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  1. az_redneck

    Tommy's World Class Chili

    My post wasn't meant as a flame or anything. I am genuinely curious. I have always thought green stuff had to be VERY small or non-existant. Afterall, you're cooking a bowl of "Red"... I have always made sure none were visable in my turn-in container. And fat at the top is a BIG no-no! I use...
  2. az_redneck

    We Won!!

    Good job! Now, on to bigger and better comps..
  3. az_redneck

    Tommy's World Class Chili

    OK..I'm confused.. Every Chili Cook-Off I have been in was real picky about "green" things in the turn-in container. We also got dinged if fat could be seen floating on top or tasted when eating it (bacon). You won Grand Champion with green things and by putting the pork fat back in? Now, I've...
  4. az_redneck

    Charcoal in AZ? Von Hanson's?

    Pork Shop is VERY expensive. I believe they're closed for a couple summer months too. You might want to call before you drive all the way down there. The cheapest sausage I have found is at Sprouts. Usually $2.99/lb for regular and exotic flavors. Also, like I said above, Food City and Fry's...
  5. az_redneck

    Help dry sausage

    Brats have to be cooked in beer, onions and BUTTER and then grilled to get the skin brown and full of goodness. Then, ot's up to you if you want to put them back in the beer bath. I don't.. Slap it on a bun with some homemade sauerkraut and some homemade mustard and .. Oh my goodness.. I'm...
  6. az_redneck

    Mark from AZ

    Welcome from Casa Grande... After the monsoons, you'll be able to smell my smoke all the way up to Phoenix..
  7. az_redneck

    Charcoal in AZ? Von Hanson's?

    Food City has mesquite lump at a really good price. Sportsmans Warehouse, Cabela's, or Bass Pro might have some as well. Give them a jingle.
  8. az_redneck

    Dehydrator for Under $100?

    I have done jalapeno's in my American Harvest with good results. I grind them into a powder and I have it all year round. I have done bell peppers without great success. They tend to get very brittle. I think blanching them for about 5 minutes before you put them in the dehydrator might help a...
  9. az_redneck

    New Forum Section: Preserving Food

    Sweeeet! Now I'm in my element...
  10. az_redneck

    A canning tutorial?

    For safety's sake, add enough acid (lemon juice, vinegar, etc) to bring the PH to below 4.6. Botulism is a VERY bad thing! CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria...
  11. az_redneck

    Guaranteed 'Dumb' Question

    I have used bear claws and they're a pain. I do it by hand and the larger chunks, I cheat and take the back of a chef's knife and fork and use those two in combination..Works for me..
  12. az_redneck

    Beef Tongue?

    OK..That cow gave its life for you. Don't waste ANYTHING. Get all the organs you can. Liver is wonderful. Coat it in flour, fry it and make a onion gravy out of the pan drippings. Tongue is one of the most flavorful meats on a bovine there is. It tastes like really tender pot roast. Tacos de...
  13. az_redneck

    Pics of 1st Fatty attempt...

    Debi, Where can you get amesphos? I have never seen it before and I have done lots of sausage. You also recommend Prague per/lb. What ratio do you use?
  14. az_redneck

    "OTBS"

    Wow..Thanks guys and gals... Now I are one! I told my wife that this honor was bestowed upon me and she says "Ok..Whatever" .. Wives..Can't live with em and you can't smoke em! (And to the ladies here, I consider you pals..Gender neutral)
  15. az_redneck

    Salsa on the shelf...

    You are right. It must have been removed. I will IM you the details. And my screen name is Az_Redneck
  16. az_redneck

    Salsa on the shelf...

    Anyone need any lids? I have TONS of new in the box ones (over 300 boxes). Check the classifieds here..
  17. az_redneck

    Grandson in the Hospital

    I can't wait to be a grandpa.. Had I known how my kids would have turned out, I would have been a grandpa first! Glad everything turned out for you Dutch...
  18. az_redneck

    Spaghetti Sauce

    But if you use meat you'll have to change your canner to a pressure canner as opposed to a water bath and cook it for about 90 minutes for quarts... Do you pressure can yours Debi?
  19. az_redneck

    The smell!!

    I have my grill next to my smoker and tonite I made Carne Asada on the grill. Every time I walked by the smoker I got that euphoric aroma! I had to shut down the smoker until probably September when the monsoon season ends. Never know when you get that ugly dust storm. But, the Carne Asada was...
  20. az_redneck

    Modifying Jeff's Bar-b-que sauce ??

    Much of his recipe is interchangable and can be tweaked to your liking. Example: Use light brown sugar instead of dark. Use white pepper instead of black (milder).. Use honey instead of molasses for a sweeter sauce. Use vinegar as your acid. Chipotle instead of cayenne... You're only limited by...
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