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Recent content by midnight barbecue
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I don't remember how long ago I found that image but I've had it saved to my desktop for a couple years I think. It came from a US government site dedicated to Great Lakes water temperatures.
That looks great! Similar to what I'll be trying this weekend but I'll wrap mine in a bacon weave and cook the apples separately. Hmmm... now that I see yours maybe I will add them during the smoke.
What is the consensus on these cookers? A little expensive, but worthwhile to hold an upper midwesterner over until the spring thaw when we can use the real smoker, or blasphemy?
http://www.coolest-gadgets.com/20101122/indoor-pressure-smoker/
Thanks guys, no more worries about the smoke not making it through the bacon. As far as impressing the relatives, that would be nice but really trying to impress myself. I enjoy trying new ideas as well as my old standards. Man, my mouth is watering just thinking about this.
This'll be my first weave attempt. should I leave it loose, or a will a tight weave let enough smoke through?
Here's the plan: a whole pork loin, cut in two pieces then rubbed with a few spices (no salt) and wrapped with the bacon weave I'm thinking I will add a few onion strips into the...
I won't bring it all, just a sampling of each.
Most gets frozen for my workplace lunches. Running the smoker isn't cheap or convenient so I like to fill'er up when I do run it!
Funny story, the whole room smells like smoke when I reheat my ribs at work. Usually I leave the microwave door...
Welcome back.
I lost all my posts back in January too, but at least I stayed registered.
You'll have to post some current pics I guess.
Edit: I just noticed that my join date says My '08. That's a bit odd, I know it's been since spring of '07, I have Jeff's emails from back then.
Of course I won't bring it all, just a sampling of each. If I'm home long enough to smoke, which is rare, I like to fill the space up and freeze most of it.
Then again she does have 4 teenage boys...
Well my girlfriend will be making the turkey and all the normal fare, but what should I bring to the table?
I know, I'll steal the show with an assortment...
Chuck roast, couple briskets, assorted boneless ribs... In the pan is boiler onions and not in the photo yet is a cabbage and some...