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  1. Thread: Keilbasa

    by TexanTrail
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    Keilbasa

    First attempt at keilbasa. I think it came out pretty good. Ingredients in the photos. Used almost 5# of pork butt roast. Not sure size of casings. I went to local supermarket and asked butcher...
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    Looking good. Just got the kitchenaid grinder...

    Looking good. Just got the kitchenaid grinder and stuffer. Think my first thing to make is your summer sausage. Read the recipe. Seems pretty simple. But one question, during the long smoking...
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    Luke Clayton

    Good article you wrote in our local paper (Kaufman Herald) this week on the Smokin Tex.
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    I know this is an old thread, but I finally found...

    I know this is an old thread, but I finally found some JD Maple sausage at my local store. Smoked it this morning with a chunk of apple wood. 225 for about 3 hrs (169 internal). Wrapped in foil for...
  5. Great idea! Is each one of the coils a full rack...

    Great idea! Is each one of the coils a full rack of St Louise style ribs?
  6. Just tried again yesterday. Cut 2 racks in half,...

    Just tried again yesterday. Cut 2 racks in half, St Louis style. Did one rack with 1/2 on left. Other half on right. Next rack with 1/2 in back and other half in front. Also dropped the racks to...
  7. When I put mine in, I set it also at 225 and...

    When I put mine in, I set it also at 225 and first start checking at 6 hrs. I had been thinking about cutting each rack in half also. To be clear, when you say brick style, you're laying the ribs...
  8. Getting 2 racks of ribs done at the same time?

    When I smoke ribs, I usually do two racks. Started with spare ribs, now going with St Louis style. Both have to be layed corner to corner on the rack to fit, on two different racks. It takes any...
  9. First try at bacon wrapped stuffed pork loin

    Local grocery had pork loins on sale, soooo I had to experiment. Smoked about 6.5 hours to internal temp of 170. Kinda dry, but still good. Maybe cook to 160 next time?

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