Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gary46992

    The SNOW thread

    iam a little north of your son al and i have to agree with him on that sun   lol
  2. gary46992

    Smoking A Whole Turkey

    iam wanting to do a whole turkey to now my question is the temp of 165 to 170 is that the leg or breast?   ty for your answer
  3. gary46992

    My StufZ Burger Qview...

    what was the thing you formed the burgers in and where can i get one?
  4. gary46992

    Tenderloin

    iam going to try a half of a loin this weekend in the four to four and a half pound range on my new brinkman smoke n pit and so far things i have done i thought was a little dry even have a water pan in there so iam following you and taking it off at 155....  great pics  looks good
  5. gary46992

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    thank you very much mykee50 iam going to try this out.
  6. gary46992

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    i guess i missed the recipe and cant find it, can anyone post it for me?  thank you
  7. gary46992

    Summer Sausage Cures

    bearcarver i didnt mean it to sound that way but if you look again at my recipe i did say if you use 8 pounds to go half again on spices sorry for the misunderstanding
  8. gary46992

    Summer Sausage Cures

    by the way  i will steal your idea of wraping the pan  its tough to get out
  9. gary46992

    Summer Sausage Cures

    if you do i dont think you could eat it   i been doing this for fifteen years and whoever i give it to likes it.  i changed the recipe that was given to me if there is someting in here you dont like dont put it in and if you think of someting you want as i did then add it a recipe is just a...
  10. gary46992

    Summer Sausage Cures

    dutch one more thing if you cut it when you take it off its going to be blood red bet its ok just like eating meatloaf.  what you want to do is after a taste  lol  let it come to room temp then rap it put in frif and its good up to three weeks   enjoy
  11. gary46992

    Summer Sausage Cures

    sorry dutch thats correct  all is tsp and i just made theis yesterday
  12. gary46992

    Summer Sausage Cures

    this one i been doing for years and i think its very good. this recipe is for five pounds of meat i use eight so go half again on spices if you go that way. 3 pounds hamburger two pounds buld sauage...  i use 5 and 3 it makes a better loaf in the pan. ok here we go 5tsp mortontender quick...
Top Bottom
Back
Clicky