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Smokin weekend
Wings and poppers Saturday, pulled pork with Mac n cheese sunday. -
Texas hot links
think i messed up the 2nd grind...don't like the consistency ...... but i will take them into work, those animals will eat anything -
Texas hot links
Well here's the report. The flavor.... Excellent. The texture was horrible, kinda mushy. I did a course grind added beer and ground again. It looked like the fat was smearing. Next time I will do it like my kielbasa, one course grind. I think the meat needed to be colder on the 2 nd grind. -
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Texas hot links
Doing a 10lb batch of hot links.... 8lb of pork butt, 2 lb venison. Used the Chef Willie recipe. Did not have cayenne, used chipotle. Added. 8 oz of meat binder, some japaleno and hi temp cheese. -
Kabanosy
gonna take a shot at making a 10 lb batch of kabanosy. Had a 8 lb pork butt, added 2 lb of ground venison to bring total weight to 10 lb. used an avg/combiation of 3 different recipes. Ground up the meat and its in the fridge till tomorrow. After stuffing and smoking does it have to hang in a... -
1st time Venison pastrami
Did not steam, just finished it in the smoker. -
Wings
Playing with the new camp chef xxl. So far did a chuckie, a turkey breast, and today wings. Simple rub of Tony C, garlic powder, onion powder blk pepper. Smoked at 225, then cranked heat up 300+. Tossed in a bbq sauce. Great flavor, but skin was a bit chewy -
camp chef being delivered TODAY
Been wait 3 months, and todays the day. ordered the camp chef xl vertical jan. 1 st and just got an email its being delivered today. Let the sausage making begin.- rippper
- Thread
- Replies: 3
- Forum: Pellet Smokers
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Vertical smoker for sausage
i ordered mine first week of January, email from bbq guys said i will have it in 4 weeks..... cant wait. i have the camp chef dxl that has preformed flawlessly for the past 5 years.- rippper
- Post #21
- Forum: Pellet Smokers
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PERFECT RIBS EVERY TIME! This really works!
made the sauce, added about an ounce of bourbon, loved it. got a rack thawing in the fridge..... making the rub tonite....thx again. -
PERFECT RIBS EVERY TIME! This really works!
thx for the tutorial Al. of all the things i smoke, my ribs are the thing i feel need improvement. Others say they luv em but i want them BETTER. yours look great. i have 1 question. when you sauce em, and put them on the grill, do you leave them meat some up the whole time. Looks like with that... -
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1st time Venison pastrami
Turned out real good, will back off the sugar a little next time.. -
1st time Venison pastrami
In the smoker @ 225, be back after it "hits" 150 -
1st time Venison pastrami
just pulled 4 roasts that have been brining for 6 days. Rubbed em up and in the fridge for a rest. Smoking tomorrow. Some say smoke to I. T. Of 150 then steam. Some say foil at 150, take to I. T 200. Thoughts? -
corned venison
got 4 venison roasts that have been brining for 5 days. gonna smoke one for pastrami and freeze the rest. should i cook/smoke then freeze, or freeze right out the brine. thx in advance.
