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  1. lcruzen

    Beer Bread on the Drum

    Beer bread huh? Got my name written all over it. Great lookin sandwich too! She's at it again!
  2. lcruzen

    How Much Do You Weigh? For Men Only

    6'1" and 256lbs.
  3. lcruzen

    Where are you from Poll

    Hell, Michigan located about 1/2 way between Ann Arbor and Lansing.
  4. lcruzen

    Requesting a little info

    I'd recommend first buying Rytek Kutas book "Great Sausage Recipes and Meat Curing 4th Edition" and read up on the subject before getting started. There is a weath of info and numerous recipes. You'll be glad you did.
  5. lcruzen

    Trip to Germany with "Foodview"

    Jager schnitzel! My favorite! Thanx for the post.
  6. lcruzen

    Can't get my Temp down! Any ideas?

    I agree with getting an accurate temp reading before you do anything else. If it is higher than you desire then I'd go the needle valve route. I have a post here somewhere on it.
  7. lcruzen

    Sunday Breakfast

    Just a shot of this morning breakfast. Nothing elaborate but sure looked & tasted good so I thought I'd share it. A potato and cheese stuffed fattie and some corn pancakes on the side with butter and honey. Hope you had a good one too! Lou
  8. lcruzen

    How do some restaurants do it? (Ribs)

    It's very difficult if not impossible to hold hot food for very long and not have the quality suffer and BBQ is not a style of cooking that lends itself to "cooking to order". That is the main challenge to serving good Q in a resturaunt. For ribs in particular if your not moving enough to be...
  9. lcruzen

    Michigander

    Howdy from Mid Michigan!
  10. lcruzen

    Skunk sandwhich spread

    How does one "propery" kill a skunk? My F250 has worked well in the past.
  11. lcruzen

    UDS for smoking?

    With a small enough fire it might work. Need to keep the cooking temp around 170o so as not to render the fat in the sausage. Please note that the smoke is not the cure. A cure must be added to the sausage to smoke at low temps as the meat is in the danger zone for too long.
  12. lcruzen

    A big "hello" from Gowen MI

    ok, east of Hardy Dam then.
  13. lcruzen

    A big "hello" from Gowen MI

    Welcome from Mid Michigan. Where is Gowen?
  14. lcruzen

    Hello from Motown

    Howdy from Mid Michigan AJ!
  15. lcruzen

    German Mettwurst

    With Fall in the air a good hearty flavorful sausage sounds good and it is Oktoberfest time! Recipe I used was as follows 6 lbs pork butt 4 lbs beef chuck 1T ground nutmeg 1T CBP 1T ground celery 1T ground allspice 1t ground marjoram 1t ground caraway seed 1T ground coriander 3T powdered...
  16. lcruzen

    bad burner GOSM need help

    Spiders and wasps love to build nest inside the burner tube. Clean it out before you go buying replacement parts.
  17. lcruzen

    Pepperoni Snack Stix

    Mark, Without a doubt the sheeps casings are more delicate than hog casings and blow outs occur easier but the same holds true whith the finished product, a much more tender casing and it just eats better. Lou
  18. lcruzen

    Pepperoni Snack Stix

    The smoker is a propane GOSM with a needle valve mod to obtain lower temps and I let them hang about 6 hours for the bloom. Not that it takes that long but I fell asleep.
  19. lcruzen

    What's the difference between Sure Cure and the stuff in High Moutain kits?

    I think they are the same.
  20. lcruzen

    Pepperoni Snack Stix

    With hunting season here I need to re-stock my snack stix supply. So this past weekend I did about 8 lbs worth and used the recipe out of Rytek Kutas - Great Sausage Recipes and Meat curing for cooked Pepperoni. I used beef chuck and pork butt about 50/50 and stuffed into sheep casing. I let...
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