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Recent content by jarhead
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"AND the casings could come from anywhere"
Country of origin/manufacture is the United States in his listing.
I think I will give them a try. I just hope he answers my PM about the larger sizes available.
I can't use that size.
Merry Christmas everybody!!!
WD is Wedliny Domowe. This recipe is for Mettwurst - Braunschweiger.
I just switched to an Apple Computer and can't bring up some of my old recipes. If I remember right, this is very close.
If you will PM you email I will add you to my Evernote recipe folder and you can check it out. That is...
I would try to get it worded to make you a contract cook. Here, you don't need a permit for that.
Stay away from using the word "Caterer". It might bite you.
Nervous? LOL.
I remember my first vend. I bet I checked stuff three or four times and had dreams of what could go wrong.
In fact, I didn't get a wink of sleep the night before. Made for a very long day.
Take a deep breath and do your Q the way you always do. You'll do just fine.
I go with 3 times the meat price.
1 pays for the meat.
1 pays for the rubs, fuel, misc and foil consumables.
1 pays for my labor and profit.
Good luck.
Welcome aboard Crane1.
I have used the charcoal holder off of my Weber 26 with chunks and it did a fair job. Need to foil the top so it don't catch on fire. I was smoking cheese on the second picture.
or a #10 can with briquettes and lump
Adjust the amount of charcoal for temp control.
Very unique Mr T. I would have never thought of using anything other than a butter churn. I've had my share of turning that crank as a kid.
Is the cream at room temp when you start? Do you let it clabber?