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Recent content by dirty ole phil
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I live on the North Side of Edwards Air Force Base, Used to have a buddy that held the Chili Cookoff in Yucca valley so I know where it is. Good tip have to remember it. Tanks
I am in the process of "Right Now" smoking some Farmer Johns finger pork sausage. I plan on getting it up to around 190 to get the fat out of the meat. I figuare it should take about 3 hours at 220. Temp out side "Right Now" is 44. I be id desert in S Cal.
Hay Troops, I am updating my FoodSaver and in doing the research, I noticed that there is a FoodSaver Marinating container. I was wondering if anyone uses this method over the 6 -8 hour one.