Howdy From Hell, Mi

Discussion in 'Roll Call' started by lcruzen, Nov 21, 2007.

  1. lcruzen

    lcruzen Master of the Pit OTBS Member

    I signed up for these forums back in April but apparently was remiss in introducing myself as this is my first post here. My Name is Lou and live in Hell, Michigan. I'm a culinary school grad and former chef but in the last 5 years or so BBQ, smoking and sausage making has become my passion. My first smoker was a Brinkman charcoal bullet that I got mixed results on. I've always used a Weber Kettle grill in the back yard for everyday grilling and BBQing but about 2 years ago purchased a GOSM. I've had nothing but great results using it. While I've had a lot of success BBQing ribs, butts, briskets, etc, I still consider myself an amature and looking forward to talking at ya'll about smoking. One quick question someone can answer, I've seen reference to "a fatty". Now I know what a fatty is around here and it can definitly be smoked but am wondering what it is refering to here.


  2. scotty

    scotty Smoking Fanatic

    I was wondering if you use artificial casings for your sausages. I am plagued wit skin breaking when frying.
    I have been so carefull stuffing and mixing but cant seem to stop the skin splitting.

    Can you advise me.

    I can not use natural casings because my left hand has lost a great deal of its feeling. I found the artificial((colageen)) easy to use

  3. richtee

    richtee Smoking Guru OTBS Member

    Hey, welcome back to SMF! Lake orion, MI here. Seems we have collected a few folks from MI here lately. Probably 'cause we're all trying to make road kill taste better 'cause we can't afford to buy decent meat any more... Thanks Gov. Granholm... ;{)
  4. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome to the SMF, plenty of Fatty recipes on here from plain to stuffed, hold your cursor over the word and you get a basic one but do a search and you will be amazed
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Welcome, from much farther away from Hell. I actually used to work for a company in Northville, MI. I always said that place was closer to Hell than Paradise....I found that to be true in more ways than one ;->

    Anyhow, from someone with no classical training (but would just very much love to), I look forward to learning what I can from you.
  6. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome to smf keep comin back.
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome to the SMF! [​IMG]
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, nice to greet a new member. The Fatty that we usually talk about does involve smoke, can produce a high, but is not illegal. It's basically a JD rolled pork sausage that is sometimes stuffed and then smoked, which is really nice to snack on while your waiting for the main coarse.
  9. deejaydebi

    deejaydebi Smoking Guru

    Welcome Lou -

    Nice to have you finally pop in to say hi. Fattys are a wonderful thing! Once yo've tasted one you have a few on the smoker with every smoke! It just a big ole fat sausage usually breakfast sausage like Jimmy Dean that's smoked. It may be plain, rubbed, stuffed with all sorts of wonderful things like cheese, peppers, mushrooms etc.
  10. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF! It sounds like you've got a lot to share as far as experience and knowledge. This is a great place to learn and share about smoking regardless of your expertise. Lots of friendly people around who are always ready to discuss Q.

    Glad you've introduced yourself so we can get to know you.
  11. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Greetings, Hell.
    Heaven here. Hope you get as enlightened as I have with these fine folks.
  12. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Lou, Greetings from Plymouth, MI. I've done the Run Thru Hell (10 miler) a few times. A nice event. This site is full of great info and helpful folks.
    -flyin'illini (glen)
  13. lcruzen

    lcruzen Master of the Pit OTBS Member

    The only artificial casing I've ever used is fiberous when making venison summer sausage and that is not edible. Other than that I've only used hog and sheep casings. The only thing I can think of to help you is maybe not stuff the collegen casing quite so tight. The meat is going to expand some when cooking and collegen casings don't flex much.

  14. lcruzen

    lcruzen Master of the Pit OTBS Member


    The Run thru Hell goes right by my house as I live on the Highway to Hell. The guy that lives accross the road from me runs that event. Is name is Harrison, not sure what his last name is. He sets up a water station in his front yard by the road every year and has a big picnic after the event.

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