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Got the collapsible version of those leg holder at Menards. Not sure if they’d be in stock late in season. Also got one that came on a metal tray that works good for veggies cooking in the juices that drip down.
Had a pit boss for 3 yrs. just replaced igniter. I use it a lot. Minimum 2 times a week. Get the popping on occasion. I think its just a pellet catching just right in auger. That being said they are better grills than smokers. I prefer my master built for serious smoking. But it needs a maze in...
I Did about 24 hr of smoke at 110-120. Then bumped it up to 160 and took it to 140 internal. Cooled and stored in fridge for a few days and baked at325 about 10 min lb. about 4 trays of pecan pellets was the smoke.
Did a picnic per Dave’s 5 day post (kinda). Had no phosphate or veggie broth. Turned out awesome. At 89 lb I picked up a few and have one curing with phosphate and using veggie stock. Can’t wait to try it.
Throw downs were great. Won one sponsored by Owens bbq. Spices were awesome but I really wanted the shirt. ( I bbq and drink beer ...... what’s your super power ? ) still proudly wear it
Didn’t take pics, but really good. For me I’m cutting lemon in half. Not bad just unusual. Guess I planned on liking them since I made 15#. Partially due to grinding 4 butts and realizing I was very low on sage for breakfast. But now I’ve got vacuum bags of ground pork in freezer I can make...
A clean smoker is a tasteless smoker. . I remember when my boss commented on how he just couldn’t get his smoked food to taste as good as others. After some discussion figured out he was cleaning it spotless after each use. Told him to quit cleaning it and now he’s a smoking champ.
Got 4 butts to grind. All out of breakfast and I am gonna make these. I’ve got half and half on hand would that be ok instead of nfdm and water ? I would assume so but you know what they say about assume. Lol. Not enough hours this weekend. I got New Mexico greens to roast peel chop n bag. A...
Can I add something here. On any newer refrigeration equipment please drill holes in the great outdoors. There any many highly flammable refrigerants in use now. Dumping the charge indoors could be a big problem. Anything but 134a should be researched before cabinet alterations take place.
I just picked up a pork loin to make canadian bacon out of but i just noticed to use/freeze by date is 11/28. If i put it in cure now would that stop it from turning or would i be better to cut it for chops and freeze ?
well its time to start making jalapeno cheddar summer sausage again And I cant find the recipe I used last year ugh. glad I got time to search for awhile. anyone has a link to a good one would be helpful. Got to print it off when done. Oh well just had to vent lol
kurt
Well not sure what everyone else will think of these but.... can’t be too bad. Jalapeño with cream cheese and raspberries from the back yard covered in buckboard bacon and smoked.