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  1. marshalbill

    PORK SPARE RIBS $1.88 a LB!!!!!

    Cheap meat is often not worth it.  I would never make sausage unless I had a chance to blanch the whole cut before I ground it.  And would NEVER make sausage from hamburger or porkburger which I did not see ground in front of my own eyes.  Chickens for instance, cheap chickens are often slit...
  2. marshalbill

    Whole Chicken (Spatchcock) - QView

    Mayonaisse!  That's a darned good idea....
  3. marshalbill

    hey who's from Canada besides me,hey

    Ottawa.
  4. marshalbill

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke  My son's weight in beef ribs_ this summer."
  5. marshalbill

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke fresh water fish I catch myself this summer."
  6. marshalbill

    Marshal Bill from Ottawa

    I don't cut down green wood.  Got plenty of seasoned firewood though.  I'll just have to figure out how to change it from wood to charcoal. Without bringing the temp up to cooking levels.  How hard can it be!  (imagine, learning new skills at the age of 57) 
  7. marshalbill

    Marshal Bill from Ottawa

    Yes.  But bright red and in pretty good shape considering its age.
  8. marshalbill

    Marshal Bill from Ottawa

    I wanted to throw a handful or two of sawdust onto the coals from time to time to make more or less smoke.  (remember, first time...need to find the limits.)   As far as what I am smoking in, it looks like an R2D2  with several levels.  Its old, and the pans are rusted, but I got it to work...
  9. marshalbill

    Marshal Bill from Ottawa

    As asked, I am checking in.  Never smoked meat before, and just came in from slicing an old maple log into quarter inch slices.  My plan was to get enough sawdust.  This may, in retrospect not be such a great idea.  Not that it takes a lot of time, it does not, but there may be a little bar oil...
  10. marshalbill

    beef heart

    Beef heart has a strong beef flavor with a tiny bit of liver flavor in the background.  When I make it into a pie, I always say there is a bit of liver in it.  (The liver flavor is so subtle that some cannot even detect it.).  The fat on the outside is not really fat so much as it is tallow. ...
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