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So I had this cryo-packed, store-bought corned beef in the freezer just taking up space that will be need for hunting season. Decided that this was going to be the time to try a pastrami for the first time. It's something I've been meaning to get to all summer. I looked at a couple different rub...
I always use iced homemade wine (we make the wine too!) when making my Italian sausage. Other must have ingredients are fennel seed and some crushed red pepper. Even "sweet" sausage need a little kiss of the red pepper for flavor.
In NY the driver can keep the carcass and the police will issue a tag for it. The driver can also sign the tag over to anyone they choose. Really only an issue if you bring the animal to a butcher/processor that has to have a valid tag if they are inspected by Conservation or a health dept...
I'm a SAL Detachment (state) Vice Commander in NY and a long time squadron commander. A couple things that might help:
1. Set up an email list of your membership and send out reminders for your meetings. Make sure your meeting night is consistent. (for example: 2nd Tuesday of the month at 7:30)...
Did a 9 pound flat in the Camp Chef XXL for Easter, along with a double smoked spiral ham in the other pellet smoker. Wet it down with Worcestershire as a binder then rub with Meat Church Holy Cow and let it dry brine overnight in the fridge. At 7:00 am I fired up the smoker for a hot and fast...
Anyone else out there have a bird dog? In addition to all the fishing and other hunting I do all year, my passion has been chasing my English Setter around the fields and woods.
Exactly why I also go with Kraft Original. Sweet Baby Ray's to me is just that--too sweet. I used to like Bullseye Original until they changed the recipe to corn syrup from cane sugar. I also like to look at sauce recipes with the caveat that if the recipe contains ketchup then it's a hard...
I love my Camp Chef gear. I have the DLX24 with an upgraded wifi PID and the XXL vertical. Both perform flawlessly and CC has a really great customer service. There's also a couple big Facebook CC user groups that are super friendly and helpful.
Here's what I use. You can eliminate the sugar if you like and it won't hurt it. The trick is NOT cook it. A thin layer on your pizza will cook right on the pie.
Pizza Sauce
Ingredients
6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 - 15 oz can)
1-2 TBS oregano to taste
2 TBS Italian...
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