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  1. dennyman100

    Judy's Buns

    Hey Congrats Al!  Me and my wife are about to hit our 4 year.  I don't really understand kinds now days (Im an old 26 yr old) they get married then 2 weeks later want to kill each other.  Hopefully good lord willing me and my wife will make it through to see 50 years!
  2. Prime Rib Weekend & NASCAR!

    Prime Rib Weekend & NASCAR!

  3. dennyman100

    Prime Rib Weekend & NASCAR!

    Hello All, It is the first week in NASCAR and since football is over I needed something to help fill my weekends.  I decided to cook my first prime rib that we received with our quarter beef.  It was a 3 rib roast so plenty for my wife and myself.  Below is my trials and tribulations for...
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    WP_20160220_002.jpg

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  9. dennyman100

    The Great Smoked Salt Experiment

    I tried hot smoking some pink salt over the weekend for 12 hours.  Not much color change in the salt.  My question is should there be some moisture?  I have seen a post where they say you need to spray the salt lightly ever few hours for the smoke to "stick." should I do this or add a small...
  10. dennyman100

    Judy's Buns

    Here are some of the breads I have done.  I love baking and typically make some breads every weekend.  This week I tried buns for hotdogs and brats (no pics sorry) Notice the rolls in corner there Here is the sandwich and fries put together. Nothing like smelling some yeast bread making all day.
  11. dennyman100

    Boudin Project

    Of in which foam.  I come from Vernon Parish (Ft. Polk) originally floated around to Sulphur/ Lake Charles, Lafayette, NOLA, and Natchitoches for a while before moving to SD.  I see you are a little further east than most of those.  
  12. dennyman100

    Boudin Project

    I need a stuffer.  Living on a student budget is hard to buy those fancy machines.  I have a grinder and am looking to improvise on a stuffer.  Got any ideas?  I work with the physics and engineering dept so I may be able to get some pieces of tubing etc.  I have been wanting to make some...
  13. dennyman100

    Boudin Project

    Man all this talk of liver and fishing.  Some of the greatest memories were sitting at a lock and dam on the Red with livers pulling in big cats.  Now I live in SD where there are no rivers and no cats to feed liver.  I just started thinking about making some Boudin the other day since you can't...
  14. dennyman100

    Quarter Beef Advice

    Hello All, I recently purchased a quarter beef that came with nice roasts (Prime Rib, Chuck, Sirloin Tip) but being a novice at smoking I was wondering what I should do with them?  Should I smoke them or just cook them in the oven?  Anyone have any ideas.  I have the weights for each in a log...
  15. dennyman100

    Brisket for a Halloween party

    Hey guys, know its not about the food but I have several family members in Vernon Parish who are under water.  Trees are all over the place, 171 north is closed in several places.  Y'all stay safe, the weather is only gonna get worse it seems.
  16. dennyman100

    Pink Cure Help!

    Okie, Well you learn by mistakes.  Thanks for your responses. Ivy
  17. dennyman100

    Pink Cure Help!

    Dave, Thanks for the response.  So that picnic will be safe to eat and serve to my guests? This is my first time making a large piece of meat so I started to worry when I thought about the masses. Ivy.
  18. dennyman100

    Pink Cure Help!

    I purchased some pink cure #1, from a meat shop but it did not come with instructions on how much to use (quantities).  I looked it up online and came up with many conflicting results.  However, I used a recipe I found online to cure a pork picnic for 24 hours, then soaked it in water to remove...
  19. dennyman100

    First Turkey Legs

    I have the Butt in the fridge now, will start the brine on Wed night before going to bed.  Friday night/ Sat morning will be a long all nighter as it cooks for halloween!
  20. dennyman100

    First Turkey Legs

    This is the recipe I used for my first attempt: http://amazingribs.com/recipes/chicken_turkey_duck/disney_smoked_turkey_legs.html The wood was a mixture of cherry and hickory, and there was plenty of smoke.  I think maybe because the skin was so thick the smoke could not penetrate very deep...
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