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Recent content by thunderdome
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Hi Keith Thanks!
I usually don't leave vents all the way open. Just runs too hot. These were at about 2/3 open at first. Opened all the way as the coals set a bit about 45 mins later.
Yeah just rotate to keep that hot spot even
This past Saturday we entered the 4th Annual Hot Wings for History Competition benefiting the Casa Grande Historical Society.
This was our 3rd year competing and somewhere around this forum is the pics from last year(s).
Anyhow, we stuck to the script again this year. Each of us team members...
I was cooking my dad a tritip a few weeks ago so I put the offer out on FB to anyone that may want one. Got the other 4 sold. Color difference below is from the 3 being from the freezer, vs the 2 I picked up at Sams that day.
Did my usual Garlic Salt + Pepper. Then a dust of Tatonka to finish...
Nice work Marty. I've never cooked up a chuck eye steak.
Your 'shrooms and veggies are on the to-do list.
Keep us posted on the Amazen trials. I struggle in the UDS trying to do something similar.
Last week BBQ Island Inc was defrosting their freezer, so they had a sale on their ‘thawing’ meat. Brisket @ $2.99/lbs for choice. Had to take advantage.
Went down there and picked up 2. One for a buddy. They had a 14lbs’r and a 22.5lbs’r. Figured I’d give him the mega.
Threw them on the...
A buddy of mine makes these shrimp on his kettle quite a bit, so I had to give them a try.
Roasted 5 Jalepenos on the gas grill
Sweated a little then peeled
Took these and cut out the seeds, then sliced each one into 4 strips per jalapeno
Had some wild caught raw shrimp, and put the...