Recent content by the butcher

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. the butcher

    80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics

    Thats some great stuff there man. Looks goooood. I think you may want to try some dried jalapeno in the recipe for the smoked ones instead of fresh next time. Years ago we used to smoke cheddar jalapeno sausages on a regular basis at work and found that if we tried the fresh jalapeno in the...
  2. the butcher

    Soaking wood is a NO NO

    I only ever get wood from these folks here http://www.fruitawoodchunks.com/. They say to not soak their wood at all because they cut it for you when you place your order. All the natural moisture and sugars are still present in the wood. It doesn't flare up, and the tiny bit of steam that...
  3. the butcher

    knife for trimming fat from brisket?

    Chef JimmyJ and Scarbelly struck it square on the head IMO. I've exclusively used Victorinox knives at work since forever. Best steel that stays sharp the longest. I've seen it where they've gone without being put on a stone to re-sharpen in 8 weeks. I invested $35 more than 8 yrs ago and I'm...
  4. the butcher

    First attempt at rollin a Fattie!

    Doesn't putting the bacon on the inside make it come out soggy? Maybe its just me but I like my bacon when it comes out crispy by being wrapped on the outside. So many different ways to light the fire.
  5. the butcher

    Hello fellow smoke lovers

    They call me Steevo and I've been a butcher going on 10yrs now. I've used both electric and propane smokers to smoke numerous items over the years, but for the past 3 yrs have not had a smoker at work. My wife and I live in Santa Cruz, CA and she just recently surprised me with an early birthday...
See more
Top Bottom
Back
Clicky