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  1. jimalbert

    I hate when they put butts on sale for $.99lbs

    Well, since you used to live in the same town Rick, I would assume that that was a sarcastic remark... either that or your one of the folks that would come running for good eats... Do you really think you could smell the pitmaster blend all the way up at the O birds????  I can see it now.. like...
  2. jimalbert

    Today's smoke - Pork loin with homemade wine peppercorn sauce

    Dude.. don't do that to me.. Jesus...   Now I have a stiff one for a pork loin with peppercorn sauce... dang that looks way good.. Good job.. I will try the sauce and let you know.. Since your close, I will hook you up with a few bottles of bone dry (and I mean DRY) raspberry wine I made this...
  3. jimalbert

    Im so blessed to have foud you!

    Do it brother.. you wont regret it.  
  4. ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

    ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

  5. jimalbert

    ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

    Unfortunately I did take pictures of the process while making both of these or maybe I did but I dont really feel like posting them all so I will give a money shot for now.  I will try to post the process in the next couple days but I am headed to Florida to take the kids to Disney for the week...
  6. IMG_0364.JPG

    IMG_0364.JPG

    • jimalbert
    • Media item
    • Comments: 0
    • Album: ChefRob's Chorizo and NOLA andouille Sausage (with money shots)
  7. IMG_0362.JPG

    IMG_0362.JPG

    • jimalbert
    • Media item
    • Comments: 0
    • Album: ChefRob's Chorizo and NOLA andouille Sausage (with money shots)
  8. IMG_0361.JPG

    IMG_0361.JPG

    • jimalbert
    • Media item
    • Comments: 0
    • Album: ChefRob's Chorizo and NOLA andouille Sausage (with money shots)
  9. jimalbert

    Bologna-N-Provalone

    I second that@!  I just yanked some pepper jack and muenster out of the fridge with some pepperoni and home made pickles!!!!!!!!!!!!!!!!!MMMMMMMMMMMMMMMMM...
  10. jimalbert

    I support the site sponsors...

    Hey Craig.. thanks for the link to the NOLA andouille recipe BTW... I love it... and so does my family!  Next time I am going to do 10 pounds and jack the heat up really good on the 2nd batch.. I dont know if you saw my post on the ChefRob Chorizo that I did.. but I have plenty of those Chile de...
  11. jimalbert

    I support the site sponsors...

    I saw the same thing.. and I am extremely proud of WalMart.  I have also been sending people Todd's way left and right.  A couple weeks ago my cousin saw the results of some smoked cheese and purchased one.  A couple weeks later my uncle (who i smoke with quite a bit) said why do i need one of...
  12. jimalbert

    Any homemade wine makers out there?

    HAHAH sorry 140 gallons last year.  I have 10 gallons of Rhubarb I have to bottle now and then I am making my famous mint wine.  mMMMMMMM....
  13. jimalbert

    I hate when they put butts on sale for $.99lbs

    Actually Yes.... Lehighton Beverage is now Dunbar's correct?  or was it the beverage place on Bridge Street near 7th?  I actually have lived in Lehighton my whole life.  I bought a piece of land out in the sticks just on the east of the west penn township line near andreas a few years ago and I...
  14. jimalbert

    Linguica Up Next

    Nice job Rick!  Looks great.  I Have never done Linguica but it is definitely on the list after this post!
  15. jimalbert

    NOLA Andouille Recipe

    Heat level was actually a bit mild in my opinion.  I did as NEPA's advised and doubled the paprika for the real nice red color but unfortunately it wasn't like some of Craig's that I have seen in his posts.  Otherwise, very good flavor.  Stuck them in the smoker at 130* for an hour or so to dry...
  16. jimalbert

    ChefRob's Chorizo

    Well.... I did what I previously posted and mixed up 2 pounds of ground boston butt with 1/5th of the seasoning minus the cayenne and chili colorado and mixed that with the original batch that was a bit too hot.  Worked out very good.  Calmed it down just enough so my wife didnt have an issue. ...
  17. jimalbert

    I hate when they put butts on sale for $.99lbs

    A local grocery store (Pathmark) here in Walnutport is selling them for .99 a pound right now also.  WOOOO HOOO.   
  18. jimalbert

    Andouille Sushi

    I used to think that... Now the only way I really like my tuna steaks are rare and I am totally down with the tuna sushi rolls man... MMMMMMMM...
  19. jimalbert

    Question about grinding deer meat

    X2.. I get off what I can and forget about the rest.  I use enough supplemental fat to compensate for any wild flavors from the natural fat.  I used to sit and clean all of the tallow around the muscles in the lower leg and now I don't mess with it cut it up and throw it in.  In my experience it...
  20. jimalbert

    What is you favoiete wood for smoking sausage ..... why?

    Im a Hickory guy first and apple second.... I have been using a lot of Todd's pitmaster blend also.  Rick: I can get you sassafras the next time your home.  I just cut a few down on my lot.
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