Search found 125 matches

by Gray Goat
Thu Apr 28, 2011 23:15
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

Thanks CW I am going to try your recipe as soon as my friend gives me the bird :shock: :roll:
by Gray Goat
Thu Apr 28, 2011 04:01
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

Thanks for the recipe CW, do you recommend still curing the birds even though they will be cooked to 170° ?

Thanks,
Wayne
by Gray Goat
Wed Apr 27, 2011 22:49
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

CW I am not a hunter but I do get venison from time to time from friends, I have a roast and some back straps in the freezer as we speak :mrgreen: I like your idea of the lacing and will give it a try but I will side with Emeril in saying "Pork fat rules". When I am outside guarding my cooler on a h...
by Gray Goat
Wed Apr 27, 2011 01:17
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

Thanks steelchef, maybe we can laughingly adopt the policy of "no pix, it didn't happen". I am a simple man with a simple mind, after so much reading I need some pretty pictures or something shiny to look at. :lol: :lol:
by Gray Goat
Wed Apr 27, 2011 00:42
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

Thanks CW, we had a group of around twenty and everyone seemed to enjoy the two home made sausages. I will be honest with you, everyone raves about the Tenderloin but I think they don't have much flavor, just give me a bone in Ribeye or a nicely smoked brisket any time :lol: Thanks jbk101, I'm kinda...
by Gray Goat
Tue Apr 26, 2011 04:21
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

Well I was runnin around pretty good on Easter Sunday and didn't get as many pix as I would have liked but here are a few. I smoked the beef tenderloin for about 2hrs with apple and hickory then seared it on the gasser. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Easter%202011/DSC01432.j...
by Gray Goat
Sat Apr 23, 2011 05:21
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

unclebuck, that meal sounds fantastic :grin:
by Gray Goat
Thu Apr 21, 2011 22:27
Forum: For beginners
Topic: stuffing tubes.
Replies: 14
Views: 8639

I use straight Stainless Steel tubes and the only problem I had was needing to file off a small burr on one of them, other than that they work great. It helps a lot if you can dip a little water inside of the casings to keep them lubricated as they slide off of the stuffing tube. I have also found t...
by Gray Goat
Mon Apr 18, 2011 05:28
Forum: Hyde Park
Topic: [USA]Easter cooking
Replies: 47
Views: 20286

[USA]Easter cooking

Lets hear what some of you are doing for Easter. I just finished a batch of hot smoked polish sausage, some breakfast sausage that I will form into patties and fry, and a batch of scrapple. Scrapple is a regional dish with roots on the east coast and being from Maryland I was introduced to this at a...
by Gray Goat
Fri Apr 15, 2011 20:34
Forum: Sausages
Topic: My first Attempt at Sausage Making
Replies: 11
Views: 9266

They look great jbk101, nice color, how did they taste ? I was thinking of trying this recipe for some Easter brunch sausages :grin: I am a beginner as well but I can tell you this, a nice stuffer makes life much easier :lol:
by Gray Goat
Sat Apr 09, 2011 19:09
Forum: Other products
Topic: smoked garlic
Replies: 14
Views: 8532

Great idea unclebuck, I'm going to try it the next time I fire up the smoker, we love our garlic :mrgreen:
by Gray Goat
Mon Apr 04, 2011 00:32
Forum: Hardware
Topic: My favorite stuffer
Replies: 85
Views: 66360

I tried a few batches with my KA stuffer attachment and quickly decided I needed a stuffer. I found a Weston stuffer on sale at Cabelas and have been very happy with it, stuffing is so much easier now, it takes about five minutes to empty out 5-6 lbs of meat. The longest part is feeding the casings ...
by Gray Goat
Fri Apr 01, 2011 23:54
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 48143

The answer to my last post is in your reply, I need to read closer :lol:
by Gray Goat
Fri Apr 01, 2011 21:56
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 48143

Thanks CW, there is much to know about a very basic thing like jerky but that is just how it is these days :lol: The USDA current recommendation for making jerky safely is to heat meat to 160° F (72° C) before the dehydrating process. This step assures that any bacteria present will be destroyed by ...
by Gray Goat
Fri Apr 01, 2011 03:50
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 48143

Thanks for explaining things CW, now let me throw another one at ya. I have read many jerky recipes lately that recommend heating the meat to 160° BEFORE putting in the dehydrator. Is this really necessary if the meat is cured?

Thanks,
Wayne