He teaching in my backyard in SoCal several times a year - slapyodaddybbq.store/collections/syd-bbq-classes/products/syd-sausage-making-class-dec-2023-diamond-bar-ca?variant=42856151711905
I've engineered all my new rubs and v2 versions to not have MSG but with the same umami punch using food technology going back 2,000 years with all natural ingredients such as Shiitake mushrooms, powdered Kombu, fermented red rice, and other ingredients. Give it a try and let me know how you like them.
@@SlapYoDaddyBBQ I've watched him on numerous occasions and his sausage is no better than any one of 10 guys on yt. Making sausage taste good is easy; it's process and clean-up that sucks. Once you get the basic ratios down it's simple. I would advise folks to get books by Rytek Kutas and Stanley Marianski for good guides.
My BBQ brother Troy is doing great. He moved recently and is still cooking and living large. I'll try to visit him later this year. I miss his crawfish boils!
Harry, thanks for showing more Bill Dumas video! He truly is a Sausage Sensei!
Agree 🎉
Very interesting. Enjoyed watching it.
It’s nice to see that they may have refined their process. I’ll have to try them again. Better living thru smoke.
Addicted, now I'm going to try sausage
This process is very interesting
Wow Bill is indeed a sausage expert! Great vid!
Thanks Hairy for the information 😎
My Bad Harry 😂
Dang that looked good.
Came for the Q, stayed for Mr. Beans. ☺️
Very nice looking sausages. Cheers, Harry! ✌️
Bill is the man. I hope to be able to take a class from him someday
He teaching in my backyard in SoCal several times a year - slapyodaddybbq.store/collections/syd-bbq-classes/products/syd-sausage-making-class-dec-2023-diamond-bar-ca?variant=42856151711905
I love it
The Sensei Strikes Again! Great video Bill and Harry!
Didn't he host myth busters?! Haha
I would drive all the way to Texas for some of those Brisket Boudin. 👍😋
I would too from Los Angeles! Luckily, I had United to cut down on drive time!
Hello Harry. 😊
Siri? I figured Bill for more of a Bixby guy.
Hi Harry. I’m about to reorder your beef rub and was wonder is the flavor of the MSG version a noticeable difference compare to the non-msg?
I've engineered all my new rubs and v2 versions to not have MSG but with the same umami punch using food technology going back 2,000 years with all natural ingredients such as Shiitake mushrooms, powdered Kombu, fermented red rice, and other ingredients. Give it a try and let me know how you like them.
@@SlapYoDaddyBBQ oh I love the no msg version I’m just curious if the msg version is different. Thanks for the reply
How many places has this guy worked at?
Bill's a travelling salesman!
@@SlapYoDaddyBBQ I've watched him on numerous occasions and his sausage is no better than any one of 10 guys on yt. Making sausage taste good is easy; it's process and clean-up that sucks. Once you get the basic ratios down it's simple. I would advise folks to get books by Rytek Kutas and Stanley Marianski for good guides.
Hello! I don’t know where else to post my question. Does anyone know what happened to T Roy cooks?
My BBQ brother Troy is doing great. He moved recently and is still cooking and living large. I'll try to visit him later this year. I miss his crawfish boils!
@@SlapYoDaddyBBQ thank you for the update, Mr. Soo. I appreciate all that you do;? please, keep up the good work! Happy cooking!!!
Bill, get your teeth fixed for God's sake man!
Hello Harry 😊