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  1. buzzy

    First strawberry haul!

    Nice pickins. It's nice having your own patch. Gave up growing our own. They kept getting ate off by wildlife. Been buying them up the road from a amish stand. Wife made jelly, pie & freezing a bunch for later use.
  2. buzzy

    Loaf Pan Bratwurst & Loaf Pan Gyros

    I’m a big fan of cold smoked meatloaf sammies but like your method for different flavors. No stuffing just slice & reheat. Big like!
  3. buzzy

    Left over Grease

    Into plastic bag for trash also. Send to magic mountain. Local term for land fill. Years ago was flat land then in time a mountain appeared. 😳
  4. buzzy

    Spatchcock on the KUDU

    Awesome looking spatched yardbird. Plus great way to do corn on the cob. I’d tear up that plate full.
  5. buzzy

    cleaning the temp probe

    I use alcohol wipes. Most times after a smoke & always before.
  6. buzzy

    Bugs-N-Bread

    Duh there i go again showing my ignorance. Thought they where different than common crayfish.
  7. buzzy

    Bugs-N-Bread

    Looks like a great meal. Never had them but willing to try if prepared by someone knowing how. I believe hard to find in PA.
  8. buzzy

    Last nights turkey legs

    Got bargain on turkey legs at BBs. $1.79 a 3 pack. Didn’t think to weigh them though. Plus some Cornell bbq sauce. Really like this on poultry. Into frig to marinade over night flipping a few times. Next day out of marinade & put on smoker rack. Back in frig over night to dry skin. In the...
  9. buzzy

    Pork roast.

    Bangin looking meal u have there. Haven’t made ABTs in a long time. If I could find jalapeños that size I’d be on it.
  10. buzzy

    newbie here with some questions

    Welcome to smf. I don’t make jerky in smoker but I’m thinking u don’t want to run smoke the whole time. A lot of surface area on the thin jerky. Also take notes so u can duplicate or make changes to your satisfaction.
  11. buzzy

    Another meatloaf plus more

    Thanks everyone! Steve don’t know where the stewed tomatoes started except been eating it that way forever. The cheezits come in so many different varieties to choose from.
  12. buzzy

    Another meatloaf plus more

    A simple start. We use cheezits instead of bread crumbs. Wife made mac & cheese to also go in smoker. 3 hours in the smoker stirring mac & cheese every hour. Put a topping of ketchup, brown sugar & worcestershire sauce on for the last 30 minutes. The plated shot with home made stewed tomatoes.
    • buzzy
    • Thread
    • Replies: 9
    • Forum: Beef
  13. buzzy

    Monday Meatloaf

    douge I'm with ya on the no meatloaf in oven since started smoking them years ago. Yours looks great. We talked about doing one last night with smoked mac & cheese this week. Plus must have stewed tomatoes to go with the mac & cheese.
  14. buzzy

    # 32 manual grinder help

    Was the grinder warm & frozen meat just stuck to auger. Opposite of stuck tongue on cold pole. Just a thought.
  15. buzzy

    1st Time Making Pastrami

    That does look magically delicious. Great job on your first.
  16. buzzy

    50% OFF Discount for Inkbird 1500 feet Wireless BBQ Thermometer with 4 probes-$37.50

    Not looking for a wifi model but thanks.
  17. buzzy

    50% OFF Discount for Inkbird 1500 feet Wireless BBQ Thermometer with 4 probes-$37.50

    If the code is still available i would greatly appreciate it. Thanks!
  18. buzzy

    Adding onions and peppers to sausage mixture before stuffing

    Onion sausage from Rytek Kutas. Could just add same amount of pepper as onion. INGREDIENTS 10 lbs Pork Butt 1/3 Cup Salt 1 - 1/2 Tbsp. Powdered Dextrose 6 Tbsp. Finely Chopped Onions 1 Tbsp. Coarse Black Pepper 1 Tbsp. Ground Marjoram 2 Cups Ice Water METHOD Grind pork butts through a 3/8''...
  19. buzzy

    NorthEast Blizzard

    Measured last night an had 10". After a night of snowing & blowing it's anywhere from grass showing to 3' drifts. First day off work an I have to spend it moving snow that will blow back in. Hope the 4 wheeler can handle the drifts.
  20. buzzy

    Pig pudding

    Guess just wing it with S&P to the meat. Then in a scrapple pan. Need to take notes though.
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