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  1. cubguy17

    Smoker Superstore Around Omaha?

    Nebraska Greatest beef around and we can't find a smoker to cook it in.
  2. cubguy17

    Fatty Question

    Usually 2-3 hours depending on the size.
  3. cubguy17

    Brand spankin' new

    Welcome, this is an AWESOME site, glad to see another husker. GO BIG RED!!!
  4. cubguy17

    Today's Smoke w\ Qview

    Pizza Fatty has pepperoni, canadion bacon, moz cheese and tomato sauce in it had some olives that I forgot about until after it was rolled I love em. Sausages turned out good a little dry but I think I cooked them a little long plus it's deer but they were still good, I used an electric grinder...
  5. cubguy17

    How many smokers do you have?

    2 smokers ECB and GOSM Big BLOCK, 2 GRILLS
  6. cubguy17

    He's Back

    Much RESPECT!!!! Good Luck to him, THANK YOU and, I wish a speedy recovery!!! Buy him a Beer for me!!!
  7. cubguy17

    Today's Smoke w\ Qview

    First of all anyone who hasn't tried an ABT you need to. Tonight was my first one and sorry no Qview, we ate it right off the smoker, but here is the rest..... First try at deer sausage... Pizza Fatty Smoker at work... Hope you enjoyed!!! I don't know why it's like this , but...
  8. cubguy17

    Smokin Tomorrow

    Still workin on finding out the internal temp to cook to myself.
  9. cubguy17

    Smokin Tomorrow

    Not sure desertlites the casings came with a hi mountain sausage kit that really didn't tell me a whole lot.
  10. cubguy17

    Smokin Tomorrow

    No their not smoked yet, must be the lighting, the darker ones are the Italions.
  11. cubguy17

    Smokin Tomorrow

    Here's what I got rollin.... This is my first attempt at some venison sausage, here we got some Itialion and cheddar brats. These are my first attempt at ABT's I've got cream cheese, crab meat, and onions, along with Jeff's rub all mixed up. Can't wait to try em! This is a pizza Fatty...
  12. cubguy17

    Smoked Beef Tongue Q-View

    I'll leave that to you, the only tounge I want in my mouth that isn't my own is my girlfriends.
  13. cubguy17

    Sausage Pro's

    I am making fresh Itialion, and cheddar brats, yes I am using the grinder to stuff them, the casings are 100% pig something can't remember exactly I threw the package it came in away. Hope this helps thanks guys.
  14. cubguy17

    All nite Q-View Pork Butts

    Look's damn good! What you got cookin on the very top there?
  15. cubguy17

    Sausage Pro's

    There is an art to this sausage making, and I don't have it. I just put my grinder to work tonight for the first time, I've got about 7 lbs of deer and 3 pounds of pork butt mixed. The grinding went pretty smooth, but the sausage making part of it is tough. (This is my first attempt at this...
  16. cubguy17

    All nite Q-View Pork Butts

    Thats right fellow Cubs fan, it'll all be worth it when it's done. Good Luck!!!
  17. cubguy17

    sausage without casing

    Sure, Isn't it called a fatty? MMMMMMMMMMMMM FATTY!!!!
  18. cubguy17

    Starting a competition, lookin for help

    Sorry I'm a little late, just now found this thread. This is friggen awesome, I needed a teacher like you when I was in highschool. They built some great lookin smokers too! Who won I might not have seen it if you posted it.
  19. cubguy17

    What to use for practice?

    I'm a fan of Lou, I only wish A-Rod would have followed him in the offseason, their still buddies from those M's days.
  20. cubguy17

    What to use for practice?

    Thanks Guy's think I'll grab a butt this weekend and give it a try. I did pick up some High Mountain spice and cure when I got the grinder. If I come across some deer meat do I go 50\50 butt and venison?
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