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hello from Arizona, how do you smoke a cactus.
pull up a chair and have fun.......as far as the cactus, i reckon u start with newspaper.......lol..... -
Christmas - the feast menu (our part anyway) **Q-view added
hot dang......apple pie shine and pimento cheese.....gonna give them a go for sure...thanks bro, great job- skully
- Post #22
- Forum: General Discussion
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38" of FRESH SNOW
absolutely perfect.....wish i had all that at my place......hope u got lots of wood- skully
- Post #18
- Forum: General Discussion
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The big question.....who is going to use horse meat????
a couple to share........matt Kazy (Horse Sausage) (Kazakh) For making: 5 kg of kazy 350 g of salt 10 g of black ground pepper a garlic For serving the table: 100 g of kazy 0,25 of an onion 2 table-spoons of green canned peas From... -
The big question.....who is going to use horse meat????
hey Craig, i know for a fact that the dutch are really into horsemeat.....try looking for dutch recipes....netherlands/holland....i'll give a look also later...Matt -
In A Funk, Help Me Out
blood sausage is xcellent but needs to be perfected either by the person who gave u the recipe or u'd have to perfect it yourself....but when u do....finger lickin.......mmmm....mmmm -
First stab at polish sausage.
great job, theres magic in them ol stuffers i tell yah......the sausage gods are amidst with that puppy -
My 2cents on the latest pork trend...
o.k, so, whats everyone else gonna eat....lol.....very nice -
on the 9th of Christmas nine baby racks smoking
very nice, great job...... -
Brisket and snow...
very nice smoke ring for sure......creamrd horseraddy and fresh bun......mmmmmmmmmmmmmmmmmm -
Christmas eve dinner!!! With-beef-view!!!
Craig Bro...U makin me insane....thats what I got on the go for tomorrow....cant wait.....hekk of a great job there Bro....Merry Christmas -
MMMMMMMMMMMMM Prime rib steaks
Looky great Bro....love the brussel sprouts...can hardly wait till tomorrow now, got a 8 ribber prime on the go for Christmas Day..... -
Merry Christmas
Merry Christmas to All the great People on this forum......peace.....Matt and the great (not so) white north- skully
- Post #5
- Forum: For New Members
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Update: (pics)....batch is in the smoker....
O.K Y'all, into the smoker and the smokin begins......Merry Christmas to All...Matt -
Update....36LBS(pics) gittin ready to go tomorrow....its sausage time
Your hilarious alice.........pow to the......lol.........Happy HoHo -
Update....36LBS(pics) gittin ready to go tomorrow....its sausage time
The temps really dipped yesterday but with My ventilation in that cold cellar it is anywhere from 32-36F, above freezing anyways, I let them dry for 24hrs and then into the smoker, as far as cure...I'm pleadin the 5th, this topic will git Yah into trouble around here or at least name... -
Update....36LBS(pics) gittin ready to go tomorrow....its sausage time
update: a second and final mix and of course a snack....lol....added a touch more hungarian paprika, good to go.....off to the stuffer and then to dry......smokin We will go a smokin We will........carried away there sorry.......more pics tomorrow.....Matt -
Snack Sticks......Stuffing Tube....... Homemade.... NEW PLAN...
good job Bro.....keep an eye on the pex wanting to go back to its "original", workin with pex for floor heating i've noticed that if it does not have a mating surface(connector) and such, it will try to form back.....just keep and eye on it.....good idea
