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chicken kefta sausage
well just starting off id go with something not too expensive just too see how you like it. and if you enjoy making sausage then def invest in some better equipment. if you have a mixer like the kitchenaide one they have low cost attachments you can buy for making sausage that can grind... -
chicken kefta sausage
- cksteele
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chicken kefta sausage
whipped up a small batch of chicken kefta sausage normally they are on kebab skewers but i thought why not a sausage? so i whipped out the old sausage stuffer, came out real nice very flavourful and super moist. would prob serve them with a tahini style sauce might not be everyone's cup... -
chicken kefta 5.JPG
- cksteele
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chicken kefta 4.JPG
- cksteele
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- Album: chicken kefta sausage
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chicken kefta.JPG
- cksteele
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- Album: chicken kefta sausage
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Extending the Oklahoma joe chimney stack question
i just added a piece of metal piping in the cook chamber seemed to bring the heat down closer to the grate and helped with the draw. ideally id like to add a 4 inch pipe on my okjoe similar to this cooker this is what i did- cksteele
- Post #28
- Forum: Charcoal Smokers
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Pork should dragging on...
if the bones pull away from the meat they should b done. but you gotta remember thats a lot of hot meat with lots of momentum so even if you pull them at 195-200 and put them in a cooler wrapped up they still gonna cook might go to 205 or 210 -
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Converting A Stick Burner To Propane
here is a great video about fire management to your stickburner and its even on the same smoker you have- cksteele
- Post #7
- Forum: Wood Smokers
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Converting A Stick Burner To Propane
using a stickburner is a art its a skill that takes practice. it took me 3-4 times practising working the fire. not smoking meat on mine just learning how to use it before i cooked on it to get the hang of it. you shouldn't have given up so easily after 1 failed attempt but hey to each...- cksteele
- Post #5
- Forum: Wood Smokers
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Chinese spare rib recipe needed
this is the char siu marinade/ glaze i used for my porkbutt you could adapt it for ribs easy. curing salt was optional if you were cooking it in the oven and wanted the pink ring on the pork but if you use your smoker then you dont need it. just combine all the ingredients bring to a... -
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First try at burnt ends, with a question.
i tend to go by feel and temp if its around 200 i pick it up and feel it if it feels soft then its usually done if its still got a bit of starch still in it i let it cook for 15-20 min more -
6 racks of spares.
looks good and bravo on fitting them all on the smoker -
some pork butt char siu
thanks guys! yeah i was pleasantly surprised how good it was -
Data showing what gives best ring
meh im indifferent to smoke rings its purely cosmetic. but from what ive read wood bark has the most NO so if you want a good smoke ring burn wood with bark on it- cksteele
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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some pork butt char siu
yes i used my offset smoker 275-300 range for the cook no charcoal just wood fired -
The black sheep of the smokers.. "galvanized steel trash cans"
well they dont use oil tanks they use 250,500,1000 gallon propane or water tanks most guys use water and soap in the tanks before they cut into them to clean them out of natural gas or propane for obvious reasons (blowing up). 55 gallon drums that were used with toxic chemicals wouldn't be...- cksteele
- Post #9
- Forum: Food Safety
