Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 01-16-2013, 12:16 PM   #31
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Originally Posted by SLCMACK View Post
What part of the panhandle, I'm from Perryton.

Down south in Borger in the Canadian River breaks.

Never even heard of a smoked sausage there.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Old 05-05-2016, 01:05 PM   #32
Found some matches.
Join Date: 05-04-16
Location: Helena, MT
Default Fajita spice amount per the original post of thread in 2013

I know this is an older post, however, 'blues_n_cues', in the original recipe for the Texas hill country style sausage day, you say sprinkle of Fajita spice, what would be your best guess as far as the amount in either tsp's. or Tbsp's. per the 10 lbs. in the recipe.

I have developed a spreadsheet with various items including meats, salts (including cures 1 & 2, depending on what I'm doing) spices, herbs, fillers and liquids and am trying to emulate your recipe at a greater or even lesser quantity.

Much thanks in advance,
B.A. Luke
baluke is offline   Reply With Quote

Old 05-05-2016, 01:09 PM   #33
is one Smokin' Farker
Big-Joe's Avatar
Join Date: 03-30-16
Location: Garden City, Ks.

Great lookin links
Big-Joe is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:01 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts