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  1. timmyt509

    Pecan for trade!!!

    I have some pear or apple, if you want to trade let me know.
  2. timmyt509

    Storing homemade bbq sauce question!

    Thanks guys!
  3. timmyt509

    Storing homemade bbq sauce question!

    Should you always give any homemade bbq sauce a hot bath for 30-45 minutes or is justing storing in the refrig for a few months ok?
  4. timmyt509

    Anyone want to trade something for a Douwe Egbert liquid coffee machine(brand new still in box)?

    I have a Douwe egbert coffee machine that is used in a business, it was an extra one and is brand new. Let me know if interested and thanks. I could use some good salmon and halibut.
  5. timmyt509

    How do you keep the flat of a brisket moist when you seperate the point for burnt ends?

    So I was wondering when do you seperate the point from the flat to make burnt ends? And how do you keep the flat moist? Do you just wrap it in foil and put the flat in a cooler? Thanks for your help!
  6. timmyt509

    non fat milk question

    A recipe calls for 2 cups non fat milk. When I measure it at 2 cups then I put it in a spice grinder it comes out to about a cup since it is powder. So my question is do I need 2 cups of the powder or 2 cups of the regular product before powder?
  7. timmyt509

    pork fat with skin on

    So I came across some pork fat but has skin on. Just to make sure I', correct, I need to remove the skin for adding the fat in sausages?
  8. timmyt509

    looking for a smoked jalepeno & cheese sausage

    will try thanks Dan for evrything.
  9. timmyt509

    looking for a smoked jalepeno & cheese sausage

    I'm sure it was cured since it was smoked. I'm hoping anyhow lol.
  10. timmyt509

    looking for a smoked jalepeno & cheese sausage

    Ok Dave, another question regarding sausage. The sausage that restaurants smoke and serve like the ones in Texas, is that a kielbasa or andouille style sausage?
  11. timmyt509

    looking for a smoked jalepeno & cheese sausage

    Thanks Dave, I did search, but didn't come up with all that. I must of made a mistake typing. I will post some pics when I make some. Again thanks for the help.
  12. timmyt509

    looking for a smoked jalepeno & cheese sausage

    I tried a really good sausage the other day that was smoked. It came from a meat market and man it was good. It had chedder and jalepenos not sure on what else it had. I was wondering if anyone would share a recipe? Thanks!
  13. timmyt509

    Looking for shelter plans for my smoker

    I was just wondering if anybody had any good plans that I could use to bulid for my lang 48? I want to be able to smoke more than I do now and not have to worry about the weather so any help would be very appreciated. thanks!
  14. timmyt509

    need help with preserving bbq sauce

    Thanks for the info I will give it a shot.
  15. timmyt509

    need help with preserving bbq sauce

    I read online somewhere that if you add water to a mason jar and microwave it until the water boils you can empty the water out and put your fresh homemade bbq sauce in it and tighten the lid and it will be safe. So my question is has anybody tried this? Another question is can you give a hot...
  16. timmyt509

    Anyone try hackberry?

    I read a few older posts on this but I was wondering if anyone has used hackberry and if it is good or not? I appreciate all the help that I get from this website.
  17. timmyt509

    I need a beef tenderloin recipe

    I have been searching the internet for a good beef tenderloin recipe and was wondering if anyone here can give me a recipe and at what temp do you pull it? Thanks.
  18. timmyt509

    temp control on my new lang 48

    So yesterday I used my new lang 48 patio and it was hard for me to keep even temp. Maybe because it was my first smoke in it and also it was around 40 degrees outside. But it seemed like i had to have both intakes on firebox opened to about 3/4 to get it to stay around 240. I would add 2-4 small...
  19. timmyt509

    question on seasoning my new lang

    I'm seasoning my new lang and the question I have is on pigroast.com it says to throw a piece or 2 on the fire after you have sprayed with water and turn damper to 45 degrees and almost close firebox dampers. Ok so my question is how long do I leave it in that postion? because I get alot of...
  20. timmyt509

    mesquite is it good or bad?

    I'm in Nebraska and I can't find wood anywhere but I do have a uncle that lives in Arizona and he could bring me some mesquite. So i was just checking and I do have a lang 48 patio should be here on Monday.
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