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  1. memphisbud

    boneless skinless chicken breast - need ideas

    Marinade is good Injection is good BACON IS GOOD!!! Just play man, play....get the stuff you like, and PLAY...you'll find your favorite and a few 2ndary favorites you will go back to.
  2. memphisbud

    My Saturday Smoke. UDS/Pork/Beef/Qview

    Excellent looking smoke ThunderDome! I just ate not long ago, and my mouth is.....oooops!! all over the keyboard again.
  3. memphisbud

    Elk tenderloin...grilled-fatty style??

    That looks awesome! I've had Elk steak and Elk burger (of an animal my brother took a few years ago in the Pacific NW). I've done a deer backstrap wrapped in bacon after a 2 hour marinade....it was very good! Great job.
  4. memphisbud

    Meat loaf and balls

    Those are some amazing looking loaves and meatballs man! Good looking stuff!
  5. memphisbud

    Boudain??

    I KNEW someone from Boudain country would start throwing idea's!! Thanks guys!
  6. memphisbud

    Boudain??

    It falls apart, thickens the gumbo a little too. Makes for a really excellent gumbo IMHO. I haven't had headcheese in a loooooong time. I remember liking it tho.
  7. memphisbud

    Boudain??

    Here you go Steve http://www.smokingmeatforums.com/for...Boudain+Fattie
  8. memphisbud

    Boudain??

    The liver is there, but it's not overwhelming, more complimentary to everything else going on inside the casing. Oklahoma man, you just spurred me to go get some this weekend...I usually reserve it for Gumbo!
  9. memphisbud

    Boudain??

    Yeah, it probably could as long as the casing stays intact during the cooking process...if it breaks, you'll have liver/rice all over!
  10. memphisbud

    Boudain??

    Boudain is a spiced sausage with origins in the Bayou of Louisiana (someone from down dere help me and correct me if I need it?), made primarly with pork livers and rice! Lot's of herbs and spices mixed in, so it's really nothing like a keilbasa. It's very good in soups, stews, gumbos etc. If...
  11. memphisbud

    Making burgers.. How??

    Kroger down here has a pretty good bakery, and I like getting Kaiser rolls for them....takes a great burger over the top! MMMMmmm!
  12. memphisbud

    Making burgers.. How??

    I think every single comment so far is exactly on target. 80/20 (I like ground chuck), don't over work the meat, simple seasonings, HOT fire, one flip....they'll be better than those restaurants. I use my own steak seasoning on them, some people just like salt and pepper, or garlic salt...
  13. memphisbud

    Smokers, Whats your age and how long have you been smoking???

    I'm 47 (48 in July) and have been grilling since my late teens. Moved to Memphis in 86, started teaching myself about smoking a couple of years later, and have been at it off and on ever since.
  14. memphisbud

    Famous people you have meet.....

    I have just a few: A couple of players from the John Madden era Raiders, Darryl Lamonica and George Blanda. I also met Ruth Buzzie at my grandmothers memorial (very good friend of my Aunt)...she's absolutely hilarious!
  15. memphisbud

    1st Weekend in March, Whats Smokin'?

    3 racks of trimmed spares, beer can chicken and wings at a friends house. Supposed to be 65 and sunny! Man, I can't wait!
  16. memphisbud

    smoking bratwurst?

    I love them smoked! They're very good grilled, but nothing tastes better than a smoked brat with onions and peppers and spicy mustard!! IMHO
  17. memphisbud

    Any Bourbon drinkers here?

    Brother, you're not alone . Makers Mark George ****el Ancient Age Woodford (special occasion) My daily (although not daily) drinker has been Seagrams VO for as long as I've been legal though
  18. memphisbud

    50 lbs of snack sticks

    Those look Deelishus!! Great set up you got there!
  19. memphisbud

    Question about marinating chicken

    I frequently marinade, wings, leg quarters, breasts, thighs and drumsticks for periods of time ranging from a couple of hours to as long as 24 hours. The marinades I use (usually vinegar based, with lots of spice, or hot sauce in the case of the wings), seem to get stronger with time. Of...
  20. memphisbud

    finishing sauce question

    Right here: http://www.smokingmeatforums.com/for...inishing+sauce This stuff is simple, but awesome....add it to excellent PP and it will take it to exceptional!
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