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  1. redwood carlos

    Twinkie Meatloaf (cheese stuffed mini loaves)

    I have been away for far too long! I came back looking for Cougar's Chicken sun dried tomato sausage recipe and forgot how much inspiration this place gives me. Hope everyone is doing good. I decided to try out some cheese stuffed mini meatloaf(s) aka the Twinkie Meatloaf. I was bit let down by...
  2. redwood carlos

    Weber smoked tri-tip with mustard coating

    Well all I post on lots of tri tip threads. Finally time to show you all my favorite tri tip recipe. I almost always cook them 2 at a time. I trim all the fat cap and freeze for later sausage making adventures.  So I trim, then I jaccard the tri tip(forking works well too). Then I take both and...
  3. redwood carlos

    First Mini build for me. "Kickin' Wing"

    I am finally ready to make a WSM Mini for myself. I built one for a friend of mine that has been cooking everything on a Smokey Joe(The guy is good at it for sure). That thing in the back is ambiance only. His only problem was he could not smoke anything. SO I whipped this up for him very fast...
  4. redwood carlos

    Decided on Chicken for a smoke and had to make them Beer can style.

    Originally I had planned to make ribs since we had my sons opening day for Little League Baseball Saturday, I figured I could get them on and have them done after his game. Turns out the schedule would not allow it so I decided to get some chicken, and brine all day then put them on the smoker...
  5. redwood carlos

    Kielbasa Cook temp, and sausage bloom questions.

    Hey guys, I made up a batch of Shannon127's kielbasa and when I was cooking it in the water bath I got the IT up to 170.  How does this higher temp affect the outcome of the sausage? Also how long and at what temps should I allow the sausage to bloom? (And since I was not having any luck...
  6. redwood carlos

    Siracha Production stoppage

    Sriracha shipments have been put on hold by California health regulators in order to inspect a new manufacturing process of the popular hot chili sauce. Foodies, chefs, and businesses are all fired up. According to Food Production Daily, a trade publication, regulators agree that no one has ever...
  7. redwood carlos

    Chicken Sausage problems

    Hi all, I made up some chicken sausages, and had terrible problems with the moisture content bursting the casings. Has anyone had luck making chicken sausages? If so how? Any ideas on how to reduce the moisture either before or after grinding? Maybe cooking, or par cooking before grind? Any...
  8. redwood carlos

    Is there any ingredient that should not be put in fresh sausage?

    I want to really experiment with all the flavors I really enjoy, but remember reading in rytek kutas book about "allowable" ingredients. I am not curing sausages, just grinding and grilling, or grinding and freezing. 1. Is there anything I should absolutely not put into my sausage? 2. Is...
  9. redwood carlos

    Please help me find a Meatball Shaper/maker

    I am looking for a small sized meatball shaper preferably a scoop/scissor style one. Has anyone seen one of these, or know where to get one? I use dime to nickel sized spicy meatballs in my chili, and making them is the most time consuming/messy part of the whole process. Help Please!!! Like...
  10. redwood carlos

    HELP!!! Is this salmon good?

    I just picked this salmon up from Whole foods and after getting it home it does not look fresh. Note the grey looking area. Is this salmon bad? Will I get sick eating it?
  11. redwood carlos

    Looking for a Smoker (cooked in a smoker) Carnitas recipe.

    Hey all, I have been looking and looking for a recipe to make carnitas on a smoker. Does anyone have a good recipe to follow? Here is what I am thinking: I was thinking rub a butt and rest with cumin corriander garlic and onion powders. Then cooking in a foil pan, and adding warm orange juice...
  12. redwood carlos

    First time filling up the WSM 22.5" W/Qview

    Boy does this thing hold some meat. 2 family packs each of drumsticks and thighs. I do not always sauce my chicken, but when I do I use this combo. I highly recommend giving it a try. That is the Mustard kick Old Mule. Filled all the way. Both racks!!! Cooking at 325 until about ten minutes...
  13. redwood carlos

    I have a question about ground pork volume.

    Can anyone here tell me the estimated volume of 10 pounds of ground pork? I cannot seem to find the answer on this site nor the World Wide Web. Seriously though my Google Fu has failed me. Any help appreciated as always. P.S. I am looking to buy a dedicated grind container.
  14. redwood carlos

    My meat grinder is on the way

    I made some of pops sausage from rib trimmings over the weekend with my grandmother's manual grinder. VERY GOOD BTW!!!  It was quite time consuming and messy (maybe I was doing something wrong) As I am sure you all know it feels great to know what you are eating in your ground meats. Never...
  15. redwood carlos

    Question(s) on the 3-2-1

    Hey guys, I attempted some 3-2-1 ribs last night. I ended up with bones that fell off the meat. Basically stew consistency. I had my digiq thermo probe clipped to the WSM stock probe at 225 the entire time. I did not have any temp spikes. Any time I needed to mess with the...
  16. redwood carlos

    Smoked Steaks on the WSM w/Qview

    So my BBQ buddy and I were trying to figure out something to cook Saturday when I told him some of the guys/gals here are smoking steaks and I think it would be great to do some. Since we were only cooking for ourselves we decided to go for it in a big way. We got ourselves some ribeyes...
  17. redwood carlos

    Brisket: To trim the fat cap or not to trim the fat cap?

    I have read on here about this and was hoping to get some help with the brisket I am about to do. It seems to me this brisket has quite the fat cap on it. What say you? Trim or no trim? There is a good inch and a half in some spots.
  18. redwood carlos

    Hello, glad to have found this site.

    Hi guys, of course I am new here to this forum. Like you all I love sitting back and slow cooking my food. I live in the bay area of Northern California. What we lack in BBQ joints we make up for in good BBQ weather. I do not have a smoker, so I have been limited to either ribs and chicken or...
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