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Cabelas Sausage stuffers
one thing i have always got with cabelas is the most excellent customer service i have heard of making a plate out of food grade HDP and putting on top of meat to give an additional depth of push, i dont mind the lil extra on ther bottom, i will just save that as bulk and use for patties. or... -
Cabelas Sausage stuffers
I had issues with my cabelas sausage stuffer which i purchased in 2007 and when i called them and told them of my issue they were wanting to take care of my problem best way possible. at the time i first called in, prob in feb or so... the only prob with that was what good would it realy do as i... -
Smoking Sausage at Low Temps - Advice Needed
if using the AMNS for smoke, how about an appropriate sized hot plate element to maintain your smoker at desired temps? -
I finally figured out how to smoke ribs!
Glad you had good results Al... i do know there is the sauce/no sauce, foil/no foil, boil/no boil aspects to look at. but is all personal preference and i am not going to say one is better than the other. i know i have my preference and whats important is to make em how you like them... The... -
BEAR SURVIVAL (Breakfast) [Updated Sept 3]
looks like ya did what ya needed to do to feed the bear......Thumbs Up- erain
- Post #25
- Forum: Hot Smoked Bacon
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Tribute to RonP
you are absolutly correct brother.... if i wasnt going to be gone to LOTW this w/e i would definetly be doing up either some RonP reverse sear rib eyes, or mebe some cured chicken thighs... and yup ck out post 22... sheesh- erain
- Post #26
- Forum: Electric Smokers
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Tribute to RonP
just thought i would bump this up for my old friend... was a year ago yesterday.- erain
- Post #23
- Forum: Electric Smokers
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Richoso
R.I.P. brother Rich, He was a great fellow and all who got a chance to "know" him a bit on the forum were blessed. Say hello to brothers Terry and Ron for me Rich. My condolances go out to Gloria and family. He will be missed.- erain
- Post #24
- Forum: General Discussion
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Still Abiding in Des Moines
hea there Lebow..... errr Jay, how ya been neighbor to the south... you not been the only one been away for a bit, good to see a familiar still around! -
to Who ever runs this site
not sure what kind of issues you are having, but in your user profile there are "email preferences" you may set to your liking.:dunno -
Holy Boloney!!
nice job Danny. aint sure about the holes but either air bubbles in the slurry of a bit of fat melted away into the meat leaving the void??? just me guess. but nice lookin bologna, how about a chunk and do the cowgirl smoke to it... you been coming up with some good ones latley! -
Pulled Pork and home made rolls with Qview
nice Brian... see you aint lost ur touch... you also thank the wifey for sharing that roll recipie, they look awesome and i can tell already a single batch aint gonna cut it will it? nice job man, thks for sharing! -
Posting pictures using IMG Tags.
yes!!! that sounds most excellent...- erain
- Post #3
- Forum: General Discussion
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PRIME RIB (New Best Ever!!!)
Hea there Bear... love the PR... but that last pic... nothing like steak an eggs with some smoked rib roast! also like the way you kept it simple-salt,pep,garlic... great looking PR man! -
Silverside fatties /final pics
call it what you want, just dont forget to call me for dinner... thats gonna be real nice and you have some a my favorite ingred... specially the mushrooms and onion!!! -
Richoso1-a turn for the worse
sad news indeed, thoughts and prayers from MN out to Rich and family. Rich has always been a class act!!! thks for the heads up Earl... -
what's easier/better 2 5lb or 1 10lb butt
excellent plan, only things i would think about a bit, I agree with Pineywoods and the 2 hour extra head start, and if the butts are done early, i wouldnt even worry about the oven to keep them hot... foil, wrap in towels and throw in a cooler. will keep hot for long time, hot enuff that when... -
what's easier/better 2 5lb or 1 10lb butt
not a problem, i am sure Meateater has helped alot of people out in his 8,000 plus posts and regardless of what anyone may try and read into it i am sincere. It is good to see you, being a so called "newbie" take some initiative to try and have the correct info in place before you. one cannot... -
what's easier/better 2 5lb or 1 10lb butt
not a chef, not a slam, lot of info missing for this guy in need of advise... asking for it... and i guess i missed something too. here is a link to a low and slow food saftey thread. http://www.smokingmeatforums.com/forum/thread/72852/food-safety-and-low-and-slow-discussion this is an...
