Recent content by sicklyscott

It's the artisan. I ended up hammering out the accessory drive gear, took a LOT of force. There was no grease inside there AT ALL. I cleaned the rest of the gears, looked for metal in the grease and saw none. The plastic gear was in good shape (surprisingly). I pressed the front gear back...

Hi - Let me first say my wife loves this mixer, we've had it for about 4 years, she's a big baker and has put it to use very well during that time. This past week I was grinding some chuck and I noticed the mixer struggling a little. I kept an eye on it and eventually it just stopped...

I cross-posted this in I believe the Pork forum here and got a suggestion for Bigwheels Texas Hotlinks, after searching that I found the "updated" version that had all pork (no beef) and beer instead of water, it was excellent!

Too many options there Michael.... I think what I was looking for was a pork or pork/beef sausage. I've seen "texas smoked sausage" on the Food Network time and time again but I have yet to find a recipe that blatantly says "Hey I'm Texas, cook me!". I was hoping someone here might be able to...

I'd like to aim for a standard texas style pork sausage but I'd also love to make a chicken sausage with apples perhaps? Truth be told, any recipe would be great!

Hi Everyone - I'm looking for a good sausage recipe that I can plop down on my smoker for our annual PigFest. Can anyone share a recipe or 2? Does anyone have any pointers on make their own sausage? Thanks Scott

Hi Everyone - I'm looking to make some fresh sausage in a few weeks to plop on my smoker for "PigFest" (our annual BBQ). Does anyone have any recipes? Anyone have any experience making sausage from scratch? Thanks Scott

What I meant was you should only introduce smoke to the meat for the first hour of cooking. Cooking it in the oven would be sacralidge! Basically when I do my babyback ribs I use Kingsford briquetes, fill up the chimney starter and let them get all ashy. In the meantime I put down a bed of...

There obviously is a lot of opinions on the way to control your fire and the proper way of smoking meats. What I try and stick to is to only smoke the meats for the first hour or so, especially on something like babyback ribs. Also if the goals tend to start to die I try and start a new batch...

Again, thank you everyone for the input, I really appreciate all your help. The dinner turned out fantastic and I can't wait to do it again when garden overflows with tomatoes and herbs :chef: So I wanted to share with you all the different recipes I used for the pasta, meatballs and sauce...

Just a quick update, the sauce is now finished is is perfect (really impressed with myself ;) ) I took notes, I'll update this thread later with the final recipes etc

Thanks for all the responses and well wishes! :chef: Here's my plan of attack for today: Sauce - The roasted tomatoes I have are from the summer time that I roasted, pureed and froze. I am going to use those in the sauce. My plan is to sweat some onions, carrots, celery in some butter...

I decided to cook myself a birthday dinner and would like to use the roasted tomato purée I made from my garden. I'd like to make everything from scratch including the pasta. Would anyone like to share any recipes? Sauce? Spaghetti? Meatballs? Thanks! Scott

I'm in the same boat as you, went looking for courses and not much (if any) existed in my area and price range. I decided that at least once a week I'm going to make a "fancy" meal for my wife and I that brings in a new skill or forces me to improve on old skills I'm not comfortable with. This...

I agree with the above, it isn't about reducing carbs but rather eating clean. Do you track your calorie intake? If so what's the split for protein, carbs and fat? In order to lose the fat on your lower body you'll have to do a good amount of cardio. It may impede your muscle growth slightly...