I finally found some beef under four bucks a pound, London broil for $3.49lb, so it was time to once again make a batch of CW's Hipshot Burgers. This recipe has become a staple in our house and when I brought a dozen burgers to BBQ to a social gathering a month ago the reviews were thru the roof, cr...

Happy birthday Grasshopper! You should be getting right around the perfect age to snatch that pebble out of Master Po's hand, then it'll be time for you to leave. Where will you go? RAY

Baconologist wrote:What are the inside dimensions of this smoker?

34"H x 18"W x 17 & 3/4" D. RAY

Thanks for that Bob! Over the years I've come to cook my sausage on my weber kettle 95% of the time. Red hot coals and four minutes a side for either the pork or chicken sausage I make seems to come out perfect every time, cooked thru and still juicy. The last time I tested for doneness a few year b...

Hey Ducko, I hear the skeeters down your way are packin' West Nile Virus, just like the ones in my neck of the woods. That stuff is no joke, gotta be careful these days. I found a dead dove in our courtyard a few weeks back, looked like it had a heart attack. West Nile. RAY

Thanks CW, you got me hep to that a couple years back and I took note. Both my garage upright freezers test right at 0°F. When I bring a wild hog home to process I cut out the hams and immediately get them brining for the smoker. All the rest of the meat is deboned and cubed, shrink-wrapped in six p...

I thought I had seen it all . :shock: Does Boo retrieve them? I try to keep the Boo away when I'm on the hunt inside the house, figuring she'd just gobble them up. She gets all excited when she see me with the bug-a-salt because she knows guns mean fun times for her. I wish they made a magnum model...

As it's been about 100° or better in my neck of the woods I was up at 4am this morning to get started on a 22lb batch of wild hog Italian sausage before things started heating up. 12 lbs wild pig meat 8 lbs domestic porkbutt 2 lbs pork backfat PS Seasonings 260-B Italian sausage pack 20 cloves fresh...

We live about 60 yards away from where thousands of acres of cattle grazing land begins. Cows means cow poop, and cow poop means flys. There isn't much more irritating when making sausage than to have some fly that you know was recently crawling over a pile of poop swoop in and land on your freshly ...

Hi Cogboy! I know Redzed has one for about a year now, he'll likely chime in. I've had mine that I got from Cabelas for over two years now, lots of use, never a problem, I absolutely love the thing. The Pro 100 smokers are made for Cabelas by PS Seasonings, and I'm not seeing them listed on either w...

Happy birthday to two_MN_kids, Chris, and the Snagster! Keep on stuffin'! RAY

The Boo is a "her", not a "him", and she's extremely spoiled. The fact that she fetched ducks without ever letting one get away led to her not really having to do anything else. She always sleeps on her chaise lounge right next to my side of the bed, has excellent hearing, she growls at night, I ope...

Hmmm, seems like the kind of thing I'd have to have sampled by my official taste-tester. RAY

"Nothing worse than a dog passing gas ! :shock: Ha, I couldn't agree more! I guess if you just feed them straight kibble there isn't much problem in that regard, but it must get boring for a dog. I toss leftover meat scraps, mashed taters and gravy, just about anything that might taste good to my Bo...

"Sounds like you were were multi tasking Ursula. Were you peeling them carats for soup? I know they ain't no good for sausage." If you are peeling "carats" the soup will become very expensive, and diamonds will be very difficult to digest anyway. I'm using carrots, green beans, and huge zucchini fro...