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  1. stanjk

    A-MAZE-N Products Thanksgiving Giveaway

    Thankful for a good wife and family.
  2. stanjk

    Pickled Beets & Eggs new batch fresh from the garden

    The eggs look great. Didn't see any mention of vinegar. What percentage do you use to the cooking water?
  3. stanjk

    A-MAZE-N Products Thanksgiving Giveaway

    Thankful for another year.
  4. stanjk

    A-MAZE-N Products Thanksgiving Giveaway

    Thankful for another Thanksgiving to share with all who I love.
  5. stanjk

    Smoked Beef Tongue Q-View

    Was the tongue fully cooked in the pressure cooker, as in, ready to eat? How long and what temps did you have it in the smoker? How did you serve it, sandwichs or ? Interested in doing one myself and just trying to gather info on techniques.TIA 
  6. stanjk

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    eggs, for deviled eggs.
  7. stanjk

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Sticking with the Kabanosy and eggs.
  8. stanjk

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Kabanosy on the schedule.
  9. stanjk

    Chipotle SAUCE

    Here's what I use; naturally you can adjust it to your own taste.  35 grams chipotles chiles , dried, about 15 14 ounces diced tomato 6 cloves garlic, rough chop 1 teaspoon salt, finely ground 1/4 cup honey 1/4 cup brown sugar 8 ounces tomato sauce 1/2 teaspoon pepper, fresh ground 8 ounces...
  10. stanjk

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    A fattie!
  11. stanjk

    Tips on Leg of Lamb

    From the truss to the finish, nice work! Taste as good as it looks?
  12. stanjk

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Do some eggs while the kabanosy is smokin.
  13. stanjk

    #Kamado Joe Wok used for the first time, and it hits it out of the park.

    Nicely done! I'd hit that, pass the Sriracha.
  14. stanjk

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    kabanosy!
  15. stanjk

    Summer sausage meat temp question

    If you used Cure #1 in it, it should be fine. Let us know how it went.
  16. stanjk

    Tips on Leg of Lamb

    I do boneless leg of lamb to an internal temp of 125° to 130° for rare/med. rare. I like the sound of everything else you have planned. Don't forget to allow for cooking during the rest period. Let us know how it goes.
  17. stanjk

    Tips on Leg of Lamb

    Have to agree with Moikel and bone it. More options that way; you could stuff and roll and smoke half and smoke or grill the other half flat, or make kababs, etc...
  18. stanjk

    Home made sausage

    Take a look over at this site: http://www.meatsandsausages.com/ A lot of good info and recipes.
  19. stanjk

    Cutting Up Lump Charcoal?

    I've put large pieces into a heavy duty plastic bag and just went after them with a hammer; simple and clean, with good results.
  20. stanjk

    Weston 7.5" Meat Slicer

    I've done Mozzarella on the 610 a few times, with a little care, no problems.
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