Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. rgautheir20420

    collagen vs natural caings ?

    Neither product really has a "flavor" so to speak. The only flavor you'll get is from the sausage you've made. There is a texture difference though, with the collagen having a bit more chew to it. The natural casings are more tedious to stuff because they are easier to burst if over stuffed...
  2. rgautheir20420

    Typo's Brined Boneless Skinless Chicken Breast Smoke

    typo, got a recipe for that peach bbq sauce you mind sharing? I've got a can of peaches sitting my fridge waiting to be used for something!
  3. rgautheir20420

    Let's try to remember why we're here.

    Craig, the fire's gone 
  4. rgautheir20420

    Let's try to remember why we're here.

    MD, it does seem to have rubbed me the wrong way...I'm not sure why actually. I will take my advice and say your opinions are free to be posted (as long as they're in the right section as they are ;)).  I guess the root of my frustration initially is that I don't think constricting a person...
  5. rgautheir20420

    UMAi pepperoni 2.0

    Well you've still got the bags right? Figure might as well us them on something. It was the Drybag site's pepp recipe right? So could you explain more on the taste? Did it taste like pepperoni at all?
  6. rgautheir20420

    UMAi pepperoni 2.0

    Oh no! They look to be nicely cured at least. Sorry to hear Chew. Don't give up! Maybe a different recipe?
  7. rgautheir20420

    Knock-off Thermopen $10.18 w/Prime

    Glad to hear guys!
  8. rgautheir20420

    Let's try to remember why we're here.

    Red, that is a very open view and I 100% agree. I personally enjoy posting how I did something, if not for everyone else's sake and mine to remember.  This is all I'm really getting at. No one should be told to post more information or rethink posting at all. Not on a free forum at least.
  9. rgautheir20420

    Let's try to remember why we're here.

    Which is their right as this is a free forum. Until the forum owner adds rules on posting (which would never happen), I'll advocate everyone post however they please as long as it pertains to forums section/sub-section you're posting in. And c farmer, I do enjoy your posts!
  10. rgautheir20420

    Let's try to remember why we're here.

    I guess what I was getting at is why is the only way to post on this forum to include a write up? And why can't this forum just be used for fun and place to share some photos of your cook? If I see a thread with just photos, I still enjoy viewing them. If I want to know more, I'll ask. If the OP...
  11. rgautheir20420

    Knock-off Thermopen $10.18 w/Prime

    Craig, glad you got in on it. From the reviews I was reading it was within 1 degree of the thermopen that it was tested against for those customers.
  12. rgautheir20420

    Let's try to remember why we're here.

    MD, while I agree that a little bit of information on how something was cooked and prepped goes a long way to accompany the photos of said cook, but a thread without that explanation that only contains a short blurb (or nothing) and then photos is FAR from worthless.  This forums is big...I...
  13. rgautheir20420

    Knock-off Thermopen $10.18 w/Prime

    Absolutely! I'm cheap...and still wouldn't spring for the $25 ones that everyone posted about before. I can do $10 
  14. rgautheir20420

    Ribeye sausage stuffed and smoked on the #KamadoJoe Big Joe

    Just like you described, the fat is firmer in beef than in pork and has less of the connective fat. It's best to cut pork into thin strips and put them into the freezer for about 6 hours prior to grinding. With cutting it into strips and freezing, when grinding the auger will grab and pull each...
  15. rgautheir20420

    Ribeye sausage stuffed and smoked on the #KamadoJoe Big Joe

    It's amazing the stresses we endure for our loved ones huh ;) Good to see your getting use out of it. I'm sure some good stuff will be put through it before the jump to independent stuffer is made. 
  16. rgautheir20420

    Knock-off Thermopen $10.18 w/Prime

    The way I see it it's the difference between 3 seconds and 4. With the thermopen coming in at almost $100, I ain't complaining about that 1 second.  I looked through the reviews and they are pretty darn positive. I'm definitely looking forward to getting it and giving it a go.
  17. rgautheir20420

    Ribeye sausage stuffed and smoked on the #KamadoJoe Big Joe

    Those look tasty. I gotta say I'm surprised you're futzing with using the auger for stuffing sausage. I did that my 1st time around, and immediately went online to buy a stuffer.  Glad you're enjoying it!
  18. rgautheir20420

    Knock-off Thermopen $10.18 w/Prime

    Knock off Thermapen for cheap. http://www.amazon.com/Electronic-Thermometer-…/…/ref=sr_1_1… Digital Use code THERMO51 to get it for 10.18. Just ordered one!
  19. rgautheir20420

    Converting a Weber e210 to a smoker

    Pick up one of these bad boyz and put it on the opposite side of the burners. It'll work great to add the smoke needed. http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS The best smoke generator out there, IMO.
  20. rgautheir20420

    Newbie Electric Smoker Questions

    I live in the Crest Hill area and I'll admit that my MES30 has been left out in the rain and snow without a cover. I REALLY need to move it back into the garage, but I can confirm that it's still 100% functioning. YMMV, but mine is fine...that's all I'm saying. Take a look at this thread though...
Top Bottom
Back
Clicky