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  1. prplptcrzr2003

    Have I asked this here before?

    When I'm ready to smoke some burgers (which will be REAL soon!), I plan on having some slices of sharp cheddar to top them with - I bet that would taste incredible! And I have some "maters" picked from the garden - boy, you can't go wrong with a slice of home-grown 'mater' on your burger!
  2. prplptcrzr2003

    Don't think I've ever intro'd myself

    Thanks Cajun and Joe. By all means, everybody please call me Sam if it's easier. Prpl is cool too. I love this forum cuz you guys keep me inspired to experiment with recipes and techniques, and best of all, I just love to eat the stuff!
  3. prplptcrzr2003

    Sausage Recipe Secrets

    Yep. Meat Grinder it is. "You gotta do it proper" is what I always say. Thanks for the tip. :)
  4. prplptcrzr2003

    Father's Day

    Well, I hope that everyone's gathering was awesome as was mine. As usual - we all ate too much and we have some leftovers to work on today as we watch some more World Cup action!
  5. prplptcrzr2003

    DUTCH'S GOURMET COWBOY GRAVY

    Dutch, I just had my 1st ever smoked fatty this morning. I'm doing some ribs and threw in a fatty to have for breakfast with some eggs and biscuits. I will never ever fry a Jimmy Dean sausage again. That was one of the most delicious breakfasts I have ever had. I am going to throw in another...
  6. prplptcrzr2003

    Father's Day

    Hiya everybody! I just wanted to share with you one way of how we usually do large gatherings (everytime we have family over, it's a large gathering!) We're doing Father's Day a day early at my house this year. I have family coming in from out of town, etc. There will be about 20-25 people in...
  7. prplptcrzr2003

    More Ribsssss

    Thanks for the tip, Joe.
  8. prplptcrzr2003

    Have I asked this here before?

    Very nice, indeed, Bob. I cannot wait to try it.
  9. prplptcrzr2003

    Sausage Recipe Secrets

    Thank you Larry and Dutch. I will look into the PorkerT grinders.
  10. prplptcrzr2003

    Have I asked this here before?

    Well, I thought about smoked burgers - why not, right??? But Bob, your pics look awesome! Great shot of the one with the flame shooting up over the burger! I believe I am going to try some this weekend. Thanks for the tip.
  11. prplptcrzr2003

    Sausage Recipe Secrets

    Hmmmm Joe, I think you have given me a good idea. But instead of using a wine bottle (I don't think I'd want to fool with cutting glass), I may try using a plastic 16 oz. Coke bottle. It's the perfect shape (I guess). As for grinding and adding flavor to the meat, well I have a handy-dandy food...
  12. prplptcrzr2003

    Don't think I've ever intro'd myself

    Hello everyone, I was just going through all the posts here and didn't see one from me, so I thought I'd just go ahead and say 'hey' to you all and tell you a little about myself. I am originally from Brooklyn, N.Y. - born and raised until I graduated junior high school. Then I lived in Puerto...
  13. prplptcrzr2003

    Sausage Recipe Secrets

    Hey guys, I know I am replying a few months "after the fact" but I have never made sausage and am intrigued by the idea. What kind of equipment does one use? I'm sure a meat grinder is required, but is it any ol' meat grinder? Does it require an attachment for the casing? Am I babbling on and...
  14. prplptcrzr2003

    IMPORTANT ANNOUNCEMENT-Please Read

    Hear, Hear! (Or is it "here, here"?)
  15. prplptcrzr2003

    More Ribsssss

    Say...those are nice looking ribs, Joe! I'm getting ready to do about 4 slabs of ribs on Father's Day and I cannot wait! This will be my 1st attempt using the 3-2-1 method. I am going to spray them with pineapple juice.
  16. prplptcrzr2003

    pulled chicken

    I like the mustard based sauces as well. Man oh man, crazyhorse...that meat looks good! And I like the idea of pulled chicken sandwiches. I think I am going to try that this weekend for Father's Day, along with the leg quarters and breasts. I got about 20-30 people coming over this Saturday!
  17. prplptcrzr2003

    Texas Style Pork Ribs

    Now I have GOT to try Sweet Baby Ray's on some meatloaf! Mmmmm....just thinking about it . Smoked meatloaf (a la Jeff's recipe) with some SBR's on top???? Man, BlkGost, thatnks so much for that tip. And thanks for the comment, too. :)
  18. prplptcrzr2003

    beer can chicken

    I smoked it at a steady 300 degrees even, Cajun. I'm kinda leary about "slow and low" when it comes to cooking poultry. I find it turns out great everytime when I do it at that temp/time frame.
  19. prplptcrzr2003

    beer can chicken

    Sorry, Earl! But how can one resist moist, succulent, smoky, delectable chicken! (Hey, cold fried chicken isn't a bad thing either!) Okay...I promise not to post anymore pics before lunchtime, deal? LOL
  20. prplptcrzr2003

    beer can chicken

    I did a coke can chicken the other day with chopped fresh rosemary and parsely blended with softened salted butter, then smeared it all inside under the skin. I smoked it for 2 hrs with hickory chunks. With a few sprigs of rosemary tied together, I basted the bird every 30 min. with a fresh...
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