Search found 127 matches

by sausagemaneric
Wed Sep 11, 2013 05:57
Forum: Smoked pork products
Topic: Store bought bacon
Replies: 15
Views: 14553

I have found out here in California, that there are a certain number of Latino Markets that sell bellies trimmed and ready to go for around $1.75-$2.00 per pound. More prevalent as it gets closer to the holiday season
by sausagemaneric
Wed Sep 11, 2013 05:51
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 8816

So I took it out at 180, wrapped it in foil tight. Wrapped it up in a towel and put it in a cooler for an hour. This was a good brisket. I think what I need to know is this: Will the "flat" ever be juicy and tender? I find that the thick end is easy to get tender while remaining juicy. The flat star...
by sausagemaneric
Tue Sep 03, 2013 00:37
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 8816

It's getting close to 180 now. I saw one post showed the guy wrapped it in saran wrap, then foil, towel and in a cooler to re-absorb the juices.....what's your thought on that?
by sausagemaneric
Mon Sep 02, 2013 22:22
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 8816

I am using real Mesquite Charcoal, and one piece of Oak smoldering. I am just hoping it's done at 1800 hrs.
by sausagemaneric
Mon Sep 02, 2013 21:21
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 8816

Got my Brisket in the Q..................

So I have read the Brisket recipe on the stickies and I am pretty close to the recipe with what I got goin on this Labor Day. Mustard and seasoning all night. In the smoker at 225 ish since 0645 hours this morning. Hoping to eat around six tonight. It is up 150 in the smoker. Does it sound like I am...
by sausagemaneric
Sun Jun 16, 2013 16:19
Forum: Smoked pork products
Topic: my fist smoked canadian bacon
Replies: 21
Views: 13927

When I make Canadian Bacon I use Rytek's recipe. I change the the dextrose to molasses and honey and add a some dry mustard like a a half a cup to 5 gallons of brine. I also boil pickling spice, say a 1/2 cup in a quart of water and dump that in the brine too. The more I type the more I realize it's...
by sausagemaneric
Sun Jun 16, 2013 16:09
Forum: Smoked pork products
Topic: Tasso
Replies: 13
Views: 16027

There is an excellent recipe for Tasso in Bruce Aidell's sausage book. I have made it and I thought it was great, like everything else in his book.

V465
by sausagemaneric
Sun Jun 02, 2013 05:15
Forum: BBQ
Topic: Favorite BBQ Sauce Recipe
Replies: 11
Views: 12419

Thanks for that Mustard sauce recipe. Looks great! Gonna check out the ones on the site too!

Thanks again
by sausagemaneric
Sun Jun 02, 2013 05:07
Forum: Sausages
Topic: Chicken Sausage with Feta and Spinach
Replies: 29
Views: 38821

I have made a few different kinds of chicken sausage with real good results. First thing I found out was the first thing everyone else found out....less than half as much water! I've made the Italian and smoked Polish from Rytek's book with real good results. The one that stands out for me is to mak...
by sausagemaneric
Sun May 19, 2013 02:32
Forum: BBQ
Topic: Favorite BBQ Sauce Recipe
Replies: 11
Views: 12419

Favorite BBQ Sauce Recipe

So Who has a favorite BBQ sauce recipe? My staple recipe is the Southern Style BBQ sauce from Jeff Smith's Frugal Gourmet Cook Book. I read of and made one with a Coke and Tomato base. It was good but I'm always looking for new recipes. I am kind of partial to the southern types with piles of mustar...
by sausagemaneric
Mon May 06, 2013 05:26
Forum: BBQ
Topic: Brisket from Blacks/Lockhart Texas
Replies: 1
Views: 5113

Brisket from Blacks/Lockhart Texas

Wow, my wife got me a brisket for my Birthday from Blacks in Texas. It arrived frozen and I must say I had my doubts. We warmed it up wrapped tight in aluminum foil @ 170 deg. I must say, I am way surprised. Tasted like it just came out of Q, real juicy. Naturally I will always want to make mine in ...
by sausagemaneric
Sun Apr 07, 2013 23:41
Forum: Smoked pork products
Topic: Bacon Ratings?
Replies: 19
Views: 17371

I have made "butt" bacon for years. I like using bellies too, butt they are usually real expensive and I have always had to buy a 50 # case at a time. Last year at Christmas I was getting a burrito in our favorite Mexican Market and they had bellies for a buck and a half or so. So I made traditional...
by sausagemaneric
Sun Apr 07, 2013 04:41
Forum: BBQ
Topic: BBQ'd Meat Loaf
Replies: 5
Views: 7584

Yeah, we call it "BBQ'd Meat Loaf". One of my son's buddies thinks it's about the greatest thing ever. It will pick up a nice smoke ring too. Best thing is it takes a half hour to prepare and 45 or so minutes to cook in the Weber. I just love frying up some of the left over in a cast Iron skillet.
by sausagemaneric
Wed Apr 03, 2013 04:19
Forum: BBQ
Topic: BBQ'd Meat Loaf
Replies: 5
Views: 7584

I must say, I do let the veggies cool a bit before I toss it in the ground beef. Either way, the Weber is up around 450 deg when the meat loaf goes in, only takes like 45 minutes to cook.
by sausagemaneric
Tue Apr 02, 2013 03:58
Forum: BBQ
Topic: BBQ'd Meat Loaf
Replies: 5
Views: 7584

BBQ'd Meat Loaf

Have any of you made a BBQ'd Meat Loaf? Here is my quick an dirty recipe. 2-lbs ground beef 2-eggs 1-8 oz can tomato sauce 1-tablespoon Tabasco 1-tablespoon Worchestershire sauce 1-1/2 tablespoon Zatarain's cajun seasoning 1-cup oat meal powdered up in a food processor 1 onion not minced but chopped...