btcg
Babbling Farker
- Joined
- Feb 28, 2010
- Location
- North Potomac, MD
Thank you for the recipe.
Glad there wasn't any sawdust in there, Cabntmaker. :wink:
Glad there wasn't any sawdust in there, Cabntmaker. :wink:
THE BBQ BRETHREN FORUMS
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Please send me some
P
pipobbq
Guest
Just found this and fwiw Stroot Lockers custom makes our hot links.
Derek
Pig In! Pig Out!
Derek
Pig In! Pig Out!
Bluesman
Babbling Farker
What temp and time for the smoke and until what internal temp? Now I need a meat grinder and a slicer. The toys never end.........NEVER
Bigdog
somebody shut me the fark up.
- Joined
- Sep 17, 2003
- Location
- Wichita, Kansas
Thanks Bro. So which one do you work at?
Balony
Got Wood.
- Joined
- Jul 4, 2009
- Location
- Hutchinson,Kansas
Pig in Pig Out hot links rule!
Derek owns Pig in Pig Out.. hella nice guy.
Derek owns Pig in Pig Out.. hella nice guy.
Bigdog
somebody shut me the fark up.
- Joined
- Sep 17, 2003
- Location
- Wichita, Kansas
Thanks, now I really gotta eat there sometime.
Cabntmkr1
is One Chatty Farker
- Joined
- Aug 19, 2007
- Location
- Wichita, Ks.
I smoke/cook to an internal temp of 150-155, with a cooker temp of around 190-200. I keep the cooker on the low side so the meat doesn't dry out. Nothing worse than cardboard-tasting sausages.:doh:
Cabntmkr1
is One Chatty Farker
- Joined
- Aug 19, 2007
- Location
- Wichita, Ks.
Stroots does make some good hotlinks... but mine are better. :becky:
Do you buy form the Mulvane store or Goddard?
Cabntmkr1
is One Chatty Farker
- Joined
- Aug 19, 2007
- Location
- Wichita, Ks.
Shhhhh...that's a secret ingredient I use for that fresh, woodsy, flavor in my Buckboard Bacon.:heh:
Rookie'48
Quintessential Chatty Farker
- Joined
- Nov 12, 2006
- Location
- Des Moines, Iowa
Good lookin' eats right there! And thanx for the recipe, too.
If you can find an old cast iron lard press it will beat the hell out of most of the newer stuffers. We've used one to stuff up to 200 pounds of deer sausage in one weekend (including beer breaks!).
If you can find an old cast iron lard press it will beat the hell out of most of the newer stuffers. We've used one to stuff up to 200 pounds of deer sausage in one weekend (including beer breaks!).
P
pipobbq
Guest
I like Stroots links too but they are a little dry for a restaurant setting. We made a few adjustments and now I have my own line through them. They make all of the links in Goddard but Mulvane delivers to me. Currently we go through around 3oo#'s on an average week.
Bigdog
somebody shut me the fark up.
- Joined
- Sep 17, 2003
- Location
- Wichita, Kansas
My bad. I thought that you were a chain but you are sound like an owner/operator operation, just what I like. I must come check you out soon. Plowboy Todd told me about you and I have been meaning to stop in but just haven't for what ever reason. OK, the real reason is that I thought that you were a chain and I hate chains.
