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I add butter, then a bit of sour cream, milk and half and half s&p. Hit it with the hand mixer till smooth and fluffy.

My ring is shot too. I have a veggie grilling tray the fits perfectly and the ring is perfect too. Got it at Walmart for a few bucks. If I could figure how to post a pic I’d show you the setup

tried this marinade the other night on whole chicken breast. Marinated over 24 hours and they came out excellent. Even better the next day sliced thin on a sandwich. So good in fact that my wife made more for dinner tonight.

I also take the venison neck and braise it in red wine...that is great too.

RC I couldnt agree with you more. While I havent had beef heart I am a hunter and my most prized part of a deer is the heart. Your marinade is similar to the one that I use and the results are always outstanding. Just need to be sure you cook it medium rare.

I echo the Minion Method...and a BBQ Guru.

Thanks Dave...good advice..

Stopped at a local butcher / smokehouse yesterday to pick up some hog casings for chicken sausage this weekend and got talking to the owner about curing. Told him I was thinking of trying a whole muscle or a salami for my first try but needed a larger casing. He gave me two beef bungs for...

One last question for he time being...while I have a full size fridge I can use my wife isn't thrilled about it being used only for sausage. The smaller fridge I'm planning on using is a college fridge that I converted to a kegerator. Although small it should work right? Also, is a fan of...

Thanks for the quick response. I can get the temp in the fridge lower so thats not a problem. Is there any recommendations as to what starter culture and mold culture I should buy and a source? I already have #1 and 2 salt

I am starting to get into sausage making and up to this point I have only made kielbasa...Along with fresh sausages I also want to dry cure. I have a kegerator that is holding temp at 60-65 degrees and 70% humidity so I think Im good there. Do I need to rig a fermentation chamber and also how...

For me the trimmings go on the top grate so I can pick throughout the cook....

I used to have the same issue. Over the past several batches of ribs I have begun to cut the racks in half. That way the thinner halves come off and the thicker halves stay on longer and everything is done perfectly at the end without overcooking or drying out.

I usually pick up all my meats when on sale and freeze them for later cooking with very little noticable difference. Perhaps a bit of a loss in juiciness. Cooked meats Ive frozen are ribs...freeze whole or half racks to thaw later and finish on the grill. Also pulled pork in foodsaver bags...

Just pulled the meat off the smoker, double foiled it, wrapped in towels and into the cooler. Talk about perfect timing. They will be pulled at 6:30. The temp was 190 and the meat was literally falling apart as I took it off the grates. I love when the pork actually candies to the grates...a...

once the butts come off and I clean up the rack I will take a picture of it with a tapemeasure for distances.

Its 12 hours in and the smoker is at 230 with the butts at 170. Everything is looking good.

Heres the link to the pictures. Hope it works. http://home-and-garden.webshot...lbum/217627759XldBvl

Ive cooked six at once several times but it has been about a year ago and Im a bit out of the swing of things. I will find my old post about the three tier with pictures. I use a BBQ Guru so I ball up foil and put it in the water pan with a sheet of foil over it. So I dont use water at all

Im cooking 5 pork butts and they need to be done around 3 pm tomorrow. Im using my 3 tier system so they all will be on together. Any ideas how long? Im thinking if I put them on around 10 tonight they will be done around 3 tomorrow.