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  1. kit s

    Thai peppers

    Oh...ah then am I to assume yu don't want some seeds for the thia....cause I will mail some when I get them processed.
  2. kit s

    Yep another Chuck

    Ok last eve after a sv @136 for 36 hours I pan grilled up this rather thin chuck. Side of one hassendack potato, spiced with rosemary, thyme,garlic, butter and salt along with a tossed green salad with catlina dressing.
    • kit s
    • Thread
    • Replies: 5
    • Forum: Beef
  3. kit s

    Thai peppers

    What kind of brine do you pickle them in?
  4. kit s

    Thai peppers

    I just bought the plant local store. Surprised me they had some. Should have bought a couple but not sure if they were going to grow ok. Hoping I can get some seeds from the last few I have. Not crazy hot but do have a snap. There are a few vendors out there who sell these seeds. sure a goggle...
  5. kit s

    needed to make room in freezer

    Have an old one myself. Though don't use any more. So dam heavy to move. They did make them to last. Mine came from a meat market that was closing. They had used it for 15 plus years.
  6. kit s

    BREAKFAST IN EAST TEXAS

    Ah...now your a serving. Done the under ground cook a few times. Can beat it for how things turn out but prep is a bitch...just saying.
  7. kit s

    Cow tounge

    My mom used to put up cows tongue. I watched and well not sure if I learned all, but we just boiled it for hours until it took poking a pairing knife easily into it. Then while warm peeled and sliced. Pickled. Store for long time that way, and it did taste good in sammie's.
  8. kit s

    Maple Breakfast Sausage from left over pork.

    Made some this year. Simple project gone crazy. Instead of measuring the syrup out and then pouring in, decided I could measure it out over sausage. Whoops drop syrup bottle in sausege...glug glug. Went to pick it up and it squezed out of my hand ..glug ,glug . Finally got smart enough to lift...
  9. kit s

    HUGE HICKORY TREE - TONS OF WOOD AND WORK AHEAD (PICS ADDED)

    I think it was originally from Norway, or Denmark, or Sweden.
  10. kit s

    HUGE HICKORY TREE - TONS OF WOOD AND WORK AHEAD (PICS ADDED)

    Not sure labeled it right but basically you build a fire in center of log and once it gets going good you use it for a stove. Need a hole at bottom (in ground or stump to furnish air for draft. Will burn hot and well for a long time. Not sure if you need a gap between say a ci pan and top but...
  11. kit s

    HUGE HICKORY TREE - TONS OF WOOD AND WORK AHEAD (PICS ADDED)

    Seeing the hole and figure it goes all the way through, well have you every tried a bush stove? fire in center and cook above flames. I always wanted to try it myself....save some work too...lol.
  12. kit s

    Mahogany wood

    You don't have to sit in chair my friend. Have family who uses what they call mahogany (which as hili stated is mountain and not a true mahogany, but a hard wood of some type) for bbqing. They are in eastern Nevada where between them and cotton wood is about all you can q with.
  13. kit s

    The Absurd Burger (or whatever we end up calling this thing)

    You could put a brand on that sucker. It is definitely a burger to share and it sure looks good. Like.
  14. kit s

    French tost sausage

    Well when I see something new like this have to try. It surprised me how close it came to tasting like french toast as advertised. Not sure if I will every try to make, just wanted to throw it out there. Oh and yes I have got things that just didn't cut it and ended up tossing. But curiosity was...
  15. kit s

    Chicken Fried Venison Steak

    oh yummy...love chicken friend steaks of any kind, but gotta say venison and elk to the list. Like.
  16. kit s

    French tost sausage

    Thanks...also they don't mention cinnamon, but it does have that flavor....figured the sugar was in there...but ya only 3 grams for 55g....good question.
  17. kit s

    French tost sausage

    Jonhsonville makes a sausage that taste a lot like french toast. It surprised me how close it was . Anybody else every tried it. Trying to figure out the spice combo...know there has to be cinnamon in, probably some vanilla salt and well dang not sure what else. Ideas?
  18. kit s

    Hello from Seattle

    Welcome central Cal...my boy doesn't live to far from you.
  19. kit s

    infused oils

    liked to make garlic oil. and sometime rosemary.
  20. kit s

    Pastrami sandwich.

    Yum and oh my so much meat....you do it up right.
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