Search results

Man swallows human toe | Niagara Falls Review 8)

Hey! IF anyone out there is contemplating a cheese making hobby or for just once in a while cheese, check out my homemade, scavenged parts, do-it-yourself cheese press mold on my page...

Ok Kids, yesterday was smoked Sumlami Sausage, today's project is... CURED MEAT!!! :lol::rolleyes: Pork loin, cured 4 days, rinsed & soaked overnight... Corned Beef flats, soaked overnight, seasoned with pastrami rub... Loaded in the smoker... Back Bacon Recipe...

Well, somebody has got to post in this section... might as well be me... it's been since freakin' May... wtf? Making up 6 lbs today. This time it's 50% beef, 50% pork with the addition of some non-fat dry milk and I'm using these casings... Casing - Fibrous - Clear - 56 mm X 20" Also trying to...

Oinktoberfest 2010 Results Grand Champion: Can't Stop Grillin' Reserve Champion: IQue Overall: 1 Can't Stop Grillin' 2 IQue 3 Diva Q 4 BucknerBrothersBarbeque 5 Big Belly BBQ 6 Ponderosa BBQ 7 Pork County Barbeque 8 Hawg Doctors 9 Oompappy 10 Big Bad Wolf Barbeque 11 Good Smoke BBQ 12 Smoked...

Team Oompappy will be there! Stop by and say Hello if your in the area. http://www.ilbbqf.com/ July 2-4, 2010

Grand Champion: IQue Reserve Champion: The BBQ Guru Overall: 1 IQue 2 The BBQ Guru 3 Diva Q 4 Doghouse Willie 5 Good Smoke BBQ 6 Double D's BBQ 7 Hawg Doctors 8 Nickel City Smokers 9 Donnie's Smokehouse 10 2 Worthless Nuts 11 5 Hogs Front Porch 12 Jacked Up BBQ 13 Buckner Brothers BBQ 14 Big...

4th annual I Love BBQ Festival, located on the Olympic speed skating oval in Lake Placid NY, is this weekend. http://ilbbqf.com/slideshow/bbq.html If your competing, or just happen to be in the area for the 4th, stop by and say hello. http://lakeplacid.com/

Did an experiment last weekend trying to copy a Smoked Ham Sausage that I have been buying at a Polish meat market up in Canada. It was a great success and I will be making up a larger batch soon. The lean pork meat is cut by hand and mixed with about 10% fine ground pork fat made into an...

Here's an old brick smokehouse I saw a couple weeks ago on a trip. Inside was a small "foyer" and then a big steel door into the smoker. It's on County Rd. 60 in Waverly, NY... (click to enlarge)

I've had these pig tails in the freezer since the first week of June and finally got around to cooking them yesterday. Gave them a light coating of mustard and oompappy rub, cooked at about 265* for 4.5 hours then sauced and foiled for another 1.5 hours. They were Delicious!!!! They are...

Here's a few pics from Oinktoberfest. Had a Great time! It was good to see everyone and meet more members of bbq-cental, current and future. I feel sorry for those of you that missed the potluck buffet. It was fantastic! Team Oompappy ended up getting 2 calls for the KCBS event, 5th place...

Here are some pics of a "high heat" brisket I did recently. Turned out pretty darn good. Would I do it again? Yep! 8.5 lb packer, cooked at approx 350* for 2.5 hrs, foiled, and cooked at approx 375* another 1.5 hrs 'till tested tender with fork. 4 hours total cook time then a 1 hour rest...

No, I didn't steal this from Pigs :lol: Picked it up at a yard sale for $3. Needs a little work but the 2 clean cooking grates it came with were well worth the cost.... (click to enlarge)

September 5th, in a nearby town, here in Northern Appalachia... http://ossianheydays.com/ Be sure to check out the other events too :D

Team Oompappy will be there, so if your in the area stop by and say hello! Here's a link to the website... http://ilbbqf.com/

Got this electric smoker about 4 weeks ago for smoking sausage and cured meats. So far it has worked great on the long low temp smokes without the baby sitting I had to do on my regular BBQ pits. The stock digital thermometer isn't 100% accurate but with using an additional probe inside I...

OK, it's Done!!! Started first thing Saturday morning, last meats came off about 8:45pm. Everything turned out great! We were up till 1:00am trying to get a pic I was happy with to enter. Still not 100% satisfied but a least I'll have something to turn in. :lol: Here are some pics of the...

Here are some Country Style sausage links I made the other day. Seasoned & 2nd grind on medium... Stuffin' & Linkin'... Cooked... Some of my beef salami. 2 plain, 1 rolled in cayenne pepper...

Mmmmmm, New Zealand Rack of Lamb... kosher salt, pepper, Italian seasoning.... 425* in a pan in the indoor gasser for about 20 mins. Flip over at 10 mins. 'til 132* internal, Let rest about 10 mins... With golden taters & green beans....

Here is my version of an all pork hot dog. The stands around here call reds "Texas Hots", the white hots are "Porkers". No rooters or tooters in these!!! Here's some pics... (click to enlarge) Cut-up pork butt... First grind coarse... Mixed with seasonings... Second grind fine...

I tried to get these posted around Thanksgiving when I got back from a 5 week trip to Maryland, Eastern Shore of Virginia and Hatteras, NC. Problems with the forum website continued for me until yesterday, when apparently Greg got it fixed. Thanks again Boss!!! Anyway, The fin-fish and...

Made some pastrami using eye of round instead of brisket. I used the dry cure method and a combo of the virtual weber bullet & k.kruger recipes (http://bbq-4-u.com/viewtopic.php?t=5984&highlight=pastrami) with a couple minor changes. Turned out Great!!! Good hot or cold. Here's the pics...

Cut 2 pieces of angle iron long enough to rest just above the ash pan and put the grate or basket on them...

The Lake Placid BBQ Competition is this weekend :D http://ilbbqf.com/ If your goin', Stop by Team Oompappy and say hello 8)