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Recent content by longshot
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Well on saturday I caught my first salmon of the year. It wasn't huge (28" 10 lbs) but it fought well and was a bright orange inside as I could hope. gonna bake that one but some will be diverted to the smoker as the catch goes up. one thing we learned is california rolls with the smoked...
Not kidding,
everytime we have any kind of get together almost all involved ask if I will make "those peppers", can be disheartening at times though. Yous spend hours making a tender juicy, smoked just right brisket and what do people rave about... the ABT's..lol but there is no easier way...
I guess my best advice is build on what you know. if you grill on charcoal then you might like to smoke with charcoal as well. I was a gas griller and went with a gas smoker and have loved it. not a hard rule but seems logical.
just get smokin!
LS
Well I aint been around much but I sure do remember this forum. Every get together we have someone asks if I'm brining those peppers? (ABT's) I have gotten better and even been asked to cater a bit. I have this forum to thanks for making my development as a smoked meat chef relatively quick...
Welcome to SMF!! The greatest bunch of cooks on the net. I started out here by looking for sausage recipes and for an example I did pulled pork and Wicked beans for a visiting Preacher. His comment was that he had been to many churches where the ladies were good cooks but ours was the first...
C'mon Smokin,
you really should thank her for setting up a situation that led to your early diagnosis of the rust problem. Sheesh don't be so self centered dude!!!
Welcome,
I run a gasser so I am of no use to you. But there will be someone along soon to tell you what you need, which is likely nothing but practice!!
OK update on this sauce, after sitting for a couple days in a jar in the fridge the heat has turned way up. This is a hot recipe and prolly only for real chileheads like myself. If you don't like alot of spice either use A. a milder pepper or B. don't use a pepper at all. I love it but be...
Have done eggs a number of times. I usually cold smoke at the same time I do cheeses. Keep it under 100 degrees and in 20 or so minutes take them out and put them in a ziplock in the fridge overnite they are fantastic and this is where my big chief really shines.
Ok first of all this may resemble some other sauces but this is what I did on my own and to give credit where it is due DIV was the inspiration with his pizza that sent me on this quest so with the legal disclaimer out of the way here it is.
Longshot's Sweet Hot Pizza Sauce
(this makes enough...