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  1. fatties_ready_dusted.JPG

    fatties_ready_dusted.JPG

    • harryho
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  2. sausage_meat_flattened.JPG

    sausage_meat_flattened.JPG

    • harryho
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  3. fatty_stuffing.JPG

    fatty_stuffing.JPG

    • harryho
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  4. Hot Italian Sausages.JPG

    Hot Italian Sausages.JPG

    • harryho
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  5. Roasted_peppers.JPG

    Roasted_peppers.JPG

    • harryho
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  6. smokin_spuds_harryho.JPG

    smokin_spuds_harryho.JPG

    • harryho
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  7. harryho

    Smoked Coffee

    Green Coffee roasts at a very high temperature....somewhere between 350 degrees F to 550 deg. F depending on the beans used. The beans have to get to an internal temperature of 350F for the very light, cinnamon roast level to about 480F for very dark French Roasts. Once you get to the ideal...
  8. Steak-stuffed, Smoked Garlic Mashed Potato Log

    Steak-stuffed, Smoked Garlic Mashed Potato Log

    • harryho
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  9. Steak-stuffed, Smoked Garlic Mashed Potato Log

    Steak-stuffed, Smoked Garlic Mashed Potato Log

    • harryho
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  10. harryho

    It's Finally Done, My New 300gal RF Trailer

    She's a beauty!!! Nice....nice job!
  11. harryho

    Looking for a brisket in So-Cal

    I live in Thousand Oaks........... You can get a full packer at any Smart N Final. Right now, I think they are going for $1.99/lb.
  12. harryho

    Finding good beef

    My good friend is from Dallas and several years ago, he and his family moved to Maryland and lived there for a few years. His main complaint was that BBQ in MD and Virginia was all about pork.....and that there were not much BBQ places that had beef. He says....."I'm from Texas and BBQ means beef".
  13. harryho

    Dole stock just went up!

    Now that's a.....................PORK-E-PINE!!!  
  14. harryho

    for sale homeade barrel smoker on trailer

    Looks like the chamber is aluminum but the grates are not so it should be fine. Plus the aluminum foil and highly acidic food may cause a reaction, but it does not mean that it is toxic. http://www.newton.dep.anl.gov/askasci/chem00/chem00364.htm
  15. harryho

    My First full Pig smoke

    220# is a lot of pig. I also noticed........was it a nekkid (skinless) pig?
  16. harryho

    What do I do with this filet mignon I bought?

    Maybe not grind them as the purpose of a fatty is FAT and Filet Mignon is a pretty lean cut of meat. If you have the patience, you can lay out a few of the pieces and pound them flat. Then mix up some cream cheese, sour cream, goat cheese, shallots (maybe some basil), salt, pepper and a little...
  17. harryho

    My first brisket

    Rule of thumb is 1-1/4 to 1-1/2 hours per pound of brisket smoked at 225 deg F (give or take 5 degrees). There are quite a growing number of people who smoke at a higher temp at about 30 to 45 mins per pound. Like Cowgirl, I try to keep the rub simple especially for beef, but I do use a Cajun...
  18. harryho

    RF Trailer Build Starting, it's getting close.

    That's an awesome looking rig. What are you doing for counter top space? Where are you looking at placing the propane tank?
  19. harryho

    GO CELTICS!!!!

    I hope I see the same kind of post when the Pittsburgh Steelers are given kudos.
  20. harryho

    GO CELTICS!!!!

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