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Ok - - Kicked off my second run at Sausage with much better results. Many thanks to Princess for the Green Bay Brat walkthrough.
I didn't follow your recipe exactly, I kind of hodgepodged it with a couple of others I found on our fourms.
Mine came out great, but I might have over-seasoned...
So I bought a cheapo grinder/stuffer from Bass Pro. Some of you fine folks helped me understand the Auger Stabilizer, and I appreciate that.
Last night I did a quick run to test it out.
I used Ground Turkey (already had it in the fridge..), Sun-dried tomatoes, feta, coriander, fennel seed...
Afternoon all,
I finally broke down and bought an inexpensive manual grinder/stuffer this weekend from Bass Pro.
It's a #10 LEM brand with hand crank that clamps to the table.
I went really inexpensive, because I wanted to make sure I would enjoy the process, and I'm sure I will, before...
O Mighty SmokingMeatForums Brain,
I'm tossin' a couple racks of bbr's on the smoker in a bit, hooray!! We recently picked up a pack of ham steaks from Costco, and I'd like to toss one on the smoker since I have it fired up.
I've never smoked a ham, neither whole nor steaks. This steak is...
Am I the only one that occaisonally finds ribs that have already had the membrane removed?
Often when buying Spares from Costco and recently bbr's from Lucky's I get racks where there is no membrane. There's still a really thin silverskin, but nothing like a normal membrane.
Is the butcher...
Would love to try some local/regional sauces rubs from other parts of the country. I've had several from the memphis area.
I live in the San Francisco Bay Area and my current favorite bottle sauce is Everett and Jones. They are a family owned bbq joint in emeryville/Oakland area, with a newer...
So I tried a couple new additions to baby backs this weekend.
First off, I got a little lazy in two ways..
1. I only have one qvue from the first cut on the cooked rack
2. I actually cooked these indirect on my gas grill. I just wasn't up to firing up the smoker, sigh..
So first I took 3...
I just got my "mystery meat" for the KCBS Championships in Fairfield, CA. I only have a couple of hours to figure what the heck to do with this. I'm not even sure what it is...
It's a cryovac pack, probably about 8 to 10 lbs. It looks similar to a brisket, but the Organizer called it a Flap...
http://westcoastbbqchampionships.com
This is my first KCBS event. I've done a local non-sanctioned comp for the past two years. Took 3rd in chicken this year.
I've got my own team "Smokin' Fatties", but for my first KCBS comp, I'm competing with a more experienced team. I'll be cooking Pork...
It's not a KCBS comp, but still a fun event. This time will be my first solo competition and the birth of "Smokin Fatties" BBQ team.
http://www.countybbq.com/
It's my second year doing this event, previously I was "interning" with another team. I learned a lot, and looking forward to my new...
So I've been toying with the idea, and wondering if anyone has tried this yet.
I like an "appley-sweet" flavor to go with spiciness of my pork rib rub. Typically I foil in apple juice, or beer/apple cider vinegar to get some of that flavor.
But my thought is to by dehydrated apple slices...
So I've done several fatties now.
My far and away favorite was breakfast fatty (scrambled eggs, cream cheese, chives, onions, salsa verde).
My question is such:
Is anybody else a little put off by how dense the meat becomes when pressed into a ziploc and rolled?
I LOVE breakfast sausage...
So I went to Baby Blue's the other day. (BBQ joint in Venice Beach, CA and San Francisco, CA).
One of their specialty items is a beef rib. Yes one rib. It is essentially a steak hanging off a rib bone and is very very good.
My question is, would this just be a single bone prime rib? I've...