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  1. G

    Vacuum sealing bulk sausage

    Brilliant!!!
  2. G

    Is 145 degrees safe for pork ?

    I like my P. roast pulled at 140* and usually ends up at 145* w/risidual cooking.I leave thermo in it after wrapping in foil while I am mashing potatoes and making gravy and temp will usual climb to 145*I don't like a dry pork roast,Just past pink
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    Boudin Time!!! Step by step...and pics.- recipe added

    Inda-my recipe for Andoulle, garlic,gr. bay leaves ,onion,s&p,cayenne,chili pepper,gr.mace gr.cloves,allspice,marjoram is this authentic, I got from a sausage book that I use frequently.
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    Grinder recommendations

    I have a Torrey, 15lbs.a min.oil bath gears indestructible,I usually don't grind frozen meat but darn close to it, but you have to ask yourself, am I going to carry this thing,grinder weighs almost 90lbs.
  5. G

    more snow

    Rain and more snow later today, isn't it April?
  6. G

    Co-Worker wants me to smoke ribs - How much should I charge?

    It seems that as soon as an exchange of money is made you are the one that carries all the blame. Dave has the right idea, and it is not a big deal to smoke some ribs for a friend. if she is your boss you might get promoted.
  7. G

    more snow

    Glad you missed the snow,we have more coming tomorrow,I need to get that bacon smoked.I would hate to smoke bacon in garage would make my antique MGB smell like a smokehouse. LOL. Bear I am hoping for spring weather for us all.
  8. G

    Pork Shoulder / Butts that allow you to sleep

    Get a flame boss, temp control and cook while you sleep
  9. G

    Favorite beer while smoking and/or eating BBQ?

    It seems that the younger crowd really like their IPA's, somehow they think that bitterness is more abv. but I have laughed when I have overheard of someone drinking two Guines stout ( sorry about my spelling) and heard him say how buzzed he was.I didn't have the heart to tell him that it wasn;t...
  10. G

    more snow

    Bear, a little secret spray your chute with PAM b4 each wet snow , just make sure you replace it b4 moma goes to make brownies. I had enough of winter I have two pieces of Bear bacon done curing and ready to smoke and now smoker is covered in wet snow
  11. G

    more snow

    It wouldn't be bad if it was just snow but heart attack snow. I have a two stage snow blower and the snow bc it has so much water in it won't even come out of chute. So get shovel out.
  12. G

    more snow

    snow Sunday am. snow Sunday pm, Snow Monday am. Lookout Bear, coming your way.What happened to spring? Snow moving east, I want to use my smoker for Bear bacon but is buried in snow. How much oatmeal can one man eat.Get your snow shovel out Bear. Didn't get as much as my in laws but what we got...
  13. G

    Favorite beer while smoking and/or eating BBQ?

    I find IPA's too bitter and are drank by the younger crowd. I realy like APA's, or a goop German pilsner ,I like a good St. Pauli Girl or a Pilsner Urquel My favorite beer to make is a good bready APA. with a nice balanced finish.
  14. G

    Liquid smoke

    Alton Brown has video on making liquid smoke. I would just do a search of his recipes,personally I don't use liquid smoke, I prefer smoked chipotle peppers for smoke flavor
  15. G

    Night before or morning of?

    Since you have not used smoker b4 and charcoal burns out rather quickly, I would suggest starting the night b4 and put it in cooler when done and you will rest assured that dinner will be on time.That way they wont drink all your beer while waiting for dinner.Don"t forget minion method with...
  16. G

    Getting an early run at the weekend...

    Papa- Just bc I have never done a chuck on the smoker what temp did you pull it, looks like 135* ish? Really looke outstanding,Just the way I like my red meat
  17. G

    Finally broke down and ordered some umai bags...

    Richie-nice video demo, no curing chamber used, just use frig. I think this will inspire many people to try, me included
  18. G

    Latest batch of Lox

    I also used amazn tray with sawdust, I have used alder but was a lighter smoke than I wanted. This tine I used mix of hickory and apple w/good results, family loved it on Easter w/ onion bagels and cream cheese.
  19. G

    brine for chicken

    Thnx chef jj-Thank you for rapid reply,Recipe for brine sounds great, I like drying the bird overnite in frig,for developing a crisper skin, no one likes a rubbery skin,Have you ever rubbed skin of bird w/baking pwdr. to improve skin texture.
  20. G

    Latest batch of Lox

    Last batch that I made just b4 Easter I cold smoked for 8hrs. and was very good.Let me know how 3 hrs. workes out, and how you formed pellicle.
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