Deb
New member
I wish I had read that before I spent so much time in the liquor stores
Oh well.... Thank Pete! I won't look any more
THis weeks challenge for a whopping $10 gift certificate
- Thread starter Big Poppa
- Start date
I wish I had read that before I spent so much time in the liquor stores
Oh well.... Thank Pete! I won't look any more
TentHunter
Moderator
I'll be posting soon too!
I too looked for Fat Tire around here, and boy did I get some strange looks! Based on Pete's post (thanks Pete), I guess there's none in Ohio.
Sparky, I know its a lot to ask, but can you somehow find it in yourself to drink one for me?
I too looked for Fat Tire around here, and boy did I get some strange looks! Based on Pete's post (thanks Pete), I guess there's none in Ohio.
Sparky, I know its a lot to ask, but can you somehow find it in yourself to drink one for me?
TentHunter
Moderator
Basi-Babies
Hickory Smoked Basi-Babies
This weekend was a busy one for me. I made 4 lbs.of 'Maple Glazed Apple Wood Smoked Bacon' & 5 1/2 lbs. mini-Kielbasas for a Sunday Brunch we had this morning at church.
I just recently learned to make Kielbasa & since I can't eat the "lil' Smokies" I wanted to try making my own mini Kielbasa sausages. I called them Basi-Babies.
Here are the Basi-Babies hot off the smoker & ready to Eat!
I started with an almost 7 lb. Picnic Pork Shoulder. The spice mix contains: Salt, Marjoram, Smoked Paprika, Garlic, Black Pepper & Yellow Mustard Seed
Friday night I boned & cubed the meat, mixed with the spice blend covered and put in the fridge overnight. Saturday evening I ground & stuffed the sausage into natural sheep casings. I twisted the sausage into small links, then put it back in the fridge on wire racks to keep it cold & allow it to dry overnight.
(Continued --->)
Hickory Smoked Basi-Babies
This weekend was a busy one for me. I made 4 lbs.of 'Maple Glazed Apple Wood Smoked Bacon' & 5 1/2 lbs. mini-Kielbasas for a Sunday Brunch we had this morning at church.
I just recently learned to make Kielbasa & since I can't eat the "lil' Smokies" I wanted to try making my own mini Kielbasa sausages. I called them Basi-Babies.
Here are the Basi-Babies hot off the smoker & ready to Eat!
I started with an almost 7 lb. Picnic Pork Shoulder. The spice mix contains: Salt, Marjoram, Smoked Paprika, Garlic, Black Pepper & Yellow Mustard Seed
Friday night I boned & cubed the meat, mixed with the spice blend covered and put in the fridge overnight. Saturday evening I ground & stuffed the sausage into natural sheep casings. I twisted the sausage into small links, then put it back in the fridge on wire racks to keep it cold & allow it to dry overnight.
(Continued --->)
Last edited:
TentHunter
Moderator
Basi Babies: Part 2
Sunday morning, 6:a.m.- Time to roll out of bed to go fire up the smoker.
This is an uncured sausage (no nitrite), so it was Hot-Smoked (NOT cold smoked) at about 250° for 1 hour 20 min using hickory for smoke. To keep them from steaming, before smoking them, I pricked two holes in each sausage using a small sterilized nail.
They had a nice pink color from the smoke ring that went all way through and the natural casings gave them a great 'snap'!
I was very happy with the results; Now I'll have to make for some ABT's!
Thanks.
Sunday morning, 6:a.m.- Time to roll out of bed to go fire up the smoker.
This is an uncured sausage (no nitrite), so it was Hot-Smoked (NOT cold smoked) at about 250° for 1 hour 20 min using hickory for smoke. To keep them from steaming, before smoking them, I pricked two holes in each sausage using a small sterilized nail.
They had a nice pink color from the smoke ring that went all way through and the natural casings gave them a great 'snap'!
I was very happy with the results; Now I'll have to make for some ABT's!
Thanks.
Last edited:
txpgapro
New member
Next, I prepared the creamed bourbon peppercorn sauce.
Start with a pan of beef broth. Add lots of crushed peppercorns, a sliced mushrooms. Let simmer and reduce. Add a few shots of your favorite bourbon and simmer to reduce some more. I then added an onion-horseradish sauce, a little more bourbon and reduced again.
Had a pint of heavy cream, stir and simmer until creamy.
Start with a pan of beef broth. Add lots of crushed peppercorns, a sliced mushrooms. Let simmer and reduce. Add a few shots of your favorite bourbon and simmer to reduce some more. I then added an onion-horseradish sauce, a little more bourbon and reduced again.
Had a pint of heavy cream, stir and simmer until creamy.
txpgapro
New member
Fire up the Memphis Pro to 550*, and add the meat.
Sear grill mark on the meat, flip, turn and cook until desired doneness. GrillGrates really help make a nice presentation.
To form the pocket for the crab, just make a nice slit in the side and stuff the crab mixture inside.
Pour a laddle full of the cream sauce over the tenderloin prior to serving.
Bear
Moderator
It was my Sister In-law's birthday, and she wanted drunk chicken. I did a turkey breast too.
Turkey was covered in mayo and Hasty Bake Greek.
Chickens got mayo and Plowboys Yardbird.
Cooked in the Memphis Pro on Chicken Rockets containing: butter, Season All, honey, minced garlic, hot sauce, and FAT TIRE.
Here is a pic of the turkey breast and one of the chicken rockets.
Finished turkey, just before I took it off.
Ready to serve
The chickens, ready to come off of the grill.
Turkey was covered in mayo and Hasty Bake Greek.
Chickens got mayo and Plowboys Yardbird.
Cooked in the Memphis Pro on Chicken Rockets containing: butter, Season All, honey, minced garlic, hot sauce, and FAT TIRE.
Here is a pic of the turkey breast and one of the chicken rockets.
Finished turkey, just before I took it off.
Ready to serve
The chickens, ready to come off of the grill.
TentHunter
Moderator
Deb,
The sheep casings I got were from a butcher shop & in unmarked pouches for their use, and I didn't think to ask the lady what size they were (duhhh). As far as I can tell they're in the 20 - 22 mm size.
After a bad experience with one of those smaller, cheaper "Home Packs" she talked me into getting a whole hank of what they use. Wow, what a huge difference in quality!
The sheep casings I got were from a butcher shop & in unmarked pouches for their use, and I didn't think to ask the lady what size they were (duhhh). As far as I can tell they're in the 20 - 22 mm size.
After a bad experience with one of those smaller, cheaper "Home Packs" she talked me into getting a whole hank of what they use. Wow, what a huge difference in quality!
txpgapro
New member
Hoping the model might sway the jury a little.
sparky
New member
wow. all the food looked fantastic. great job by everyone. really like the stuffed steak, brisket and drunken chicken. but, the person who won went to alot of trouble trying to find fat tire and then cook a second meal since i said no butt. this weeks winner is DEB. my favorite meal in the whole world is steak and eggs and your steak was cooked perfect for me. nicely done deb. big poppa please give deb this weeks gift certificate for a great looking steak.
