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My observations when making sausage
I can't think of any other additions, just a cpl comments: Man, I wish: "No matter how hard you try, you just can't seem to duplicate "the sausage" you had as a kid from the local shop." Ok, I admit it: "The first time you put a natural casing on the stuffing tube, you giggled, yes, you did."- bama bbq
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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newbie wanting to smoke jerky
I recommend this for a beginning recipe then go from there. 3lb beef (thinly sliced) 1tsp salt 1tsp cure No 1 1tsp onion powder 1tsp garlic powder 1tsp ground black pepper 1/4 cup soy sauce (recommend Kikkoman) 1/3 Worcestershire Soak 24 hrs turning a few times. I place on skewers and put... -
What kind of rotisserie to fit a turkey on weber kettle?
I saw a guy do a 25 lb bird in the Weber roti over on TVWBB.- bama bbq
- Post #4
- Forum: Charcoal Smokers
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Natural Cured Venison Summer Sausage
Technically speaking, Summer Sausage is any sausage that can be kept without refrigeration. There are a bazillion recipes for Summer Sausage. ...but I think we know what you mean, you know, Summer Sausage. Jalapeño Cheese is a very popular formulation - but you can omit the japs if you want. ... -
McCormick Smokehouse Maple - recipe?
You can get it online: It looks like Walmart has it as well: http://www.walmart.com/ip/McCormick-Grill-Mates-Smokehouse-Maple-Seasoning-3.5-oz/15716630- bama bbq
- Post #2
- Forum: Sauces, Rubs & Marinades
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Hello from SoCal
Welcome aboard. Plenty of folks here have your style cooker so you'll have a lot of support. -
Smoked trout
Fish is a delicate subject IMHO. I've brined fish in a quart of water with a 1/2 C of Kosher Salt but only for a few hours (~3 max) because I am afraid the fish will be too briny if left longer. I then refrigerate uncovered overnight and smoke it at 160*F pit temp until done (~ 2.5 hrs). YMMV -
Artichoke
I've not, but Cookshack has a recipe: http://www.cookshack.com/store/Side-Dish-TT-Recipes/Smoked-Artichoke-Hearts- bama bbq
- Post #2
- Forum: Fruit, Nuts & Vegetables
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hello from shiner tx.
Welcome. What are you cookin and cookin with? I like your beer. -
First Brisket, Question regarding cut of meat
Great looking cut of meat. Could be the photos but... that looks like a flat to me. I do not see a point. Another clue: there doesn't seem to be a differing direction of grain normally seen between a point and flat in a packer. -
Brat Smoking Question
Brats can be fresh, cooked, or smoked. If fresh simply grind, season, stuff, refrigerate, and/or freeze. When ready to eat, grill them, blanch them in beer, etc. (think Johnsonville from the grocery). If you cook or smoke you need cure No 1. IN the recipe I have it says: place in a... -
better than masterbuilt? please?
- bama bbq
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