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Tuesday 06/02/2009 3:53:28pm
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| Your Name (Not An Alias) |
Jamie Lanter |
| E-Mail Address (Not Your Fake One) |
jslanter@att.net |
| Entries Without a Name & Email will be deleted! |
From Whiskers to Tail |
| Homepage URL: |
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| Referred By: |
Just Surfed In |
| Location: |
Lenexa, KS |
| Comments: |
Just visiting...any good recipes for smoked sausage? I'm getting tired of the foo-foo stuff I'm seeing and want to get back to basics - but with something I can eat and win with. |
| Live Fire or Gas? We use wood and charcoal only |
I use strictly charcoal and wood and haven't started a fire with any kind of a fluid starter in over 30 years (no kidding). |
| Inject Marinade or do you Soak it Instead of Poking It? |
All depends - mostly marinades and brines for those cuts that need a boost of if I'm looking for a different taste experience. |
| Dry Rub or not? |
Dry rub. 'Ya got to get your hands on the meat and caress it with the herbs and spices that so lovingly went into your rub. Don't take shortcuts and use liquid smoke on anything at any time; it's a cheap excuse for the real thing. |