Started 3 days, 10 hours ago (2008-11-18 11:08:00)
by g15g
Check out welch's meats I just took my 3rd deer too them to get somr more
summer sausage with jalopena and cheese and the slim jims are awesome. http://welchscountrysmokehouse.com/products.htm
Started 2 days ago (2008-11-19 21:07:00)
by greers57
First picture after an hour. Second picture after 2 hours or so. And yes, everybody is invited to join this group...
Started 5 days, 4 hours ago (2008-11-16 17:33:00)
by gblrklr
I'm trying something a little different. I had a smoker made last year that I used to smoke sausage. I have had the temperature up to 225 degrees with no problem and it holds it very well. It is made out of either 5/8ths or 3/4 inch
plywood. Up to now I haven't used it for anything other than the sausage. I have been saving the shoulders from the deer we have killed this year with the ...
Started 3 days, 6 hours ago (2008-11-18 15:18:00)
by Handgunner
That's what a
hurtin' smells like.......... In about 16 hours it'll be "right"......
Started 2 days, 23 hours ago (2008-11-18 22:23:00)
by Arrow3
What are some different things y'all or someone you know has ate in biscuits.... I like bologna biscuits or polish sausage biscuits from time to time... Ive seen my mama put
just a slice of tomato or a salmon patty in one... A guy I work with ate a Peanut butter and jelly biscuit the other day...He also told me he has mashed up black eyed peas and made a patty out of them to ...
Started 2 days, 2 hours ago (2008-11-19 19:28:00)
by Arrow3
Fried up some chicken tonight... Cook up some of my potatoes because my wife loves them so much and some sweet jiffy cornbread...
Started 1 year ago (2007-11-15 16:03:00)
by greers57
I do at least a couple almost every year. And I use the regular gas grill. If you have a big enough grill with two burners, you just put the turkey on one end (in a foil pan) and light just the burner on the other end and leave it on low. You place foil or another pan with the wood chips over the lit end. Close the lid and
let cook. This usually cooks faster than the old charcoal ...
Started 5 days ago (2008-11-16 21:24:00)
by centerc
you can flatten it with a cube steak
mallet to get it thin after you slice it. Dales works good as a brine.
Started 5 days, 1 hour ago (2008-11-16 20:26:00)
by mwallen56
I decided to get
a little crazy and made me a 7lb pork tenderloin marinated in Jack Daniels, stuffed with hot Italian Deer sausage, wrapped in 1lb of bacon and basted with a glaze made of JD, brown sugar, dijon mustard and butter ande served with a sweet homemade bbq sauce. Enjoy!! BBQ sauce Rub Deer Sausage Tenderloin...
Started 3 days, 5 hours ago (2008-11-18 16:15:00)
by stev
Size: 306 bytes
