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  1. grilldad

    To Vinegar or Not to Vinegar?

    I am trying my second batch of Polish Sausage. I have heard that adding a little vinegar to the water while soaking natural hog casings can help make them a little more tender. I have read many different recommendations for how long the casings should be allowed to sit in the vinegar water...
  2. grilldad

    Smoker cleaner

    It could be sprayed or wiped on but you do need to rinse it off afterwards. ..kinda not a big deal considering how well it works.
  3. Smoker cleaner

    Smoker cleaner

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  4. grilldad

    Smoker cleaner

    Ok so I have been doing a lot of brewing for the holidays and im gearing up for some pulled pork in the morning. As im cleaning my thermo probes and stuff and found that my brew cleaner works very well at cleaning the smoky black mess off your smoker! No soaking no scrubbing just dip it in and...
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    20131210_223210.jpg

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    20131210_223231.jpg

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    20131210_223349.jpg

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  8. grilldad

    What do you have ready to drink, and what's on deck for upcoming brew days?

    Get a keg system! For the time saved it's worth every penny!!!! And you can carbonate in 3 days or less. Cheers.
  9. grilldad

    My 1st. smoked salmon

    My smoke trays worked really well. One full tray will smoke for 4 hours. and will only fill half the tray next time. I wished I was able to get more salmon this season. better luck next year...
  10. grilldad

    last minute summer sausage

    Thanks for all your help! and Happy Thanksgiving! So what I have now is 5lbs of real good lunch meat......they can't all be winners!
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    PB280607.JPG

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  12. grilldad

    last minute summer sausage

    I bumped the smoker temp up 10 degrees every hour till the smoker got to 170. but I pulled the chubs @ 165 it. into the ice bath for two hours. After the chilled I tried one and learned that I should have pulled them @ 145 !!! they taste great but are over cooked...This is why we do small test...
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    20131127_200233.jpg

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    20131127_231902.jpg

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    20131127_154601.jpg

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  16. last minute summer sausage

    last minute summer sausage

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  17. grilldad

    last minute summer sausage

    Thanks that is what I thought. We tried to stick to that recipe as best we could but we had 6lb of meat, about 4lbs of chuck and 2lbs of pork shoulder. We adjusted the seasonings in the recipe to accommodate the larger quantity of meat and added slightly more garlic powder, black pepper and...
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    20131127_131907.jpg

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    20131127_132003.jpg

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  20. 20131127_143915.jpg

    20131127_143915.jpg

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