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Chipotle Lime Chicken Sausage
I like the idea that there is no extra fat added for health sake. Did that hinder the cooking at all? -
New to forum from sunny SC
Glad to have you on board. Thanks for joining us. -
Free Apple wood to cut
Each year I hate the cold more and more. I grew up in Central California and they did not have weather like this. It is not even right. The other night it was 5F what is wrong with me? Why I stay here is because of family but sometimes that is also the reason I want to move.- cheech
- Post #15
- Forum: Slicers, Grinders, Tools, Equipment
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Free Apple wood to cut
I would love it if you did. You may have all you want. However it is in the North side of Lowell. If you want I can see if I can find some in your area. Last year I cut down a bunch in Montague and I believe that would be closer to you. The beautiful thing about this location is that I can...- cheech
- Post #12
- Forum: Slicers, Grinders, Tools, Equipment
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New in Michiagn
Welcome. I really wonder how many members we now have from Michigan. There are a few around on this site. Glad you are here. -
First attempt at cheese
That smoker looks like it works great. Please let us know how the cheese tastes.- cheech
- Post #7
- Forum: Smoked Cheese
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what was special abount 9-20-2009
Pork was on sale the day before.- cheech
- Post #4
- Forum: General Discussion
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A rack of Spares and beans
Very nice work. Always nice to have helpers. Also I like the idea of the cork on the thermometer. From the lack of smoke on the cork looks like a first time use. -
What is your favorite Pork injection????
If you Google Chris Lilly injection you will get the one that I use. It is the best that I have used so far -
Italian Balsamic Chicken on the Smoker
I have tried this a couple of times. Added a few variations based on what I had available. I am here today to tell you this is our new family favorite. THIS IS AWESOME. It tastes so great. Thank you so much for sharing this and for such a wonderful tutorial. Thanks from the bottom of my ....stomach -
smoked sausage gravy, and andouille sausage
Wow that looks great thanks for sharing -
first brisket on the smoker with Q-view
PLEASE send some qview of that. It sounds great -
Pork Butt for Remodel Party
Don't forget the finishing sauce it really does add some awesome flavor and reduces the need for extra BBQ sauce -
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doing a pork butt also with qview
Question: Do you leave it whole or slice it in half to "speed" up the time? I admit that I have cut them in half before and not sure there is a large diff in the taste. I feel that I get more bark due to increased surface area. -
making breakfast sausage cant find pork fat help
Often you can get pork trimmings and that will work too. Generally around 15-20% fat. I have a few friends that when they butcher their hogs save me the fat but before they grew their hogs I would order the trimmings. Also you may want to get in the habit of saving larger chunks of fat from... -
Hotdog Question...
This recipe that you speak of what does it look like ;) -
Summer Sausage & Pepper Sticks
Wow that is awesome. I have done Summer Sausage and snack sticks just never that many at one time. I bow to your extreme high levels of determination. Nice work. -
Does anyone start there butt's in the oven?
My understanding is that the meat takes on the smoke flavor until it reaches 140F. I do not remember where I heard this at but that is why I do not foil until after it reaches 140F. I would guess that if it is in foil smoker or oven would not make a large enough difference.- cheech
- Post #16
- Forum: General Discussion
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Quick Little Brisket(flat) Smoke
Very beautiful work. Looks awesome. Thanks for the tip of injecting before resting. Love it
