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Smoking Sausage 101
Great info here guys. Thanks! I've got a sausage stuffer on my Christmas list...- hickorybutt
- Post #14
- Forum: Sausage
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Smoking Sausage 101
This is exactly what I was looking for. Makes sense now. So you start them out cold smoking to make sure the smoke can actually penetrate through the casing and slowly bring the heat up to cook them to an IT of 150-160? And I would guess the cure in the link is what keeps the meat from...- hickorybutt
- Post #7
- Forum: Sausage
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Smoking Sausage 101
Thanks guys So even with "cold smoking", do you still get that 'snap' when you bite into the casing?- hickorybutt
- Post #4
- Forum: Sausage
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Smoking Sausage 101
So I've been searching through the threads for a few minutes trying to get a detailed overview of sausage smoking but can't seem to find any "one-stop shop" type place that provides info on sausage smoking basics. I've never smoked any type of sausage before. Been smoking for a few years now...- hickorybutt
- Thread
- Replies: 17
- Forum: Sausage
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Spares 1.jpg
- hickorybutt
- Media item
- Comments: 0
- Album: HB's Cooks
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Spare Ribs.jpg
- hickorybutt
- Media item
- Comments: 0
- Album: HB's Cooks
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Smoking a Brisket (and a shoulder) today
Man I love pulled pork pizza... Looks good!- hickorybutt
- Post #11
- Forum: Beef
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Smoked a nice turkey this last weekend.
Great color! Nice looking bird.- hickorybutt
- Post #2
- Forum: Poultry
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Grilled peaches and blue cheese salad
Looks awesome. I did something similar a while back. A couple months ago, we got some fresh peaches - cut them up, rolled them in olive oil and cinnamon, and put them in the smoker for about 30 minutes on a low heat about 180-200 degrees. Then we made a peach cobbler with them. Fantastic...- hickorybutt
- Post #3
- Forum: Fruit, Nuts & Vegetables
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Thermometer always needed?
Ribs are the only meat I never probe. I could probably get by with basic examination and be okay if I didn't have a therm. But I probe just to be okay. As with the methods that Dave described... Pork shoulder - bone has to feel like it will pull right out Brisket - toothpick goes in like...- hickorybutt
- Post #18
- Forum: General Discussion
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Happy Turkey Day!!
Loons great! Funny - I'm smoking ribs right now but I've been sitting here thinking that I need to do a practice run on a turkey leading up to thanksgiving. I've done plenty of chickens but never a turkey. Gonna do a first this year- hickorybutt
- Post #2
- Forum: General Discussion
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Small Garden in East Texas
Gary how much is it to ship a jar of pickles to Ohio? :)- hickorybutt
- Post #73
- Forum: Small Spaces
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Whats your favorit scotch, rye, whisky or burbon.
For you bourbon guys, I recently had Old Bowhard 26yr. Really good stuff. It checks out at $210 a bottle. My company paid for a glass with dinner...- hickorybutt
- Post #122
- Forum: Blowing Smoke Around the Smoker.
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Doing a beef brisket for the first time
Should the brisket be wrapped like the butts? Lot of different opinions around the smoking community. Most people wrap. I wrap with butcher paper because I think it keeps the bark more firm vs. foil. And I usually wrap once it hits 165-170 degrees, or when I think the bark is solid. There...- hickorybutt
- Post #2
- Forum: Beef
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Chicken Leg Quarters on the Old ECB
Gary, Sure looks good. Smoked chicken that has sat in a good brine makes for a good meal.- hickorybutt
- Post #18
- Forum: Poultry
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Whats your favorit scotch, rye, whisky or burbon.
Well I have a new favorite... Balvenie 12 yr. Single Malt Scotch. Stuff is delicious... and harmful to my wallet at $59.99 per 750ml. Just bought a bottle last night and plan to make that sucker last.- hickorybutt
- Post #106
- Forum: Blowing Smoke Around the Smoker.
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How do I get ribs and chickens done at the same time
Agreed with the post above. The chicken will likely take ~3 hours (obviously depending on the size). I've finished chickens in 2 - 2.5 hours, but I cook chickens at a higher temp. Since you've got ribs in there too, you probably wanna keep the temp below 250. One thing you can do to make...- hickorybutt
- Post #4
- Forum: For New Members
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Boneless chicken breast and mac and cheese W/qview
Looks good. Let us know how they turn out. I've never smoked chicken breast before. But I am grilling some tonight- hickorybutt
- Post #2
- Forum: Poultry
