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Recent content by bertman
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That pancit looks delicious. We had a Filipino friend who would show up randomly with it because she knew how much I loved it. I wanted to cry when she moved.
Surprised you were able to miss the heavy stuff. I'm barely east of KC, and we got between 8 and 9 inches.
The sausage looks great. Do you combine coarse and fine grind? That top one looks almost like Krakow.
Never would have thought of that, but that looks amazing. I've had very little success smoking venison, and I always give the hearts (three this year) to my step-mother-in-law. She enjoys them, and it's their land I hunt on.
I usually slice the late season peppers in half and smoke them. They seem to take on more smoke. After a few hours in the smoker, I dehydrate them, and keep them in a ziploc.
When I need to use them, I'll rehydrate them in hot water, and dice them up. The diced peppers (and the water) are my...
I think Q39 has the best brisket, but KC BBQ joints rise and fall constantly. Slap's is currently popular, but their sauce is SO sweet (and that isn't a compliment).