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KC BBQ
I'm sure the OP will answer the question , but I was interested too so I looked up the menu . Looks like they serve a " Mexican corn " . Interesting .- chopsaw
- Post #4
- Forum: General Discussion
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Salmon Patties...
Looks good Charles . Something else I've never had though . -
Custom Rubs
Just now seeing this , and just quickly read through the comments . Anyway , I did this from a reaper / pineapple hot sauce ferment . Been meaning to revisit it , but this works . After processing the peppers and stuff in a blender for sauce , I drained the liquid from the " mash " and spread it...- chopsaw
- Post #30
- Forum: General Discussion
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Thanksgiving How a Butcher Carves a Turkey
Whole spinner chicken , but I do mine like this . Thighs get pulled . Legs and wings on the left , Cross cut breast on the right .- chopsaw
- Post #2
- Forum: 🍁 Thanksgiving Central 🍁
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Smoked Sausage Balls with Blue & Gold Sausage
I'd tear those up .- chopsaw
- Post #4
- Forum: ABT's and all things Appetizers
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Rotisserie Turkey breast , plus leftovers .
Thanks Charles . I appreciate the comments Keith . Weather finally cooling down . Had soup and grilled cheese last night . -
Rotisserie Turkey breast , plus leftovers .
Thanks bud . I appreciate it . -
Making your own sausages?
Get yourself some ground pork and mix up some bulk breakfast and Italian . Decide first if this is something you feel is worth doing , before you invest in a bunch of equipment . From there , if you think you want to do it , get a grinder . I agree on a stuffer is a must , but only if you are...- chopsaw
- Post #8
- Forum: General Discussion
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Brisket Bacon Sausages
Nice job on those , and the formula looks good . I don't use much beef is sausage , I'd love to see a cut shot . -
Flame went out. Need advice.
When the meat hits 41 degrees , the 4 hour clock starts ticking . That said , it's a guideline , and good for you to show concern . Remember , the inside of whole muscle meat is sterile , and the surface gets past 140 in a hurry , depending on cooking temps . I personally don't worry about temp...- chopsaw
- Post #7
- Forum: General Discussion
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Pork collar tasso
Looks great . I'd eat it straight up . No knife , no fork , no nothin' . Fantastic ! Great job on that . -
New sign for our new camp site!
That looks great . You're just a CNC machine away from making your own signs !- chopsaw
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Rotisserie Turkey breast , plus leftovers .
Thanks Ryan . Appreciate that . Thanks Jeff . Yup . Gonna need to start doing it for sandwich meat when it's on sale . I was buy the deli breast whole and slicing from GFS , but the price went insane . Thanks Ray . I'd even get ya a chair ! -
Sandwich meats
Could be the picture or the 50% pork content . I used the " American " style from Poli's site . Great flavor . -
Rotisserie Turkey breast , plus leftovers .
Thanks Chris . Good to see ya around . Thanks for the comment . Thanks for the comment . Thanks ! Yup . That's where I'm at with all of it . I have a plan in mind before I even buy any meat . Packer brisket gets cross cut into thirds . Grind , smoke , and crock pot . -
Sandwich meats
Me . One of my favorite things to do . I'm using an empty butter tub as a mold for some of it . Here's a couple threads . Just gonna depend on what you like . That Cotto salami is a good one for an easy salami . Any questions let me know ... -
Rotisserie Turkey breast , plus leftovers .
Thanks Brian . Post it up , and have a great time on Vacation . I use active / ripe starter and 5 grams of yeast . Gives me the end result I like . Thanks . I've started trussing everything . Just gives a better , more even cook . Been practising with one length of string . Great idea .
