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I met a guy years ago at a VFW dinner that marinated his steaks in Schlitz and Swamp Seasoning. What a great steak he put out. He swore he tried other beers but it was the Schlitz that made the difference.
I love a good thick grilled pork chop and I love the idea of that asparagus and onion...
I agree with the others here. I'd wait till you get home and have more of a crowd to enjoy a whole pig.
I highly recommend that method. I've been doing mine the same way since 2004. After the initial building of the holders it's a piece of cake and the whole method becomes easier and very...
I wanted to do some whole ABT's but didn't have a rack and I wasn't about to spoon in cream cheese so I came up with this..........
I couldn't find my jerky gun so I used this.....
Smallest tube on the stuffer.........
You have to crank it out reallllll slowwww...
I suppose this is sacrilege around here but I had to use the oven because it was raining cats and dogs at the time. Next time it will hit the smoker........I promise!
Tenderloin butterflied
One package of frozen chopped spinach, drained.
Gorgonzola Cheese
Italian Sausage
I got...
Search for a store near you.
http://productlocator.kraftfoods.com...uctlocator.htm
Select Product Type: Cheese
Select Product Category: Philly
....then go from there!
It's good stuff! Next run I think I'll try the sun dried tomato cream cheese and add some fresh basil. I think the wife said she saw some smoked salmon cream cheese too.
I made about 20 new "best friends" last night at the lodge.
I need to pick up some big toothpicks. I had to fish a few pieces of bacon out of the smoker's water pan and people pick them up by the bacon and leave the jalapeno behind on the serving tray.
Had some leftover spaghetti sauce in the fridge and some meat balls and sweet Italian sausage in the freezer so I figured, what the heck............
Got good reviews from the folks I shared it with at the lodge. Think I'll surprise them with some ABT next Saturday night.
In with...
Thanks! No, but I have a feeling I'm going to.
Thanks, will do!
Dunno, he didn't say but I would guess so. I have my first Fatty in the smoker with a rack of spare ribs as we speak. Will post pics later this evening or in the AM. Looking forward to it.
I was shopping for sausage making supplies at Outdoor World when I got into a conversation with an employee about smoking meats. He asked me if I "ever smoked a Fatty?" I replied, "Yes, but not since before you were born." Well, he explained it wasn't THAT kind of fatty and recommended this...