Recent content by buzzard
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No boil Macaroni Mac & cheese
I looked and did not see the answer to my question. Waht is meant by 2 cups of elbow macaroni? are we saying 16oz? or pouring the noodles on a measuring cup and actuially using two measued cupsw?- buzzard
- Post #96
- Forum: Side Items
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Buzzard Is Back .... Again
Howdy all. I was on here a lot when the site first started. Then I got married. Then divorced so I came back. Then Married. Now Im back again! o_0. Just wanted to say howdy and good to see everyone again. Hopefully I did not lose my spot in OTBS. I have lost two smokers to divorces but... -
First Bacon on a Stick
"She Who Must Be Obeyed" HA! An instant new classic! Now I am mad because I do not have time to make these right now and I will not be able to sleep thinking about their goodness. Great detailed presentation. Thank you. -
Saying Hello again
And Disco I will be more then happy to share what ever information I am no master but I have been smoking, on several different smokers, for years now and have some decent little tricks up my sleeve. -
Saying Hello again
nice. Maybe some weekend we can meet up for a quick smoke. -
Saying Hello again
I wanted to say hello to everyone again. I was on this site when it first started, which happened to be when I started smoking for the first time. But divorce got the best of me and I lost my smoker in the process but the yearning for smoking held strong in my blood and I am back to the... -
Quest to build the perfect reverse flow conversion NBBD texas new braunsfels
I was thinking the plate going up sounded a little off but i have just not seen it done yet my original thinking was to slope it down a little and have your drain pipe there for easy cleaning or just level like i have seen most. i like the idea of the second plate, would hold more heat for a...- buzzard
- Post #4
- Forum: Reverse Flow
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How did you come up with your screen name?
mine is simple its my last name. I do go by OSU Buzz a lot, for Ohio State University Buzz in emails and different websites if i can not get Buzzard. i was one of the lucky ones who started smoking just about the time this page was created. i remember when it was a big deal when we hit 1000...- buzzard
- Post #550
- Forum: For New Members
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white_man_wrong.jpg
- buzzard
- Media item
- Comments: 0
- Album: Default
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new site i found Man Tested Recipes . com
http://mantestedrecipes.com/ some friends and myself have tried several recipes from here and so far they are all good. i want to try this burger sometime when my bank will loan me some money to afford all the stuff that goes into it...- buzzard
- Thread
- Replies: 0
- Forum: Links to Free Recipes
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Mold in smoker
when this happened to mine, i simply took a scraper, scraped the inside fairly clean and got rid of the mold by trying to feed it to a wild cat that will not leave my house alone (did not work) then i got that smoker as hot as i could. i am allergic to mold and did not want to take any...- buzzard
- Post #24
- Forum: Food Safety
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Gloves for handling meat
i have used these and love them i have had different types of heat resistance gloves, like the OvGlove and such. when rubbing my meat i like to go bare handed. kinda like when i mix things i use my hands as opposed to a spoon (unless its cake batter or something). i guess it just make me...- buzzard
- Post #11
- Forum: Food Safety
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Brisket - When to start?
i agree with the safe then sorry. sometimes you get that stubborn piece of meat. i usually have great luck with having a 12 lbr done at about 10-12 hours then do the cooler thing for about 3 or 4 hours or more. i usually like to pull mine more though then slice and if you have it done early...
