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Recent content by cuclimber
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South Dakota has small parking lots for some of their walk-in land too. Never been dove hunting, but the pheasant hunting there is great. I do well with dogs, but don't usually limit out when they've been heavily walked. When I need a pick-me-up, I head to a couple private spots that you...
I tried making Puerco Pibil awhile back, using a traditional recipe and wrapped in banana leaves. I must have messed up the recipe, because it came out terrible. I think I used too much ground annatto seed or too much lime juice. Tasted a little too earthy. It must have been my recipe...
Here is a link to a tutorial on American BBQ Sauces by the region they originated from. The author, Craig "Meathead" Goldwyn, really knows his stuff. You can even rank the sauces on the web page. He has a number of links to his own take on the various bbq sauce recipes. Delicious...
Correct! I intended for that list to be an open ended question and a joke. I hunt and shoot at the range regularly and I didn't assume anyone would actually carry while intoxicated or anywhere in the vicinity of intoxicated people. Then again, now that you mention it...
Not to dilute this argument even further but, the quality of the cut is much more important to the quality of the finished product than whether or not it has been frozen (freezing process and length of freeze aside). First off, many would agree that a meat such as salmon is better if it has...
The only two places i've seen it in my area is at Costco and a local butcher (though I did see a cut that looked like it came from a mini cow at some local grocer). Some days im forced to spend 3.99/lb for it, though I usually get if for cheaper. Im an idiot and usually throw a bunch of...
Thats the one I've been using since many of the rub, marinade, and sauce recipes suggested are in much larger quantities then I typically need. Anything that calls for two cups of paprika needs to be cut down in this house!
So how do I get the inappropriate ads again, mine are only for grilling accessories... Just kidding. However, I do have some issues with the new format, though I haven't had the time to really delve into it. I'll try to provide a more detailed critique later on.
I apologize for posting another forum's tutorial on this, but it is pretty imformative. Cast me out to sea if you must, but here is a pretty good Brisket breakdown:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
Thanks for all of the advice, especially the links to cheaper food grade barrels. Ill have to look into it further and see if I can scrounge up some free or cheap parts.