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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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Unread 03-29-2010, 12:01 AM   #31
Rookie'48
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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!).
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Unread 03-29-2010, 01:51 PM   #32
pipobbq
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Quote:
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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Unread 03-29-2010, 07:08 PM   #33
Bigdog
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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.
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