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    • realtorterry
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    • Album: First try at fresh sausage
  2. image.jpg

    image.jpg

    • realtorterry
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    • Album: First try at fresh sausage
  3. image.jpg

    image.jpg

    • realtorterry
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    • Album: First try at fresh sausage
  4. realtorterry

    Freezing fresh sausage

    Hi all, I have a quick question for the sausage masters out there!! I have defrosted a pork but today & im planning on making some fresh sausage later today. My question is since the but has been previously frozen can I still make these sausages & re-freeze them for later? Thanks guys
  5. realtorterry

    Funky looking stuff on the ends of my ribs?

    I took a paper towel to it & it appears to be blood. Thank good, don't wanna lose any more of that good honey
  6. realtorterry

    Funky looking stuff on the ends of my ribs?

    Could it also be that I'm struggling to keep temps up? Never had this in the WSM but I have all the vents open on bottom & struggling to keep 225? Added more charcoal but still doesn't stay up? I usually go about 230-250 easily. Could these lower temps be bringing some blood to the top?
  7. realtorterry

    Funky looking stuff on the ends of my ribs?

  8. Funky looking stuff on the ends of my ribs?

    Funky looking stuff on the ends of my ribs?

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    image.jpg

    • realtorterry
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    • Album: Funky looking stuff on the ends of my ribs?
  10. image.jpg

    image.jpg

    • realtorterry
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    • Album: Funky looking stuff on the ends of my ribs?
  11. realtorterry

    Funky looking stuff on the ends of my ribs?

    Hey guys, I'm doing 6 racks of BBR on my WSM today. Had to use a rib rack on top. After one hour there is some funky looking stuff on the end tips? Thought it could be blood but I cleaned them well. It's real black & looks like gunk from the smoker dripping on it but the inside of the lid is...
  12. realtorterry

    Quick brisket question

    Hey guys, I have been on here in awhile as I've been working two jobs for ALONG time now. Found time to try a brisket today & had a quick question? I took the brisket to 168-170 & then put in a pan with mop & foiled. I since lost 10 degrees? Is this normal or ok? I'm using a WSM @ about 250...
  13. realtorterry

    About to attempt my first Pork Butt...........Any and all advice!

    If you put basic pulled pork in the search bar you'll find a link from meowey who will walk you through it step by step! Good luck & post the qview
  14. realtorterry

    Smoking my 1st meat (beer can chicken)

    How about an update on that chicken
  15. realtorterry

    Up early to tackle this big butt.

    140 in 4 that's the golden rule!! Looks good from here
  16. realtorterry

    13# Brisket with Qview

    I'm gonna have to check back on this one. It's making me too hungry right now
  17. realtorterry

    April Throwdown Voting.

  18. realtorterry

    Flat Sunday

    Got through the bellowing smoke & made it to 160. Looked a little dry on the sides but it's inside that counts Here we are foiling & basting with some broth Pastrami still goin well too!!
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    DSC08101.JPG

    • realtorterry
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    • Album: Flat Sunday
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    DSC08099.JPG

    • realtorterry
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    • Album: Flat Sunday
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