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Request for Princess and SOB.

Discussion in 'Pork' started by fpnmf, Dec 1, 2010.

  1. Dec 1, 2010 #1
    fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
      Would you be ohhh sooo kind enough to post your kielbasa   recipes?

      Thank you!

       Craig
     
  3. Dec 1, 2010 #2
    meateater

    meateater Legendary Pitmaster SMF Premier Member

    Hendertucky, Nv.
    If I had some I would no problem. I'm working my way towards that field.
     
  4. Dec 2, 2010 #3
    smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    The North Coast of Ohio
    Last edited: Dec 2, 2010
  5. Dec 2, 2010 #4
    fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks SOB!!!!
     
  6. Dec 2, 2010 #5
    princess

    princess Smoking Fanatic

    Lafayette, Indiana
    I am in San Jose, CA for work this week, but when I get back to the house, I will gladly share. I use a modified Rytek Kutas.
     
  7. Dec 2, 2010 #6
    fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thank you Princess! I have seen you post about your Grandmas recipe.

    I will read the RK book recipe too.

    I am off to Hmart to get more bellie and a bunch of pork.

     Wheeeee!
     
  8. Dec 2, 2010 #7
    scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Fallbrook CA
    Do you know the way? That is a great town. Lots of great restaurants for sure
     
     
  9. Dec 2, 2010 #8
    princess

    princess Smoking Fanatic

    Lafayette, Indiana
    Oh sweet Scarby, you are NOT even kidding. I had the BEST pork carnitas I have EVER had tonight. ::rubs tummy::
     
     
  11. Dec 7, 2010 #9
    princess

    princess Smoking Fanatic

    Lafayette, Indiana
    I did say I was going to do this, then got WAY to busy with my son's birthday party, and am now back on the road till Friday. :(

    I will try to find time this weekend.

    Cheers!

    -Princess
     
  12. Dec 7, 2010 #10
    fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    No worries!!!

    I saw what kinda weekend you had.

    I used all the pork I had for chaurice and breakfast sausage.

    When ever you have time is good with me.

     Thank you

        Craig