Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Well smoked just about everything except a brisket picked up a 9.5 lb yesterday trimmed this morning now in the fridge till tomorrow. WISH ME LUCK Going to do some reading today so I don't screw it up.
Trimmed
Rubbed
Till tomorrow
I'm leaving for Dallas on Thursday going to do a little golfing and going to the Cowboy's and Falcon's game on Sunday any good Q-joints in the area I can maybe get to????
Has anyone here tried to make this. Did a search but did not find much at all. I can buy this at a couple local stores but is not cheap around $35/lb. I found a couple recipes on the web but they say nothing about smoking after curing. Any help would be appreciated. Thanks
My buddy Moved in to a new house that has a vanEE 1001 air to air unit. The thing was unplugged when he moved in on Friday, so he plugged it in. It has now been running for 3 days with out turning off. Do these things run 24/7 or is it going to shut off when the proper humidity level in the...
Not sure if this is the proper place to post this but oh well here it is. I bought 4-2lb bags of brown sugar I use in breakfast links brines etc. Went to use some for a pork chop sauce last night and all was hard like a rock they are still in the bags from the store is there anything I can do to...
Tired of buying that greasy crap from the stores
the mixing
stuffing and linking
packaging
They turned out great used a local suppliers mix just added more pepper and some garlic.
Anyone ever smoke King Crab? I buy bags at a local grocer here in Regina they come in 2.5# packages pre-cracked and cooked. Just wondering how to go about smokin these.
I bought a new stainless grill at wally world. It has two infered burners one on the back of the grill and one they call a searing burner. I spray pam on before I grill but the meat stills sticks any Idea why and what else can I use.