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Recent content by chopper103in
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we would soak the coon in salt water for a minimum of 2 hours ( the longer the better), then boil it in water for about 20 min.
then i pull it out of the water and dry it off, then dredge it in seasoned flour and finish it in a frying pan
make gravy with the with the drippings
for dinner make...
i did a spiral sliced at thanksgiving and all i did was put it on the smoker for about 2 1/2 hours and then put it on the grill and brought it up to temp there
i coated it with sorghum when i put it in the smoker then when i put it on the grill i covered it with foil and basted it with the...
i drive a ready-mix concrete truck in the Chicago suburbs , havent done much of that in the last 2 years just hit and miss
hopefully thing pick up this next spring
i also drive truck part time for a major pro-audio company delivering audio equipment to venues all over the Chicago area or where...
when i lived in south east Kentucky, i used to hunt all the time and put whatever i caught in the freezer.
i have eat squirle,coon,rabbit and groundhog but never a opossum, i always thought they were too nasty of an animal.
but then again i like pork and chicken
does anyone still use a hand crank grinder? i have a couple of old hand grinders that i picked up a few years ago , so i know they will be getting some use in the future on some meat
just wondering if anyone uses them or has everyone gone electric
i decided that i didnt like the thermometer gage in my smoker so i got 2 differant thermometers and installed them
i put 1 in the lid of the smoker and the other one just below the lower cooking grate in the smoker
i figured that i might be a little more consistant on knowing the temp of the...