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.
-
H
Bacon wrapped walleye
OH MY!!! Save me the bacon wrapped Cheeks. PLEEASE!!!! What a great idea @Buckeye1 -
H
first catering gig
Hey Now, Are you allowed to call your sausage legendary and not post the recipe, LOL? Hope it goes well- HushyQ
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
H
Kielbasa Quest chapter 2: Smokies
Ha, don't I know it. I've never had a batch last that long yet, lol. I did get to vac seal and freeze a package for my buddy near Dayton. Haven't seen him in a while and going to help him move next month. Gonna surprise him with some Jalapeño/Cheddar, pulled ham and smokies. -
H
Kielbasa Quest chapter 2: Smokies
Thanks @nlife . Butcher paper or paper lunch bags it is. -
H
Kielbasa Quest chapter 2: Smokies
Excellent post by @boykjo. Good to know I can soak the whole hank and then put back what I dont use. At first i was trying to pull just what I needed and it was a tangled mess and I could never gauge how much to use. Really sucks to not soak enough casings. Good thing my wife and I love the... -
H
Italian Sausage Screw-up...
Man those look fantastic. I have not done italian yet. Still trying to dial in the Polish. Italian is next though. I used to by some from a local market that they called "Sicilian Style" Italian sausage. It had pieces of red bell pepper, parsley, pecorino and white wine. Very tasty and at... -
H
Kielbasa Quest chapter 2: Smokies
Appreciate your ride along @Gonna Smoke -
H
Kielbasa Quest chapter 2: Smokies
Thanks @SmokinEdge . I appreciate the feedback. I have always just gone by feel with my water. I should probably be more precise. My first batch I definitely used more water as I read it will help give the wrinkly texture that looks so nice. I think you are correct that this was not wet... -
H
Dave in AZ "Red Dogs", Flavorbursting, Keto, no-heat hotdogs!
A Great post. Look delicious. I have never had the red dogs before but I remember seeing them when I lived in South Carolina. One brand I remember seeing was called " 3 Little Pigs Weiners". And that's the reason I never tried the red dogs, lol. -
H
Kielbasa Quest chapter 2: Smokies
Rather than start a new thread I thought I'd just update this with my 2nd attempt at "Smokies" Same recipe as above except for a few minor changes. Using feedback from family and friends I decided to cut down a bit on garlic & salt & change the salt/msg ratio, increase the black pepper, and cut... -
H
Fathers Day Whole Hog
Wow, I am swimming in a drool pool here. Ha, Peel and eat. Haven't had whole hog in so long, that looks Amazing. Thanks for sharing!!!- HushyQ
- Post #13
- Forum: General Discussion
-
H
Wrap or No Wrap for Ribs
Well, I think this thread just made me decide what to have on Fathers Day. I've done both only because wife and son ask for FOTB. Over the years I have slowly converted them, lol, so I don't wrap. The only time I wrap now is when I give em a rubdown the night before. Ribs are the most...- HushyQ
- Post #41
- Forum: General Discussion
-
H
TATANKA….First cook
Congrats to you both Jim and Red. This has been a great follow culminating in a great looking first cook. You are right Jim, everything looks so small in that beast, lol. I too raise a glass, well not this early but tonight. Very cool that you fed the folks too. Many happy cooks!! And Red... -
H
More Columbian Santarosano Chorizo (St. Rose Sausage)
Always love your feedback @SmokinEdge so thanks. I am not good enough to tell by sight if there is enough protein extraction but again, it was as sticky as usual for me. I did not follow your advice and add the wine at the end of mixing. I will definitely do that next time. I too like what... -
H
More Columbian Santarosano Chorizo (St. Rose Sausage)
Thanks @geostriata I use weight for my meat and fat ratio but had to estimate because of the Pork belly I used. It was very fatty. What I didn't use when making PBBE. I also added 1 lb of brisket fat to increase the fat ratio. Another mistake I made was not hand cutting larger chunks. I... -
H
More Columbian Santarosano Chorizo (St. Rose Sausage)
Thanks for the feedback @I-am-Chorizo. I will definitely do again -
H
More Columbian Santarosano Chorizo (St. Rose Sausage)
So, not sure if I'm supposed to start a new post but I thought I'd keep this one going as others have with my attempt at Santa Rosana sausage. I made one major change in the meat selection and I fear it was my downfall. Any advice would be appreciated. So, I made the sausage as the recipe... -
H
A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!
I am not ashamed to say I LOVE the stuff. Yes, in all its gelatinous succulence. sorry, I don't know how to embed the video. Doht! I guess I do.- HushyQ
- Post #445
- Forum: Side Fire Box
-
H
A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!
This has been a very enjoyable follow. @seenred you do AMAZING work. Am I going to see ads for Double Lundy Smokers soon??? I'll put my order in. I too am jealous @JLeonard Can't wait to see what comes outta that baby. Huge Congrats to you both. You both should be very Proud!!!!!- HushyQ
- Post #413
- Forum: Side Fire Box
-
H
More Columbian Santarosano Chorizo (St. Rose Sausage)
Thanks for the tip @SmokinEdge. I am a social media and forum derelict so I'm not entirely sure what "tagging" actually does. Slowly but surely I'll get this. Thanks to you all and this killer site.
