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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 03-29-2010, 12:01 AM   #31
Quintessential Chatty Farker

Rookie'48's Avatar
Join Date: 11-12-06
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!).
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
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Old 03-29-2010, 01:51 PM   #32
Found some matches.
Join Date: 07-15-08
Location: Wichita, KS

Originally Posted by Cabntmkr1 View Post
Stroots does make some good hotlinks... but mine are better.
Do you buy form the Mulvane store or Goddard?
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.
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Old 03-29-2010, 07:08 PM   #33
somebody shut me the fark up.
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Join Date: 09-17-03
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.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
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Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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hot links, Kansas, sausage

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