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Recent content by dtcunni
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Thank you for sharing...smoking Party Mix is on my "to do" list now! I do have a secret for my Party Mix...Apple Jacks! My family has always used them in our recipe.
Just as you did, I learned really quick from cooking with Cumin. It can be really overpowering and just a "dab" will go a really Loooooooogggg way. I usually make 16oz's of rub at a time and 1/2 a tsp is all that I use of Cumin and that is perfect for me.
I'm not sure but it looks like a "steamship" roast to me without the bone coming out of the top. I'm a banquet manager and we do the "steamships" for very large gathering and one of them feed about 200 people...by the slice. I have an MES 40 and I don't think one of those would fit into it...
That looks really good! I owned a SNP just like yours and made very similar mods as you did. However, I was still burning TONS of coal. I sold it for $50 and I am putting the money towards an Oklahoma Joe or a Trager...haven't decided yet. The SNP was a darn good beginner smoker though.
Ok, while we're on the subject, I have a question too. I have an MES that I have inherited and I LOVE this thing. I still call it cheating but it sure does come in handy during the fall/winter/overnight smokes when I have to work the next day.
My question is...How do I fit the meat on top...
I just moved to Columbia, Missouri about 3 months ago. I found the Blues Hog "Memphis Style" sauce and it is EXTREMELY identical to my own sauce that I make myself. So, I'm gonna have to go with that one. I am also a huge fan of Corky's and Head Country.
Thank you Oldschool that is a great idea! Mr. Boatbum, I will definitely do that next time the chance presents itself at .39 per pound. Thanks again guys!
Thank you all for your input. If the chance does come about again at .39 per pound then I may try Kroger again. But, I think I will go with the "tried and true" method of brining of 8 hours + method that I love. This method is well worth the $2 difference and I would love to find a free range...