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  1. 1967robg

    7lbs sweet Italian and 6lbs of Texas hot links

    Blooming on the porch
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    20160221_145527.jpg

    • 1967robg
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    • Album: 7lbs sweet Italian and 6lbs of Texas hot links
  3. 1967robg

    7lbs sweet Italian and 6lbs of Texas hot links

    Thanks everybody Hot links after the smoke and bloom. IMO the best sausage I have made. The recipe is from this forum. I replaced cayenne with some chipotle power
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    20160221_182912-1.jpg

    • 1967robg
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    • Album: 7lbs sweet Italian and 6lbs of Texas hot links
  5. 1967robg

    Electric smoker verses propane smoker?

    I smoked a pork shoulder a couple weeks ago and it was down to 12°F when it finished. In a propane fired smoke vault. I do have it insulated. http://www.smokingmeatforums.com/t/112976/insulating-a-propane-smoker/30 Some good info here. Mine is at the end of the thread
  6. 1967robg

    Alelover's Smokehouse Build from Mostly Free Stuff (Maiden Voyage)

    What a great I great idea! Points
  7. 1967robg

    A tribute smoke for the late great Scarbelly!

    You talked me into it. Haha. Just ordered one
  8. 1967robg

    Brisket, 102 IT after 6 hours

    Some may say I'm crazy but if it smells ok and tastes ok I'd eat it and serve it to family and friends. I'd tell them what happened and let them decide if they're having brisket or hot dogs. But that's just me
  9. 1967robg

    Mexican Pulled Pork

    Thanks Tumbleweed . I'm always up for something different. I'm gonna give this a try
  10. 1967robg

    Mexican Pulled Pork

    Would love to see the recipe.
  11. 1967robg

    Jagdwurst (German Hunter Sausage) - QVIEW!

    :sausage:Looks great! :sausage:
  12. 1967robg

    EMERGENCY ... EMERGENCY

    I just laughed out loud. Good post and good job! You'll get it man.
  13. 1967robg

    A tribute smoke for the late great Scarbelly!

    Dang those look good! Vacuum marinator,just what I needed to see. You guys are killing me with all these wicked must have gadgets
  14. 7lbs sweet Italian and 6lbs of Texas hot links

    7lbs sweet Italian and 6lbs of Texas hot links

    • 1967robg
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  15. 1967robg

    7lbs sweet Italian and 6lbs of Texas hot links

    Fresh Italian for the freezer and the hot links will be on smoker tomorrow. The Syracuse casings are a pleasure to work with. I need to work on link length consistency
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    20160220_205226.jpg

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  17. 20160220_210253.jpg

    20160220_210253.jpg

    • 1967robg
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    • Album: 7lbs sweet Italian and 6lbs of Texas hot links
  18. 1967robg

    Metal Utility Cabinet smoker

    That should work. A few things I would think you need to consider It probably painted on the inside and you'll want to remove it The thickness of the material,is it going to hold up to being moved frequently? Thickness of material again, is it going to hold heat? Heat source,that's a good...
  19. 1967robg

    Check out this cutting board!

    After researching last night it appears to be at least teak wood and made in the 1960s. I'll be putting this beauty to work for as long as I can.
  20. 1967robg

    Check out this cutting board!

    Nice find! Hard to tell on what type of wood it might be. I would venture a guess that the lighter shade wood is maple. I prefer wood cutting boards and have several cheap ones that serve me well but I wanted a bigger one,this was just a lucky find.
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