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  1. scpatterson

    Butt--late pics

    Looks Great man!!! How was the taste??
  2. scpatterson

    Is there a solution for too much cure?

    Think I would toss it myself and get some measuring spoons.... Stop off my Roll Call and introduce yourself, let us know your experience and such... Lot a good people here and tons of info
  3. scpatterson

    OTBS Nomination

    I got Goupies.....If anyone is interested please contact ALX for registration and showdates...Thanks Agan Guys
  4. scpatterson

    OTBS Nomination

    Fellas..I dont know what to say other than Thank You. This means alot to me coming from you guys. I hope I can live up to the expectations and continue to help on SMF when ever I can...Thanks Again
  5. scpatterson

    New here, first post help

    Stop off by roll call and introduce yourself and let us know hat kind of smoker your using... And I too believe your opening a can of worms with this one. Most here will agree that proper curing when cold smoking bacon is a must. Do some searches here and make sure this is what you wat to do...
  6. scpatterson

    Some Winter Composting

    I will trade you some worm poop for some honey
  7. scpatterson

    My first ABT's with Q-View!!!!!!!!!!

    Great looking ABTS!!!!!!!!! very nice.....Gotta find some of that Garlic. ive never heard of it
  8. scpatterson

    Frog legs?

    Ive not done it myself but Ive had them smoked and they are really good. Let us know how they turn out...
  9. scpatterson

    Looking for mor suggestions on how to thaw and package 30 lbs of ribs.

    I agree...Thaw util you can get them apart and then repackage and freeze or just send them to Tennessee...the Smoke Wagon and my 12 kids will take of them.........
  10. scpatterson

    BBQ Pork Udon with a few pics

    He-ll yeah!!!!!! I guess since Im in Singapore at the moment I will now have to go get Udon for dinner or lunch...BUT!!!! since it wont have your smoked pork in it wont be the same but might as well...they have good nodles here...Nice job brother!!!!!
  11. scpatterson

    1st attempt - Chicken Fattie

    Not a bad looking fattie. awesome job my friend How did you grind and season the chciken? Did you make sausage first?
  12. scpatterson

    smoked polish sausage w/qview

    Was told to grind both through the big plate. I think the freezing will make a huge difference
  13. scpatterson

    smoked polish sausage w/qview

    This is what I didnt like about mine and was told form the guys here 1) i used too small a disk (I bought a new one that is course 2) I did not partially freeze the meat before grinding
  14. scpatterson

    smoked polish sausage w/qview

    Heres a great way to smoke sausage..I spent less than 150 on it and here are some threads of my smokes in it. i put wheels on mine so i could roll it around Solaryellow also has one and there are a bunch more that do. http://www.smokingmeatforums.com/for...ad.php?t=85627...
  15. scpatterson

    Garlic + Beer = Sausage

    Nice looking sausages..I saved your recipe to try out later..Thanks for posting it
  16. scpatterson

    Polska Kielbasa - cherry,apple,hickory, or JD oak?

    Hickory for me too............................................... ..........
  17. scpatterson

    smoked polish sausage w/qview

    Looks good to me....I didnt like the texture on my last sausage either and I know what i did wrong and Im gonna make more when I get home this time....what did you not like about yours???
  18. scpatterson

    30 lbs of PP for a retirement party w/Q view

    PP is great on those little haiwain rolls...Looks great Brian
  19. scpatterson

    Tuesday Chicken and Ribs. W/Q View.

    Thats awesome...Good to see the kids involved
  20. scpatterson

    Weekend QView feat. Ribs, Moinks, Dudestrami, Wings, BC Chicken, and Beans.

    This is a really good post. Great que view....And looks unbelievably good....Points to Ya
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