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First attempt at sausage!! W/Q-view
There are few pleasures greater than wild hog meat...especially in the smoker!!! -
First attempt at sausage!! W/Q-view
Well, this is the first time I've made and smoked sausage so I guess the answer to that is no, but I thought about doing that. It would be easy I guess, just twisting the casing?? -
First attempt at sausage!! W/Q-view
Things got a little hectic there for a while, but I'm finally getting around to posting the results. It took a lot longer to get it done than I thought it would and I fought with the internal temps. For a while it plateaued and then started to fall. I had to jack up the temps to get it to... -
First attempt at sausage!! W/Q-view
Okay, here is the sausage in the smoker at an internal temp of 139 degrees. -
First attempt at sausage!! W/Q-view
My buddy took a 300+ lb boar at our hunting lease a couple of weeks ago and he decided that we needed to make sausage from the majority of it, so this is my first attempt at making and smoking sausage. We made three types. The first being cajun sausage(we are from Louisiana), the second is a... -
Rabbit
I recently had an opportunity to take a few rabbits before the season ends and I would really like to throw 'em on the smoker. After a search of the threads I was able to find one recent that had given me some ideas, but what I don't know is to what internal temp to bring the rabbit. Do I... -
Playin W/.357
Here's my new toy, when it finally comes in!!- patcap
- Post #16
- Forum: General Discussion
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Playin W/.357
Boy I hear ya about the ammo. It's crazy. I have a Kimber Pro Raptor II on order. I'm getting ammo a little here and there while I wait on it. That .45ACP is about 20 dollars a box, minimum!! I want to have plenty of practice ammo before I qualify with it. I'm salavating waiting for it to arrive!!!- patcap
- Post #2
- Forum: General Discussion
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Do you foil your pulled pork butts or not?
I've only done three and I've foiled all of them at 165 deg. I brought the first one up to 205 and pulled it off, wrapped it and let it rest in the cooler and I got the same results you did. The second and third I did at the same time and the only thing I did different was I pulled them off at... -
Second Smoke Ever, Brisket Anyone? with/Qview
Man, that brisket looks good!!!!! Nice job!!! That smoke ring is beautiful!! -
Prime Rib W/Q-view
I was really surprised how well the pork loin turned out. It was perfectly seasoned right out of the package. I would recommend it to anybody who wants to have something they can just throw on the smoker without too much trouble. -
Prime Rib W/Q-view
All this talk about prime rib recently, I decided to try my hand at it. I also did a pork loin and some chicken. the Ribeye Roast from Krogers: Seasoned with Kosher salt, black pepper, garlic powder, and fresh rosemary cut from the garden a few minutes before: The split chicken breasts... -
Anyone Have a pot this size?
A great big gumbo comes to mind!!!! Just make the roux in a cast iron skillet first!!- patcap
- Post #18
- Forum: General Discussion
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My Prime Rib Q-View (it was awesome!!!)
Looks Fantastic!!!! It's cooked just the way I like to eat it!!!! -
Christmas party W/Q-view
The rack with the butts was kept between 225-240 degrees. The chickens were underneath and being closer to the fire were a little hotter. The butt I pulled was brought to 167 degrees and then wrapped up with a little apple juice and captain morgan's and brought the rest of the way to 195. the... -
Christmas party W/Q-view
Had my shift Christmas party last night. Fed about 20 people. I cooked Nolan Ryan ribeyes (no growth hormones or anti-biotics) for the members of my shift. Hands down the best steak I have ever eaten. For the rest of the guests, I smoked two pork butts. One pulled and one sliced. I also smoked... -
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Calling all hunters please help keep public access in Montana
As a hunter I've been personally affected by the some of these wealthy people who think they can claim public land/waterways for themselves just because they happen to own the land adjacent to it. They were put in their place here and I hope your situation gets resolved too. I signed the petition.- patcap
- Post #12
- Forum: For New Members
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First pork butts w/qview
I only put it in the pan after it reaches 165-167 degrees. I keep continuous smoke on it and it gets plenty of smoke flavor in the 6-7 hours before I wrap it. I put it in the pan with a little liquid so the meat doesn't dry out.
