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  1. dirtsailor2003

    Small batch Chicken Sausage

    Richie somewhere here on the forum I have a Thai chicken sausage that we like. Might be in my mega recipe list. If you find it give it a try. They are tasty .
  2. dirtsailor2003

    Small batch Chicken Sausage

    Those look great! Wife only eats chicken sausage no pork... We’ve been buying chicken andouille from our local butcher for the red beans and rice that we make. Seeing your post has my thinking i should get back in the game again. Guess I better find some casings!
  3. dirtsailor2003

    Spicy Apricot wings

    Thanks Justin! It’s good on pork too.
  4. dirtsailor2003

    Spicy Apricot wings

    Spicy apricot wings for weekday lunches. Dusted wings with garlic, onion, white pepper, black pepper, celery seed and paprika. Put those on the baby Weber. Made up my glaze been using this for many years .good mix of heat and sweet with a bit of twang. Mix all this up in a sauce pot. I like to...
  5. dirtsailor2003

    Santa came to town

    We will take this camping. I use the smaller version, the Ranger model for day trips. We have the 14” gabby grill fir it.
  6. dirtsailor2003

    Santa came to town

    These came out nice and light. The hardest part was passing the taters through the sieve. I suppose a River would work too. The fine mesh though of the sieve really made a light mixture. I like simple recipes like this one.
  7. dirtsailor2003

    Santa came to town

    Santa Maria that is! This is the 18” Gabby Grill on my SoloStove Bonfire. No better way to break in a Santa Maria grill than with a Tri tip. Made gnocchi to go with the Tri tip. It’s pretty simple to make. This is the recipe I use. You can add seasonings as desired. I made as is next time I’ll...
  8. dirtsailor2003

    Adirondack Chair Build

    Nice handy work! I’ve been scouring plans lately looking at chairs for our porch. We’re shorter so getting in and out of Adirondack chairs is a chore.
  9. dirtsailor2003

    Kept the Sous chef in the weeds today

    We didn’t do corned beef this year for Saint Patrick's day. Work didn't allow me time to cure a corned beef like I normally do. I did snag a small corned flat and a head of cabbage. But didn’t even get those cooked. Had some time today. Yesterday o took the store bought flat and soaked the salt...
  10. dirtsailor2003

    Turkey burgers

    Thank you!
  11. dirtsailor2003

    Turkey burgers

    Thank you all! The wife prefers ground Turkey over beef so we use it quite a bit.
  12. dirtsailor2003

    Turkey burgers

    Thank you! Nothing. I add seasonings I want to use them mix it up really good. That’s it.
  13. dirtsailor2003

    Turkey burgers

    Thank you Ray! They were grrrreat!
  14. dirtsailor2003

    Turkey burgers

    Thanks Justin! All was tasty. I topped the buns with everything bagel seasoning. Added an extra element. Next time I make them I might mix the seasoning into the dough. Used King Arthur’s Beautiful Bun recipe. Easy and makes nice buns.
  15. dirtsailor2003

    Smoked Ribeye Roast Temperature Difficulties

    Depending on the starting temp of the meat that time frame seems pretty spot on. I actually like to run my pit temp hotter when doing rib roasts. I usually aim for 325°f-350°f. That pit temp usually shaves off a good 1-1 1/2 hours cook time. Also keep in mind with roasts like this weight...
  16. dirtsailor2003

    GMG Daniel Boone Temp Issues

    Sounds like you have a warranty issue on hand. Your best bet is to contact their customer support. A friend had a simile issue with his and the motherboard was no good. They gave him the option of shipping the unit back to them or them sending a new bird for him to install. He took the unit back...
  17. dirtsailor2003

    Turkey burgers

    Annalee requested turkey burgers the other day. So had to make some buns. Then we could have burgers! Used the Weber Q1200 for the cook. Have plans for more burgers this weekend and will probably use the Gabby Grill on the 14” WSM or Solostove Ranger fire pit. Bun recipe...
  18. dirtsailor2003

    Mini WSM Rotisserie

    Yes the MEATER+ is accurate. Avoid the Block I had nothing but issues with it.
  19. dirtsailor2003

    Almost total brisket disaster

    I have found that shorter cook times and higher temps work better for cuts like brisket. 10-12 hours @ 180°f is what I do.
  20. dirtsailor2003

    Mini WSM Rotisserie

    On my Minitisserie I use my MEATER+ therm to spin around and around. https://www.smokingmeatforums.com/threads/introducing-the-minitisserrie-1-0-update-now-the-minitisserie-2-0.236257/ Recently retired my tamale pot rotisserie set up and added a Spitfire rotisserie to my 14” WSM.
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