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  1. billdawg

    First Run At Dino Ribs

    Thanks guys!
  2. billdawg

    First Run At Dino Ribs

    Fired up the trusty drum on Saturday morning for a go at some Dino Ribs. I picked up 2 slabs at Sams for $79.00. I put one in the freezer for later and got one ready to go. Went with a basic sea salt, ground pepper, and garlic powder, and let it come to room temp while I was firing up the drum...
  3. billdawg

    Jerry guarding Salmon nuggets.....again!!

    Man that looks great! Hard to beat a full smoker and a little Jerry G. :emoji_guitar::emoji_thumbsup:
  4. billdawg

    Let’s see the dogs!

    Layla was a Hurricane Katrina refugee as a pup in 2005. She is a Lab - German short hair mix, and will be 14 this year. Sweetest, and most loving and loyal dog I have ever had. Layla is one tough girl. She has survived eating a bag of rat poison, a bite to the face from a Water Moccasin, and ACL...
  5. billdawg

    Substituting cauliflower for potatoes?

    You may also want to try a rutabaga next time as a potato replacement. It has almost the same texture as a potato, and while they have more carbs than cauliflower, they still have less than half of carbs and calories of a potato. They also absorb the flavor of whatever soup or stew you cook them...
  6. billdawg

    CSR Char Siu style???

    Dan, sorry that didn't work out for you. Chef JJ is right about it being easy to make if you don't like the NOH brand. We just always use the powdered mix because the wife grew up on it, and that is the taste she wants. Not a battle worth fighting in my house.
  7. billdawg

    CSR Char Siu style???

    This is the one we use. I hope your will taste the same.
  8. billdawg

    CSR Char Siu style???

    Hey danbono, My wife is Polynesian, and we cook lots of Char Siu. We almost always use the powdered mix. We just use low sodium soy sauce in place of the water it calls for. Comes out exactly like the red pork you get at Chinese restaurants.
  9. billdawg

    Ugly drum smoker

    Hey JMB. I built a UDS about 6 years ago, and it is still my go to smoker. Here is the build https://www.smokingmeatforums.com/threads/finished-my-first-uds-build-pics.119312/#post-789174 It is consistent, and is easy to get up and running to temp for a smoke. It will also burn for a LONG time...
  10. billdawg

    First Pork Butt on Rec Tec Bull

    Looks great! I am so close to pulling the trigger on one of these. Go Dawgs!
  11. billdawg

    What foods compliment each other discussion thread

    Shrimp and Grits Fish and Grits Cheese and Grits Fried Spam and Eggs Spam Fried Rice Shellfish and Sausage Cornbread in a glass of Milk (southern thing) Black Eyed Peas and Cornbread Stewed Tomatoes and Okra Peanuts poured into a glass bottle of RC Cola Olives and Cheese Watermelon and salt...
  12. billdawg

    Decals for a Smoker

    You can use Magnets instead of decals if you can find the design you are looking for. They will handle up to about 500*. I found mine on ebay/amazon.
  13. billdawg

    kielbasa, first time

    That is some great looking sausage!
  14. billdawg

    Roast beef sammies on homemade buns

    Wow! That looks delicious!!!!! It sure is good to see you back on here Al. Welcome back!
  15. billdawg

    Day 1 of 4 making sausage

    WOW! That is a ton of sausage! Looks like you can sit back and relax now.
  16. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    I got the basic dimensions and design from TennSmoker's build. Here is the link to his build with the plans. I did modify mine just a bit, but it is basically the same as his. http://www.smokingmeatforums.com/t/127538/smoke-house-plans-materials-plus-1st-q-views  
  17. billdawg

    Lox first time

    Looks fantastic! Making me hungry....
  18. billdawg

    Pulled, smoked Chuck Enchilada's

    That is some good looking beef there Jack! I'm gonna have to do one of those soon for sure.
  19. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks Jo. Means a lot coming from you.
  20. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    This is what I found on line for the 4th edition....... Hard Cover - 503 Pages For over 30 years, 'Great Sausage Recipes and Meat Curing' has bee the most comprehensive guide to sausage making and meat processing on the market. Now in it's newly updated 4th edition, Rytek Kutas's original text...
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