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  1. bigkahunaranch

    PRIME RIB (Properly Tasted!!)

    That is one beautiful cut of meat, and you really did the honors with the way you smoked it. GREAT JOB !!!
  2. Homemade Texas Hot Links.

    Homemade Texas Hot Links.

  3. bigkahunaranch

    Homemade Texas Hot Links.

    Thought I would post some QView. Here are some homemade texas hot links I smoked this past weekend. I also did a boneless turkey breast, thats in the poultry forum. Smoked these babies in my Masterbuilt 40 with some oak chips. Followed a tip I read somewhere on here about using S hooks and...
  4. sausage.jpg

    sausage.jpg

    • bigkahunaranch
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    • Album: Homemade Texas Hot Links.
  5. Boneless Turkey Breast

    Boneless Turkey Breast

  6. bigkahunaranch

    Boneless Turkey Breast

    Last weekend I smoked a boneless turkey breast. It was smoked in my new Masterbuilt 40 smoker. I brined it overnight, then smoked it for 4.5 hours. My Texas hat goes off to Amazing Pellets, I used Hickory on this turkey and it came out  so much better then I could ever have hoped for. You...
  7. turkey breast.jpg

    turkey breast.jpg

    • bigkahunaranch
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    • Album: Boneless Turkey Breast
  8. bigkahunaranch

    Smoking bacon temps ?

    Over here in Texas we have had a steady diet of 95-100 degree days. But I did manage to cold smoke some bacon two weekends ago. I am using a Brinkman vertical that looks like a mini fridge. I kept the fire very small and also kept the top door open part ways. Still got excellent smoke and 8...
  9. bacon-2.jpg

    bacon-2.jpg

    • bigkahunaranch
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    • Album: Smoking bacon temps ?
  10. bacon-1.jpg

    bacon-1.jpg

    • bigkahunaranch
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    • Album: Smoking bacon temps ?
  11. bacon-3.jpg

    bacon-3.jpg

    • bigkahunaranch
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    • Album: Smoking bacon temps ?
  12. Smoking bacon temps ?

    Smoking bacon temps ?

  13. bigkahunaranch

    80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics

    That is some wonderful stuff. Ya just cant beat homemade sausage. So what casings did you use for the meat stick? Sheep ? Thanks for posting all the pictures.
  14. bigkahunaranch

    First Brisket Qview

    Awsome looking brisket there !!!! Had to chuckle seeing the Big Red, and also noticing you are in Baltimore. I grew up in Baltimore and now live in Texas, and we got plenty of Big Red here. Grandson loves Big Red Floats.
  15. bigkahunaranch

    My 2nd Briskey with Q view!!

     Wonderful looking Brisket. I was under the impression that you are suppose to allow 1.5 hours per pound of brisket to smoke one. With your 9.5 lb brisket should have been about 14 plus hours. Or was that the reason for putting it in the cooler for 6 more hours ??? Still its a fantastic...
  16. bigkahunaranch

    Smoked Beef Knackwurst (with Pix)

    Those are wonderful looking sausages. You have made me hungy to try that recipe out. Couple of questions if you please. Why the Dextrose in the recipe? And I noticed you mentioning that you dried the sausage prior to starting the smoke. I have seen some others do that so I ask, what is the...
  17. bigkahunaranch

    Hot dogs on a hot day

    Hot diggity dogs, them sure look nice. Mmmmmm......... slap them on some homemade poppy seed rolls and go to town. Like others have mentioned I too have not embarked on the hotdog making expedition. I understand the meat has to be emulsified ??? Is there a thread with basic instructions ...
  18. bigkahunaranch

    Chorizo Qview

    Nice looking Chorizo, and a good recipe. I use a recipe similar to Chefrobs, only I add some dried cilantro (love that stuff), alittle more Cumin (nice earthy spice) and I use smoked paprika also. Down here in Texas, most gringos measure how good Chorizo is, by the amount of grease that runs...
  19. bigkahunaranch

    Cure- Vacuum sealing?

    I was wondering the same thing in regard to vacuum sealing. From what I have read, there are some folks that drain off the liquid, and others that dont.  I would think that by draining off some of the liquid, you would also be removing some of the curing agent. So I have opted to leave mine...
  20. bigkahunaranch

    A little sausage and some Canadian bacon ......with-Q-views…….

    I purchased a dedicated meat grinder and used it to  ground up some beef chuck roast, short ribs, and a little sirloin that was on sale. I used 2/3 of it to make burgers and the other 1/3 I mixed with some fresh ground pork. I used two parts pork to one part beef, added some minced garlic...
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