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Franklin's HQ
Son-in-Law was in Austin, TX on a business trip recently and sent a critique on the recently opened Franklin's HQ. "The HQ just opened 3 weeks ago for corporate events. The BBQ is amazing, I’m not a rib guy but they are amazing. Brisket - unreal"- PapaRed
- Thread
- Replies: 0
- Forum: General Discussion
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Sourdough starter help
I prefer toast, so I bake my sourdough bread in loaf pans. Started out with around 60% hydration, am currently using 70%. For 2 loaves, 680g bread flour, 460g AP flour, 228g sourdough starter (100% hydration) 23g salt, and 770g water. -
Sausage Casing Snap
Thank you..... your description is the same info I understood from the video. I'm definitely going to try the procedure hoping it (with other known processes) will result in a great tasty sausage. Many members on this forum comment that their procedure produces one with great firm snappy, tasty... -
Sausage Casing Snap
Well sir, you are no doubt correct. The casings I use come to me packed dry in salt. Usually a couple days before making sausage, I thoroughly rinse what I intend to use in running water and leave them in fresh water. The remaining casings remain dry packed in salt. As of now, I will thoroughly... -
Sausage Casing Snap
I have a history of making sausage with tough casings, and have attempted many recommendations read here and on other forums how to create sausage links with "snap". Sadly, have had very limited success. Recently I watched a video that advised adding lemon juice (at a ratio of 3/4 teaspoon lemon... -
The Grease Box
Added the greasebox to my RT-1250. Got rid of the most ugly tin can bucket. The grill is a well made grill, but that swinging bucket always looked ridiculous to me. But Wow! An accessory made in the USA! What a concept! Parts well organized, made of substantial materials, with readable instructions.- PapaRed
- Post #4
- Forum: Pellet Smokers
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My first time using a pellet smoker
As a recent convert to pellet smokers (I'm also keeping my Weber) the pellet conversation is much like the Ford-Chevy one. :emoji_wink: I've relied on ChopSaw's advice several times, and agree with his choice of pellets even though a 20# bag of LJ sells for around $16 in my area. -
OFG Trail Bologna
I know this response is to an old post, but I just want to thank you for the recipe. The first time we were in Ohio Amish country (Holmes County) I was introduced to Trail Bologna. Love the stuff. We always loaded up when in Ohio in our RV. It's not available outside Ohio, and store- bought... -
Sausage Sensei
He has numerous videos on You Tube. Watch a few and you will form your opinion. -
Brisket deckle
Am reading more and more about using brisket for hamburgers and in sausage. Am considering making a smoked sausage using brisket (70%) and pork butt (30%) and my thinking is that the lean/fat ratio should be OK for sausage. In trimming the brisket, what are your suggestions concerning the fat... -
New from Weber
Agree with your dilemma! I purchased a RT-1250 and really like the ability to operate like an oven but really miss the smoke flavor of my Weber. Consequently my ReqTec sits while the Weber Performer does most of my cooking.- PapaRed
- Post #3
- Forum: Pellet Smokers
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Any Az peeps here?
Two good places - overly expensive depends upon your wallet! :emoji_wink: Many Sun City folk vouch for Butcher Bob's (https://www.butcherbobs.net/) at 11663 W Bell Rd, Surprise, AZ 85378. Their specialty is Angus Beef. Wife approves Costco meats, and she prefers the 27th Ave location (Union...- PapaRed
- Post #4
- Forum: Arizona Members
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Looking for SMO25 Owner
I have a smoke tube - and a smoke box. Use them in my pellet grill to augment smoke. In order to use either in the CookShack, the door must be open a bit, otherwise the smoke dies. Having the door open a bit seems to defeat the purpose of the cooker - especially when the warning states the door...- PapaRed
- Post #5
- Forum: Electric Smokers
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Looking for SMO25 Owner
I recently purchased a used SMO25 for smoking sausage. It seems to operate normally, but I need some instruction from a current user. The wood box doesn't create smoke, (until temperature reaches around 200℉ ) when cooking sausage, the inside of the smoker becomes extremely wet? Posting on the...- PapaRed
- Thread
- Replies: 4
- Forum: Electric Smokers
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Emulsify!
Thanks, Charles! Good informative instructions. Please include your experience. Will take your advice on buying "more sausage stuff" as stated by SWMBO! :emoji_wink:- PapaRed
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Emulsify!
Reading a recent "Trail Bologna" thread brought back memories of our many RV trips to Holmes County Ohio, visiting Amish country, cheese, and Troyer's Trail Bologna (even attempted to purchase some on line, but stores do not ship in hot weather) so am seriously considering attempting to clone...- PapaRed
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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Corporate Response
A follow up: I sent this message to CookShack concerning receipt of the Jerky rods: Hi Will, Glad it arrived. Sorry for the issues with UPS. If the other package shows up just keep it. Thanks Stuart Powell President/CEO Cookshack, Inc. Unusual in today's business world, but CookShack just...- PapaRed
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Corporate Response
IF.....big IF, I will return one.- PapaRed
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Corporate Response
I recently purchased a used CookShack MSO25 electric smoker, planning to use for smoking sausage. Ordered a set of Jerky Rods, promptly received a shipping notice, but it seems the package stalled at some point. This morning I received the usual "how do you rate the product" e-mail, and...- PapaRed
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
