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 jermz
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.
Sorry I'm a bit late to see this thread but I'd like to know if it worked for you.
I know it worked for the one's I did. I like em hot so it didn't bother me but the pansies that I was feeding at the time were all crying. so the next time I cooked them I remembered reading somewhere about the...
Not a bad price at all, I think I paid 0.89/lb the other day. I actually have grown to like them more lately. I used to be a strictly white meat kinda guy but after cooking some thighs on the grill marinted in Mojo I was hooked.
My wife also uses the thighs for Chicken Caciatorri, and they...
Thanks everyone! They were great, I had no complaints from the wife or the sister in law (who doesn't really like BBQ). The only thing I would do differently next time ...
MAKE MORE!!
Very true indeed. With only three people we tore through both of those and we probably could have eaten another!
I don't think they call these Fatties because they are fat when stuffed .... I think it's because if you eat enough your gonna be a fattie!!
OH SO GOOOOOOD!!!
Thanks everyone, they were very delicious!!
Already gone! the Wife and I and her sister tore through them!! Although I did save me a little sliver of the Italian sausage for lunch tomorrow. I had to tuck it away in the fridge
Sorry no before (stuffing) pics, only the after product.
In the first pic (which won't show here??) on the left we have a Italian Sausage stuffed with Onions, Green Peppers, Portabella's and Mozzerella cheese. and on the right is a Ground Beef stuffed with Portabella's, Blue Cheese and Bacon...
Definitely some good tips Richtee!! Simmer that sauce down to almost a paste so it's not so runny and sautee` the peppers and onions to soften them up a bit!!
So I've been reading on these Fatties and I am intrigued to say the least. My wife cooks this dish all the time it's basically Italian Sausage, Green Peppers and Onions in a pan covered with home made spaghetti sauce. So I got to thinkin what if you took all that and rolled up a fatty
So this...
I'm amazed no one has posted the trick of all tricks .... and it works ...
The first batch of these I made everyone that ate them was tearing up and saying oh their too hot, too spicy, BLAH BLAH BLAH. I like em a little spicy so I didn't really mind but since it's usually not only me I'm...
I'm having the same problem as the OP, I read through the whole preburn thread already and while it sounds like a good idea for the guys who use bigger chunks or splits, for those of use who use smaller chunks or chips it sounds like it may be a little of a waste. I'm stumped with what to do...
I just ordered up 3 bags of chunks, 2 maple and 1 pecan ... unfortunately the place I ordered from was all out of Apple at the moment but said as soon as he get's it in he will email me and send me a free bag (long story). I have only ever smoked with Hickory and Mesquite, while there is nothing...
I filled the box once and then after that I let the country ribs cook for another hour or so and then filled it about half way up again. The ribs came out excellent but like I said they were a bit smokey IMO. I may just be used to using my Chargriller with the side fire box where the smoke is of...
Ok cool. Thanks everyone!
I just ordered some nice wood chunks online since I can't seem to find crapola but hickory and mesquite around here. I ordered two bags of Maple and a bag of Pecan (they were out of Apple). 4th of July will be my next cook and I hope it comes out good.
If anyone is...