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Hey Thirdeye! Love the WSM tall boy! I think Ive been thru two or three of those little jewels. I also wanted to thank you guys for the discussion on air flow. I cold smoked some 1lb pork sausage chubs yesterday and at first had issues with the fire being too hot and smokey. Opening my smoker...
Awesome looking Picanha! Down in SA they call it the queen of steaks. I didn't know it but Argentina eats more beef than any country in the world! We watched a really entertaining movie about grilling down there . Check it out on Netflix Todo sobre el asado (translation, roughly. "Everything...
Fantastic color and a beautiful bird! Did you spatchcock after smoke? I've used that technique for quicker and more even cooking. It's always seemed tricky for me to get the legs and thighs done without over cooking the breast. I want some, Im sure it was delicious!
Thanks for your comments and that is a great observation. The CB patties may not even have fennel. Frankly it's been so long since Ive been there that I don't remember. That was a nod to savory.
I have tried this sausage several times before and craved it ever since. In snooping around I found a place that allegedly makes it for Cracker Barrel. Purnell Sausage CO. Simponsonville Ky. They call them smokehouse patties and are available in 24ct, 1lb rolls and in chubs. The nice lady...
Indeed some good looking bacon! My first batch convinced me to NEVER buy store bought bacon again. I'll be doing the cure on my second batch this weekend. Ive got three 8 pound bellies! Probably do half like the lockdown. Thanks for tips Braz!
Urban Cowgill
Wow guys thanks for that info! I appreciate that. A good friend of mine is a turner and he has two separate dust removal systems but neither are self contained. Id just rather just not risk it. I likely wont smoke with it either. I'll pass that info along to him as well. You guys are the best...
Is this ok for smoking? A guy brought me some "pecan" wood for use in my smokehouse and I thanked him while looking at this stuff. Thinking I've never seen any pecan that looked like that.
Its very light (weight) meaning to me that is has been drying for some time. It is not riddled with bug...
Thanks to all you folks. I appreciate a warm welcome! If the weather allows I plan on cold smoking some pork breakfast sausage this weekend.
COUNTRY SMOKED SAUSAGE
5lbs........................pork butt
2lbs........................pork fat
Cure #1....................1 tsp
Kosher...
I bet that brisket soaked up all that good chili flavor. Given time and some good juice it will re-hydrate. Before I knew better I had a dried out flat that I should have used in chili. Nothing like a big bowl on a rainy cold day!
WOW! Smokin Al! That is some awesome recipe. Ive done a few CB chunks but not with the mustard and black pepper. I will def have to try that one! Thanks
I have a Smoke Daddy pellet pro 36k btu in my smokehouse to assist with temperature control. Ive only used about 6 or 8 times but it has performed with th e PID controller working well and holding temps +\- 5 deg.