Toggle sidebar

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.
  1. R

    We Lost another Member today....

    Sorry for your loss. Now it's up to you to be sure to pass on what he taught you about wine as well as stories of times you shared with him. In doing so, he lives on through you and others.
  2. R

    My story

    Welcome from AZ!
  3. R

    St. Louis cut ribs and bakers on the Lang smoker

    Yep, like the old saying, "Arizona in the summer, for the hell of it!" I tolerate it better than most, so I have the grill and smoker going year round. What doesn't kill ya makes you stronger! Either that or no brain, no pain on my part, hahaha! Gilbert is a very nice part of the valley!
  4. R

    St. Louis cut ribs and bakers on the Lang smoker

    I didn't season them very heavy and the salt level was perfect. We don't care for too much salt either, especially my wife, and she thought they were great. So if you still have some Meat Church seasoning, give it another try. with these ribs, I went with Honey Hog on the back side, and Holy...
  5. R

    St. Louis cut ribs and bakers on the Lang smoker

    Ribs seasoned with Meat Church Holy Gospel and Honey Hog. Wrapped in the last hour with butter and a little brown sugar, then glazed at the end with Malcom Reed's Mint Jelly and Balsamic recipe. Meat and the potatoes done in my Lang 48" smoker which is for sale, see my ad in the classified ads...
  6. R

    Hello from Tucson, AZ

    Welcome from Scottsdale.
  7. R

    Hello from Sunny Florida

    Welcome from Arizona!
  8. R

    Not another Aussie

    Welcome from Arizona.
  9. R

    Salumi Palooza Jan, 2025 (Culatello 2024)

    Thanks for sharing that! It sure beats stuffing a dish rag in it.
  10. R

    Salumi Palooza Jan, 2025 (Culatello 2024)

    INCREDIBLE! You are a master. The only problem I see is that you are not my neighbor. Thanks for sharing!
  11. R

    Jalapeño Cheddar sausage

    I started at 125° for the first hour gradually increasing each hour finishing in the 4th hour at 175°
  12. R

    Jalapeño Cheddar sausage

    Jalapeño Cheddar sausage using the recipe shown on Meat Church from Dayne Weaver of Dayne's Craft BBQ. The wife and I both have a low tolerance for spicy heat, so I just cut out the jalapeño powder and I seeded and de-ribbed the fresh Jalapeños. The result was exactly what I hoped it would be. I...
  13. R

    Stuffer/Equipment issues

    If you can find an old fashioned cast iron stuffer, they don't have gaskets, just a snug fitting cast iron plate. That's what I've been using for 45+ years. Every once in awhile I consider upgrading to one of the modern stuffers, and the thought of dealing with potential o-ring issues stops me...
  14. R

    using pickling spices in a sausage recipe

    It's your choice. I made Ethan Chlebowski's recipe which does not call for grinding them and it was excellent. If I make his recipe again I would consider grinding them, just to change it up. It's all good, and it all beats what the stores sell. So many sausage recipes and so little time!
  15. R

    Newbie from Scottsdale, AZ

    Probably. It is an awesome smoker, just bigger than I need for what I smoke.
  16. R

    Newbie from Scottsdale, AZ

    Hi neighbor! Thanks for the reply. If you know of anybody local looking an awesome Lang smoker, let me know.
  17. R

    Newbie from Scottsdale, AZ

    Newbie from Scottsdale, AZ. As a kid in the 60's I helped my dad build a smoker from a 35 gal. metal soap barrel, and I've been smoking and BBQ'ing ever since. I inherited that old smoker and used it well into the 90's. This is an impressive forums site, what a huge community! A wealth of...
  18. R

    Texas Red Hots

    I'm with you that still looks like a lot of heat for my taste. Other than that it looks like a good recipe.
  19. R

    Any beef tallow makers out there?

    That is water that is still in it. Render it a second time to evaporate that or it will mold if left in there.
  20. R

    Sausage fat ratio

    If it's 5 lbs total fat and meat(4+1), then it is 20% fat. The fat is 25% of the meat only, but 20% of the combined weight.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Top Bottom
Back
Clicky