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My Butcher's Apprentice
I've got them from 25 to 8, and 3 grands from my 25 year old. I'll be teaching from now on CrankyBuzzard! -
GARY's PRIME RIB AND PORK BUTT
Man that looks AWESOME, like if you put a piece of that prime rib on a plate on top of my head, my tongue would beat my teeth out trying to get to it AWESOME!!!!- rgdoherty
- Post #31
- Forum: Blowing Smoke Around the Smoker.
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Sausage Saturday!!!
- rgdoherty
- Thread
- Replies: 6
- Forum: Blowing Smoke Around the Smoker.
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My Butcher's Apprentice
He ground through 50 lbs of Pork to help me make sausage! -
A South Louisiana Tradition
My Step Son, Selby getting initiated to cooking 101.- rgdoherty
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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O.K. people, Pork Loin Suggestions requested.
Thank you for all of the wrapped in Bacon comments........ This is how I normally do Loin........ That's when I do it on the Big Green Egg.......On a Pizza stone no less!- rgdoherty
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Baconwrappedloin.jpg
- rgdoherty
- Media item
- Comments: 0
- Album: O.K. people, Pork Loin Suggestions requested.
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O.K. people, Pork Loin Suggestions requested.
- rgdoherty
- Album
- Comments: 0
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O.K. people, Pork Loin Suggestions requested.
My loving bride just brought me roughly 40 lbs of Pork Loin to do "Something" with in my smoke house. I'm converting 6 Boston Butts into about 45 lbs of Sausage tomorrow already. Any cool recipes for the 5 packs of pork loin I have will be welcomed!!!!! On another note...... This is my Shop...- rgdoherty
- Thread
- Replies: 21
- Forum: Blowing Smoke Around the Smoker.
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The problem with making sausage........
Sure, DriedStick. I just ordered Rebel Butcher Supply's, Smoked Sause spices and cure for and mixed it with ground Boston Butt, Cold Smoked for an hour and a half with coals and Jack Daniels Smoking Pellets, then cranked up the heat to 190 with the LP burner under the dutch oven I use as my... -
The problem with making sausage........
No just South Mississippi Smoked Sausage. It's fully cooked, not Medium for freezing. -
New to the site
Welcome to the site, and don't forget Cold Smoking some of that good fish up there! -
The problem with making sausage........
The problem with making sausage, is after making 14 lbs, 5 days later all you had is gone.........And you get to make sausage again on Saturday, but with extra orders from friends that sampled your last wares........ Yes, I know...... PLEASE don't throw me in that briar patch!!!!!! -
Sausage yesterday, Butts today
- rgdoherty
- Album
- Comments: 0
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Sausage yesterday, Butts today
The pulled pork was awesome tonight BTW.- rgdoherty
- Thread
- Replies: 0
- Forum: General Discussion
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Butts01.jpg
- rgdoherty
- Media item
- Comments: 0
- Album: Sausage yesterday, Butts today
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Merry Christmas to me!!!
Cold smoking for the first hour and fifteen, then cooking. -
