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Recent content by nosnam
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Wow, congrats on the career change! I've been doing logistics and dispatch for a few years now, and have considered that same move many times.
Dont forget to wrap it in bacon!
For the most part, the only bbq I ever had was ribs at various chain restaurants. Don't get me wrong, I'll take a rack of ribs just about any way you make them - but you guys know they just don't compare.
Then a couple weeks ago I stopped by Buffalo Brew Pub for some homebrew, and decided to...
Thanks for the tip, I am going to have to try this out!
I've only done ribs once so far; I was having a hard time finding and gripping the edge of the membrane to peel it off. What I ended up doing was making a small slice across the width of the ribs, right at the center. Then I spread the...
Great tutorial, and you've got my mouth watering! I've never heard of using pineapple rind in the smoking process, and didn't find anything about is by searching. Do you just take some of the dried rind and toss it in with the wood?
This is a limitation of the software which powers this forum (vBulletin) and not this forum specifically. The reason for this, is because unfortunately people purposely search forums for something such as "i" or "the" in an attempt to slow the forum down.
You should probably time it so you'll be preoccupied when it's time for the fatties to come out of the smoker. It's almost impossible to resist the temptation to just tear into that thing!
I used a roll of Jimmy Dean Regular sausage. One thing I wish I would have known before making it - this stuff sticks to everything! Make sure whatever surface you're making it on is well lubricated, and I suggest keeping the sink running, so you can keep your hands wet.
Once I got it to stop...