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  1. abigail4476

    BBQ Restaurant in the Joplin, MO Area?

    Thanks, guys!  I'll pass that along.  :)  
  2. abigail4476

    BBQ Restaurant in the Joplin, MO Area?

    I have friends visiting the Joplin, MO/Neosho, MO area this weekend. Can anyone recommend a quality BBQ restaurant? Hole-in-the-wall types are fine--maybe preferred. :) I grew up in Joplin, but I don't remember any good BBQ places....
  3. abigail4476

    A Quick Way To Get Banned

    Sounds reasonable to me, Jerry!  :D
  4. abigail4476

    Big Snow in Tulsa, OK Area

    They're heifers (not supposed to say cows?).      I'm happy to hear that they do better outside.  Now I won't feel so bad for them.  Eat them?  My kids have named them!  lol One of the smaller *heifers* managed to squeeze into the little shed next to our barn.   I hope she can find her way out...
  5. abigail4476

    Big Snow in Tulsa, OK Area

    Those poor cows!  I felt so sorry for them today.  I kept thinking that maybe the guy who rents the pasture might show up and take them off to HIS barn that he (presumably) has somewhere, but he didn't.  I guess they'll be okay.  Just FYI, there are actually 5 cows, and only 4 of them were...
  6. abigail4476

    Spicy Pickled Eggs (With delicious Q-View)...

    I've always wanted to try pickling eggs...those look great!   Q: do you leave these out on the cabinet for a month or do you refrigerate them?  
  7. abigail4476

    HTTP Zombie Exploit Toolkit Request <SOLVED>

    Wow, Brian - your sleuthing abilities are great.      Nice job.
  8. abigail4476

    Fly in Advertisements showing up

    Couch...bed...shed...doesn't matter; either way, I always know where you sleep, and I'm the resident insomniac.  
  9. abigail4476

    Fly in Advertisements showing up

    Why another day?  Why not share it right now?  By all means....
  10. abigail4476

    craigslist makes me mad

    What an awful CL story!  Wow!    Good post, though.  I agree; you just have to be savvy and conduct your business in such a way that filters out as many scammers as possible.  My daughter got on CL looking for a horse, and found one that someone was giving away for *free* ASAP in another state...
  11. abigail4476

    Recipe Posting Etiquette

    To keep things simple, and to respect the great cooks that belong to this forum, there are a few basic guidelines you should follow when posting recipes. 1. As much as possible, post original recipes.  We all have the ability to search the internet for recipes, and copy/paste, but when one of...
  12. abigail4476

    Masterbuilt/SMF Contest - MES-40 Up for Grabs!!

    Just a reminder for those interested: To enter the contest, simply post your very own favorite smoking recipe on this thread and then go to the Masterbuilt facebook  page and hit "like."     Good luck, everyone, and keep posting!        NOTE:  Qview is always nice, in keeping with the SMF...
  13. abigail4476

    Picked egg question

    Here are a couple of recipes I've been wanting to try, but I haven't yet: http://www.thecajunfoodie.com/cajun-recipes/pickled-eggs-recipe-and-other-useful-info/ http://www.realcajunrecipes.com/recipes/cajun/spicy-pickled-eggs/1128.rcr I'm not sure about the safety issues; I know my BIL has...
  14. abigail4476

    Anybody hear of chocolate covered bacon???

    In theory it should work, as long as the bacon is crispy before it's coated in chocolate.  (The recipe does specify crisp bacon.) Pretty much any salty, crunchy food covered in chocolate is guaranteed to be palatable, at the very least.  
  15. abigail4476

    Stop the basting, mopping, and spritzing. Just cut it out.

    Well, it depends on the meat and the desired outcome, IMO.  Some meats you want to crust up, so mopping/basting might not be the best idea.  Others can develop a significant taste difference by the application of a mop throughout cooking--and science aside, that's just what my mouth told me when...
  16. abigail4476

    The Ron Man has left us

    I am SO sorry to hear this news!  Ron will be sorely missed--many thoughts and prayers go out to his family.  
  17. abigail4476

    Made ABTs using this pepper: What is it?

    I'd just call it a "red chile" and be done with it.     I'm sure there are some pepper gurus around here that can shed a little more light than that.  
  18. abigail4476

    I just saw Giada from the Foodnetwork...

    I did think about gumbo when reading this thread, BUT with gumbo--I always cook my chicken first, reserving the broth; cool and debone--get my other ingredients going, then add it back to the pot when I add in the andouille, and simmer them together.  So technically, even in gumbo, I guess I'm...
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