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Ribs in a basket
Yep, moist with a nice tug. All the ribs I do in my camp chef taste “hammy” these were on point. Wife, not a rib fan, liked them. -
Ribs in a basket
Rigged up a rotisserie for my back yard pit, not too shabby. -
In Search of Venison Sausage Ideas
just made a 10 lb batch of ps seasoning german ring balogna turned out real good -
Texas Hot Links second attempt...
those look great, luv making vennie hot links -
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German bologna
Flavor is crazy good, next time will use natural casings, or fibrous casings for summer sausage -
German bologna
Tried some German ring Bologna , not too shabby. PS seasoning, casing were tough soaked them in salt water for 40 min. -
resting a standing prime rib roast
If ya want med rare, pull it at 120 and seat it until your lobster is done, right on the counter for up to 1 hr. 15 min before the lobster is ready blast it into a preheated oven at 500 for 12 min -
Day before Easter prime rib
Kids couldn’t be here on Easter so did a prime rib today. Salted and put uncovered in fridge yesterday. Took it out today at 11:00 am and let it sit out till 1:00. Covered it with rosemary, thyme, garlic and blk pepper mixed in olive oil. Campchef xxl was holding steady @ 250, and in she went... -
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Saturday brisket
Hot n fast has been working for me. SPG with some Montreal steak seasonings. Smoker temp 275-300. 13 lb brisket took 5 hrs. Wrapped in foil at 160, it was probe tender at 210. Make sure you leave enough time to rest it in a cooler with towels for 1-4 hours. Before slicing, open the foil and pour... -
Saturday brisket
Little bbq with the family. Another hot n fast brisket that was awesome. Maybe a bit too much salt but very moist/tender. Probed tender at 210. -
Crown roast
Made a pork crown roast last night. pretty much followed Jeff’s recipe except instead of using his rub I used salt, pepper, garlic powder, onion powder, and accent. VERY moist and full of flavor. Will definitely be doing this again. -
cherry cayenne snacksticks
have not made them yet, made a batch of kabanasy instead. maybe this week end. -
Game day ribs - Did better than the Pack >_<
luv sauced ribs- rippper
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Kabanosy and kielbasa
Here’s the recipe, it’s one I found on line. I think most are similar. It’s delicious -
Kabanosy and kielbasa
To the guys who make kabanosy a lot, does it have to hang after smoking? Read where someone just let it rest in the fridge. I’ve always ate it right away and it real good.also, kielbasa just went into the smoker. Got the casings from my local butcher and they are huge! -
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Kabanosy and kielbasa
Sure, but let me taste it first, made a few “ tweaks” -
Kabanosy and kielbasa
Got 10 lbs of Kabanosy blooming and 10 lbs of kielbasa in the reefer for a smoke tomorrow. Sticks were smoked at 160 till an I.t. Of 130, then in a warm bath of 165 till I.t. Was 155. Ice ice water bath to cool, now blooming.
