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  1. trapper

    Burnt Ends - 1st attempt - Qview

    First of all, what you posted looks real good to me. I have a question about the link to Big Al's burnt ends though. I am a brisket newbie so this confused me: Do you slice the point for regular brisket but use the "scraps" for burnt ends or do you use the whole point or the whole flat cubed up...
  2. trapper

    Bizarre Foods! Appalachian Cooking!

    I am sure going to try and catch this and would like to look for you as well. Are you the one in the picture with hair on the chin? As a side note, if it is you and that is Red on the other end you kind of "over-kicked your coverage." Just my opinion of course.
  3. trapper

    Meat Grinder Recommendation

    From a little different perspective, don't be afraid to get one just because you can't afford a big one. My grinder is probably 30 years old. It is 1/2hp and has a #8 or #10 neck, I forget which. We grind 5-10 deer and probably 100lbs of pork each year with it. Sure I would like to have a...
  4. trapper

    Spice supply

    I ordered stuff from butcher packer and the service was great but I have never used their spices. I have used a lot of spices from Penzy's and was always very pleased with the quality. They have a lot of retail stores also and we love to go there. You can spend a lot of time walking around...
  5. trapper

    Smoking on a Weber 22.5 Charcoal Grill

    I use my Weber all the time for smoking. I made a charcoal basket out of 1/2" expanded metal I got at Lowes. It is "D" shaped with the curved part being the same size as the outside of the charcoal grate and measuring about 8" at the widest point. I am not sure how deep it is but it comes almost...
  6. trapper

    Smoked Venison Summer Sausage

    Everything sounds great, thanks for sharing. I assume you are happy with the results of the citric acid. Do you plan to tweek the recipe next time or is this "the one?" By the way we used cheese in some of ours this year and loved it. We used some of the high melting point from butcher packer...
  7. trapper

    Advice on Beef Ribs

    I do them 3-2-1 like spare ribs. For my beef rub I don't like much if any sugar so it is paparika, salt, pepper, garlic powder, onion powder, and corriander. Rub them up and give them 3 hours of smoke around 250*, then foil and cook 2 hours, then unwrap and give them another hour. If you like...
  8. trapper

    Drum Calculations

    Here is my idea for the holes in the lid. I promise it is faster. Hang the lid up on a tree. Get a 12ga with improved cylinder choke and one round of OOO buckshot. At a distance of about 8 yards shoot the lid. The shell has about 10 pellets and at 8 yards all of them should hit the 22" lid. The...
  9. trapper

    Archery...It's for kids

    My exploding archery experience was much less exciting. I took an aluminum arrow and filled it with black powder. Then I glued a 209 shotgun primer on the end and glued a bb on the face of the primer to act as a firing pin when it struck a solid object. I shot it at a rock but instead of...
  10. trapper

    Charcoal chimney / Firebox - how to??

    In a chimney I use a paper towel or two drizzled with vegetable oil or bacon grease.
  11. trapper

    Wood chippers???

    I don't know if you have a tractor but if I was going to buy one it would probably be one that runs off the pto. Good point about what somebody else put throught the chipper, I never thought about that but I'm thinking poison ivy wouldn't make for good smoke.
  12. trapper

    Upgrading the smoker with wifes approval

    I made a sausage smoker using a design similar to the kits the sausagemaker sells like this: http://www.sausagemaker.com/index.as...OD&ProdID=1370 I had a lot of the stuff already so I didn't have to buy most of it, it is kind of expensive. After a couple of years of using it the main thing I...
  13. trapper

    What's the difference between white pepper and black pepper?

    Everything you ever wanted to know about pepper: http://www.penzeys.com/cgi-bin/penze...ppercorns.html I mix white, green, black, and pink in my pepper mill.
  14. trapper

    Expanded metal basket

    Not in a uds but I made a basket out of 1/2" for my Weber kettle. I used it for the sides and the bottom and it works perfect. No problem getting enough air and small pieces of lump don't fall through it.
  15. trapper

    Wood chippers???

    I would look into renting one. You should be able to chip one heck of a pile of wood in a couple of hours.
  16. trapper

    ABT's ?

    The cream cheese mellows out the hot also.
  17. trapper

    Capacity for UDS

    I am wondering the same thing. I have a sandblaster and a couple of kids to do the work, just wondering if it will get the job done. Would you try burning it first?
  18. trapper

    Just got my grinder

    That is one heck of a grinder you got. If you don't have a stuffer yet I would start looking, you will want one eventually. Like Ol'Smokey said, get Rytek Kutas' book. We really like his Venison salami recipe. This year we added 1lb of chopped fresh jalapeno's and 1lb of chopped cheddar cheese...
  19. trapper

    when does one over do it??

  20. trapper

    Encapsulated Citric Acid

    Can you post the recipe and the procedure you followed concerning mixing, refigeration, etc.? I am always looking for a better sausage recipe.
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