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  1. lilricky

    Breakfast Sausage

    Does anyone have a good Breakfast sausage reciepe they would be willing to share? I am yet to find one that I like.
  2. lilricky

    Smoke times for multiple meats

    ditto
  3. lilricky

    This is what it is like for me when cooking on my pit.

    Amen Brother.
  4. lilricky

    My first pulled pork attempt, need help

    all about temp, not time. reference this for good info http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
  5. lilricky

    Quartered hog cook time

    good rule of thumb is 1.5 hrs per lb. if it is done earlier, it will keep well in a roaster over for a while.
  6. lilricky

    trouble with ribs

    try this link for some great info http://www.smoking-meat.com/august-25-2011-smoked-baby-back-ribs.html
  7. lilricky

    Bush's Baked Beans

    i use the country style. seem to work best in my recipe
  8. lilricky

    Tators in the smoker

    works great. the only thin i find with mine is that i like the ones that kind of burn to the bottom, and in the smoker, they don't get quite hot enough for that
  9. lilricky

    July 4th Smokeouts

    pulled pork for this guy
  10. lilricky

    Thinking about stuffing pork loin with bratwurst sausage meat and sauerkraut.

    I saw on a post a while ago where someone had done that, just can't remenber if i saw it on here or another site. I know that they had taken a knife and cut out the center of the loin and then slid the brats in that way. Looked good from what I saw.
  11. lilricky

    Venison Questions

    Well put. I would really go more towards the 165 if ie was taken wild.
  12. lilricky

    Brine for my yard bird

    good morning all. yesterday i put my bird in to brine. in it i put onion, garlic, salt, peper, hot sauce and then filled my container with beer. the question i have is how long is too long to leave it in the brine? thanks
  13. lilricky

    Just did a search on smoking chuck roast

    i think you may mean putting into a cooler to rest for an hour. this will let hte juices redistribute while retaining the heat. just wrap your meat in foil and place into a cooler and pack with bath towels.
  14. lilricky

    Finding wood in WI

    i live over by wausau,  i know you can order any type of wood off of the internet. i use pecan mostly and i buy the chunks at Gander Mtn
  15. lilricky

    Pig Candy

    X2  
  16. lilricky

    First brisket - is this normal?

    just wait it out. it hit a stall. this is where the meat conective tissue and fat are breaking down.
  17. lilricky

    Ham Sale...So I Smoked One

    first words out of my coworkers mouths on monday mornings is "what you smoke this weekend" always love to share the 'que  
  18. lilricky

    Pork Butt Question

    i have had good results by smoking it the day before, pulling it then reheating it in a crock pot with drippings mixed with a little apple juice and captin morgan. i also use a captin morgan/apple juice blend to spritz while smoking
  19. lilricky

    Pork Shoulder: 1x12# or 2x6#???

    i buy my pecan chunks at gander mountin
  20. lilricky

    weekend smoke plans

    Sounds good. as for me, I am going to do a BB and some meatloaf. Going to be nice here this weekend, so I am going to take advantage of it.
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