- Joined
- May 24, 2004
- Location
- Long Beach, CA
Maybe the cooling stage is what I am missing.
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Hot Links! (Well...sorta hot.)
- Thread starter Bigmista
- Start date
BBQ_MAFIA
somebody shut me the fark up.
- Joined
- Jul 10, 2005
- Location
- NORTH BERGEN, NEW JERSEY
They look outstanding.
- Joined
- May 24, 2004
- Location
- Long Beach, CA
Drying the links and poking holes made a big difference.
- Joined
- Oct 16, 2010
- Location
- Culver City, CA
When are the Perfect Pork links gonna be available for consumption? :hungry:
DUBBAGA
is One Chatty Farker
- Joined
- Jul 31, 2011
- Location
- Beaumont, CA
The new hot links were great, even prefer them to the original ones you had. Could taste the perfect pork rub as well - very nice job
I do miss the Spicewine and Vault, as the FEC didn't seem to put out as smokey a product.
As always, your brisket is our favorite. The point meat yesterday was fantastic, completely rendered, but still moist fatty jiggly perfection
I do miss the Spicewine and Vault, as the FEC didn't seem to put out as smokey a product.
As always, your brisket is our favorite. The point meat yesterday was fantastic, completely rendered, but still moist fatty jiggly perfection
landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Those look delicious, but, almost all sausage looks delicious.
I refrigerator cure my sausages, 4-6 hours, even overnight. Uncovered or tented, the skins will dry tio
I refrigerator cure my sausages, 4-6 hours, even overnight. Uncovered or tented, the skins will dry tio
