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  1. sopchoppy

    What's your favorite home cooked meal??

    Breakfast: Wife's biscuits, Conecuh sausage, soppin' syrup, over easy eggs. Dinner/Supper: Fried chicken, mashed taters w/ gravy, fried okra and/or fresh pink eyes.
  2. sopchoppy

    Pulled Pork - To Foil or Not

    I wrap based on smoke time, usually 5-6 hours, then back in she goes for another 5-6 hours. This is the way my competition buddy taught me and never had a fail. Rub, smoker temp, wood used and double wrap in HD foil is the key
  3. sopchoppy

    Teriyaki Venison Meat Sticks

    I'll pay the postage to Tennessee! 
  4. sopchoppy

    What are "Chitterlings"?

    Hog killin" day in South Alabama was a family affair, was the first cool day in the fall. First one I remember was in 1955 at my Grandpa's  house. Daddy and his brother did the killin', a 22 shot between the eyes. A black iron pot was boiling water, a 55 gallon drum was angled in the ground and...
  5. sopchoppy

    Pulled pork rub

    Willingham's is hard to beat, they are in Memphis.
  6. sopchoppy

    Venison Summer Sausage

    After mixing, I let "rest" in fridge overnight. Then I mix again by hand and return to fridge for another night. Next day, stuff and return to fridge for one more night. Let get close to room temp. before cooking. More work, but worth it to let all the seasonings get happy. 
  7. sopchoppy

    Deer Summer Sausage

    Looks just right on the cheese. I like to experiment with SS and have settled on half deer meat and half ground beef, 85/15 works best. High temp pepper jack is my favorite.
  8. sopchoppy

    Anyone Ever Do Something Like This?

    Mama always boiled a hen at thanksgiving so as to have real broth to make dressing. Never was called "stuffing" in the South.
  9. sopchoppy

    Jeff's Sauce

    I use honey and molasses. I add  worcestershire powder. Even before tinkering, family and friends say it's the best they've tasted.
  10. sopchoppy

    Opinions appreciated....I need a new propane grill!

    Got a Weber Genesis 13 years ago and it's still works like new. I had to order it to get natural gas version. If it ever wears out, Weber is the only one I'll consider.
  11. sopchoppy

    Smoked beef summer sausage

    Probably went too long in the oven. 155 is the usual internal temp. for SS. Also you MUST put it in an ice bath quickly to stop the cooking. I cooked my first batch too long. 
  12. sopchoppy

    Old Country Pits

    I drove 90 miles to the Academy store that had more than one Wrangler. All 4 were different in quality, but I picked the one that the lids had the tightest fit. I used a piece of paper to check the lids in several different places. For me, I would not take the chance of buying online, it was...
  13. sopchoppy

    Old Venison - use or pitch?

    2 years ago, I found a pack of 2009 cubed deer steak, thawed, looked and smelled normal, fried it up and had it for dinner. I didn't tell my wife until we finished eating. She has the most sensitive taster I know of and she could not tell any difference. Vacuum sealing is the key. Older ground...
  14. sopchoppy

    Offset smoker for under $350

    I really like the Wrangler for several reasons. Thicker steel, no leaks, maintains temp. better than cheap stuff. I have found a way to smoke summer sausage, pepperoni, etc. without laying it on a rack. Take out the lower rack, use "S" hooks to hang from the upper rack. It will easily hold...
  15. sopchoppy

    Gout, who's had it, and how do you deal with it?

    I take a maintenance drug, allopurinol, to keep the acid from building up. It won't get rid of it, just helps keeping it from coming back. It is one of the $4 generics. Hope this helps cause I've had it both big toes and right ankle, it hurts.
  16. sopchoppy

    Shrimp Remoulade ~ Foamheart

    First time I had this was 1972 @ Brunnings on the Lakefront. I've never been able to duplicate it but will give your recipe a try, looks great.
  17. sopchoppy

    Why is Franklin BBQ in austin so good?

    Dickey's opened here about 4 years ago. Dickey's closed here 3+ years ago. Never talked to anyone that went more than once. BBQ served from a buffet line is just wrong. They had a prime location that is now home to the best Mexican food around.
  18. sopchoppy

    Bacon-Cheeseburger (Step by Step)

    Does this mean bacon goes on top?:biggrin:
  19. sopchoppy

    Strangest/weirdest thing you've smoked

    Smoked some "rabbit tobacco" when I was 15. Once was enough.
  20. sopchoppy

    Old Country BBQ Pits Wrangler Smoker Review

    I used Lavalock, got from eBay. Put all the way to the edge of the firebox door and the half that extends over the lip if the door will survive. The half exposed to the fire is toast but the seal is still tight. The gasket in the cook chamber still looks good. Island Outdoors is the seller and...
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