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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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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
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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
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Old 05-05-2016, 01:09 PM   #33
is One Chatty Farker
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Join Date: 03-30-16
Location: Arvada Co.

Great lookin links
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