Snipe

Can't go wrong with Franks... For store bought it is good stuff..

I stepped up the production a little this year... I used a commercial kitchen to make my sauce this time around.. I made around 20 gallons.. And used 6 oz. bottles.. That is almost gone.. Sold most of it and still have a few bottles around.. I will be making another batch or two around October.. Glad you liked it..

Hehe... I wish all the big food chains carried it... It is some good stuff.. :yes:

Here's one that I use.. 3 Lbs Okra 6 Medium Jalapeno Peppers 6 Garlic Cloves 1 Qt. White Vinegar 1 1/3 Cups water 1/2 Cup Salt 1 TBS Mustard Seeds Wash okra. Trim stems do not cut into pods. Pack okra into clean, hot pint jars; add hot pepper and garlic clove to each jar.... Bring remaining ingredients to a boil... Cover okra with hot liquid, filling to 1/2 inch from top.. Adjust jar lids... 10 minutes in boiling water. Remove jars and set upright on a wire rack or folded towel to cool. Place them several inches apart. Check lids after they cool and see if they sealed... Should make about 6 pints.. Enjoy!!

I keep mine simple.. I take 1 1/2 cup flour and mix in 2 TBS Chipotle powder.. I use water to wet the chicken.. Milk will burn, the water will evaporate.. Bread the wings and let rest for 20-30 minutes... The flour on the wings should look damp.. Deep Fry wings in 375* peanut oil.. Makes them crisp.. Then once drained I drop them in a large bowl and add my Chipotle Sauce.. Swirl around in the sauce and serve on a platter.. It doesn't get any better than that...

This is my go to recipe... Fine chop one medium onion... Thin slice 3-4 large squash.. Saute' onions in 2 TBS of butter.. Once they are translucent add squash.. Simmer for about 30 minutes making sure you stir every few minutes.. Cook till the squash is soft.. drain off extra water and butter... Add 1/2 block of cream cheese.. Use potato masher to mix everything.. Serve hot..

To get the most smoke flavor into your meats using your grill and chips is to cook indirectly.. Keep the temp down as low as you can and your meats farthest from the heat source.. It will not give you a good deep smoke flavor in the meats, but it will add much more flavor to your meal..

Texan born and bread here.. But Cincinnati chili is not bad at all... Not a bad looking bowl huntingman... I need to post my Cinci style chili I made last year... Just need to fined the pics..

Feel free to look around here... Smoked-Meat You can jump to the forum from there... Just join and start asking.. The members there are some of the best on the net.. Once you make your first successful smoke you will be hooked.. Then you can enter some of the smoking contest I put on there..

It can be done with the ECB (El Chepo Brinkmann) But you would need to do three things. Do some modifications to the smoker, use the minion fire method, and baby set it from start to finish... It is alot of work going that route. So with that said, spend a little more cash and get a propane or a electric vertical that you can adjust the temps on..

Brisky is some good stuff... Foiling does really help with moisture.. It does wash out some of the smoke flavor tho... Glad it came out good..

Now that is one good looking Fattie... Well done!

You bet... Happy to help

Give this a try... Please log out, clear your browser cache*, close your browser, restart your browser, and try again. To clear your Cache* Go to Tools > Options > General tab > Browsing History subsection > "delete" button > "delete temporary files" button. This should take care of it..

Seen them bozo's before... They come off as if they invented the fattie.. So far from the truth..

God I love to have 3-4 PB Cookies and of glass of milk...Mmmm

Great job!!

You should have known I had at least one.. Smoked Chicken Cordon Bleu...And a Pizza Fattie Here's the ingredients.. Shrooms sliced and ready to saute... Chicken split and flatten out with all the fixins... The birds all stuffed and tied... With the fatty.. Into the Mammal flesh cooker... Smoked with maple... and basted every 20 minutes with the chicken broth I made from the fat and bones from the chicken breast... Plated before serving... Served with the saute shrooms and a bowl of fresh purple hull peas & steamed veggies.. This was one awesome meal....

I normally do not eat anything I have canned if it is over a year old.. But that is me.. I know some folks that swear it is still good even 2 years later.. Me I am not willing to take that chance.. I have had food poisoning... Not much fun..

OK Found it....http://www.realtree.com/forums/showthread.php?t=26145

I have not, I can not remember who it was here that did try it... They said it was stringy at best..... Let me see if I can find it..

That will work. Price seems kinda high.. Do you have any other retailers you can buy from.. Check their sales papers..

The best way I have found to get the butcher... Is through his stomach.. See if he likes venison sausage... Then if he does make up a few extra sticks.. (Be sure he gets the best ones) If he likes it and asked where you got it.. Let him know YOU made it.. Then during the conversation drop a few hints that you would make more but scrap pork / beef trimmings are way to high.. And I bet he gets you some out the back door or Managers Special.. It has worked for me the last 8 years.. Just a FYI... Plus if you do not try, you will never know..

My advise would be buy some lump or charcoal, fire up your pit and use your wet wood.. It will dry out. Just don't use as much wood... I would rather suffer smoking with wet wood then sacrificing a good butt to the oven...

Not going to say its the best, but I like it... 3Lbs Thin Sliced Venison 1/3 Cup Worcestershire 1/4 Cup liquid Smoke (If your doing it in the oven or dehydrator) 1 Tsp. Onion Powder 1 Tsp. Red Pepper Flakes or Cayenne Pepper 1/2 Tsp. Garlic Powder 1 Tsp. Sugar 1/2 Tsp. Dry Mustard Mix all ingredients but the liquid smoke... Add a little of that at a time until you get the right amount of smoke flavor you like... Add more pepper if you like it hotter.. Put meat and marinade in a one gallon zip lock bag mix well and refrigerate over night...Next day drain in a colander, Heat oven to 200 degrees a little less... Put jerky in the oven and you are set... Now if you are going to use your smoker.. Omit the LS, and low smoke around 160* for a few hours till it get done to your liking..