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.
-
DSCN0405.JPG
- willy2763
- Media item
- Comments: 0
- Album:
-
DSCN0404.JPG
- willy2763
- Media item
- Comments: 0
- Album:
-
DSCN0403.JPG
- willy2763
- Media item
- Comments: 0
- Album:
-
- willy2763
- Album
- Comments: 0
-
Sausage holder For MES 30 & 40
Great info guys! I was just thinking of how to solve this problem yesterday. Local market has Boston Butts on sale and I now have 2 of them for my next day off. Was wondering how to make mods to my MES 30 for just this kind of thing. This site always comes through! -
Country Style Ribs- Teriyaki
Just did some CSRs yesterday with some Teriyaki sauce. Came out great! I let them marinade overnight in some store-bought sauce and then rinsed them off. When they were nearly done I added more sauce. Next time I won't soak them quite as long but these had a nice bold flavor. I used my Thermapen...- willy2763
- Thread
- Replies: 0
- Forum: Grilling Pork
-
0324121828.jpg
- willy2763
- Media item
- Comments: 0
- Album: Default
-
Gouda and Pepper Jack
I have more batches on the way! I figured this wouldn't last long and my friends are already asking about it haha. That salt and pepper idea sounds awesome and so simple, that is definitely going in on the next smoke...Thanks!- willy2763
- Post #5
- Forum: Smoked Cheese
-
Gouda and Pepper Jack
Just smoked some Gouda and Pepper Jack. Used my MES 30 and my new AMNS, gotta say it worked like a charm...Four hours of hickory smoke and it was ready for the vacuum sealer. Took on a nice golden color. Now the hard part, waiting the two weeks for it to mellow!- willy2763
- Thread
- Replies: 5
- Forum: Smoked Cheese
-
1008112122.jpg
- willy2763
- Media item
- Comments: 0
- Album: Default
-
1008112122.jpg
- willy2763
- Media item
- Comments: 0
- Album: Default
-
Checking in from TN-
Hi! My name is Joe and I live in the Mid TN area. Just joined after spending countless hours reading your site... have to say this is a great resource and I have had a lot of fun soaking it all in. My main interest is sausage making but have branched out to ribs since looking around here. Will...
