Hello Cajun dude n Calypso

Matt Dillon wrote:

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Hey Hawk , what are you doing with all those snarlers "sausages"" , and how did you smoke them ?

Probably in a smoker, Oh lawl! That's how I got banned from Trinnity's.

Arguing with Hawk and another dude that actually knew his stuff about smoking. Neither Hawk or the other dude reported me, but Trinnity stumbled across the thread 4 days later and banned the fuck outta me with malice; So I socked in and told her she was a Thundercunt.

Hawk's got big butts and I'm over here with pre-marinated tenderloins from Winn Dixie.  

I'm actually on a beef kick. I have about 5 steaks ready to go that I roasted to rare, then you sear both sides for a minute or 2 and eat.

Lol. I remember dat!

Then we all got banned , too!

Red Lily wrote:

Matt Dillon wrote:

Red Lily wrote:I'm just plain ol' Red, Lily or RL.  Who're you?  Lol.

I'm me. I was Mr. Rogers at Trinnity's and Marion Morrison @ USMB.
Don't tell FCT that. Pretty sure he probably already knows.

I don't remember Mr Rogers from TPF so you may have been banned before my arrival (and subsequent ban) Lol.

Dillon has been around a long time. I think I remember him as MM at PF, too.

And he can indeed cook some bodacious eats.

Matt Dillon wrote:

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Hey Hawk , what are you doing with all those snarlers "sausages"" , and how did you smoke them ?

Probably in a smoker, Oh lawl! That's how I got banned from Trinnity's.

Arguing with Hawk and another dude that actually knew his stuff about smoking. Neither Hawk or the other dude reported me, but Trinnity stumbled across the thread 4 days later and banned the fuck outta me with malice; So I socked in and told her she was a Thundercunt.

Hawk's got big butts and I'm over here with pre-marinated tenderloins from Winn Dixie.  

I'm actually on a beef kick. I have about 5 steaks ready to go that I roasted to rare, then you sear both sides for a minute or 2 and eat.

Makes me hongry! Lol.
Lol @ Thunderc@nt.

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Hey Hawk , what are you doing with all those snarlers "sausages"" , and how did you smoke them ?

I use um in everything.

And what type of smoker are you using ?

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Hey Hawk , what are you doing with all those snarlers "sausages"" , and how did you smoke them ?

I use um in everything.

And what type of smoker are you using ?

Any kind will do. I use a propane smoker . Steady heat and smoke.

Matt Dillon wrote:

Red Lily wrote:I'm just plain ol' Red, Lily or RL.  Who're you?  Lol.

I'm me. I was Mr. Rogers at Trinnity's and Marion Morrison @ USMB.

Don't tell FCT that. Pretty sure he probably already knows.

I have no idea who FCT is but your secret is safe with me!

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

Lol. Toledo Brand. 1/2 HP.

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

Havin some cute Thai chic grindin ya meat could make ya sausages go a little firm on ya

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

No use to get jealous!
You see all those grinders at cabelas, gander mountain, bass pro shops, that claim to be 1/4 or 1/2 HP are complete crap!
The grinder heads/plates stop up almost immediately with the smallest amount of sinew. And then the meat wont flow through and just keeps backing up the auger and feed hole..

Never buy that crap !

Go to a food service supplier and buy you a name brand grinder like Toledo or Hobart.

Or just stick with the hand  crank! It's far superior than those little pretend grinders that can only grind vegetables.  

I have my grandmothers hand crank too. It's awesome! With stuffing tube and all!  Back when they cleaned guts(casings)  themselves to make sausage.  

Only thing is , it doesnt have a holding pan for a few pounds of meat. Not sure if it did or not, but I think not.
It has a C-clamp counter screw to hold it secure.

Most of the time they just ground stuff without casing. Feed a hopper full at a time I guess.

It would take 2 people to get the grind on! Lololol .

One cranking , and one feeding the meat in the hole.