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  1. Coach JoeQB

    What Baking Bread Teaches a Pitmaster about Smoking Meat

    MMM Athens, nice I want to take a ride there soon. Joe
  2. Coach JoeQB

    Italian Cheese and Parsley Sausage

    So I'm thinking SV for 1 hour.
  3. Coach JoeQB

    Happy birthday

    Have a Great Day !
  4. Coach JoeQB

    BBQ'ed Hippopotamus Anyone???

    Inda you must be a paisan!
  5. Coach JoeQB

    Greetings from north texas

    Welcome from Georgia, I'm new here too and there are some great people to learn from.
  6. Coach JoeQB

    BBQ'ed Hippopotamus Anyone???

    Hippolya???
  7. Coach JoeQB

    German Night= Beef Rouladen, Spaetzle and Apple Strudel

    Anytime, I can than visit Oak Island!
  8. Coach JoeQB

    Poolish Bread

    Chris Even when I screw up (I was in a hurry and under proofed it) it comes out really good. Sue and I ate almost 1/2 of the loaf. Joe
  9. Coach JoeQB

    Calabrian Soppressata

    OMG... I am drooling here. Soppresata is food from the gods.
  10. Coach JoeQB

    Italian Cheese and Parsley Sausage

    Hmmm, interesting. I could smoke with the tube and then SV.
  11. Coach JoeQB

    Italian Cheese and Parsley Sausage

    DougE In my fresh sausages I haven't used a binder. In the ones I have smoked I use a binder and cure. The results have been good. It didn't have any milky taste and the texture has been nice. I am smoking in the electric smoker at 150 degrees and using a pellet tube for the smoke.
  12. Coach JoeQB

    Italian Cheese and Parsley Sausage

    Ok that's next. I am thinking Chicken Apple smoked Sausage. I made it once and used dried apple and they came pretty good. Thinking using a hard cider as the liquid.
  13. Coach JoeQB

    Italian Cheese and Parsley Sausage

    First off, thank you guys I appreciate the help. This time around I really paid attention to keeping the meat cold as possible. I also dumped the kitchen aide grinder and bought a grinder. I just ordered a 7 lb stuffer which should be here Wednesday. So these batches of sausage have been much...
  14. Coach JoeQB

    Italian Cheese and Parsley Sausage

    Ok, gonna try it. The first time I made kielbasa about 2 years ago I didn't use NFDM and wasn't careful about keeping the meat cold. So they tasted ok but were a little grainy. I also didn't add whole mustard seed. In my research I realized the whole mustard was always in the ones I got in Brooklyn.
  15. Coach JoeQB

    BBQ'ed Hippopotamus Anyone???

    In the 3 years after Katrina I spent about 8 months in Louisiana. First New Orleans, then Baton Rogue, and lastly Covington. If the weather wasn't so rotten in Summer I would have moved there. Every place I went the people were incredible, and man did I eat good. When you got back into the...
  16. Coach JoeQB

    BBQ'ed Hippopotamus Anyone???

    Love them coonasses, never met any more hostable people in my life. They could sure kill em skin em and cook em.
  17. Coach JoeQB

    Italian Cheese and Parsley Sausage

    Do you think using Beef Bone broth will bring anything to party? In the past I have used either beer or wine.
  18. Coach JoeQB

    Italian Cheese and Parsley Sausage

    Inda, Thanks, I have been trying for 25% fat, usually I pop in a couple of pieces of pork belly to get there. So lower the NFDM to 3%, I used 9% on the Jalapeno and Cheddar. I got the percentages from Chudds but I did think it rather high. The Kielbasa will be smoked. That's why the cure...
  19. Coach JoeQB

    German Night= Beef Rouladen, Spaetzle and Apple Strudel

    Woohoo, I'll bring the bread. I love German food.
  20. Coach JoeQB

    BBQ'ed Hippopotamus Anyone???

    Hmmmm, ok I'll try but I ain't butchering it.
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