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The Smoke Ring Forum Index
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  Topic: meat grinder:grinding suggestion
Gray Goat

Replies: 2
Views: 2443

PostForum: Sausage Making   Posted: Sat Jan 13 18 11:11 pm   Subject: meat grinder:grinding suggestion
I have been using a Cabela's 1hp grinder to make dog food which includes grinding bone in chicken wings and thighs.
  Topic: Pitmaker Vault
Gray Goat

Replies: 0
Views: 2300

PostForum: Cookers   Posted: Sat Jan 13 18 12:03 pm   Subject: Pitmaker Vault
Hello Ringers ! I am considering buying a Pitmaker vault to increase my
catering/sausage making volume and was wondering if there is anyone in the Chicago area that would let me take a look at theirs ...
  Topic: commissary question
Gray Goat

Replies: 8
Views: 5558

PostForum: Commercial BBQ   Posted: Sun Oct 16 16 12:43 am   Subject: commissary question
Thanks Harry ! Whenever the term "cured meat" is used, all kinds of red flags go up. I plan on having a sit down with the local health dept.

I also can't figure out why I am double postin ...
  Topic: commissary question
Gray Goat

Replies: 8
Views: 5558

PostForum: Commercial BBQ   Posted: Wed Oct 12 16 6:55 am   Subject: commissary question
Thanks for the ideas TOOLman and Mr. Tony. Very Happy I am also thinking of talking to the local VFW
  Topic: commissary question
Gray Goat

Replies: 8
Views: 5558

PostForum: Commercial BBQ   Posted: Wed Oct 12 16 6:53 am   Subject: commissary question
Thanks for the ideas TOOLman and Mr. Tony. Very Happy I am also thinking of talking to the local VFW
  Topic: commissary question
Gray Goat

Replies: 8
Views: 5558

PostForum: Commercial BBQ   Posted: Sun Oct 09 16 10:33 pm   Subject: commissary question
I have an opportunity to sell jerky and snack sticks at a small tavern here in town. While I am getting things in line to do this, one of the biggest hurdles seems to be finding affordable commissary ...
  Topic: Chicken Curry Sausage
Gray Goat

Replies: 8
Views: 4553

PostForum: Sausage Making   Posted: Tue Feb 03 15 9:32 am   Subject: Chicken Curry Sausage
Nice job Rick, those links look great Very Happy
  Topic: Pork fat or beef fat for venison?
Gray Goat

Replies: 5
Views: 3262

PostForum: Sausage Making   Posted: Mon Feb 02 15 12:01 pm   Subject: Pork fat or beef fat for venison?
I always prefer pork fat in sausage. Beef fat is not as creamy and tends to have a yellowish color after cooking. I think the pork fat has a better taste as well. I hope this helps Very Happy
  Topic: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Gray Goat

Replies: 9
Views: 4969

PostForum: Sausage Making   Posted: Fri Jan 16 15 9:20 am   Subject: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Nice job Ed, everything looks great Very Happy
  Topic: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Gray Goat

Replies: 9
Views: 4969

PostForum: Sausage Making   Posted: Fri Jan 16 15 9:19 am   Subject: Hot Smoked Polish, Hawaiian Linguica, Hot Italian, and Brats
Nice job Ed, everything looks great Very Happy
  Topic: Beef sticks with Pork
Gray Goat

Replies: 3
Views: 2323

PostForum: Sausage Making   Posted: Tue Dec 16 14 6:28 am   Subject: Beef sticks with Pork
Here is a link to one of my favorite stick recipes and it is all pork. Give it a try Very Happy

http://www.thesmokering.com/forum/viewtopic.php?t=65812
  Topic: Venison pepper sticks
Gray Goat

Replies: 5
Views: 2813

PostForum: Sausage Making   Posted: Sun Dec 07 14 2:00 am   Subject: Venison pepper sticks
Thanks Mike Very Happy


The 2 ounces of salt,...Kosher or non-iodized or pickleing?

I always use Kosher salt by weight, not volume

The red pepper flakes you left whole or did you grind t ...
  Topic: UMAi dry bag pepperoni
Gray Goat

Replies: 0
Views: 1603

PostForum: Sausage Making   Posted: Wed Dec 03 14 11:04 am   Subject: UMAi dry bag pepperoni
http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Pepperoni%20and%20Venison%20sticks/DSC_0034.jpg

I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for ...
  Topic: Venison pepper sticks
Gray Goat

Replies: 5
Views: 2813

PostForum: Sausage Making   Posted: Wed Dec 03 14 10:56 am   Subject: Venison pepper sticks
I was lucky enough to get some venison from a friend so I made a batch of Venison sticks.

http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Pepperoni%20and%20Venison%20sticks/DSC_0041.jpg

...
  Topic: Turkey Brine
Gray Goat

Replies: 14
Views: 6419

PostForum: General BBQ Discussion   Posted: Sat Nov 15 14 6:37 am   Subject: Turkey Brine
I have used this one many times

http://jakrecipes.blogspot.com/2013/01/smokin-okies-holiday-turkey-brine.html
  Topic: Chicken Enchiladas
Gray Goat

Replies: 20
Views: 6094

PostForum: General BBQ Discussion   Posted: Mon Oct 20 14 1:10 am   Subject: Chicken Enchiladas
Very nice Dan...something that I could very easily dig into while watching the Redskins make me lose my mind
over and over again.....week after week. Crying or Very sad Crying or Very sad

Looks great Dan, nice job Very Happy
...
  Topic: Pulled pork and sauce
Gray Goat

Replies: 8
Views: 2322

PostForum: General BBQ Discussion   Posted: Mon Oct 20 14 12:40 am   Subject: Pulled pork and sauce
I combine whatever drippings that I have in the foil after resting the butts with some vinegar and rub and season the pork. The sauce is always on the side.
  Topic: Bosses day turkey gumbo. (Update finished pics)
Gray Goat

Replies: 22
Views: 5806

PostForum: General BBQ Discussion   Posted: Mon Oct 20 14 12:32 am   Subject: Bosses day turkey gumbo. (Update finished pics)
Looking good Kevin! I just made 14lbs of Andouille in preparation of Gumbo/Jambalaya season Laughing

Can't wait to see the final pics Smile
  Topic: My Stew Cook
Gray Goat

Replies: 15
Views: 4867

PostForum: General BBQ Discussion   Posted: Thu Oct 16 14 6:24 am   Subject: My Stew Cook
....loaf of crispy crust bread and butter


Now that would make for some great "soppin" Rick Very Happy

Nice job brutus, the stew looks fantastic Very Happy
  Topic: Old School Pitmasters - How The BBQ Inustry Has Changed
Gray Goat

Replies: 27
Views: 9291

PostForum: General BBQ Discussion   Posted: Mon Sep 01 14 7:47 am   Subject: Old School Pitmasters - How The BBQ Inustry Has Changed
I saw a JohnnyTrigg interview where he even
said that he doesn't care for his competition ribs.
He said he prefers some salt and pepper and cook them
right and that's about it
 
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