Posts by ChefBillyB

    Carnitas goes over well at our house, it's full of flavor and for those that don't like it hot can kep the topping on the cooler side. I broke down a leg portion of one of our pigs, this is how it went... I use...

I am making Fresh country Breakfast sausage tomorrow. Has anyone here made it before and if so did you like the mix and seasonings ????????????????? I plan on grinding the pork, adding pure maple syrup, In stead of water I'm going to...

Quote: Originally Posted by Mrmnms  To Wyandotte, used to a bunch of fancy breeds, gorgeous birds, not all great layers . I currently have Buff Orpingtons, Rhode Island Reds and a few Sex Links. Laid all through the...

            Quote: Originally Posted by boar_d_laze  Yes.  Our cold smoker is a very large, covered grill, with a smoke generator attached.  With the...

If they don't know what is going on with Mexican food, I would play it safe. Chicken Enchiladas is something everyone would like....................take care and good luck................ChefBillyB

gung, nice job, looks great............

We are building a cold smoker using  this old case iron wood burning stove this is something like it, but not exact.........There is a vent on the top that a dryer hose will connect to the meat cabinet...............has...

As a Chef, I always had my pantry people slice them, that was always the easiest for me.............Lets move on to sliced bread now!!!!!!!!!

Quote: Originally Posted by kokopuffs  The first one is german bacon using a savory cure: dill, juniper, brandy s&p, pink salt and a bit of brown sugar.  The second is 19# of sweet cured american style...

Nice job, Haluski is a great Polish/Czech dish that not many people make, or even know about. We use to eat bowls of this for dinner,with some good Kielbasa...........Do you make your own Polish sausage ???????? now Stuffed...