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tried a trick i learned from u guys, top one is pit tep @ grate level (better temp than my smoker gauge shows) bottom is meat temp.......almost there, kids are dying to try this..................
Looks good bubba....Was that a hi temp cheese?...wouldn't want to see all that nice cheese melt out of it on ya....even if it doesn't...you can send all of us samples...like a QC check...wouldn't want you to get sick....
Bubba, sometimes no matter what is on the market shelves, or in this instance, in the meat case, somedays you just gotta roll your own!! Awsome job!! I'll sometimes grind my own pork sausage and add diced onion and chopped fried bacon and whatever else happens to strike my fancy at the time. But I draw the line at adding stuff like maple syrup to my sausage!!! My son offered up that suggestion one time, but then he'll drown his sausage in maple syrup if I'll let 'em. Maple syrup is for stuff like pancakes, waffles and freedom toast and the occasional dish of ice cream.
Jimmy Deans are on sale here this week ........... Buy one get one free!!!!!!!! I got 6, but after looking at your new deal, I may go back for a few more.