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Sounds great. I usually do a couple 1 gallon jar batches 2 or 3 times a year. Slightly different recipe. I usually make 1 batch with Jalapenos and one batch with Jalapenos and habaneros for some extra heat.
When I poor in the mixture and don't have enough to completely cover the sausages I...
They don't work like the commercials make you believe, trust me. lol
Well sorry no Q-view for the final product. Things got kinda frantic at the end and pics weren't on my mind. I foiled them with a healthy dose of spritz, and then after an hour and a half as Capt. Dan's suggestion I checked...
Thanks for the tips Spanky............err I mean Capt. Dan. I read this just in time. Sounds like a plan to me. By the way you and your posts on the other site are solely responsible for my new addiction.
Here they are after the spritz.
Yep, I'm trying the 3-2-1 method. So far so good I think anyway.
Here they are when I put them on.
And here is my smoker hopefully doing it's job. Does that look about right for the smoke?
Check. Got the membrane off the slabs and even gave the others a once over and found a few pieces that had some membrane on them.
Here's a pic of them ready for the smoker.
I've done a bunch of butts and fatties and I figure it's time to try some ribs. Have a decent slab of baby backs and the wife picked up a bunch of rib tips that were on sale so I guess I'll give it a go. I'll try to post some pics as I go.
Been lurking here for a little while and have learned a lot. There is a ton of great easy to find info on here. I figured it was time to join in. Learned about this forum from reading some of (spanky)Capt. Dan's tips on another site.
A couple months ago I bought a char-broil silver and did a...