Recent content by Tim Jordan

I've read a few posts on the sausage stuffers some are cheaper than others, one that was German ran 1500.00 or better. The LEM brand seems to have a vertical model for about 300.00 . I guess it takes two people to operate one 1 to crank and the other to hold the casing. I wanted to start out...

Anyone ever sold BBQ at a bar? A friend of mine is having a Blues gathering at his bar and wants to sell BBQ .

I noticed that web site also, thought it might be aftermarket version of something already out.

Anyone know of a teriyaki powder on line, can't find it in the store. Don't want to use the liquid. Tried to email Kikoman never got a response .

Anybody own one a Trager, a friend of mine bought the 150XL . I know their electric and use pellets. Are the pellets real wood ? The metal looks kinda thin as well as the grill itself. Sounds like you can get alot on them at one time .

YUM ! I've got two racks thawing out right now. I don't think they'll last long enough to take a picture though .

The past two days I smoked 16 butts and 2 turkey breasts on the 22.5 and the 18. WSM's . This evening 6 Filets wrapped in bacon on the Rancher. Christmas day chopped BBQ sandwiches with tater salad and hush puppies and a pan of BBQ beans from the smoker, don't forget the sweet tea .

I like to brine all my poultry, comes out juicy every time .

Jeff I would soak that bird in a simple brine before I started cooking that way it still comes out juicy ,if you have to leave it in the smoker a little longer because of the weight .

I usually brine all my turkey in a simple brine, it seems to come out real moist. About 3 or 3.5 hours at 250 for me.

Go to the Bass Pro shop . The cooking and grilling section should have just what you need in a heavy duty spatula .

Well I just loaded 8 butts on the new 22.5 WSM it was tight, had to use a skewer for two of the large ones . I'm crusing at 225 for the rest of the night, had to choke the bad boy hard at first but there's always a learning curve . Should be ready by lunch tommorow, not as much humidity in the...

Has anybody cooked more than 6 butts at a time on the larger WSM . With the 4th coming up I might have to live on the edge a little . I don't think I'll have enough time for two cooks because of my job . The 18.5 WSM will have all poultry .

I always like to brine the chicken for a few hours the white meat comes off the WSM very moist and I've never had a problem with pink around the bone .

I always use a foil lined pan with sand covered with more foil on top .