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Recent content by vraiblonde
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The other night I had the best appetizer - an oyster with swiss cheese, wrapped in bacon and fried. I have this idea that they would be even better in the smoker (because most things are). So I'm thinking take a fresh oyster, top with a sliver of cheese, then wrap in a half slice of partially...
Looks tasty *yum*
A story:
Last summer I was trolling the meat case (I am fortunate to live near a real butcher shop who will do cuts on demand for me) and I came upon the corned beef. I asked the butcher guy if he thought a corned beef would do well in the smoker. He informed me that...
I'm terrible at taking q-views :(( Plus I read more than I contribute, so I'm just a poor member in general. *lol*
But it was VERY good, so give it a shot.
I've done kalbi (Asian beef ribs) before on the grill, but today I decided to smoke them instead.
My heavens! Talk about improving on perfection!
Marinade:
1/2 cup tamari (dark soy sauce)
1/2 ripe pear, pureed
2 tablespoons finely minced garlic
1 tablespoon grated fresh ginger
3...
Infrequent newbie here!
I read more than I contribute because there are some serious smoking experts on here, and I gotta lot to learn. *lol*
However, thanks to Jeff and the rest of you, I now make better ribs than any local pit house (thank you, 3-2-1) and my friends are constantly clamoring...
Kevin, I have an ECB and it turns out some very tasty meat. As a novice, you're in the right place by coming on here with your questions. I don't know how many cows, pigs and chickens gave their lives so I could practice smoking their flesh through trial and error. *lol*
The 3-2-1 Rib Method...
I actually have people bring me meat to throw on the smoker. I tend to have the same group of people for all of my parties, so they take turns. Since they're buying, I'll happily do the smoking - then whoever didn't buy the meat brings a side dish and all I end up paying for is whatever new...