The Texas BBQ Forum

woodenvisions wrote:

OldUsedParts wrote:"messin with da kid, eh?" - - - there are five red arrows pointing at various places on the two logs

OwensArrows.jpeg

LMAO !!!
Couldn't help myself :)

See what happens when you stay home too long

OldUsedParts wrote:[quote="woodenvisions"][quote="OldUsedParts"]"messin with da kid, eh?" - - - there are five red arrows pointing at various places on the two logs

OwensArrows.jpeg

LMAO !!!
Couldn't help myself :)[/quote]

See what happens when you stay home too long [/quote]What's funny is I was trying to mess with you, not FAT lol !!

and here ya go!

That looks like a good idea, FAT, thanks for the post.
Unfortunately, we don't get Owens here so it will have to be another brand.

Other brands work just fine.

I'm in, next week at the latest, after Harv wears out his welcome

Fat, you mention a sheep dog trial, that is a real kiwi thing here, and popular. Where did you do or see yours?

Russ

Russ,
I used to train sheep dogs (border collies and Kelpies) for ranch and competition. The states have numerous trials year round. The dog of choice is the border collie, though there are some good Kelpies around.

Speaking of sheep, I have one I will be butchering soon. Perhaps it will be post worthy.

FAT wrote:Russ,
I used to train sheep dogs (border collies and Kelpies) for ranch and competition. The state's have numerous trials year round. The dog of choice is the border collie, though there are some good Jellies around.

Speaking of sheep, I have one I will be butchering soon. Perhaps it will be post worthy.

Wow, I thought sheep dog stuff was nz and Aussie, we have huntaways and heading dogs that I know of. It's a real art commanding a dog. The sheep thing let me know if you need any help cooking it. It's our fave here, leg of lamb roasted with trimmings. Best though in curries or tandooried. Just holler.

Russ

Looks great- very clever....perfect to throw on while doing other things. I'm a fan of Owens that accidentally slipped into maple syrup:) Think I'll try it with maple sugar.

I am hoping others report back with their results or variations.

I planned on doing this a lot sooner BUT due to Harvey the supplies of Owens Hot Sausage has been limited to none lately so it may be a while.

OK, FAT, so the sausage is bought and I am ready to do this - - - - I'm trying to decide whether to do it on the ECB over Kingsford Charcoal and POSSIBLY WITH A WATER PAN UNDER THE MEAT???????? OR, I may just do it on the Pellet Pooper Decisions Decisions Decisions The ECB will provide me a quicker and smokier cook but the Pellet Pooper will provide me with a more set and forget "except when time to roll it and check it"

Any Suggestions

I only know about offset smokers, but you will make it work on any contraption. Go for heavy smoke and doneness. Dark bark

thanks for the get back, FAT, looks like ECB will stand guard tomorrow - - - - now I've got to decide whether to use the water pan with apple juice/beer under it while smoking