Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. magnum3672

    Sausage Christmas Ideas

    So, my family this year has gotten rather large (I have 3 sisters with hubbies as well as a girlfriend and her family amongst a bunch of others!!!!) so I'm doing a uniform gift for everyone. My plan is to smoke some nice cheeses and gift that but I was also considering some sausage. Now I'm on...
  2. magnum3672

    How do you cook your BBB?

    I personally press fry my BBB
  3. magnum3672

    Bacon Cooking Method

    Hrmmmm Should have done a poll. I must say most everyone likes their piggies fried though.
  4. magnum3672

    Bacon Cooking Method

    Everyone do the same process for BBB?
  5. magnum3672

    Bacon Cooking Method

    I am a fan of frying my bacon unless its going into something (like a cheese ball for example), then I'll bake it so there's even cooking. For BBB I fry it but I put a pan lid on top of the bacon to press it down so it'll crisp up a bit.  It helps with the "hammy" taste IMO.
  6. magnum3672

    Bacon Cooking Method

    I know of at least 3 methods Fry (either pressed or not pressed) Bake Microwave. Whats your favorite method? Do you change it up for BBB?
  7. magnum3672

    Syrup vs Sugar vs Extract

    My latest batch didn't have any maple in it and I'm sorely missing it.  I guess I'll HAVE to eat this high end delicious bacon without that maple-ey flavor.
  8. magnum3672

    Syrup vs Sugar vs Extract

    Syrup was a rousing success.  It was nice and maple-ey but I would still add some syrup during the smoking process.  If you are willing or able I suggest switching out. And if you're comfortable with the price difference. A dollar a lb vs 8 bucks for 2 cups.
  9. magnum3672

    Ohhhhh dinner time. What to do with you

    Did chicken and dumplings.  Just eye balled ingredients and the soup itself turned out good (Added a 10 minute roux to thicken it up) but next time I'm going to change up how I do the dumplings. I made a modified biscuit recipe and just dropped in the dough but next time I'm going to roll it out...
  10. magnum3672

    Ohhhhh dinner time. What to do with you

    I've been on the lookout for a decent quick chili recipe.  The one I have is okay but there's no time for the proper heat to develop (its just blazing hot with out relenting which is wrong for a dish IMO). Chicken chili is another recipe on my list of "gotta haves"
  11. magnum3672

    Ohhhhh dinner time. What to do with you

    It's cold today.  I want something that will stick to my bones. But I can't decide.  No matter what I make I'm going out to the store (provisions are meager at best today) so I don't know if I should do Beef Stew, Chicken and Dumplings, Chicken Pot Pie, Shepards Pie. It's so frustrating! Let...
  12. magnum3672

    My Old Lady.............

    If you have Windows, you should go and download Microsoft Security Essentials. It's a free "get rid of all my bad mojo" program that will usually fix most issues.
  13. magnum3672

    I need help possibly

    I didn't stuff it, its "bulk".  Stuffing is another project later. Actually for breakfast sausage I'm a fan of patties vs links.  Call me crazy
  14. magnum3672

    I need help possibly

    The flavor was good, it was an intensity issue.  I'll try again tomorrow morning to see where I sit.
  15. magnum3672

    I need help possibly

    The spices weren't mixed very long, I think thats my issue.  Thanks!
  16. magnum3672

    I need help possibly

    It fed fine, its just that the spices are lackluster.
  17. magnum3672

    I need help possibly

    So, I made some sausage today using Pops simple pepper,salt,sage recipe and I have some questions. First off I ground the pork on a medium plate then added the spices.  Mixed it as best I could then ran it through the fine plate. I then fried to taste test it but it seemed a bit weak on the...
  18. magnum3672

    Smoking a rack of pork!! QView added

    I'll start this post by saying I usually don't post on qviews because while they are amazing I feel like me saying "oh hey that looks yummy" is just old hat and I guess there's a bit of laziness going into it too but I don't post on qviews. But that looks so darn delicious and I'm so jealous...
  19. magnum3672

    Buckboard Methodoligy Report

    So, First two smoke batches are out and general consensus is in! Maple Smoke- Everyone loved the sweetness it had when served cold (I hot smoked the bacon so it could be eaten cold) however when fried up the sweetness turned a bit (a bit too caramel-like I guess) Apple Smoke- Again when...
  20. magnum3672

    Buckboard Methodoligy Report

    9 days ago I started on my scientific method for finding my perfect BBB recipe. I decided to start with a whole boneless pork shoulder from Costco that weighed around 7 lbs. I butterflied it as shown in the wiki. I used Pops brine recipe but doubled the recipe due to me not knowing if 1 would...
Top Bottom
Back
Clicky