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Making some polish sausage! With Q
Using the kit from Hi mountain Getting the casings ready 12#'s of pork butt and 3#'s of ground beef. Ready to mix All mixed up, gonna run it through the grinder again with a smaller plate to help with the mixing, and smooth it out some. The stuffing went great! No blowouts! Taste... -
My Bacon Bomb
I love making these things! I even created a website so I can post my creations and such. Take a look and let me know what you think. http://www.kowalskicooks.com/ -
Spatchcocked Smoked Turkey
I did this to 2 turkey's last year and they came out amazing! We are having a pre-thanksgiving party today with some friends and I will be smoking 2 more spatchcocked turkey's. This time I will be using Jeff's bacon butter rub under the skin. I also just bought a smoke daddy and will be using it... -
Chuck Roast
I am getting ready to smoke a 3lb chuck roast. I have planned to use a brisket rub and smoke it on my masterbuilt extra wide propane smoker. I am going to use mostly hickory chunks and some mesquite chips. I was thinking about smoking it for about 4-5 hours at around 225-230. What do you guys think? -
Hello from Saint Cloud, FL
Hello all, My name is Colby and I'm pretty excited that I have found this site. I look around on this site almost everyday!!! Thanks for everyone that helps out and gives great ideas!!! I have been bbqing for a few years now, and am always learning. I used to have a off-set barrel smoker...
