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  1. IMG_0854.JPG

    IMG_0854.JPG

    • down lowe
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  2. down lowe

    Ring Bologna

    that looks awesome!  I would also be interested in the recipe if you want to share.  Also, where did you get the cheese from?  You said it was too waxy for your liking?
  3. down lowe

    My First Smoke - New Year's Eve Baby Back Ribs ***Q-VIEW***

    looks like a good smoke! Congrats!
  4. down lowe

    FIRST COOK EVER... NEW UDS CHICKEN/ COUNTRY STYLE RIBS Q View

    YUM!! Looks like a fine meal. Any recipes to share?
  5. down lowe

    My Big Fat Chicken Quarters Q View with Seasoned Onions

    lookin awesome!!  I am interested to see how the onions turn out.  they look great!
  6. down lowe

    First crack at some wings in the smoker w/ qview (update 1)

    yes it was.  crispier than out of the smoker.  I have followed this same process except instead of smoking, I grilled.  The time in the oven does wonders to crisp them up and bake on the sauce.
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    IMG00295-20101231-1317.jpg

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    IMG00293-20101231-1309.jpg

    • down lowe
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    First crack at some wings in the smoker w/ qview (update 1)

    did a standard rub - paprika, sugar, salt pepper, garlic powder, celery salt, cumin, ground chipotle pepper coated with olive oil and then tossed in rub, let rest for an hour or so. I am going to smoke at 240 or a while, not sure how long, then toss in sauce and finish in oven.  I like to bake...
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    IMG00291-20101231-1119.jpg

    • down lowe
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  11. down lowe

    Why 152?

    perfect - thanks. so, I think it is because of the cure, but why in cured do we go to 152 versus the recommended minimum temp for fresh sausage? It would be cool to have a timeline type chart that showed at what temps different activities take place - like 40 bacteria starts to multiply, 140 it...
  12. down lowe

    Why 152?

    I am new to sausage making but have been doing a lot of studying, etc. One question I have not found an answer to yet is why cured sausage needs to be brought up to 152? Can someone please help me understand this? Thanks!
  13. down lowe

    My first sausage

    That's interesting. There is no cure in the mix. Wonder how the color came out so nice and pink?
  14. down lowe

    Venison Sausage

    I was guessing Excel.  Did you capture the data points yourself?  I was thinking you may have rigged up a sweet contraption that would collect the data from the smoker and designated probes and allow you to export to Excel......how sweet would that be?  
  15. down lowe

    Venison Sausage

    How did you create the run chart?
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    IMG_0854.JPG

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    IMG_0844.JPG

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    IMG_0822.JPG

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    IMG_0807.JPG

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