- Jun 8, 2014
- 14
- 11
Just found this site and look forward to sharing and learning! Have been smoking wildgame, seafood sausages like crawfish and even turtle, lots of brining from turkey to breakfast pork loin and have a brand new digital smoker to break in!
I do video work for Ingles Markets and write for North American Whitetail on occasion and really I am ready for deer season to start again NOW!
IN THE SMOKER NOW....FRENCH SHERRY GARLIC BEEF SAUSAGE smoking over apple wood chios soaked in Rum, Shiraz, 2 vanilla beans and 1/4c coffee beans.
I will post a pic when done!
Glad to meet everyone and look forward to some great advice!!!
ChefBowPro
I do video work for Ingles Markets and write for North American Whitetail on occasion and really I am ready for deer season to start again NOW!
IN THE SMOKER NOW....FRENCH SHERRY GARLIC BEEF SAUSAGE smoking over apple wood chios soaked in Rum, Shiraz, 2 vanilla beans and 1/4c coffee beans.
I will post a pic when done!
Glad to meet everyone and look forward to some great advice!!!
ChefBowPro