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Recent content by mtrhdltd
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My personal boycott began several years ago when i saw "the high cost of low prices" a documentary about walmart. I Didn't agree with the way they treated their employees. I hear its better now but still don't care. I think Sam Walton was a business genius but is probably spinning in his grave now.
I just want enough to buy a house with enough land to raise all the meat i want and a good shooting range, and then open up a brewpub. What else do i need?
You are now in the least favorite stage, waiting. I learned the same way as you. A friend brews all grain and i have brewed probably 15 batches with him as well as several extract based on my own. I hope you can afford a new hobby cause the more you brew the more equipment you want. It's a great...
Maybe its cause ive only seen last weeks and this weeks, or maybe because of my personality, but I like Myron. Then again many people have referred to me as part of the male anatomy.
I will be doin spares with a new rub, a new recipe for beans, and abts with some pp from last weekend as part of the filling. Just wandering, does anyone else have trouble sleeping the night before a smoke or is it just the kid in me?
I decided to try some pulled pork, so i got a 9 pound shoulder, used tony chacheres for the rub and smoked over hickory. Had a little trouble keeping the temp up to 240 so it took 15 hours but it was worth it. I also did a turkey breast for my brother, I think i got him hooked on smoked meat. I...
I am currently doing my second smoke on the square one, and have had numerous problems. I still need to mod some more, cant keep a temp at 240 for over an hour without LOTS of work. I believe everyone here has reasoning for the bullet as the starter. Also there is not very much cooking space on...
I love Tony's. Its almost the only seasoning I use. I have got a 9 pound pork shoulder going right now and cant believe how long it is taking. Good luck with the party!
I have been thinking about the same thing. I was going to try some moinkers as well. My favorite rub is Tony Chachere's original creole seasoning. Great on anything.
Wow, must of the stuff listed already made me hungry. I will eat just about anything that doesn't run away from me first, but I wont eat Poi (or muck as I call it) or cranberry sauce.
I was wondering the same thing, is smoking just the breast any different than the whole bird? My brother offered to by the breast if i smoke it, just wanting more info.