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  1. rwilli

    In Search of Venison Sausage Ideas

    Why not make a big batch of 70/30 mix (venison/pork) and from that, make some breakfast sausage, Italian sausage, chorizo, and plain ground for meatloaf, hamburgers etc---all very easy, no casings required and very useful in every day meals. Just fyi.
  2. rwilli

    Hatch Chilis

    You can't by looking at them. If you plan to order fresh, then call the company and ask about how hot the chiles are this year and explain your tolerance and the tolerance of those you cook for. Honestly, Its different every year.
  3. rwilli

    Hatch Chilis

    As a native New Mexican, that recently moved to Missouri, I needed to find a source for Green Chile and found this place: https://www.hatch-green-chile.com/. They are a little pricey but I have been happy with their products. Just FYI: Fresh are always the best, but roasted and frozen are...
  4. rwilli

    Summer Sausage ----with or without Encapsulated Citric Acid?

    Thanks
  5. rwilli

    Summer Sausage ----with or without Encapsulated Citric Acid?

    Thanks, no additional "zip" needed in my sausage---it has lots of green chile or Jalapeños in it.
  6. rwilli

    Summer Sausage ----with or without Encapsulated Citric Acid?

    I have seen summer sausage recipes both with and without Encapsulated Citric Acid...What are your thoughts/advice regarding the use of or omitting ECA from your summer sausage recipes? Thanks
  7. rwilli

    I have a product question for you guy's and gal's about Kosmos pork injection.

    I have used the Cosmos Beef injection before and loved it----I am sure the pork injection would be equally as good....Like someone else said, try it on one or two buts and compare.
  8. rwilli

    Non Mammal Meat Ideas

    I hadn't thought of those---thanks
  9. rwilli

    Non Mammal Meat Ideas

    Great idea---I saw that, looks great
  10. rwilli

    Non Mammal Meat Ideas

    John, Thanks, You are absoluetly correct---And I will certainly put those on the list. Thanks again You are correct, I will keep my eyes and ears open
  11. rwilli

    Non Mammal Meat Ideas

    I have a family member that can't eat mammal meat because he has the Alpha-Gal syndrome caused by the Lone Star tick (and he was a hard core meat eater). I was hopping some of you could give me some ideas on what to cook that doesn't involve mammal meat. I first though of Smoked Salmon, but...
  12. rwilli

    Is there anything similar to American BBQ in Europe?

    I am not sure about what we traditionally call BBQ with the sweet mustard/tomato/molasses, and brown sugar based sauces. But the Europeans process, smoke, dry and cure fine meat such as a variety of sausage, pancetta, Spanish Chorizo, Pepperoni and many more. Many also consider any meat...
  13. rwilli

    Covid Vaccine ?

    I have had my second shot, no problems other than a little soreness at the injection site and tired feeling the next day.
  14. rwilli

    Sweet Spanish chorizo

    Thanks for the info Cal. I have had some luck with standard Mexican Chorizo, but never tried the Spanish version----Now you have me on the hunt for those peppers. Yes I would appreciate the full recipe. I have a pork but in the freezer just waiting to ran through the grinder.
  15. rwilli

    Beef Rib Fingers ---Bonless?

    Thanks Tropics
  16. rwilli

    Beef Rib Fingers ---Bonless?

    Picked 7 lbs of these up today, Planning on cooking/smoking them low and slow like regular ribs; Am I on the right track? I have never cooked these before, any comments or suggestions are appreciated
    • rwilli
    • Thread
    • Replies: 5
    • Forum: Beef
  17. rwilli

    Proper way to cook Brats? Maybe?

    I am surprised I didn't see anyone talk about cooking the brats in beer (usually two beers) until the beer cooks completely down and you get that thick syrupy goodness and roll the brats in it--the onions would be a nice touch.
  18. rwilli

    Need a spicy cajun seasoning recommendation

    Love this Stuff: Emeril's Essence Creole Seasoning Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a "kicked-up" flavor. Yield: About 2/3 cup 1.4K Ingredients 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon...
  19. rwilli

    PERFECT RIBS EVERY TIME! This really works!

    Great thread, Thanks Al. The 3-2-1 method isn't working for me and I think your method may be the one I am looking for---Thanks again.
  20. rwilli

    Can I even use a gas grill for smoking?

    Ummm, 1. Liquid smoke. On my Weber Gas Grill, one burner is usually hot enough to get to 225-250, Then sit your on the part of the grill where the burner is not. If you have or can get an amazin tube and a small bag of pellets, that should also do the job----As Jim said, wood chunks or...
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