Well, BBQ in Poland is relatively 'young'. We more grill, then BBQ. However, we have our world champion's ( Polish BBQ king's ) Brisket or 'bryzol' in Polish, is not as popular as in US. In general Polish People mostly grill pork, 'blade shoulder' or 'butt', and of course sausages. Quite popular ar...

Thanks CW. When the Bubba Burner gets finished it will look a LOT different. The problem is that is tends to have a fire going in it too often for me to finish it out! :shock: The liquid I am spraying on the briskets is a "mop sauce" that is spritzed on instead of being mopped as some do. With the s...

I agree about him posting this one as the recipe of the month! This is a great go to sausage that should please all but the most picky.

Too bad we can't e-mail samples!

Charlie

I can understand exactly what you mean. Now, we don't have the sausage makers here as you are talking about, but we do have quite a few other immigrant craftspeople when it comes to food. Like you, I typically leave cash behind and try and emulate what they've done! Don't feel bad, even in small bat...

Well CW was right (darn it), I jumped on these first chance I got, and I must say that they are very good! You can see pictures of them in the BBQ section where I posted today's cook, or you can click here The combination of the fresh cracked black pepper and the red pepper flakes really give these ...

Well here are the final pictures of the days work... Here is the brisket straight from the pit. Ugly beast at this point http://i539.photobucket.com/albums/ff360/CrankyBuzzard/DSC_0660.jpg But there is good stuff inside... http://i539.photobucket.com/albums/ff360/CrankyBuzzard/DSC_0663.jpg Smoked so...

This first smoker is the one affectionately known as the Buzzard Burner. I made this one in 2007 from 22" pipe. The horizontal portion of the pit is 48" long and the vertical is 36". The firebox is 24x24x24" and is made from 1/4" steel plate. The buzzards are cut from stainless steel. http://i539.ph...

Thanks for the compliments all. Have had a ball thus far today with all of the cooking and such. Here are some pics of the ribs and sausage after completion. Brisket is still cooking, and also have some salmon and catfish smoking. I REALLY like the recipe that Blackriver posted for the Texas Smokey ...

Making a few meat items on the smoker today. Some for family, some for friends, and some for us. Here are the ingredients http://i539.photobucket.com/albums/ff360/CrankyBuzzard/DSC_0620.jpg Ribs prepped http://i539.photobucket.com/albums/ff360/CrankyBuzzard/DSC_0622.jpg Ribs getting close to done ht...

Thanks Charlie, Wow, you are just like the first base umpire! You Calls Em' Likes Youz Seez Em! I agree Charlie, we can become the very best on the planet! Best Wishes, Chuckwagon CW, you lead the way sir! I will back you up as I can. :grin: I'm not really good at sausage making yet, since I haven'...

I feel that this forum can become THE place for folks to go for all things sausage, and even other topics! I'm excited to be one of the original folks here and look forward to the growth! In order for this to continue, WE ALL need to continue as we have thus far... Post pics, post recipes, post less...

Every now and then you run across someone that just can`t be taught anything! The following story is about an individual that meets that description! :mad: John was born and raised in Manhattan. When he moved in next door his thought of BBQ was dropping some meat into a crock pot with BBQ sauce dump...

Hola CW, I'm located at the border of Richardson, and Plano, TX. I seldom get up to CO. much anymore since I no longer am able to hunt the big critters, but I could be enticed to come up there for some sausage, beverage and BS on the porch! :lol: Since I have MOST of the vertebra in my upper back an...

I like making sausage, but BBQ is my first love and a sometimes side job for me. I do custom smoking for folks and cater a little bit. From my calculations and records, I cooked over 800 pounds of meats on the smoker last year that could be declared BBQ. The largest cook was almost 200 pounds of onl...

Chuckwagon wrote:Post right here Cranky.....
But,
(Harry?) Too Funny!

That's his name on the other forum I follow...

Hope it's the same guy, if not, I have a LOT of explaining to do!

Charlie