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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-23-2010, 01:22 AM | #16 | |
Is lookin for wood to cook with.
Join Date: 03-18-10
Location: Ahwatukee Arizona
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03-23-2010, 02:35 AM | #17 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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I know I will like them. Tapatio is my favorite hot sauce, other than my own. But Tapatio has a hidden sweetness like mine, (Cider Vinegar).
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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03-23-2010, 05:59 AM | #18 | |
Full Fledged Farker
Join Date: 06-11-09
Location: Saline, Michigan
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03-25-2010, 07:15 PM | #19 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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03-25-2010, 07:49 PM | #20 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Thanks for sharing! I'll be making these.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-25-2010, 08:24 PM | #21 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Thank you for the recipe.
Glad there wasn't any sawdust in there, Cabntmaker.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-25-2010, 08:35 PM | #22 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Please send me some
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03-27-2010, 03:08 PM | #23 |
Found some matches.
Join Date: 07-15-08
Location: Wichita, KS
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Just found this and fwiw Stroot Lockers custom makes our hot links.
Derek Pig In! Pig Out! |
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03-27-2010, 03:58 PM | #24 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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03-27-2010, 10:50 PM | #25 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Thanks Bro. So which one do you work at?
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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03-28-2010, 12:23 AM | #26 |
Got Wood.
Join Date: 07-03-09
Location: Hutchinson,Kansas
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Pig in Pig Out hot links rule!
Derek owns Pig in Pig Out.. hella nice guy. |
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03-28-2010, 09:18 AM | #27 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Thanks, now I really gotta eat there sometime.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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03-28-2010, 09:47 PM | #28 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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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.
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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Thanks from:---> |
03-28-2010, 09:48 PM | #29 | |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
Do you buy form the Mulvane store or Goddard?
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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03-28-2010, 09:52 PM | #30 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Shhhhh...that's a secret ingredient I use for that fresh, woodsy, flavor in my Buckboard Bacon.
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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Tags |
hot links, Kansas, sausage |
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