My MIL gave me an old copy of a magazine which included this handy field guide of definitions. Restaurant: Matching furniture, taped music, printed menus. Accepts credit cards. Member of the chamber of commerce. Joint: Screened door, jukebox, beer, chalkboard menu. The cook is nicknamed Bubba. Cash ...

I understand the need for adding cure to slow cooked or smoked sausages and meats but why is it ok to not have cure on BBQ. If I run in to a stubborn pig or cow I will have butts and briskets on my offset for upwards of twelve hrs. Does it have to do with the higher finishing cook temps?

Sorry ssorllih I had sourdough on the brain The bottom line is the bread looks great

Nice job on the sourdough ssorllih, you matched the meat size dead on. I have just started making my own sourdough and it really makes the meal

Thanks CW, I really lucked out and got some beautifully marbled pork butts, I added no extra fat and they came out great. Do you have any pointers on using my offset for smoking sausage, it can be a bit of a challenge keeping the temps low? Or should I just hot smoke them until they are fully cooked...

I am the shop foreman for a small Ma and Pa structural steel company. I handle the shop and yard fabrication and also help in the field as needed. We are a small non union shop so we do what ever is needed and there are no strict job descriptions so that keeps things interesting :lol: It is great ha...

I love the Charcuterie book and had to give the garlic sausage recipe a go, I added some cayenne pepper for a little kick. 6lbs of pork butt cut up and seasoned and in to the fridge overnite. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Garlic%20sausage%203-27-11/DSC_0469.jpg Spread out t...

Thanks for posting the recipe CW, it sounds like a winner. This one went right in the bookmarks

Wow CW that recipe has my mouth watering, I loves me some ham hocks and beans. If I keep reading your recipe posts I'm going to need bigger pants

Can the recipes be for any "meat product" like say BBQ or would you like to keep it in the sausage category?

Great looking sausage Big Guy, I wish I could give em a taste Did you use regular cheese or the high temp stuff that I have seen in some recipes ?

Chuckwagon, the bologna I use is store bought for now and I hope to develop my skills so I can some day make emusified sausage. Right now I think it's a bit over my head, but I'm learning

Wayne

Thanks Charlie, the whole bologna idea was actually "Alien" inspired It is so easy but people really seem to love the stuff

Several years ago I was trimming my "Go-tee" beard and had a big slip and shaved a stripe down the side of my chin. I didn't have many options so I shaved clean only to be met with "Where's the gray goat?, we loved the gray goat" The rest is history

Thanks steelchef and yes I did build it my self, I am fortunate in that I have access to a fab shop at work :smile: I have no interest in selling anything but I would love to give you some plan ideas and whatever help I can provide :wink: I will see what I can dig up and get in touch with you with a...