That is beautiful. My mouth is watering.

Thought I'd make some smoked sausages today. I found one of Len Poli's recipes and thought it sounded interesting and he has never let me down so far so I thought I'd give it a go but with a few tweeks to suit what I had. Mixed the spices and the meat together and used jalapena peppers rather than h...

I recently saw a very ingenious smoker setup where a guy took an electric oven and... Great idea! ...even better than the recent post with the modified dishwasher. (...although you gotta admit that one is really clever.) I wonder how well the oven controls at our typical low temperatures. My home o...

Hey Butterbean ol' pard! Where ya been guy? We've missed you around this place. Your recipe looks amazing. My Aunt used to make it on the ranch way back when. You've really got a nice product there pal. Do you put a splash of vinegar over it? Best Wishes, Chuckwagon Tree planting got the best of my...

CrankyBuzzard wrote:Looks like you nailed it in my opinion. Why did you toss the eyes? On a fresh pig head those 2 items are a delicacy to some... Not me, but to some.

I'll eat about anything but I just have to draw the line at eyeballs. The pickles and vinegar would have been a nice addition I think.

I recently saw a very indenious smoker setup where a guy took an electric oven and robbed all the dials and the wiring from it and placed this on an upright ice box. He had one range top element in the box that he would put a pot of wood on for cold smoke and smoke generation and then he had the ove...

They had cherry 7-up on sale around Christmas and I used this in a brine and they turned out very good. Another thing to try is add a little vanilla to the brine. It lends a very familiar, friendly flavor to the bird but no one can place what the flavor is.

Yes, I like the texture the skin give. Its sortof a cartlidgey texture and I like that.

I got the whim to make some souse and this recipe turned out pretty good. Its a nice neutral flavor that is pretty respectable. I had hoped for a little spicier souse to mix with eggs but this fell short for that but its not a bad recipe nonetheless. 1 pigs head (preferably a happy one like this one...

My mouth is drooling.

Shrimp and grits are good. I've noticed it seems grits are getting more attention with the shrimp and grits dish. I find most people love em or hate them. The sausge was a big hit at the house. I have to admit that I did cook a small test piece before stuffing just to be sure I'd like it - and I did...

Made the fresh today. Peeled the skin off the shoulder and dusted it with some jerk seaoning then put it in the smoker for 2.5 hours. When I finished the sausage - linked and loose - I pan fried them along with fresh bacon and deep fried the skins. http://i102.photobucket.com/albums/m114/jogeephus/F...

I just like mine plain but I do like malt vinegar on my fish and coctail sauce on the side.

I've never used vinegar or lemon. Might have to try that though.

Whole chickens do well with 8-12 hours of brine time. As for turkey, do people actually eat non-brined turkeys? One of these was sold at a charity auction and fetched $80. I later dot a thank you letter and two gifts from the person who bought it. :shock: (I think they liked it) http://i102.photobuc...