Search results

  • 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. rugbywaz

    Old World Smoked Polish Sausage

    A few pictures for the gang. Smoked about 10 hours till temp hit 152. Fresh Sausages In Smoker with AMPNS - loaded with Pit Master Blend Over 1/2 way there - 8 hours in ....IT 140...bumped it up to 170 to finish Second picture at about 8 hours And we are done...... fully cooked to...
  2. rugbywaz

    Cold Smoked Strip Loin - Deep Fried - Questions

    Ok....going to a winter Adventure Guides Camp - Old Indian Guides this Friday. We are cooking a 17lb strip loin for dinner (12 dads, 12 sons 10 years old). I plan on cold smoking the loin (whole) and deep frying the loin in a turkey fryer. Steps 1: Trim Loin 2: Oil and Season (Montreal steak...
  3. rugbywaz

    Nieces 1st Birthday Bash - Caja China "Holy Moley" Chicken

    Ok folks...Spring 2013...better late than never. Here is the magic box and the eight birds that sacrificed themselves for the greater good. Everyone ate well, no leftovers, and nobody got hurt..... Prep the box with tin foil to save on the clean-up Loaded box with the birds....missed a...
  4. rugbywaz

    F. Dick Stuffer 9 Liter - Ancient Unit Gasket Replacement Help Needed.

    Gents The gaskets shown are breaking down. They are leaving little crumbles of black in my stuffer. It appears they are two gaskets about 1/4 inch wide, 1/8 thick???; very old unit that works great except for this small but critical detail. Anyone have any ideas how to replace? The gaskets are...
  5. rugbywaz

    IRISH WHISKEY SAUSAGE

    Please see the attached recepie for Irish Whiskey Sausage.....thinking of doing a bunch for a St. Paddy's day party.  Any thoughts/input would be appretiated. Flavors and ingredient mix looks good. Whiskey is an odd addition but could be flavorful. Thanks WAZ Irish Whiskey Sausage – Len’s...
  6. rugbywaz

    Grease Fire

    Hey all.....here was the situation and I'm embarrassed but figured that i would/should share. Started two butts at 9:00pm last night at 225 degrees in my Electric Refridgerator Smoker - 1500  Watt Element with a drip tray above the burner. Its basically a cookie sheet that sits 12 inches higher...
  7. rugbywaz

    Woo Woo Bar-b-que Sauce

    This one went over great on a pulled pork crowd I just cooked for a few weeks back......all gone and they asked for more. Woo Woo Sauce 1 Bottle Bar-B- Que Sauce (Sweet Baby Rays - big bottle) 1 cup white vineger 1 jar preserves (peach, tangeriene, marmalade, whatever totes your boat) 1 can...
  8. rugbywaz

    Greatings from the great state of Ohio - long time listener first time caller

    Greetings Been on this board for ever a year and finally am logging on. Smoker of average ability...arsenal includes weber grill, caja china, 25 lb sausage maker smoker (like a LEMS), a coverted fridge smoler (1500 watt electric) with a AMPNS. Look forward to contributing
Top Bottom
Back
Clicky