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  1. johnh12

    Need Some Recommendations

    Thanks. I didn't think it would be that easy. Now I need to find a reasonably priced butcher around here.
  2. johnh12

    Need Some Recommendations

    How about using lard in place of fat bought from the butcher? It's rendered from pig fat.
  3. johnh12

    Need Some Recommendations

    I have some venison and some wild pig that a friend gave to me. I would like to grind and mix it up 50/50 with some A.C. Leggs #10 for breakfast sausage. Each 8oz seasoning pack will do 25# of meat. I have some 1# bulk bags from Academy to use also. I know the venison is really lean and I don't...
  4. johnh12

    Blackstone Griddle Grease Issues

    The Blackstone griddle sits on 4 legs the just sit/slide into the frame. You can easily fine tune the level or slope using washers. I don't remember the size washers but you can also keep several thick and thin on hand if you move it around much.
  5. johnh12

    Shirley Fab

    At the age of really old :( I don't even buy green bananas! When I looked into a Shirley a few years ago the wait was about 18 months and I found the deposit is not refundable. They may have changed that by now but that killed the deal for me. About the price increase... Most will increase their...
  6. johnh12

    NAKED RIBS, NO RUB, NO SAUCE!

    Thanks Al. Great idea. I guess there's no difference in the ribs between top and bottom rack. My thought was that maybe the bottom rack being close to the reverse flow plate would crisp up the membrane a bit and make it easier to peel off. Lately I've been lazy and just heating up some Bush's...
  7. johnh12

    NAKED RIBS, NO RUB, NO SAUCE!

    Thanks Al. You've taken the KISS method to a new level. Or maybe back to it's original roots. Ribs have been my downfall for many years. You've inspired me to give them another try. I'm thawing a 5# rack of spares that have been in the freezer for a few months. The weather is predicted to be...
  8. johnh12

    meat mixer

    This thread just might put the meat mixer companies out of business. American ingenuity at it's best.
  9. johnh12

    meat mixer

    Academy Sports has some insulated gloves that work well to keep the hands from the cold while mixing the meat if that's your primary concern. https://www.academy.com/shop/pdp/outdoor-gourmet-adults-insulated-heat-resistant-gloves#repChildCatid=3183162
  10. johnh12

    Anybody own a Lang ?

    Depends on what your cooking plans are. The 60D will hold a bunch of meat. I believe the 84 is more for someone running a catering or restaurant business.
  11. johnh12

    Commercial Seasonings

    Too bad they're not on sale here in NE Florida.
  12. johnh12

    Commercial Seasonings

    Thanks. I think I'll try half regular and half hot. The prices locally vary from less than $3 a pack to over $6 and even more on Amazon. Naturally the cheapest is farthest from the house.
  13. johnh12

    Commercial Seasonings

    Just got some feral pig sausage from a processor. They said the seasoning was AC Leggs #10 and it was great. I was surprised at the bite it had so I don't know if they added any heat or not. I have about 20# of deboned mixed pig and venison that I want to turn into sausage. There is a hot...
  14. johnh12

    meat mixer

    She just did a 4# meatloaf using her mixer. It probably could have held 6# but 10# would be too much. I had an alcohol infused idea that maybe a 5 gallon bucket and a paint mixer like those used with a drill would do the trick.
  15. johnh12

    Anybody own a Lang ?

    I had a 36 patio that worked great a`s Al said. Sold it and got a 60D for the extra room. It's just the right size for home cooking and some larger cooks. Go 84 or bigger if you plan many really big cooks. I'm sure the SF cookers are great but the 18 month wait and non-refundable deposit were...
  16. johnh12

    meat mixer

    My wife has a KitchenAid stand mixer. It's the big one with a 6 liter stainless mixing bowl. I've considered using it for 4 to 5 pound batches but haven't tried it yet. Has anyone used one like it for meat mixing?
  17. johnh12

    New grinder

    We found an old buffet on Craigslist for $50 and put the grinder, scale, and stuffer on top. The various drawers and side cabinets hold most of the other meat processing stuff. A long time ago we knocked out a wall between the old dining area and formal living room so it fits nicely against a...
  18. johnh12

    New grinder

    I also have the 1.5HP #32 Carnivore. A very long time ago I did a "lick and a promise" clean on the BBQ stuff. The wife said it was a terrible job and rewashed everything so she's been in charge of cleaning since then. I hope she never finds out that I set her up!.
  19. johnh12

    Chili Is TOOOOO Hot!

    So I messed up a bit and need some help. Well, maybe a lot.:eek: The last batch of chili I made ended up too hot even for the hardcore folks, me included. I used one each packets of Sucklebusters Texas Chili and Ghost pepper Chili mixes for 4# of cubed smoked venison and pig. Each packet is...
  20. johnh12

    Clean racks

    I do the same Al. Just be carefull with the weed burner. I lingered a bit too long and warped one of the racks. Just have to keep it moving.
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