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  1. Carvendive

    European sausages?

    That's kind of like saying that I have to sample each and every beer. YEA!!! Edit, WAY TOO MANY OF BOTH!!!!! I'm looking for folks opinions based on "I had (xyz) and I wish I could find it here."
  2. Carvendive

    European sausages?

    I'm visiting Hungry, Austria, Germany and Czech Republic for the first time. What sausages are a MUST TRY?
  3. Carvendive

    Newbie help - pellet smoker

    I don't have yours. Mines a RecTec but I'm sure the concept is the same. Sometimes I'll do something that cooks quick like pork shots. I'll sometimes want a smokey flavor so I'll set it for extreme smoke and do the first 30min there and then set it to 250 for the remainder where I get less...
  4. Carvendive

    Pork Shots

    Now that I've had time to think, I'm thinking of trying them several ways. Do the cup and then fill some with spiced cream cheese stuffed dates, some with cream cheese blended with maple extract and powdered sugar some with cranberry cream cheese and some with apple pie filling. I'm not using...
  5. Carvendive

    Pork Shots

    Next time I'm going to do some as savory sweet. I'll be replacing the cheddar with stuffed dates and topping with either brown sugar or maple syrup.
  6. Carvendive

    Is it just me?

    Wow, lots of really good information here and I'll REALLY be sure to be incorporating it into my next smoke - as in it's going into my DB recipe as a Next modification!!! I'm starting to appreciate the post cook - sauce values. Thanks a bunch for the advice chef jimmyj!
  7. Carvendive

    Is it just me?

    You know, this time I did 24# as three separate shoulders and smoked them all at the same time. While I was pulling them I remember thinking to myself that they had very little fat as compared to previous shoulders. That just may be part of the problem here. Thanks for the heads up embecmom2!
  8. Carvendive

    Is it just me?

    Yup. Been journaling everything on my cellphone database app and then I print out the winners creating my own cookbook.
  9. Carvendive

    Is it just me?

    Thanks Al and tallbm both, I'll definitely give both a try. I think the finishing sauce will take it where I'm feeling it's lacking. To me, the non bark pork kind of tastes like dark turkey and in my minds eye I'd like it to have more of a country style pork sparerib flavor but jucy if that...
  10. Carvendive

    Pork Shots

    Sorry. I forgot the photo. They are an appatizer. Pork shots are 1/2" skinless sausage rapped with thickcut bacon to form a cup. Then put a chunk of cheddar in and top with cream cheese that's been blended with rub spices. Finally, garnish with sweated or carmelized onions
  11. Carvendive

    Is it just me?

    Thanks jcam222. I'll give this a try before going to injecting. I've been letting the drippings collect in the bucket and discarding. I collect the juice from after foiled but it's way too little in my opinion. The chicken broth should work. I think I'm also going to knife in some garlic bulbs...
  12. Carvendive

    Pork Shots

    Just finished a b-day party for my wife and one of the items I smoked were the pork shots. Boy were they a HIT! People were inhaling them. I got more inquiries and positive comments on them than I've ever gotten on anything. I changed it up a bit with 15 yr aged cheddar in some and herb...
  13. Carvendive

    Is it just me?

    OK, I'm new to smoking. Maybe it's just me. Others are raving about my pulled pork. Some saying - best they've had ... To me it tastes bland. The bark is dry but has flavor. The inside always needs sauce (for me). Others are eating it up with nothing - not even a bun. Am I removing too much...
  14. Carvendive

    Birthday party time!

    3 - 8# pork shoulders pulled to 12.5#.
  15. Carvendive

    Birthday party time!

    Assembled the pork shots and I'll smoke them tomorrow.
  16. Carvendive

    Birthday party time!

    Pork shoulders are done 24# initially and once pulled I ended up getting 12.5#. it'll have to be enough for everyone.
  17. Carvendive

    My butcher is messing with me.

    I found this thread late. Looks GREAT to me - yummy! Now I'll have to give it a try. But I'm thinking of some I had decades ago. Along with other spices they used paprika and cinnamon. I'm going to focus in that spice direction and give it a try.
  18. Carvendive

    Paprika in rubs

    Spices are ok as long as it's not citrus or seed and as long as they are sealed in what sounds like air tight bags or containers. Thanks chef jimmyj, good read. I'm seeing that I'll be bring several back with me.
  19. Carvendive

    Paprika in rubs

    I'm not trying to hijack this thread but given the title thought it appropriate to ask here. I'm going to Budapest, is there any specialty paprika I should look for?
  20. Carvendive

    New rub tryouts this weekend!

    New chili is always a great adventure. Being new to this I've not experimented much so Ill be interested in your thoughts on the rubs. We're headed to Hungry, Germany, Austria and Prague (can't spell Cz...) I wonder how much spice I can bring back? ;-)
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