first making Hot links I did the same patty test. That was uninspiring to say the least, BUT after smoking to IT of 152....OMG what a difference in taste!!!!!! I now know why they are a religion in Texas.
  8. fullborebbq

    Our favorite Hot Italian

    Great looking sausage! I was wondering about the #1 cure but I see it now with the room temp hanging. Point for sure.
  9. fullborebbq

    Newbie in Florida

    Welcome to the Forums! Not that smokers are built like a Mercedes Bends, But that one looks kind of off to me as well. The warped name plate is a bad sign.
  10. fullborebbq

    Need Help Troubleshooting Mealy Sausage

    I started out with a small grinder from Amazon . It did a fine job for small batches . As I progressed my business I purchased a LEM Big bite grinder and it made quick work of large quantities of meat. I say all this because recently I purchased an all steel grinder for my KA Professional 5 plus...
  11. fullborebbq

    Hey all from Missouri

    Welcome to the greatest source of information you could ever get!!!!!!!
  12. fullborebbq

    Simple 3-2-1 Ribs tonight

  13. fullborebbq

    One That Got Away

    Just my 2 cents here. If you are looking for a medium rare finished product I have found that 325 cook temps and pulled at 122 - 125 will end up with a 7 - 10 degree rise in IT after pulling off the fire. The 375 temps you used transfer too much external heat to pull at 123. Low and slow, Low...
  14. fullborebbq

    It's getting bad - Charcoal Lump Pellet hoarders.

    https://www.flowbee.com/ I was lucky enough to decide to get mine cut. two days later they all closed. My partner at work swears by his FlowBee.
  15. fullborebbq

    Something different

    So 23.5" Di. x 19.5"L. 2300 Sq. In. 16.5 Sq Ft. yep what is your rack configuration going to be. also heat is vary direct in the drawing. any thoughts on controlling that??
  16. fullborebbq

    Surf and turf

    Drooling looking at that plate! next time ading some flour to the garlic butter mix makes a roux then ad some milk to make a creamy sauce. using cream is over rated. Point for sure on your version!!
  17. fullborebbq

    T-bone time.

    Point for sure! love the shrooms................
  18. fullborebbq

    Chuck Pastrami

    Great piece of meat!!!! What temp in the SV?
  19. fullborebbq

    Pizzed.

    I will second the pellet Pro unit. There DIY smoker unit is what I have in my home made smoker(see link in signature). The smoke unit has been rock solid and I have the older original PID. Love my Smoke Daddy products. P.S. Just my 2 cents........
  20. fullborebbq

    Just some pulled pork

    Sweeeet!
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