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Recent content by smokeeater
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Check out this video, posted on YouTube by the artist, Michael Israel.
I am not one to forward emails to everyone in my address book, but I have passed this link on to all my family & friends. It's moving and I got many replies saying how it brought tears to their eyes. Get your tissues ready...
I came across this on Yahoo! Looks & sounds delicious!
Sun Nov 18, 11:25 AM ET
SAFI, Morocco (AFP) - A French cook has prepared the world's largest barbecue -- spit-roasting a 550-kilo (1,213-pound) camel for 15 hours at a seaside Moroccan town south of Rabat.
"It's a tradition that's fallen...
You'd get more repiles if you start your own thread instead of jumping on this old one.
I would spray (or mop) the meat every time I open the smoker, or about once an hour after the first few hours. You say you foiled at 170F, but you don't mention the temp you stopped cooking at. For sliced...
As long as the meat is juicy & tasty, skin really doesn't matter!
The skin on my breasts is not usually crispy, only on the legs and wings. I smoke my chickens at 275F for the entire smoke. I've read that there is no real benefit to cooking chicken at lower temps than that, so I've never tried...
You are NOT allowed to change the subject line once a thread is started. I asked the same question and it was answered by TulsaJeff. Follow this link for Jeff's answer.
Ron,
I too am from Long Island and posted the same question a few months ago. Follow this link to the thread I started. Here is a post of mine on the second page of the thread:
True story - I was at a bbq yesterday and when the rain and wind picked up in the early evening, the women (including my girlfriend) headed in the house, while a bunch of us guys hung out in the garage drinking beers & waiting for a couple chickens cooking on my friend's rotisserie grill.
One...
Chicken Fried Bacon W/Cream Gravy
Recipe #156010
Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original...
I checked out your new pictures from ImageShack on your other thread. Did you know that you could insert the large picture right into your post, instead of the small picture that is linked to the larger one?
Copy the DIRECT LINK TO IMAGE from the ImageShack page you get after uploading your...
Next time, instead of just giving us a link to a picture and expecting us laymen to figure it out, make it perfectly CLEAR what the POINT or KEY to your whole topic is with the very first post! Would have saved yourself some time & frustration...