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Okay I know some of you fellows on here can help me.  Here is my problem:  I can cook a very good boudin, as far as taste goes, but when I stuff it, it get all mushy.  You can't tell what is in there other than the rice.  What is the secret to stuffing boudin into casings and not getting it...

O K folks, I know most will think I an crazy but here is a recipe or rather a method for cooking the best weenies (as we call em) you have ever eaten.  I learned this from a man from Kentucky who was attending a MIM bbq contest.  And he said the same to us when he invited us over for a taste. ...

Hi to everyone.  I am a 68 yr. old male, married, 2 kids, 6 gandkids, and retired since 2002.  I enjoy all and any outdoor activities as I was raised on a farm.  My hobbies are barbershop singing and bird photography.  I would like to learn how to make bacon and how to smoke bacon and sausage to...