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It's NOT snowing in WI

post #1 of 7
Thread Starter 

How about that,,,frost warning for tonight and 83 on Tue...now that is good ole WI weather at it's finest.

Started playing at smoking a couple years ago, liked it and decided to go from a small electric to my  Great Outdoors Smoky Mt. series gas fired model. Really like it.

 

Have finally retired from everything so there's plenty of time to find things to smoke...like the hot dogs I read about yesterday!  Looking for new ideas to try soooooo,

 

Sure do find some very interesting and helpfull information on this forum. It's gonna get interesting around here.

post #2 of 7
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 7

Welcome! I agree with your Wisconsin weather assessment. Yesterday it rained, sleeted, snowed and the sun shined here in Marathon. Your going to love this forum and the people.

post #4 of 7
Thread Starter 

What a dilema I have...I really like to smoke but my wife just will not even try it. Good ole farm girl who's Daddy was nothing but a plain meat and taters guy...so Mom didn't make much of a varity.

Question:  I smoke up my ribs, have the sauce ready and now...what do I do with three pounds of ribs.  I have been cutting them into serving sizes and freezing.

 

What is the best way to keep smoked products with the accompanying sauce?

post #5 of 7

welcome1.gifto SMF!  We are so glad you decided to join us! If you are going to freeze the ribs....do them separately.  Keep the sauce in the fridge in a jar...or make some fresh when you are going to eat the leftovers.  My 2 cents!

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #6 of 7
Welcome to the forums! Glad you joined us. You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food! Lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask when you need help and you'll get plenty.

Red
post #7 of 7

I make about 3 pints of sauce at a time and keep them in the refrigerator in pint canning jars. They are not canned just kept in the jars. I use the sauce as a condiment for other things and keep it around like ketchup. The meat gets frozen like you do.

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