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  1. 73saint

    Hurricane Ida Forecast to Become a CAT4

    Thanks for Checking in Chile, how have you been man? we are hanging tough. Got hammered by the storm in Harahan La, on the river. But only slight roof damage and trees down everywhere. Been running the generator since Monday and we’ve manage to keep a good stock of iceand fuel. It’s hot as two...
  2. 73saint

    Hatch chili & cheese smoked sausage

    Thanks Dan! Thanks Crazymoon! I wish we could get pork for .77/lb all the time. what a deal! Thanks Robert, much appreciated! Thanks Vol...I will absolutely be making these again. Thanks warren, yep I'll send you tracking info shortly....lol
  3. 73saint

    Hatch chili & cheese smoked sausage

    Bring water to boil and remove from heat, add the toasted chilis to the boiling water and cover for 20-30 mins
  4. 73saint

    Hatch chili & cheese smoked sausage

    Fried up a few pieces while packaging and it’s gone pecan. Came out better than I hoped, and best of all the snap on those casings is just right.
  5. 73saint

    Hatch chili & cheese smoked sausage

    Thanks Keith, I tried to send you pics but they would not send to you for some reason. Glad you got to see them here haha!
  6. 73saint

    Hatch chili & cheese smoked sausage

    Thanks smokinedge! I am very happy with how they came out, definitely a good one. Thanks David. I hope you get into making your own sausages. It can be very satisfying!
  7. 73saint

    Hatch chili & cheese smoked sausage

    Thanks Flatbroke. Hope you’ve been well!
  8. 73saint

    Hatch chili & cheese smoked sausage

    I started a new job back in February, so my cooking and meat making time has diminished a great deal. I have been itching to do a batch of sausage. I have a bunch of .77/lb Boston butt, and about 25lbs of venison remaining from last season (unusual). It’s hatch chili season and my wheels have...
  9. 73saint

    Carousel....

    Inda, I am envious! If I can ever slow the pace of this new job, I may get on the water. Send me some pics so I can live vicariously through you!!
  10. 73saint

    Smoked Mexican Shrimp Cocktail

    I could eat that 7 days a week. Nice!
  11. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Good catch. You can use any kind of fatty pork as an insulator. I used a mix of jimmy dean hot and mild sausage. It sure was tasty!
  12. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Thank you, Gary! Thanks 912smoker! Thanks Disco! Haha! Thanks Lance! Thank you brett!
  13. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Thanks forktender! Agreed, but I think that's the whole challenge of it; preparing and cooking it whole, yet somehow avoiding the smaller cuts from being overdone. Thanks civilsmoker! Thanks John! Thanks WaterRat! Every year, we try and improve. I struggle building a box, but I am trying...
  14. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Thanks Chop! Thanks Vol! Funny you mention that. I only noticed the smell one time the entire weekend, and it was at the most inopportune time.. while we were boxing the whole hog! Other than that it wasn’t so bad at all.
  15. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Thanks Jim! It was sloppy, there were a TON of pits being pulled out with tractors yesterday, when we went back to the site. Glad I got mine out Saturday night. Thanks Warren. Your right though, it’s an incredible feeling to be a part of something much bigger than any one person. What it’s...
  16. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Thanks bigfurm! Thank you Keith, I agree with that! Thanks chefjimmy! Thank you chris! Thanks piney! I appreciate that, smokerjim! Thanks smokin up north!
  17. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Thanks TGrim! Yes was a great time and you really get a great feeling when you raise money for such a good cause. Thanks jax! Thank you Flatbroke. That Fatboy is no joke!
  18. 73saint

    Whole hog on the Lang Fatboy at Hogs For The Cause

    Spent the last few days down in Belle Chasse, Louisiana. I cook for a team that has competed at this annual, local bbq event called Hogs For The Cause. It’s a big bbq comp where teams raise money to help families of children with pediatric brain cancer, while competing in various bbq/smoking...
  19. 73saint

    Lang 84 cabinet conversion completed

    Sweet!
  20. 73saint

    Cajun Jerky using Cherry to smoke

    Looks great, zippy! I like the hanging idea as well; I need to stop using the warmer for my jerky as it tends to get a little too smoky. Bet your way would be better.
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