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  1. O

    Chicken, I certainly love it.

    Brian, fine looking chicken there. What are you cooking on? The cameras angle makes it look like a football field. That little man looks like he's ready for a hot dog!
  2. O

    Chuckie and Butts

    Witt, how long did the chuck take to finish up? Good looking Grub!
  3. O

    Frog Legs

    We usually light dust with flour and Everglades seasoning then saute. They dry out quickly if cooked too long.
  4. O

    Easter Sausage 11

    Nice job Dave
  5. O

    Some food Ii've done recently

    12hours notice! I say you did quite well. Way to go.
  6. O

    Maverick ET-73 Mods

    This is what you want. http://www.instructables.com/id/Increas ... ermometer/
  7. O

    Where do you get your meat?

    Restaurant Depot, Sam's and Sysco.
  8. O

    Thermometers - Remote or Others

    Maverick
  9. O

    Pizza Night

    Larry, you have got those pies down. Do the flatbreads burn on the bottom, or do you move them off the coals and do the toppings indirect?
  10. O

    Smoking a Turkey Breast

    325degrees cooker and an internal of 160degree for poultry (breast) works best for me. Crisp skin and moist meat.
  11. O

    Check out My Butt(s) & Stuffed Jalapeno's

    Tim, good job!
  12. O

    Butter Ball arrives!

    Congratulations! She's a beauty
  13. O

    halibut

    Visited your fine state a few years ago and fished out of Homer. Caught a bunch of those guys and had them packed and shipped home right at the dock. Very Cool!
  14. O

    Independence Day

    Shows what I know. Cold water shrimp?
  15. O

    Royal Oak Briquettes

    Publix store brand lump down here. Low ash, good aroma, no trash and no pops and bangs like Cowboy. My bag of Stubb's briquettes are distributed by Cowboy Charcoal LLC of Tennessee! Is that the same company that produces Cowboy lump?
  16. O

    Noobs stuffing guts

    Now why, in the world, would you want to ruin a good idea with rational thoughts like that! :oops: :lol:
  17. O

    Noobs stuffing guts

    I am sure that future batches will be larger. We have to get the logistics of moving the meat along and keeping it cold at this point. Right now 15 lbs. of 1 style is a bit much for our consumption. We are going to try 3 different types next time out, say 5lb. breakfast patties, 5lb. Italian hot...
  18. O

    Noobs stuffing guts

    We did 16lbs. for our first batch. I must agree 20lbs. of meat tends to be max when trying to cool.
  19. O

    Noobs stuffing guts

    Dave, did that also. I guess we did things correctly. Now we can get on with it! Thanks for the help.
  20. O

    Big Wheel's Hot Links

    BW, why do you use Tenderquick in a fresh sausage? I thought the TQ or Prague powder w/salt had to have some time to work. :? :?
  21. O

    Noobs stuffing guts

    Did soak the casings and used pam on the tube. I guess that's the deal. Boneless Pork Butts down here are up to 1.58/lb. at Sam's and 1.38/lb. at Restaurant Depot. That is the most I have seen Butts going for. Have prices risen elsewhere?
  22. O

    Noobs stuffing guts

    Soaked as per directions on package. Man, those things are a B#"tch to get started on the tube. Any tricks other than KY (:
  23. O

    Noobs stuffing guts

    Picture out next time. Just got "the book" , Soy protein, #1 cure and a kit of italian from Sausagemaker. Hotlinks next. One question: Natural casings - are their good or bad brands? What should we be looking for when purchasing? We bought some LEM 32-35mm packed in salt. Only had 1 tear in...
  24. O

    Noobs stuffing guts

    Made 16 lb. of Brats ( Bass Pro LEM brand who knows how old seasoning) this weekend. Everything ran smoothly and the goods turned out great. We did a coarse grind, mixed in the seasoning, fine ground, and stuffed 35mm natural casings. The sausage all that you guys said. Witt and BigWheel...
  25. O

    Make It When On Sale

    My future daughter-in-law is a semi-veggie I will be making this for her! I am positive I will be taking a bite also!
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