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  1. realtorterry

    Third time trying to make sausage

    Well the breakfast sausage was a hit & gone this morning. Tried my hand with the stuffer for the polish. This is what I got Made a little pattie from what was left. I don't know if the grill will make it taste better or time, but they are kinda blan? Season was from the sausage maker. Wasn't...
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  3. realtorterry

    Baby Back Ribs with qView!

    Those are looking good!! Great job
  4. realtorterry

    Twin Boston Butts

    You need to go by temp & not time. You could TRY to plan on about 1.5 hours per pound, but that's just a guess
  5. realtorterry

    BDSkelly~ First Breakfast Sausage Grind

    Just gave this a try myself!! Test pattie was great, can't wait till morning to fry up the rest for breakfast!!
  6. Third time trying to make sausage

    Third time trying to make sausage

  7. realtorterry

    Third time trying to make sausage

    As the title says this is my third attempt. I have tried patties once & it came out ok. Got a grinder/stuffer & tried some links on the second attempt. Grind went well stuffing not so good? Now I have a 5lb stuffer so we'll see how this goes? Go run up two lbs for Italian, 2 lbs for polish & 2...
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  12. realtorterry

    Smoked Meatloaf & Mac n Cheese w/ QView

    Nice!!!
  13. realtorterry

    BDSkelly ~ Playoff Sunday Brisket.

    I'm not quit sure? I think your gonna need to send that to me for testing??
  14. realtorterry

    Chicken Thighs, Veggies and Stuffing

    That's what I'm talking about!!
  15. realtorterry

    Just some chicken

    Nice close up! Send the rest to me
  16. realtorterry

    Reheating fatties? Qview

    Those are looking good. What's in them
  17. realtorterry

    New to the forum and smoking

    Welcome to the forum. Looks like you have a handle On what your doing
  18. realtorterry

    slightly buzzed first fattie

    Nothing wrong there! Good job
  19. realtorterry

    Day 1 of 4 making sausage

    All I can say is wow!!! I'm still working on just getting the hang of fresh sausage. Hope I'm that good in 6 years!!
  20. realtorterry

    Making a "lean" kielbasa

    I'm am not as sure as the others? I think they need a quality test. Please send to me ASAP so I can better make an educated decision.  
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