or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Iowa
New Posts  All Forums:Forum Nav:

Hello from Iowa - Page 2

post #21 of 24
Welcome tot he SMF, looks as if you're going to fit right in with the family of smokin'
buddies.
post #22 of 24
Thread Starter 

Wow, what a bunch of great reponses. I feel welcomed already. I know that these message boards have very friendly and knowledgable people. Since I am new here, I will robably be asking more than asnwering, but that will change with time.

Dumb question time. What is the brine solution that people use for chicken? I am going to guess first and say that it is a salt/water solution. How much salt to water? I am sure that too much salt will introduce its own flavor and drown out anything else. Thanks for being patient.

Osage used to equal good wrestling in the 80's. I remember the Schwab kids doing well at state. I think that one coaches wretling a BVU in Storm Lake.


Edited by JeffJ - 9/2/12 at 8:17am
post #23 of 24

Greetings 'Jeff', and Welcome to the 'community'.

Enjoy your stay at
SMF
Settle in and have fun.
Any questions, plenty of experts... and make yourself at home.
PDT_Armataz_01_34.gif
post #24 of 24
another welcome from des moines
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Iowa