Tex_77 ribs!
Best posts made by detter22
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RE: Sausage stuffer
PapaSop thanks was hoping Waltons came up with there Amazon deals. If the wife sees another waltons box at least I can play the it was on sale card!
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RE: What did everyone cook today?
PapaSop
was a cold mans dinner but chicken brats on the grill were still great! Just a lot more time.
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RE: What did everyone cook today?
Chuck roast on the GMG and wife made up a broccoli cheddar soup! -
RE: First time bacon
gus4416 I would soak it three times (20 mins) in a Meat tub slice off a piece and cook it up and see how salty it is still salty keep soaking.
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RE: Bologna
PapaSop
first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!
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RE: First time bacon
jim arner
I followed there schedule to a T because it was my first time and nailed it!
Latest posts made by detter22
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Meat saw
Looking at cutting my own chops from a whole bone in loin. What’s everyone using for a saw.
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Smoked Gouda portabella sausage
So I’ve been watching this seasoning with every order and it’s still back ordered what’s the deal? Has anyone tried it?
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RE: What did everyone cook today?
Chuck roast on the GMG and wife made up a broccoli cheddar soup! -
RE: What did everyone cook today?
johnsbrewhouse I agree it’s a mess I really wish Waltons would start letting us pick other shipping company’s. Jonathan
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RE: Bologna
PapaSop
first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!
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Bologna
This sounds like a stupid question but I’m making a bologna unit I added my cure but I wanted to stuff it tonight but I still need to let it sit for the night before smoking? Can I stuff it and then hold or leave it in a meat lug for the night?
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RE: Dry Aging: 102 Basics of Dry Aging Steak
Jonathon
so this strip is starting at 12.6 pounds going to try for 28 days this will be in a fridge not opened I’m going to get another strip tomorrow and bag it the same way and hold it for 28 days in a fridge that’s open and closed all day long.
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RE: Dry Aging: 102 Basics of Dry Aging Steak
Jonathon I had some time so I really worked on tracking this aging bag.