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Western Bacon Cheeseburger Fatty with Mega Q-View!!
Sure looks good. Going have to make a few fatties one of these days. It's been too long.... -
What's your occupation?
I am the owner of a Manufacturing Company in Minneapolis. We manufacture over 150 specialty moving products used in schools, churches, offices and industry. We also design and manufacture custom OEM products for companies......Our products work hard so your back doesn't have to..............A...- rtbbq2
- Post #1,126
- Forum: General Discussion Sticky
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Hoping for a quick answer
.........Always nice to see a few pics....Your punch card is now full....Qviews next time Rick....Lol..... -
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Received my Yoder YS640
You have a professional smoker now. You will love the Yoder...- rtbbq2
- Post #9
- Forum: Pellet Smokers
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Dry Baby Backs
yup, you need to add liquid. Apple juice is a good choice or any one mentioned above...- rtbbq2
- Post #9
- Forum: Grilling Pork
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ABTs on my Weber kettle
They are always a great snack....- rtbbq2
- Post #8
- Forum: ABT's and all things Appetizers
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Advice for first boston butt attempt..
Looks awesome indeed.............- rtbbq2
- Post #23
- Forum: Grilling Pork
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ADVICE, PLEASE ??
I would pull I while still warm and then fridge it....- rtbbq2
- Post #6
- Forum: Grilling Pork
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First attempt at sausage
Sausage looks very tasty....nice job my friend.............. -
Spices
Dave is right. I use a coffee grinder that is my dedicated spice grinder. After 6-months spices start losing their potency. You can use them but they will not be as potent. We all have spices in our cupboards older than 6-months. In a perfect world your spices jump out of the cupboard after six... -
Tough casings
I always soak the casing I very warm water for much longer than the directions calls for. Several hours works great. Leave the casings in the water and pull them out one at a time when stuffing. A little olive oil on the tube makes them easy to slide on. When cooking the sausage after the smoke... -
Internal temp for sausage
Excellent point JJ. The rule applies to a non-cured meats when cooking 40° to 140° in 4 hours is a very important rule to follow when not using cure. -
Newbie in Iowa
Welcome to SMF.........glad you decided to join our forum....No manual is fine since you found us. If you have any questions, ask away. As S2K9K indicated, Jeff has a really good free 5-day bbq course that you should look at. It should get you started of on the right foot.............Again -
Hello, new guy here!
Welcome to SMF.........Glad you are here with us....This site will definitely fine tune your skills........... -
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Granulated Onion
Granulated onion powder and garlic works well mixed in sauces, finishing sauces any type of roux etc. The powder dissolves much easier than granulated spices. Granulated is my go to for any rubs or when used on meats etc.....But personal preference plays a big roll. Welcome to SMF...glad you are...
