Good news/bad news


 
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Howard Barlow

TVWBB Super Fan
/infopop/emoticons/icon_biggrin.gif Goodnews: Picked up my new WSM today at Berings in Houston.

/infopop/emoticons/icon_frown.gif Bad news: It will be at least Saturday evening before I can start a fire. I hate when that happens.

/infopop/emoticons/icon_rolleyes.gif My wife says I have to take it out of the bedroom now. She just doesn't understand.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> My wife says I have to take it out of the bedroom now. <HR></BLOCKQUOTE>Isn't that where EVERYone keeps it? /infopop/emoticons/icon_confused.gif /infopop/emoticons/icon_razz.gif

Kelly
 
Howard,
Welcome to the crowd. This is the best "Q" site on the net.Had to move my WSM out of the living room.Will get to fire it up this week end. I have a "mob" coming in from Houston .Being from Beaumont myself, maby you can help me out. I need a recipe for links.The good folks in Fla. don't
know what I'm talking about.Will be grateful for any help.Good luck on your "Q".
Mr. Bill.
 
Bill,

If you are looking for a Texas Hot Links recipe here is a great one. I've made and served many times to great reviews.

Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 cup water
2 T. course ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Mortons Tender Quick
1 T. Kosher Salt
1 T. whole mustard Seeds
1 T. minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. corriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the water and place in
refrigerator while you cut up the meat to fit in the grinder. Pour the
spiced water over the meat and mix well. Run meat and spice mixture through
the fine plate and mix again. Stuff into medium hog casings. Smoke or slow
grill till they are done. Wrap in a piece of bread and slap on the mustard
heavy.
 
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