Recent content by West Texan

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Grilled Ribeye and Club Steak for me, serloin for the rest of the family. They don't mind, they honestly couldnt tell the difference in the two with.. uh-hem... katsup on their steaks :rofl: Also baked potatoes and wife is making banana pudding. She makes a 5 quart bowl and between me, myself...

I was told on another forum to use a cure and it would help with the color as well as the texture of the meat. The first sausage I did a week before when smoked on the grill turned gray and this batch turned red... or rather stayed red :smile:. I did like this batch better than the week before...

I brine my turkey every year for thanksgiving. I only buy natural turkey so that I can brine. If I remember correctly, the others already have brine in them. All I use is kosher salt and water. I might throw in some rosemary, thyme, basil, and oregano but normally I cant tell a difference with...

Looks awesome, haven't done a lot of fish here. Just once I tried cedar plank smoked salmon.

My actual first attempt was before I recieved the grinder and stuffer. I tried stuffing with a disposable pastry bag :wacko: I kept popping the metal tip off and having to fish it out of the casing :lol: This sausage stuffer makes it simple. I found some videos on youtube and got tips off...

The sausage turned out really good. The ground meat ready to season with casings soaking Stuffing the casing Stuffed and ready, only had one blow-out, the patty was for daughter On the grill It had a good flavor, not near as hot as last week, but still some bite to it. The meat...

Sausage is stuffed, only had one blow-out, grill fired up and sausage on. Actually grilling it this time instead of smoking on the pit. Will see how it turns out. Got pics but it takes me a while to get them uploaded. Will try to get them on here later. They are running around 350° right now. A...

Venison sausage is one of my favorites, but I don't get to hunt as I don't have proof of Hunters Education. I would like to learn to make that, but will have to wait awhile. Also, talking my wife into letting me do that would be a huge ordeal...:ohmy: This is a fresh sausage ready to put on...

Not sure what kind of sauce it is, but Casa Ole has spinich enchiladas with a white sauce that is really good. Not sure if their sauce and yours are comparable, but you might try it. Michael

I am currently at a standstill, my cubed meat is still at 40°. While I was waiting for it to drop, noticed my fridge is 49°. I keep it set at 33°, so I have been trying to figure out what is wrong. The freezer side is fine. I pulled the bottom grill off and there wasn't too much fuzz. Decided to...

I'm trying my second attempt at sausage today. Last week it was really good, but there are things I want to try different. All I did last week was meat, salt, pepper, and cayanne. I also was on a strict time constraint as I also had briskets and ribs and ABTs and everything else to get ready...

hot link sausage for me, pansy-link sausage for wife and kids. She thinks mine is way too hot.

Thats kinda funny, I just purchased both my grinder and stuffer from them. Thats what I'm looking for the cure for is my sausage, but was hoping to find it here in town. I may have to break down and order some online. Thanks for the help, Michael

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