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Pretty easy for me. My name is JD and I live in Alaska. I was sitting outside by a fire on my back deck and was pretty cold when I signed in on my lap top for the first time, so JD on Ice seemed appropriate. Although Scotch with a little ice is really my preferred drink.
OK so I made a few changes and I have to say it was awesome.
1. 2 cups of uncooked elbow noodles.
2. 1 stick butter.
3. Shredded Chedder Cheese, about 10 ounces.
4. Velveeta cheese
5. Mozerella Cheese
6. 2 cups heavy cream
7. 3 cups milk
I layered the cheese and the butter on the...
I'm going to give this a try today, I am going to try and substitue some of the milk with heavy cream and some of the chedder with Velveeta, I'm with Sqwib I like my mac and cheese creamy. I will post pics and let you know how it works out. Thanks for the recipe, it looks great. I love all of...
Wow, what a great idea. I've always said if there was only one food I could have for the rest of my life it would be pizza. Now I can combine 2 of my favorites. I would have never thought of doing that. Awesome idea.
Here are the bacon wrapped jalapeno's I served as an appetizer. I made some with cream cheese, shallots diced fine and shredded chedder cheese and I made some with the same and added blue cheese crumbles to it. They stayed on the smoker for about 3 hours at 225 degrees. The only bad thing...
Here is the finished Brisket. It came out great. I put it on at 9:30 pm and took it off at about 3pm the next day. I smoked it at 225 to 235 and used Jeff's butter, water and rub mop. I did not flip it, and only mopped it about 5 times. This picture is right before I wrapped it and put it in...
Here is the brisket before it went on the smoker last night at about 9:30pm. It is about 2pm the next day and it is at about 200 degrees IT, so I am going to take it off and wrap it for a couple of hours until dinner is ready. I will post another picture after it comes off of the smoker
Thanks Alblancher, that helps a lot. I think I am going to do some of Jeff's snacks, like the bacon wrapped jalapenos and the bacon wrapped chicken, with that and some sides I should be ok. Is it ok to slice the point up with the rest and serve it with the rest, or is it such a bad part that...
I have a 7lb brisket that I was going to do tomorrow and now I have extra people coming, how many people can I expect it to feed. Seems to me when you take the corner off for burnt ends there won't be as much for those that want brisket. Any input is appreciated. Never tried a brisket before...
I smoked a tri-tip for the first time last night. It was incredible. This has always been one of my favorite cuts of meat to put on the grill, but I have never tried to smoke one before. I am fairly new to smoking and very new to this forum. I am trying to figure it out, hope I am in the...