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Beef Moink Kabob's - Page 2

post #21 of 25
Now Brian thats a great looking appitzier so where is the rest of the meal..... I do like the kabob idea when in a pinch use what you have I say.
post #22 of 25
Jersyhunter,

There are key words associated with the Smoking Meat Forums which identify various smokers, meats, spices, etc. They are intended to appear in green. Examples: Fattie. UDS, CBP, Moinks. These key words should appear in green on every one's computer who is a member of SMF.

Take care, John
post #23 of 25
Thread Starter 
Dawn I think I like the kabob's better. When I pulled them off I was surprised that the bacon help really nicely to the meatball. This will allow me to sauce them afterwards if I wanted and not have to worry about the Kabobs. Then if I put them out people can choose to either use a tooth pick or just put on their plate with the rest of their food.

I also like the kabob because if your having 5 people over you can make just 5 and not have to worry about folks not getting some when you have 1 kabob per person.

That being said I wont say I wont use toothpicks again because I may run out of skewers next time PDT_Armataz_01_05.gifbiggrin.gif
post #24 of 25



I used to get the key work defs on the old site; now I don't. is it something I have to "turn on"?

Quote:
Originally Posted by BandCollector View Post

Jersyhunter,

There are key words associated with the Smoking Meat Forums which identify various smokers, meats, spices, etc. They are intended to appear in green. Examples: Fattie. UDS, CBP, Moinks. These key words should appear in green on every one's computer who is a member of SMF.

Take care, John
post #25 of 25
Quote:
Originally Posted by Badfrog View Post



I used to get the key work defs on the old site; now I don't. is it something I have to "turn on"?


 


 BadFrog...Hey, answer your PM's!
 

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