A few things in the works
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A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
twilliams
Interested to see how that pans out. I know you’ll keep us posted.
BTW… Nice truck! -
twilliams
Interested to see how that pans out. I know you’ll keep us posted.
BTW… Nice truck!PapaSop thank you, and definitely will post results. Just checked my email and head cheese crafter replied. It’s a go and he wants photos and updates on how it goes. He said he is very interested
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A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
twilliams nice truck and good luck with your next meat products.
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ND Mike thank you, gonna get some add ons but nothing crazy. Will post another photo when complete
Two coat ceramic coating
Undercoated and rust proofed
Tinted front doors at factory tint level 20%
Windshield tint at 50%, please don’t come to Wisconsin and pull me over….lol
LineX spray in bedliner
Roll up hard tonneau cover
And buying a second set of factory rims to send to California and have black chromed. -
A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
-
A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
twilliams Very nice ride.
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nice but not a chevy lol
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craigrice been a Chevy/GMC guy all my life. Time to switch it up.
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ND Mike thank you, gonna get some add ons but nothing crazy. Will post another photo when complete
Two coat ceramic coating
Undercoated and rust proofed
Tinted front doors at factory tint level 20%
Windshield tint at 50%, please don’t come to Wisconsin and pull me over….lol
LineX spray in bedliner
Roll up hard tonneau cover
And buying a second set of factory rims to send to California and have black chromed.twilliams it will really be a nice ride when you’re done!
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A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
twilliams That’s a pretty snazzy looking carriage you decided on there. Decided to switch to that Dodge too after all, I see.
Let me know how it all goes, specially that ceramic coat. I have thought about it, but it seems like they are getting too much for it around here, so thought about doing it myself, but not sure I have found the right product yet. I think I had it done as an add on like you are, with our blazer back in 99. Best & longest lasting paint job ever, just nice, still nice.
Let us know how the other experiments go too & congratulations!
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craigrice Well that is what I would have said for the last nearly 50 years too, “nice truck, except for the (Dodge/Ford/etc.) part” then I went & did a switcharoo on my last one too. So far, so good.
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this year I bought a 2 wd chevy Colorado and got it the way that I wanted it , even in Maine I can get around ok , they take good care of the roads in this part of the world and after driving OTR for many years it is all in how you drive them, but I keep tire chains in the truck just in case that I get caught out
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this year I bought a 2 wd chevy Colorado and got it the way that I wanted it , even in Maine I can get around ok , they take good care of the roads in this part of the world and after driving OTR for many years it is all in how you drive them, but I keep tire chains in the truck just in case that I get caught out
craigrice I’d give you ten thumbs up for that statement. I have seen a whole lot of folks get four wheels stuck just as nasty or worse than two! I thought about that one or the Canyon for the longest time, with the diesel & 4WD. Then I just figured I would stick with full size & limited slip. Couldn’t handle too many change ups. I have never tried one of those smaller ones, but probably will someday. I will have to say the Canyon & Colorado were nice. I think what got me though, was I could get the same or better fuel economy somehow with my normal full size, especially if I switched to Dodge & a buddy of mine back in Texas convinced me.
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for me it is the perfect size truck I don’t need to haul to much heavy things or tow them but the convenience of a truck cant be beat
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A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
twilliams Great looking truck. I got a Ram 2500 a few years ago to pull a camper trailer. Have to say I’m not disappointed. Plenty of power and handles great. I used to have a Ford Ranger pick up that stayed in the garage all winter because it was too light in the rear end to drive on snow.
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A while back I mentioned some things that were in the works, here is one that is partially complete
The other was adding bread cheese to my sausage vs typical high temp cheese. I have an email out to the head cheese crafter that makes this cheese asking him if there could be any adverse affects to the protein. I have done some testing and feel I have got the particle size pretty darn close to the same as your typical hi temp cheese. I tested this in hamburger Pattie’s on the grill, I did get some melt out. I don’t think that will happen in the sausage believing the smoke schedule will remain low enough to maintain its shape. The first two flavors I am going to try it on is Nacho and the W Beef stick seasoning I was talking about last weekend.
The last one coming up is fresh in the works, nothing more than a flavor profile of a snack stick I am trying to create. It is just in the idea stage at the moment. Need to research and figure out seasonings, ingredients and amounts. Stay tuned, this one may be awhile.
twilliams nice truck.
congrats
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