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Recent content by elde
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They're a nice mix of fat and lean eman. They're going into a pseudo Lexington Style, so if they're a little lean that's OK.
Yeah, we're gonna eat well today... Made my world famous potato salad last night, and have some nice white corn that will get roasted on my Egg this afternoon.
Almost...
Had the same problem trying to catch the TBS on the smoke I've got going this morning... Can't see it on a regular exposure, and a timed exposure makes it look like it's on fire!
Well, my lovely lady wife decided she wanted Q for her birthday supper... And we all know who gets up before dawn when mamma want Q for her birthday eh?
Still... I wouldn't have seen this had I slept in today:
Here's the smoker all loaded up and ready to go:
The foil pan above the water...
This is a good recipie for sausage breakfast too... Though I usually make it with bulk sausage or a fattie;
Farmers Breakfast
Fry up potatoes (fresh, leftover boiled, or from a bag). Toss in precooked sausage and stir till the sausage is warmed through. (If cooking sausage that day, use the...
Thanks, I always figure that if I'm going to spend all dang day tending the beast there's no sense at all in running it half empty.
I've been a dedicated briner for years for my Thanksgiving turkey, so brining a whole chicken seems to be a no brainer. One my grill specialties is my 'Chicken...
That's a great looking and very creative fattie - but remember you cook to temperature not for time. You want your fattie (or anything else on your smoker) to be properly done for safety's sake.
Next to your knives, a good instant read thermometer is a cook's best friend. And you don't need...