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Old Guys? Don't they get a discount?

Order Pallet Loads... Red Smith Foods, Inc. Interview with the Sausage Pickler: John Foster of Red Smith Foods | New Times Broward-Palm Beach Order One Gallon Here... Pickled Hot Sausage, Pickled Sausage | www.pickledstore.com

I heard a joke (I think) 'bout the Catholic wrestling team... It started out with the half nelson... then a full nelson... and ended up in a hold called the Father Nelson...:rolleyes:

Not sure if you've seen this one, but it seems like it might work too... Homemade Tasso Recipe | Nola Cuisine

One time a friend gave me some homemade Pork jerky made with a proven Beef jerky recipe and it tasted terrible. Since Tasso is sometimes called "Tasso Ham", I think something like this would work... For a 7 to 8 lb. boneless pork loin. Cut in 3 equal pieces. Trim most but not all surface fat...

Yep, it's sausage makin' time in the valley! :D Who's gonna be first to post some pics? And where the heck is that Wittdog feller? Maybe turned vegan... a lot of that goin' around lately.

Man swallows human toe | Niagara Falls Review 8)

For those of us that's too poor to use that Kosher brand, the plain old store brand of Salt works good also. :D

Here's another version for Chuck... http://www.bbq-4-u.com/forum/f15/pepper-stout-beef-21028.html

Try this... http://www.bbq-4-u.com/forum/f15/chuck-roast-22771.html

The smoker you have there is perfect for smoking sausage, bacon, pastrami, etc and other stuff calling for temps under 195*F. If you want to cook Pork Butts, Brisket, Ribs, Loins or Roasts etc, then you're gonna need a different cooker that can take the higher heat safely. (just my humble...

In the United Kingdom, Chuck Steak is commonly referred to as "braising steak". Chuck steak - Wikipedia, the free encyclopedia

Makin' Bacon... 8) Nice job!!!

Good lookin' food and pics... 8)

Hey! IF anyone out there is contemplating a cheese making hobby or for just once in a while cheese, check out my homemade, scavenged parts, do-it-yourself cheese press mold on my page...

Nice work!!! 8) Is that a special paella pan?

Something traditional... Crab Claws & Squid Rings :)

Parkers Barbecue 2514 Old U.S. 301 Wilson, NC 27893 (252) 237-0972 Donald Williams & Kevin Lamm - Parker's Barbecue - YouTube (The Original) Parker?s Barbecue, Wilson Parker's Barbecue, Wilson - Restaurant Reviews - TripAdvisor

That's the way ya do it... 8)

Well that ought to stir up some lively conversation.... probably not on this sorry excuse for a forum tho. LOL!

I think those types of BBQ shows are a bunch of boolsheet.

If you're only using one rack it would probably be a good idea to use the one that is on the same level as the temperature gauge.

No Boil... In fact I chill the mixture before injecting, especially if doing it the night before the cook.

I usually trim off the fat cap only and cook with that side Down. otherwise, leave the fat cap on and cook with that side down for better bark on the "lean" side. Simple (and good) injection = 1 & 1/4 Cup Apple Juice 1 Tb Sugar 1 Tb Salt 1 Tb Worcestershire Sauce

From your description it sounds like you got HALF of a Boston Butt. A whole Butt would normally weigh somewhere between 7 and 9 lbs. The one you have probably had a couple steaks sawed off and then packaged as a "pork shoulder roast". Also, if you were looking at a whole one, the side with the...