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  1. pipelinegypsy

    Turned out to be a good day to smoke some Boudin

  2. pipelinegypsy

    Hmmmm... A funny question to start the weekend

    I just thought this was cute. I hope everyone has a wonderful smoke filled weekend! - PG
  3. pipelinegypsy

    Have I ruined my butt??

    Yikes! I put my butt (10lbs) in the smoker this morning at 5am at 130* to dry and warm up. At 7am I added the AMNPS loaded with dust and bumped the temp to 225*. I checked it at 7:20 and 7:50 and had a nice TBS both times. Then I got busy and didn't check for 2 hours. When I go out there at 9:50...
  4. pipelinegypsy

    A good price for pork bellies?

    I finally found a place that has some bellies but I've never bought any so I don't know what a good price is. I called them this morning and they gave me a price of $2.39 I didn't ask if they were trimmed or not. Considering the bacon I buy is usually around $6 this seems like a great deal, but...
  5. pipelinegypsy

    I had a dream

    Since the first of the year I have managed to accumulate some great new toys. Started with the MES 30. Next came an LEM 10 lb stuffer. And just last week I added an LEM electric grinder and meat mixer. Oh and I can't forget the cool AMNPS! I have been smokin up a storm I tell ya. Last night I...
  6. pipelinegypsy

    How I prepare my peppers with Q-view

    Howdy guys. I know most people either slice their peppers in half or do them "canoe" style. Since I only use cream cheese as the base for my stuffing, it tends to ooze a great deal. That's why I prefer my pepper whole because they tend to hold on to the stuffing better. The problem with doing...
  7. pipelinegypsy

    Need advice on picking out the right grinder

    Hey Y'all! Hope everyone is having a great weekend. So I just bought 110 lbs of pork butts and I plan to grind most of it for sausage. I don't think my little Kitchen Aid grinder attachment is going to like me very much if I use that, and I know I won't be very happy by the time I'm done. So I...
  8. pipelinegypsy

    Need some tips for pulled boston butt ham

    Yesterday I stumbled across some butts for $119/lb! I have very little self control so I came home with 110 pounds. I just pulled my last package of smoked sausage out of the freezer so I needed them right? While browsing the forums this morning I came across Bear's post about the cured BB ham...
  9. pipelinegypsy

    What the #$(( is wrong??? GRRRRRRR

    This is in regards to the brisket (for pastrami) that I posted about in the general discussion a little while back. Looks like it's going to be a dud after all but not because of spoilage. I started it at 11:30 this morning. Started it at 160 (meat was 45) with soaked cherry chips. After an...
  10. pipelinegypsy

    Curing meats and "sell by" dates.

    I like to get to Sam's early and take advantage of any "reduced for quick sale" meat. I am wanting to make some pastrami and found a brisket with today's "sell by" date. I know beef is usually still good for several days beyond it's "sell by" date... usually... but if I put in on to cure today...
  11. pipelinegypsy

    Are my casings still good?

    Happy weekend everyone! I put some casings to soak in plain water in a plastic bowl (no cover) and put them in the ice box about 2 1/2 - 3 weeks ago. Should they still be good? The water is slightly cloudy, but otherwise they look and smell fine. I THINK they are ok, just want to be sure since...
  12. pipelinegypsy

    What's up with the Parkay?

    I have been looking at what most folks wrap their ribs in and have noticed a definite trend in the use of these squeezable "butters". IMHO margarine of any kind is some of the nastiest stuff man has ever created so I am wondering what I am missing? Is there a logical culinary reason to use it...
  13. pipelinegypsy

    So what do you do with these?

    Good evening! I hope everyone is having a great weekend. So I am smoking some ribs tomorrow. I have always bought baby backs in the past but for some reason decided to do spares this time. When I opened the package (2-pack from Sam's) I noticed that some of the "brisket" portion was still...
  14. pipelinegypsy

    Cure for boudin?

    Good afternoon y'all, I made a huge batch of boudin today and since I have my lovely new smoker I thought I would smoke a little of it. I've never had it smoked so why not right? I am wondering if it will need a cure seeing how it's already cooked, however it does have the rice that can...
  15. pipelinegypsy

    First smoke done, now advice needed for next attempt

    Hello everyone, I am totally new to smoking. My first attempt was yesterday and I think it could have gone much better, so I am hoping someone can tell me where I went wrong. Yesterday I did some Andouille and today I am doing some venison links. I have a Masterbuilt 30in electric smoker. I let...
  16. pipelinegypsy

    Just another newb :)

    Hey Y'all from Alabama! I decided to dedicate my entire first deer this season to sausage. It started as a fresh sausage project, but I quickly started craving some smoke. Before I knew it I had accumulated all the tools I thought I would need (along with enough Amazon boxes for a nice bonfire)...
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