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Thanks for this. Sounds like a good Tex-Mex dish to me....We love shrimp...and I love enchiladas, jalapenos............will be trying real soon.
Question, what is BPS Money ?
solaryellow, don't know how I missed this one. Sorry my friend. I pray I remember this thread next year (why do I discover this stuff during the winter ?)
If you can remember, how long did you keep in the fridge to get rid of the "salry taste" ?
just wanted to bump this thread....
Anyone have any great ideas on smoking acorn squash ? Wife & I are hungry for veggies (to go with our meat of course).
Howdy & welcome to the forum. Maybe you could get with the powers here & start any area about fishing. I have lots of questions about the art of fishing.
Of course we love to see (& dream to eat) folks smoking/cooking......fish is eaten in my home.
Howdy & welcome to the forum. Pull up a chair & enjoy yourself. Alot of great folks & ideas. I learn something every visit...today I was in the peppers area....need to go back & get some more ideas.
I agree about doing mods etc. I couldn't live up there in the snow country. Did they offer one with two doors ? Thats one big door.....going to smoke a whole hog ?
Looks wonderful. Either you have a large family or you were feeding the neighborhood...
Is the manufacture helping you with the "sealing" of the new smoker?
Howdy & welcome to the forum ! I was born in Canyon but was raised in Pampa. Left the area in 1970's
Just spend some time around here....you'll do just fine. Always learning.
Loved the video & music was outstanding. Couldn't get the full screen to work (might be my fault). Some of those finishing sauces...I need to learn along with the different ways to enjoy PP.
Thank you...another outstanding job !
I'm like S2K9K, we like to have to bite the meat off the bone....I don't foil mine...just spray apple juice on 'em every hr. But you need to find what you like the best. You want "fall off the bone"...foil 'em in the middle of the smoke.
Howdy my friend. Wonderful place here & great/friendly guys & gals here. Get ready to learn something new every visit. Take some pics of your smokes & share...
Thank you Sir. So now someday I'll try a wet brine w/Cajun spice..then experiment with a dry rub. I don't remember any dry briskets I've done...most are juicy.....just wonder if a wet brine will change the texture (for the better or worse ?) of the brisket as well as adding some flavor...