Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by duckjunkie194
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Alright guys, the season is started so I'm going to try doing a brine before hand. Ive smoked them with the skin on and without, while draping the breasts w bacon. I think the brine is the solution.
Guys, looking for a little help.....Im a hardcore duck and goose hunter and have trying to smoke these things with little success. Ive had awesome smoked goose from commercial smokers when we used to hunt in Southern IL so I know it can be done. Ive soaked em overnight in beer, Italian...
She said she's gonna make some bean thing she likes and let me add some extra touches for the smoker. I think I'm off the hook on this one. She loves all your responses. Theres no sense trading her in, no one else would put up with all my crap like she does!
I wish it was that easy. she's been a weird non-meat eater since living in California years ago. The Dr. said if she wanted to start eating meat again, she'd have to start with baby foods because her body has stopped producing the enzymes to help digest the meat. the only time I saw her eat...
Ive been rolling along with my new MES30 that I got for xmas, and am gonna do a couple fatties for the Bears/Packer game this Sunday. My problem is that my wife is a vegetarian and I always throw her Veggie burgers on the smoker and she likes them. However, she says if she doesnt get something...
After setting up and seasoning the new MES that I got for xmas, I read some of the chicken threads and decided on a Chicken Cordon Blue. Wrapped the breasts in bacon and tossed em on the MES at 225-230. Ready in about 2 1/2 hrs at 170 degrees.
All wrapped up
Fresh of the MES
A close up...