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  1. meandmytwodogs

    Cutlery questions

    My specialty knives are Forschiner. They are inexpensive to buy as far as quality knives goes. My 7" boner (chuckle) was only $15 with a Microban anti microbial blade and my Chef's knife w/ the same blade was only $20 or $25. I get them at a restaurant supply store in Omaha. I was first turned...
  2. meandmytwodogs

    5 different sausages (Lotsa Pics)

    That was your FIRST try? Nice work! Dave
  3. meandmytwodogs

    Best Brisket Meal Combo

    I like my brisket with a side of what else?.......RIBS! Dave
  4. meandmytwodogs

    Brick BBQ Pit...

    That...Is...Awesome! Dave
  5. meandmytwodogs

    Sausage Making Equipment

    I've been looking real close at the sausage gear at both BPS and Cabella's recently. I seem to like the stuff at BPS myself. In fact I just purchased the $149 LEM 5lb stuffer. Next is going to be the .35hp grinder that they have for $296. I just think that the LEM brand looks to be better built...
  6. meandmytwodogs

    Hi from Poland!!

    Witamy friend! Looking forward to seeing whats smokin in Poland! Dave
  7. meandmytwodogs

    Burnt Ends Chili with Qview (of course)

    Is that a fork I see next to your chili? I'm impressed. Nice lookin stew. Dave
  8. meandmytwodogs

    Should I buy this 40" MES

    I have to state a resounding NO because a charcoal smoker is going to give you a better tasting product in the end. That's my $.02. Hope I can help you in the right direction. dave
  9. meandmytwodogs

    Smoke time for more than 1 whole chicken

    Wouldn't expect more time than what you are used to. Maybe just a bit but not much. Smoke em if you got em. Don't be afraid to go to 300 doing poultry. Low and slow does not apply when feathers are involved. You da man. Dave
  10. meandmytwodogs

    Whats going on the Smoker this upcoming weekend?

    Last weekend I trimmed, sliced, and cured/seasoned the last of my venison from last season for jerky. Ended up w/ 9.5 lbs after trim. Used Curley's cajun blend. Doing half on Saturday. It's my B-day so don't wanna commit to the whole batch. The rest is in the freezer. Planning to smoke w/...
  11. meandmytwodogs

    Longest smoke on a single piece of pork/beef?

    I did a 9 lb butt along with a 15 lb brisket that took 18 hrs. That gets to be a lot of charcoal! Dave
  12. meandmytwodogs

    Tomatoes are ripe, time for tomato/basil fatty w/qview

    What a great idea for a fatty! The wife and I make tomato, basil, motz salad all the time when our garden is bumpin. But to put it in smoked pork...you are my new hero! Thanks for sharing the idea. Dave
  13. meandmytwodogs

    Chuckie Heaven!!!

    I bet that's going to be some of the tastiest chili you ever had. Good lookin chuck! Dave
  14. meandmytwodogs

    Missing Member

    You'll pull through in time cause.....YOU'RE THE DUDE, MAN!" Best wishes. Dave
  15. meandmytwodogs

    What's the difference between Sure Cure and the stuff in High Moutain kits?

    You all kick so much a$$! The reason I was asking is because I am clearing the last of my venison from last year and turning it into jerky. I have a bunch of Curley's cajun season but used up the pink stuff that came w/ it. I also have the High Mtn. sweet and spicy (which is real good IMHO). I...
  16. meandmytwodogs

    What's the difference between Sure Cure and the stuff in High Moutain kits?

    I was just wondering what if any is the difference between the pink Sure Cure and the blond type of cure that comes in the High Mountain jerky and sausage kits? Is there a difference in the taste or are they pretty much the same? Thanks for the help. Dave
  17. meandmytwodogs

    New Smoker Question about propane or electric one?

    Stick with the coal burner instead of going to the Easy Bake Set It and Forget It Oven. The taste will always be better IMHO. All good things in all good time. Dave
  18. meandmytwodogs

    Ever brine a brisket?

    I was meeting with one of my customers today and he was getting ready to smoke 2 briskets. He had them soaking in a brine of pickling salt and brown sugar. I don't recall ever hearing about anyone brining a brisket before and was wondering what the results would be like. Anyone ever tried this...
  19. meandmytwodogs

    Need advice. Butts didn't cook long enough.

    You're the man Ron. Thanks for the help. Dave
  20. meandmytwodogs

    Need advice. Butts didn't cook long enough.

    I smoked and two butts yesterday and after foiling them I fell asleep. My wife took them out of the oven and placed them in a cooler after maybe 3 hours in the foil at the most. The problem is that judging by what time she said she took them out I have doubts as to whether or not they are going...
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