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KitchenAdie sausage Stuffer
We grind all our meat here on the trusty KA. Also the older ones if you can find one are better made,my newest is a 1970's the MIL gave us,its a workhorse. The 5 lbs at a time comment is spot on,thats right in its power zone. If we did more,I'd upgrade for sure. -
Trying a beef roast
======================= I dont,between 2 simple spices and the great smoke taste,thats all I do,let it sit about 1/2 hour and serve. Not to say the wonderful spices others use isnt awesome too, just what I do and find it pretty darn good. That beef roast with smoke,thats a fine meal. -
Mr T's "Smoked Salmon From Go to Show" w/Q-View
I like em better cooked skin side up so that fat drips out,dont care for the fishy fat taste.Also like em on the dry side and they seem to cook faster.Bearing in mind Ive only done this three times,but the result,man,smoking salmon is the way to go! So I guess a fair amt of variation in cooking... -
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broke down and bought the AMNPS
======================= Dont know about that but surely the cats meow! Excellent product,makes smoking foolproof.- spuds
- Post #14
- Forum: Electric Smokers
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Trying a beef roast
I just salt and pepper em...... to 135-140F,they taste great smoked. -
Lurking from California
Welcome Walt,great forum here isnt it? These folks make ya a grillin smokin pro! And they are nice folks too,no hate type remarks,very nice! Very adult attitudes. Nice job on the tri tip -
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Pulled a 16 month old top sirloin roast out of the deep freeze. what to do with it?
============================= I agree.
