American BBQ System

Bob Stehlik said in Gardening, canning, pickling and everything related:

GWG8541 I harvested my garlic yesterday, 6/16. It’s been really hot here in Colorado and the bottom 1/3 of the leaves were turning brown. I plant it in late September and usually harvest it around Father’s Day but it was starting to lay down from the heat. This year we only planted 9 varieties, in years past we have planted as many as 20+ varieties.

I wonder how well garlic would grow here in the capital of the Hawkeye State?

Surg Wow with sod looking like yours, I’d hate to rip it up for garden space too!

ND Mike Thanks I see exactly what I was looking for. Quick grab and then the feed to the cutters.

Chef I do a two/three meat (beef, pork and sometimes lamb) meatloaf with cheddar cheese, italian bread crumbs, sauteed mushrooms, onion and sweet peppers. one egg for each pound of meat and my bbq swauce topper. 1/2 way through the smoke @ 225 cabinet temp I suck out the fat juice and let her go in the pan. In the smoker till an IT of 155/157, then tent for a bit.

I got’ta do yours! Oh ya, Baby! gonna be an awesome weekend!

ND Mike NICE!!
Sometime when ya get a chance show me a pic of the auger, a side shot, if you please.

I’m just thinking here we should have posted a"Mader" thread!
Actually I think we should, under which heading should it lay??

calldoctoday said in Gardening, canning, pickling and everything related:

DennyO Those are really nice. I need to try & get a photo or two of our Cherokee Purples or German Queens before they get all et up. The beefsteaks we have are nice, but the other two just really taste good & look good too. But, for photos, I will have to work quickly.

I love to see the pictures of maders!

calldoctoday said in Gardening, canning, pickling and everything related:

That is definitely a WHOPPER! I think it gets too hot & humid for us to get those down here unless I really baby them. As I mentioned earlier, that is why we have great success with the German Queen & Cherokee Purple that are big enough for some great BLTs, look good, & taste great. I wish I could grow some like that. We have the beef steaks too, but the other two out do them in the end as far as production & taste. That is one fine job you have done on the sauce to, no not the sauce in your hands, but will take that too. We try to use the San Marzianos for that, but I cannot even come close to competing with you most years.

I do multiple varieties here in the “Hawkeye” State, and I’m blessed with the most black fertile soil that is as deep as I can till.
And still mother nature will hand my [censored] to me! as she is this year!!

Chef said in Fresh Italian Sausage Recipe:

DennyO Frankly, I don’t add it anymore - Just the recipe taught to me many years ago. Hence the note at the end - Don’t think that I was clear enough about it though

It did seem to keep a better color, but really didn’t add anything to the mix that I could tell.

Maybe I should modify what I posted and remove it all together

Thank you friend!

I’ve got a pork butt with your name on it. I’ve been in search of a “go to” sausage recipe. Down here in the “Corn” state I have Graziano’s, it’s a legend when it comes to sausage. I’m still blending and switching flavors to find something close.

I’m starting to think that there is a tad bit of beef in the mix. SO, my search continues. Yours is going to make the next batch. :+1:

I think for my batch mix trial I’m going to omit the Sodium Nitrite, because @ the ratio of 60 pounds of pork to my 6 to 9 pounds +/- of pork butt it “MIGHT” be negligible?

Chef , With the Sodium Nitrite in it should I assume that you are stuffing and smoking it? If this for fresh sausage what is the purpose of the nitrite, how does it aid?