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  1. woodman3

    Cajun Pork Sausage Recipe Needed

    NO. Just pork sausage.
  2. woodman3

    Cajun Pork Sausage Recipe Needed

    I have some sausage I brought back from Louisiana.   I am looking for a sausage and rice recipe.  The one we tried didn't turn out too well.  The gravy wan't very good.   Looking for something not too spicy.   Suggestions will be appreciated.   
  3. woodman3

    Ribs and Relaxation

    I had just put them on maybe 45 min. I had a bunch of hungry people waiting. i didn't think of the final Q- View picture.
  4. Ribs and Relaxation

    Ribs and Relaxation

    • woodman3
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  5. woodman3

    Ribs and Relaxation

    Finally after a couple of months. Get to cook Johnny Trigg ribs. I know now why he is called the Rib King. I had to cut some down to fit in my smoker. Hickory and Cherry today.
  6. IMG_20161022_145756834.jpg

    IMG_20161022_145756834.jpg

    • woodman3
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    • Album: Ribs and Relaxation
  7. IMG_20161022_145842928_HDR.jpg

    IMG_20161022_145842928_HDR.jpg

    • woodman3
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    • Album: Ribs and Relaxation
  8. woodman3

    Bulk Seasoning Storage

    I bought some seasoning in bulk. 12 boltles. Has any one vacuumed the entire container for long term storage. We don't have any room in our freezer. Too much meat. What do you do for long term storage
  9. woodman3

    Poll of point and flat separation

    I just finished a q class from one of the best cooks in the nation. I was surprised he didn't separate the two before cooking. Who separates and who doesn't?
  10. woodman3

    Stuffing boudin

    Not sure but my father in law loves that stuff. I'm here in Hammond,LA at a BBQ class's. I am not a maker bit I probably still has too much moisture in it. I am curious to response. I want to make other sausage. May run into the same thing.
  11. woodman3

    What are the latest brisket prices?

    I only buy packers. I do burnt ends and flat. Flats are way over priced to me. You are paying for someone to trim it. The point is then ground into burger. What a shame.
  12. woodman3

    Christmas Cheese Smoke

    I can't wait for my recent smoked cheese to be ready. My wife keeps asking. When will it be ready? I'm glad she likes it also. Not just me eating it. Do others here have to resist the temptation?
  13. woodman3

    What are the latest brisket prices?

    Wichita Chief. I get mine at the same Costco. Unfortunately I don't have time now. Trying to move to bigger place out in country. Only 5 weeks or so left.
  14. woodman3

    Turkey Poll- dry or moist white meat

    Her mom loves it moist.  There is a funny story when she was in grade school she said grandma your turkey was good.  It was dry.  Her mom had to tell her that us usually an insult- dry turkey.  She just prefers it that way.  
  15. woodman3

    Turkey Poll- dry or moist white meat

    My wife and I go through this every year.  She prefers her white meat dry.   To me its strange.  I obviously prefer moist.  I told her she was the minority.  So what do you all say on this forum?  Dry or moist white meat on turkey.
  16. woodman3

    Christmas Cheese Smoke

    I am currently using my Weber Smokey with A-Maze-N smoker in the bottom of it. Did it on a 55° day.
  17. woodman3

    Christmas Cheese Smoke

    Thank you. I read the big post you made a few years ago about smoked cheese. Most of the details I didn't know. I appreciate you taking the time back then to put together all the info.
  18. woodman3

    Christmas Cheese Smoke

    Yeah. I wasn't sure if it would be ready for Christmas. I still may give it but ask them to wait a couple weeks at least to eat it. I have done cheese before but didn't do the cure time. I bet it makes a huge difference.
  19. woodman3

    Christmas Cheese Smoke

    Here is the final product. Seem to have good color. Now for cure time.
  20. IMG_20151206_081321412.jpg

    IMG_20151206_081321412.jpg

    • woodman3
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    • Album: Christmas Cheese Smoke
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