Toggle sidebar

Smack down

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Hello Phillip.  A Smack Down is a cooking challenge.  The Administrators and team come up with a theme or ingredient which must be used and then we submit our entries to be judged.  One is coming shortly.  Hope you enter.  Keep Smokin!

Danny
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

kevinwi
Texas Sausage
Replies
39
Views
2K
Blowing Smoke Around the Smoker.
BrianGSDTexoma
BrianGSDTexoma
KBFlyer
Bacon Grease Side Ribs In The Bradley Smoker
Replies
12
Views
514
Pork
JLinza
JLinza
migraine
Cold Smoked bacon length of time vs danger zone.
Replies
3
Views
724
Bacon
SmokinEdge
SmokinEdge
Its_Raw
Old Country Brazos - Few Mods and Some Observations
Replies
0
Views
595
General Discussion
Its_Raw
Its_Raw
jcam222
Spring cleanup time
Replies
10
Views
472
Blowing Smoke Around the Smoker.
Colin1230
Colin1230
C
I know this is a meat oriented site BUT now I'm paranoid about left over rice!
Replies
21
Views
909
Food Safety
dr k
dr k
jcam222
First mozzarella attempt
Replies
31
Views
793
Cheese Making
chopsaw
chopsaw
J
Pork Butt. Room temp or from Fridge to Smoker? And is it more about internal temp than time?
Replies
44
Views
6K
Roll Call
JLeonard
JLeonard

Latest posts

Hot Threads

Top Bottom
Back
Clicky