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  1. abelman

    Frogmore Stew w/ my homemade sausage

    Steve, That has my full attention. Great job as usual
  2. abelman

    Post pics of your peppers

    Looks like folks are getting a good crop this year. Been a little tough here with all the hail we've had this summer. But, the Thai Dragons are holding up better than I expected. Here's a small batch that was on some apple wood smoke. Then, they go to the dehydrator and then ground:
  3. abelman

    Thank you Navy Seals

  4. abelman

    Brisket on the Brinkmann

    Looks real good,
  5. abelman

    Moink balls for a side?

    They look great ! I did a thread on these awhile back and it got zapped in the transistion. I make the meat balls out of lamb, beef and pork as well as a few other ingredients: They get a rub as well: Then, they get smoked for awhile and then dipped into a bbq sauce and then back on the...
  6. abelman

    Top Round London Broil

    Great job, I could go for that tonight
  7. abelman

    Another Bhut thread

    Old town Littleton? That's where I get a lot of stuff, including the these guys. They rate at a little over a million scouvilles which makes them the hottest pepper in the world. In contrast, Jalapenos go from 2,500 to 10,00 scouvilles. A little goes a long way. http://www.savoryspiceshop.com/...
  8. abelman

    Favorite Brisket Marinades ???

    Italian dressing for 24 hours, then the rub. With the dressing, you don't even need the mustard not that it matters much though.
  9. abelman

    Charcoal Chimney : Alternate lighting technique ?

    Exactly
  10. abelman

    Smoked Tomestone Pizza Gone Bad W/Qview For Erain And All Others

    Ron, I've found in order to do a great smoked pizza, you need two things. One, a pizza stone and like chicken, a high temp, 350-400 degrees and still indirect. They don't take but 30 minutes. Use a fruit wood like apple or cherry wood.
  11. abelman

    Crawfish Question From A NewEnglander

    Here's an idea I posted way back: http://www.smokingmeatforums.com/for...ad.php?t=73722 Had another one which is more New Orleans style, which we had for dinner last night. During the change, that got lost. Here's the recipe: 1 Onion, yellow or red 1 Bell Pepper Fresh sliced Mushrooms, 8 oz...
  12. abelman

    Top Round London Broil

    You can smoke them and here's a thread a long time ago on how to do it: http://www.smokingmeatforums.com/for...ad.php?t=65686
  13. abelman

    Hey D88de

    I think someone took all mine and put them in a blender somewhere. So much for that.
  14. abelman

    Apricot Stuffed Loin

    Looks great!! I know how those smell and it's reeeeeaaaaalllll Gooooooood!
  15. abelman

    Smoked Codfish Tacos with Chipotle Slaw

    Wonderful job as usual Jeanie. I have never tried cod for fish tacos. We use orange roughy. So, I'll give it a shot sometime for comparison. Since my icons don't work, thumbs up!
  16. abelman

    Shores of Tripoli....Trip for short

    Neat story, I did not know any of that. Tell your brother "Semper Fi" for me. P.S. cute Pup, had one in high school and they are "one person" dogs.
  17. abelman

    my otbs

    Gotta agree with that one right there.
  18. abelman

    my otbs

    Yeah, pretty much the same story here. Lost all the same stuff, got duplicate PM's, no OTBS, no rep boxes, etc. I tried sending a PM and I don't think it goes through either. I'd put a n icon in here but all of them are red x's to boot.
  19. abelman

    interesting and troubling

    As far as I can tell, I lost all my stuff. Hard to figure things out over the last few weeks.
  20. abelman

    Another Bhut thread

    LOL, no just 1-800-helpdesk and it's a free trip I've been to a lot of countries and they were all paid for by someone else . The accomodations weren't always the best though but no complaints. This one was easy. Actually, I had a question on a credit card today and it turns out the guy...
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