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Ok people,.....Very excited here......
It just so happens I have a tandem axle horse trailer sittin around doin nothin......Well I just found a 500 gal propane tank that has a hole in it and not been used in 5 yrs..for $100.........GUESS WHAT I AM...
Momma went to the local market and got a whole ribeye for $65.....I cut 10.... inch and half steaks off of it and saved the good end for a rib roast....bout a six pounder boneless (it was a one day only meat sale,...got some killer whole tenderloin also)..SOOOOOOO! ...I was wondering if any1...
2006 Ultra classic...27,000 mi. 7yr 75,000 mi warranty.Quick change tour pack.2 black and silver HD custom helmets w/intercom/headsets.Kuryaken flamed grips and floorboards.kuryaken flip forward passanger pegs.quick change rider backrest.winter and summer windshields....MUCH MUCH MORE.Motor mods...
I have come across an old o'conner upright freezer.Does anyone know if it will make a good upright?..Of course I know I need to strip it out and get insulation and such out of it.any tips or tricks would greatly be appreciated.
Too dang hot to work today...106....Man that's to hot
So what do I do???????......Fire up the smoker and make a run on this rump.Of course sippin some cool one's along the way.First time I have done one.Lil nervous.I rubbed it just like I do my brisket.Let it go at 230 till int.temp hit...
I rubbed this dude down with grill mates pork rub yesterday afternoon.
Seran wrapped it and put it in the fridge overnight.
Started the beast about 2:30 this afternoon.While I was gettin my heat up I set the loin out to come up to bout room temp and wrapped it with.....mmmmmm....bacon..I mopped...
Started with jd mild italian sausage.
Provolone cheese
Buddy brought me some leftover prime rib that he had shaved for sammies.That went on top of provolone.
Then portobello mushrooms
some chopped onion
two slices colby jack on top of all of it.
rolled and on to the smoke.
Hope the bacon isn't...
Wife just brought home a 5 almost six pound boneless beef bottom round roast or A rump as I like to call it.
Has any one ever put on of these on the smoke? Any info is as always greatly preciated.Thanx ya'll
Well the kids are in New Mexico on vacation with nanny and poppa and the wife and I dont know how to act.Which means we dont have to cook near as much for dinner.I aint fired up the beast in a while so needless to say I been achin to do so.
Here's the out come........We had some 80/20 ground...
Hey guy's
I have come across 4 55 gal drums with the tops cut out of em already.
I was wonderin if it was possible to make a good horiz.smoker out of these things? with the help of a good welder of course.
Here comes the questions.....Do I need to burn em out to clean em? How do I clean em...
Bo and I tried our hand at a garden this year and have had moderate sucess......This mornin I pulled these beans and have thought all day what to do with em....Well here it is.
I started by choppin up some thick cut hickory smoked bacon and brownin it up in a pan.Savin the grease in the pan of...
Yeah I know its creosote......Ok my secret is out...The trusty ol New Braunfels smoker is a hand me down...May be used four -five times before I got it.I have used it ten times that much in the 2 months I have had it
With the temp here in good ol oklahoma hittin triple digits,My smokin has...
Well Bo(Bonnie) and I decided to try our hand at some eggplant in the garden this yr....Now we have this big beautiful purple egg plants and have no idea how to cook em....We cook zuchs and squash all the time but r clueless on these dudes....Any help is preciated?...Thanx guy's
Alright,Alright,
Yeah,Yeah I know.....No Q-View it didnt happen
Well momma figured out how to put pics on here for me so here ya'll go
This is my fourth brisket and with the help of every one here they just keep gettin better.This one is for the wifes B-day dinner.13#.Rubbed it 24hrs ahead and...
Was wonderin if any one has tried to use just good ol straight italian dressing for a moppin sauce?
Gonna pull an all nighter with a 13pounder for wifes B-day dinner tomorrow night.....I got a tuscany house Italian dressing I thought about usin for the mop....Any thoughts on that would be...
K Guy's
I know most every thing here is bout food but,I need some help.
Bout nov.I had to replace the pump in my well,150ft deep.ol pump had schedule 40 on it and i put in the new pump with new rolled poly pipe at a length of 150ft....all the sudden I am gettin alot of dirt in my...
Though I do consider smf my home,I do find myself poppin into other sites from time to time.Sometimes finding decent stuff to ponder on often times not.I usually come right back home(smf)
Well this mornin I went floatin around, and came to a place ( which will respectfully remain...
Okay guys,
I am delving into a very new and scary territory.........wife brought home two game hens.......frozen from the store of course....Wants me to smoke them for a luncheon......What and how do I do these 22oz. parakeets.......lol......... As always any input is greatly...
Ok here are the Q-views of my first pork loin along with some abt's......I rubbed the loin with a local market rub and wrapped it in bacon.I used oak and apple for the smoke and pulled the loin at an int.temp of 150.....took about 3 hrs. and was well worth it.......Hope these pics are better...
hey all,......done brisket,done ribs,done a few fatties..........got today off and thought I would try my hand at pork loin.......just to be sure, about what int.temp should that dude come off the smoke at?........I promise I'llget some q-view for ya'll...