Been a busy wknd,Helping the wife remodle a bathroom and I'm no carpenter or plumber but after days of frustration and cussing we finnally got it done. so tonight I was able to mix up a batch of polish'es .Hope to get them in the smoker tommorro night or tues.I used a pre mix from Hi mountain,mixed 10 lbs of veny with 5 of pork,added some course ground pepperand 1/2 a bottle of red pepper flakes along with 2 lbs chedder cheese should be some good eating .thanks for checking me out.
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Those look like they'll be tasty. I'm chief handyman, but I'd much rather be making sausage. Lol. Hope the bathroom turned out to her liking.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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looks good..and on the man cave......Mike
Oklahoma City
22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
Weber 22.5 Performer
GOSM 3405gw
Boomer Sooner Drum
Maverick ET-732
Various Cast Iron Skillets and Dutch Ovens
A-MAZE-N 6X6 Smoker
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Yeah Man! You got it goin there......nice!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Sounds like a right tasty mix there... AND nice table setup, eh!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Thanks everybody ,I finished the polish off tonight smoking them with hickory.started em off for an hr at 100 then adding the smoke for 2hrs at 140 then finished them off for an hr at 200 .Internal temp was around 152-156. I also stuffed another 10 lbs of trail balogna and 15 lbs of summer sausage to go in the smoker tommorro. BillAttached Files- food 373 (Medium).jpg (42.1 KB, 8 views)
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2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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minnbill
Looks great !!!
What are you using for a bologna recipe? I ordered bologna mix from Curley's but have not tried it yet.
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Originally posted by doctor phreak View Postlooks good..and on the man cave......Originally posted by ALX View PostNice looking sausage and a fine set-up you have....Originally posted by SmokinLee View PostNice, Looks like a great hang out and the sausage looks great as well.2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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