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  1. s24smoove

    Italian Sausage Calculator

    typically, T=tablespoon                t=teaspoon make your life easier and your recipes better, buy a scale, train your eyes in ounces, oz., make recipes in batches of 6.25 # to start, why, 6.25---12.5-----25----50---100, do you see a pattern emerging? good luck.
  2. s24smoove

    Polish and plain hot dogs

    Traditional kielbasa aka polish sausage is only a few ingredients: pork, fresh garlic, marjoram, whole mustard seed, salt. for a hotdog or frankfurter, paprika, mustard seed, coriander, marjoram, white pepper, salt.
  3. s24smoove

    4th of July First Tri-tip

    i love me some tritip, gr8 pics.
  4. s24smoove

    first brisket disaster!

    maybe you do need to bump the heat up a bit, but if you wrap it, you can try using service foil wrap, then tin foil, give it a try. i'm seeing some pitmasters wraping in butcher paper.
  5. s24smoove

    Ahhh Pastrami...

    that was the second brisket i smoked, i corned a packer for 2weeks, then smoked it for 12hrs, it was awesome. if brisket prices are an issue, i've never done it, but maybe now i will, to corn a pork shoulder, and smoke it, actually, a deboned shoulder, you know what, that just made mt project...
  6. Chuck Eye Steak after Smokin a Turkey!!

    Chuck Eye Steak after Smokin a Turkey!!

  7. s24smoove

    Chuck Eye Steak after Smokin a Turkey!!

    Just a seasoned grate and smoke. used applewood, oak, mesquite and hickory for the smoke.
  8. DSC00079.JPG

    DSC00079.JPG

    • s24smoove
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    • Album: Chuck Eye Steak after Smokin a Turkey!!
  9. DSC00078.JPG

    DSC00078.JPG

    • s24smoove
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    • Album: Chuck Eye Steak after Smokin a Turkey!!
  10. s24smoove

    Turkey Breast Q view, 1/2 way point!

    i think the bird is done. apologies, know it has nothing to do w/ smoking, but, have a gr8 Independence Day Weekend!!
  11. DSC00072.JPG

    DSC00072.JPG

    • s24smoove
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    • Album: Turkey Breast Q view, 1/2 way point!
  12. DSC00077.JPG

    DSC00077.JPG

    • s24smoove
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    • Album: Turkey Breast Q view, 1/2 way point!
  13. Turkey Breast Q view, 1/2 way point!

    Turkey Breast Q view, 1/2 way point!

  14. s24smoove

    Turkey Breast Q view, 1/2 way point!

    Simple, Turkey Breast or Torso, salted the cavity and outside, let it sit while myapplewood burned down to coals, smoked w/ hickory, probably another 1.5 hours to go@ ~225.
  15. DSC00070.JPG

    DSC00070.JPG

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    • Album: Turkey Breast Q view, 1/2 way point!
  16. s24smoove

    dry sausage

    hey starfighter, so i'm going to assume you have a kitchenaid w/ the sausage attachment, w/ a 3/16, plate. if you want to lesrn how to make sausage, start out simple and basic, 1st, get a scale, preferably a digital scale which measure to .00 ounces, this way you can train your eyes and palate...
  17. s24smoove

    Sausage Pics

    thx, boykjo, appreciate it, like the pics of your frankfurter process.
  18. Classic Hot Italian Sausage and SmokeBrisket Sausage

    Classic Hot Italian Sausage and SmokeBrisket Sausage

  19. s24smoove

    Classic Hot Italian Sausage and SmokeBrisket Sausage

    Here is about a quater of the traditional italian sausage made this morning, fennel, crushed red pepper, salt. Remainder of the 50#  of SmokedBrisket Sausage i made yesterday. Will be smoking a bird tomorrow, happy Independence Day All!!
  20. DSC00068.JPG

    DSC00068.JPG

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    • Album: Classic Hot Italian Sausage and SmokeBrisket Sausage
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