Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by abelman
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Looks like folks are getting a good crop this year. Been a little tough here with all the hail we've had this summer. But, the Thai Dragons are holding up better than I expected.
Here's a small batch that was on some apple wood smoke. Then, they go to the dehydrator and then ground:
They look great !
I did a thread on these awhile back and it got zapped in the transistion.
I make the meat balls out of lamb, beef and pork as well as a few other ingredients:
They get a rub as well:
Then, they get smoked for awhile and then dipped into a bbq sauce and then back on the...
Old town Littleton? That's where I get a lot of stuff, including the these guys. They rate at a little over a million scouvilles which makes them the hottest pepper in the world. In contrast, Jalapenos go from 2,500 to 10,00 scouvilles. A little goes a long way.
http://www.savoryspiceshop.com/...
Ron,
I've found in order to do a great smoked pizza, you need two things.
One, a pizza stone and like chicken, a high temp, 350-400 degrees and still indirect. They don't take but 30 minutes. Use a fruit wood like apple or cherry wood.
Here's an idea I posted way back:
http://www.smokingmeatforums.com/for...ad.php?t=73722
Had another one which is more New Orleans style, which we had for dinner last night. During the change, that got lost. Here's the recipe:
1 Onion, yellow or red
1 Bell Pepper
Fresh sliced Mushrooms, 8 oz...
Wonderful job as usual Jeanie. I have never tried cod for fish tacos. We use orange roughy. So, I'll give it a shot sometime for comparison. Since my icons don't work, thumbs up!