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I know it's been a while but I finally got a chance to try the xanthan gum. It worked great! Thanks for the help!!
One other question. I usually make a big batch and refrigerate the leftovers. The problem I have is the butter tends to separate and solidify on the top. Is there something I could...
I have a marinade/”hot tub” sauce that I use for chicken wings that I would like to make into a thick barbecue sauce. The reason I call it a hot tub sauce is because I grill my chicken wings then let them relax in a “hot tub” of the marinade that is simmering on the grill.
I would like to take...
I forgot to take out anything for dinner last night so I decided to roll out a quick fatty. It's pretty simple. I think I might call it the pork-a-palooza fatty. Haha!
1 package of Pork Stovetop Stuffing
1 chub of Jimmy Dean Country Mild
1 lb of Bacon
K Pauls Pork Magic Seasoning
I made the...
For some reason this kind of stuff always happens to me. Pretty darn funny according to my wife, so here it goes.
So I got a 10.5 lb turkey to slap on the smoker for my first try at any type of poultry. Brined it, injected it, and rubbed it down. Got everything ready and wouldn't you know it my...
Sorry for the lack of Q-view. My camera took a dump on me. The pork came out great. I used the finishing sauce from SoFlaQuer and it was perfect. I was concerned about the lack of a pink smoke ring until I did some reading and found out that I might not see one because I use an electric smoker...
12:30pm 2/8/09
6 hours in. Internal temp is ~150 deg.
Took only about an hour to reach 120 deg.
Spraying every hour with 3-1 apple juice and gold rum and using a mix of apple and hickory.
OK folks. I have decided to jump right in and give a pair of Boston butts a shot. I have two ~5lb roasts w/ bone. I rubbed them down with a recipe that a friend gave me and they are resting comfortably together in the fridge waiting for tomorrow morning. I only have a couple of questions about...