hahahahhahaThat looks cool. Dont have one. Does it double as a drink stand for cornhole?
Threw away the few I took home.
Just Spoke to IceDaddy...he said we can still use those coupons from last year. Does anyone still have some? I'll have to check and see if i have any as well
His stands are amazing....lights the coals much faster because more air can get up in there.The chimney stand looks good. Does it speed up the process?
I ordered the 2 pks of casings, 1 lbs of hi temp jalopeno cheese, 2 lbs of hi temp cheese.
Think I'm going to renig on the EOR... Also Doug... do you think with the dehydrators y'all have will that be enough ?? thinking I might need to cut back a little on things I'm going to bring... no renig allowed. It's against the rules and regulations.
On a little side note... checked out the smokehouse today (haven't looked in it or used it for months)... had a little bit of mold and mildew... no worries though... made a little bleach solution and scrubbed the whole thing from top to bottom (twice) ... Are you going to re-season it before the gathering?
If y'all would... cut your butts up (fat and all) and freeze them... try to keep them frozen as long as possible.. grinds much better when partially frozen ... would like to get them ground up as early as possible Friday morning and mix cure in to do it's thing for 4 hrs...
Also.. bring extra zip lock bags (1 gal) for carrying left overs home...
Ball Player Eric ... Are you still in ???? anybody heard from him ??
Great idea but cookie sheets won't fit in my freezer.Great tip on the pre cutting and grinding. I would add to lay the pork cubes out on a cookie sheet to freeze, then bag. Otherwise you will end up with a huge chunk of pork that can be difficult to work with.
Thank you Lisa!
@Lisa B just sent us 2 boxes of her vacuum seal bags for transporting extras home! i'll bring my sealer with me. Thanks Lisa!
Great idea but cookie sheets won't fit in my freezer.
I figured just fill a gallon ziplock about half full then lay it down sideways and press to "flatten" out meat so its not clumped.Layer in a pan that will with wax paper between each layer.