Recent content by Dean Richardson

Hey, is that a PK you're grilling on??

Thanks Dennis and all that have tried it. I struggle with smoking chicken, ribs and brisket. Some days their right on, other days their off. But this Tri-Tip recipe has survived. I just did it recently for a poker party (10 guys) and it never made it to the plates. They just hovered over me...

Here is a recipe that I got from a friend of mine who was a butcher. He in turn got it from some Portuguese friends whom he broke down beef for. I've made it a few times. Comes out very good, but I have not had a lot of linguica sausage in my life time so don't have a lot to compare it to...

Got 14 twin packs yesterday at Walmart. Ah....ready for another year of smokin/grilling.. One caveat, and maybe just for those in So. Cal, but if you go for the Walmart deal, call first. I found that the "local stores" did not carry the twin pack special, but the "supercenters" did. I found...

Me too!! I buy it by the gallon. Got turned on to it when I was in Kansas City, Kansas for a wedding years ago. Talking to some of guys and the conversation turned to BBQ. Being in BBQ country, I told them that I was looking for a good BBQ sauce and asked them what BBQ sauce they used. In a...

Damper wide open Scott -- I've fiddled with mine for over a year now. Love it and just did an all night smoke (Pork Shoulder) on Saturday (2/2/13). DigiQ kept it right at 225 degrees. Great to sleep at night and my shoulder came out beautiful. I now keep my damper wide open the whole time...

Aging your ribeye in the refrig is very easy I have done this a few times. Take a cookie sheet and place some butcher paper on the bottom. Then place the cooling rack insert (if you don't have this, use a roasting pan and put the cooking rack inside it) on top. Take your ribeye roast and...

I'm a California boy and love our native Q (or grillin)..... Tri-Tip. I've cooked Tri-tip for over 30 years and always looking and trying new recipes. Recipes from friends, cookbooks, cooking and BBQ forums, etc. I've smoked them, grilled them, cubed them, cut them into steaks, cut them up...

I can try that. How do you like it?? Do you change anything from the recipe?? Thanks for the offer JB. I don't want to put you out. Not sure what flavor profile I was looking for. I remember 30 some odd years ago haveing a chicken cilantro sausage at a breakfast house. It was mild, but...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: We could probably build one. I have some basic ratios we could work off of. Let me know if you can't find a recipe. </div></BLOCKQUOTE>...

Or something equivalent?? Thanks

I made a similar recipe, but used pork and mozzarella cheese. Came out very good.

I've only used collagen casings. Here are some positives: 1) You don't have to tie off the ends. You can just cut the lengths you want and the meat stays inside (though it pops out a tad); 2)texture is consistent and not tough, though a bit different than natural casings. Sometimes you can...

Where???