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Recent content by stiffyman
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Morning, was thinking of incorporating the high mountain maple sausage mix into a bacon cure has anyone tried this if so I was thinking of just adding the proper cure ratio. Any thoughts?
I just finished making Canadian bacon, using a dry rub 10 days air dry in frig 3 days then cold smoke 5 hrs. The taste is really good. I have a question on the texture after slicing the slices are red and a little tacky is this normal? Oh ya my dry rub did include MTQ
Morning, I saw a episode on Carnival Eats where they had Buttmans Hog on a Log, basically he cubbed a pork butt seasoned and cooked on a large grill, then skewered the meat . My question is can anyone tell me if he was actually grilling the the cubes or low and slow smoking?
Good morning, all, I had access to all the grape vine in the world, its the one wood I have not yet tried. Has anyone used Grape Vines for smoking Ribs?
I watched a youtube video about Oaklahoma Joes. They were filming in there kitchen. They were showing that after the pulled pork is rested, in there juices, at this point they wrap a good handfull of pulled pork in plastic,the magr stated they never serve the pulled pork staight from pulling it...
Which is better point or flat, I just made some by using the flat and it was good but i read that the point has more fat and is better what's your experiance?
our meat market has a box labled pork spare ribs SOW cut , the box weighs about 12-14 lbs for a total of $14.95 for the entire box not per lb. anyone heard of this cut?
Hi all my friend purchased a grill much like this one, the opening from the fire box into the smoker(grill area) is nothing more then a slit, it about 1-1/2 inch X 6 inches, makes it hard to get temps above 200 and to hold it there. has anyone purchased the same if so did you make some mods to it?
Hi all, I am looking for a good small table top type protable propoane grill, so far the Weber Q is peaking my interest. any suggestions or comments please?