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  1. checkdude

    thai sausage

    Have none left so went and got 7 lbs. chicken thighs. Debone (saving bones and scraps for soup stock) cut up and partialy freeze. Got the rest of ingredients ready.Now its time to get my hands dirty. Must not c forget the mandatory taste. Just exelent!Time to stuff. Waiting for the water to get...
  2. checkdude

    Let's Talk Healthy BBQ

    What you said. Try to eat healthy and get some exercise. I have 3 dogs ( have for years) go to the offleash park .winter is easy. Nice and cool ,no bugs, clean! Easily 2-3hrs. 4-5 miles. 2x a day.. Summer not so much. 30*Celsius or more I can't handle and it's too hard on the pups too. Can't...
  3. checkdude

    Canada Summer 2022

    Wow! That sure is a load of meat.it's going to be a long day. Keep the picks coming.
  4. checkdude

    Let's Talk Healthy BBQ

    Same here. Never drink beer,can't remember when I had a soda,lately eat more vegetables then ever before (all my wife's doing) but you better not stand between me and my homemade wine lol!
  5. checkdude

    Chili time again

    Looks great from here! Am fixing to make some once it cools of a bit. I have 1-2lbs. Brisket left overs in Tha freezer from 3 weeks ago. What are your opinions on using it?
  6. checkdude

    Injury Time-Out Blackened Filets (Long & Lotsa Pics)

    Hahaha! 300# ! I get the same .love to eat and since I make my own wine there is endless supply.
  7. checkdude

    higher risk for heart attack ?

    I am with you on that one! If one can't have any enjoyment left what is the point?
  8. checkdude

    Canada Summer 2022

    Congratulations from Winnipeg. Bet you're going to have lots of fun and good eats to boot.
  9. checkdude

    Injury Time-Out Blackened Filets (Long & Lotsa Pics)

    Sorry to hear of your mishap and glad you're on the mend. Have done the same 2or3 times myself. No fun there. That meals looks outstanding ! Bet it helped with recovery lol
  10. checkdude

    Smoked Meatloaf...

    Looks great! As it happens I made one on the weekend. Fryed up 2 onions and 1lb.mushrooms to mix in with the meat .smoked served with Breen beans,mashed potatoes and gravy. Failed to get photos as I thought it was too plain. It sure tasted fine. Been having meatloaf sandwiches every day since...
  11. checkdude

    what got you interested in making sausage ?

    I love food and really enjoy cooking mainly from scratch so it was no brainer for me. Did some reading ,got interested and as they say the rest is history lol.
  12. checkdude

    Wine and Barbecue

    Great! Love wine,do make good deal of it every year myself. Always interested in new tastes so will see if I can fine it here.
  13. checkdude

    Cajun Red Beans And Rice.....The Real Deal

    Thanks for clearing it up for me. Just wasn't sure. Will certainly let us you know. Thanks again.
  14. checkdude

    Cajun Red Beans And Rice.....The Real Deal

    Looks outstanding.! Just my cup of tea. Would love to make it but can't find when to add the beans to it. With the chicken broth? Thanks
  15. checkdude

    photo's of new sausage stuffer

    I have the 15lds. Vivo stuffer and have to agree it's build very solid.I use it for larger batches and it works like charm. Have a smaller 5lbs. One for sticks and smaller batches.
  16. checkdude

    I am lucky to be alive

    That sure it's scary. Hope you heal fast and meatloaf is my favorite also.
  17. checkdude

    Great day on the ocean for Salmon

    Wow those are awesome! Was at a store 2 days ago and salmon was $16.00 a lb. Just might have to bite the bullet and get a small one. Wife loves salmon so here a go.
  18. checkdude

    First time making snack sticks and some new toys.

    Awesome job! Sticks look perfect and your toys are great. Have a touch of envy lol.
  19. checkdude

    I am out of here

    It's very sad when things go wrong this far. Am sorry to see you go but wish you the best going forward.
  20. checkdude

    Ray’s Gabagool

    Looks absolutely gorgeous! I have used Umai before but only for salumi, have not tried the capicola type yet so you are sure an inspiration to push me over the hump and go for it already. Thanks for sharing your experiences.
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