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  1. buffalosmoke

    This probably doesn't even really count...

    I have a MS Word document with a bunch of Sausage recipes in it. It was given to me about 10 years ago from somebody on the alt.foods.barbecue newsgroup. I got started in sausage making with some of those recipes. If you'd like it...send me a PM with your email and I'll shoot it to ya.
  2. buffalosmoke

    Grinder question

    Thanks Meat Hunter. The attachment supposedly comes with two plates...but they are listed only as coarse and fine. No actual dimensions are given. I think a friend has the attachment, so I'm gonna try and borrow his to make up a batch. Making a trip to the Sausage Source tomorrow for some...
  3. buffalosmoke

    Grinder question

    So I am ready to get back into sausage making again. I made sausage about 6-7 years ago and used a small hand grinder(a universal food grinder, not really a meat grinder) and a 5 lb horn type stuffer. I stopped making sausage cause we lived about two blocks from a small...
  4. buffalosmoke

    This probably doesn't even really count...

    Sorry to hear of your job loss.....I am in the same boat too. And thanks for the tips on the enterprise grinder. I was going to pick one up on ebay....but I am now considering the Northern Tool grinder. Got to get another freezer too! Our side by side fridge/freezer is jam packed already...
  5. buffalosmoke

    Chainsaw shavings

    I just typed "chainsaw" into the search box of the wood for smoking forum. A few posts mentioned using cooking oil in the saw. Googling it comes up with a few hits as well. It's funny, cause the other night, a bunch of us were at my friends house for dinner. I asked him if he had used the chips...
  6. buffalosmoke

    Chainsaw shavings

    A friend and I were cutting up a sugar maple that fell down a few months ago. We had a big pile of chainsaw shavings...and he kept some for using in a smoker. I was concerned about the bar oil being mixed in with the shavings...but he didn't seem to worry about it. After some reading here...I...
  7. buffalosmoke

    Bobby Flay Throwdown "North Carolina Ribs"

    And both judges own BBQ joints too.
  8. buffalosmoke

    Simple beer bread w/qview

    After seeing this thread....I just had to make some bread with beer! I followed your recipe pretty closely for the first loaf. I just cut the sugar down to 2 Tbls. It came out really good. I mad a big pot of chili over the weekend, and decided to make some more beer bread. I wanted to jazz it...
  9. buffalosmoke

    Fresh Maine Shrimp

    Yeah....it's alot of shrimp, but they are small. With the heads on, you only get about 40-50 per pound. We eat most of the roe....alot of it will just fall off when you peel the shrimp though. There isn't much taste to it. I think the shrimp are in the neighborhood of $1.60/pound when you...
  10. buffalosmoke

    Shoulder and Ribs Qview

    You bet. Here it is: For the pork shoulder rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 tablespoon chili powder 1 teaspoon oregano leaves 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon black pepper ----------- Pork...
  11. buffalosmoke

    Fresh Maine Shrimp

    We pre-paid for shares of fresh Maine shrimp through a local fisherman's co-op this year. We get 5 pounds of fresh shrimp a week for four weeks. Thought I'd post some qview as I did smoke a few of them. The five pound bag of shrimp that contains about 200 shrimp: A close up of a few...
  12. buffalosmoke

    Shoulder and Ribs Qview

    I was searching on here for injection ideas, and I found a few references to the Chris Lilly rub. I just goggled it and found the rub and injection. It really is good eats!
  13. buffalosmoke

    Shoulder and Ribs Qview

    Ahh no.....That's one thing I need to work on. By the time I plate the food I have usually consumed a few adult beverages and forget all about pictures!
  14. buffalosmoke

    Shoulder and Ribs Qview

    We had some company coming for the weekend, and they requested some Q. I picked up a 9lb shoulder and three racks of BB's to smoke. I did the Chris Lilly injection and rub on the shoulder. Here is the shoulder after injection and rub: In the smoker: Outta the smoker and getting ready to...
  15. buffalosmoke

    New York Newbie

    Welcome Nateman. Lot's of good people and information here. Are the wings at Mr. Ed's still as good as ever? Been a long time since I had those!
  16. buffalosmoke

    Smoked Salmon with Qview

    The salmon looks really good! I have to do some more soon. I am running out of my frozen stash. The pellicle won't be so tacky that it's like glue....but I can usually feel some stickiness to it. As long as the surface is dry, you should be good. What kind of smoker and wood did you use on that?
  17. buffalosmoke

    My first smoke: pork crown roast (Q-view to follow the smoke)

    Looks good...can't wait to see the final pics!
  18. buffalosmoke

    CB and a small belly too

    I left the skin on only because I have read that it's easier to remove after smoking. I cut the skin off after the bacon was in the fridge overnight, and right before I sliced it. There is plenty of smoke in the bacon! If I get a couple of bellies next time, I may try smoking one without the...
  19. buffalosmoke

    It's Bacon Day! With Qview

    Bacon looks great! According to Rytek's book....bacon should be smoked at 135° until the bacon reaches an internal temp of 127-128°. The smoking temp is reduced to 120° and smoked until desired color is achieved.
  20. buffalosmoke

    ABT's I did for Christmas Eve

    I mixed the crab(I used canned) and Old Bay right in with both cheeses. They were good...but a bit on the hot side. I should have left them in a bit longer at a lower temp maybe. I sprinkled some Old Bay right on top of the ones without bacon too. Some of the girls don't like to eat a lot of...
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