Recent content by rather be in the keys

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  1. rather be in the keys

    noobie to sausage making

    I've graduated from fatties to whole chickens to some darn fine ribs (thanks to the famous rib rub and BBQ sauce). I now think that I'm ready to attempt sausage and beef sticks. I know that I've seen book mentioned here, but have searched some and couldn't find any names. I'm looking...
  2. rather be in the keys

    Smoked Chicken

    Take Italian sausage, and regular sausage (about 2 - 2 1/2 pound total) cook the sausage remove form pan and let cool. 4 - 5 carrots, 3 - 4 celery stalks, onion, garlic, chop veggies and cook in the fat from the sausage. 2 cans red kidney beans, 1 can light beans, drain, rinse and put in...
  3. rather be in the keys

    Smoked Chicken

    Made my first attempt at smoked chicken today. Started with a brine last night. I didn't have molasses, so I left it out of the brine. Soaked the chicken over night. Washed the chicken, patted it dry. Nothing else on it. Cooked the chicken at 225, and with a meat thermometer temp at 170...
  4. rather be in the keys

    Smoked fish dip

    Thanks. It'll have to be later. I did chicken today.
  5. rather be in the keys

    Smoked fish dip

    I've got some dolphin fish fillets that I'm looking to smoke and make into fish dip. Anyone have any recipes for smoked fish dip?
  6. rather be in the keys

    Rolling a fatty?

    What I do, and I am FAR from being an expert, is to roll the sausage out on plastic wrap. Place the goodies on the sausage. Then I roll it together as tightly as I can. I twist the ends of the plastic wrap together and place in the fridge over night (with the plastic wrap around the fatty...
  7. rather be in the keys

    Chicken is sticky sauce

    I found some pomegranates in the store, always wanted to try them, so I bought some, then came home and looked for things to do with them. Found a recipe that was fabulous. Take chicken wings and cook them any way you want. I baked them at 400 for about 50 minutes. Take about 1 TBS of veggie...
  8. rather be in the keys

    Preserving basil?

    CRAP - where was this thread before we got our first frost? Oh well live and learn right. I've got sage that withstood the mild frost. I'm going to try that stuff with the sage as well.
  9. rather be in the keys

    minn bill

    Hi Bill Welcome from another Minnesotan. Good group here, with great ideas and recipies.
  10. rather be in the keys

    First Fatty!!!

    WOW. Almost ruined my computer key board with the drool. If you wrapped some bread dough around it, you'd have a hell of a pizza.
  11. rather be in the keys

    Florida Smoke Out is ON!

    Jealous
  12. rather be in the keys

    How did you come up with your screen name?

    Stars fan - I'm in MN - You're welcome. Mr Green, who took the team to Dallas is a horses you know what up here StringCheese - My oldest son got me a bunch of their music. Not bad stuff. My name? - well most of the time I'd would.
  13. rather be in the keys

    Polish Sausages

    Some great information here. Sausage et al is next on my list of things to do and hopefully get good at. My Dad is into the sausage thing, and this site will be passed on to him. Thanks for the wealth of information,
  14. rather be in the keys

    Do hotdogs count as pork? :)

    Knowing Flattop, I'm surprised he used "only" Jalepaneos. I would have expected Habeneros. Looks really yummy. As soon as I get some room in my fridge from the last weekend, I'll try some of those bad boys. Maybe using bratwursts HMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmm
  15. rather be in the keys

    What have you gained from SMF?

    Being one of the NFG's I've not gotten much from this site - yet, and I've given back even less. Hope to change that. I did find out that its OK to mess up, and that messing up is half the fun (eating it is the other half) I've learned that I need more freezer space for everything that I've...
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