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Old 01-26-2008, 09:43 PM   #11
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Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Good to have you on Board Kyle, just what we need another sausage head.

Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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Old 01-27-2008, 09:22 AM   #12
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Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Welcome aboard. There is a ton of info here and the resident expert in Sausage making is Wittdog. Check out the sausage area. I am a newbie to sausage making my self. Lets see some FOOD PORN!

Bill The Grill Guy
"Life, it's what you do between meals."
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Old 01-27-2008, 10:06 AM   #13
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Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Welcome...take a look at the recipe section for a few ideas on your next batch of sausge.
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-27-2008, 08:51 PM   #14
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Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Welcome. There is alot of knowledge on this forum. I learn something new all the time.
Geaux Tigers
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Old 01-28-2008, 10:18 AM   #15
Saint O'Que
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Join Date: Jun 2005
Location: SoCal
Posts: 1,245
Finally some more Californians!!! Welcome!

30 Helens disagree.
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