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Recent content by kratos
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Try making a bechamel sauce for it, and try lightly cooking the bacon first so the casserole does not have to sit in the smoker that long.
Hope this helps.
I usually stuff the shroom and then cook them until the they are soft when squeezed with a tong, at that moment I will top the shroom with cheese of my choice and then broil for about 5 mins or continue baking them until cheese is just melted.
I stuff the shrooms like a previous poster does...
Not to sure as to how much chicken you have left but here is something for ya.
cube the chicken
Add mayo just enough to coat the cubed chicken 4 cups of chicken I usually use about a cup of mayo.
Add Mustard add to taste usually Yellow or Dijon.
Pickle juice just enough to loosen up the mixture...
here is a rough recipe for the scallopini
20-30 lbs of sausage. Cut sausage into 1-2 inch pieces.
20 red bell peppers remove stem and seeds. Cut into 1 inch pieces.
15 onions. Take skin off cut in half and cut in 1 inch pieces as well.
5-6 garlic cloves minced.
1 1/2 cup Red wine
3-4 cans of...
Another trick you can do if they are in vacuum sealed bags is boil the bags in water. You wont worry about drying out. and it will be fairly quick to heat bag after bag since the water is consistently boiling.
I would go heavy on the number of ribs like about 10 full racks I would cook them then serve as single ribs not as half racks (less mess for guests). For the sausage I would make a sausage Scallopini 20 lbs of sausage with the peppers and onions with the red or white sauce will be perfect. and...
I only have smoked 3lb pork loin needed to get it at between 160-170 used a brown sugar and spice rub and smoked it for 2hrs then wrapped it in foil and cooked for another hour. Took the loin out of the tinfoil and cooked for another hour. Average cooking temp was about 150.
For Chops don't...
Just another piece of equipment used to bring a fine, delicious tasting piece of food to the table. I have a convection oven and it can cook a roast or chicken as good as anything.
Personally I would finish it off in the oven. It will not destroy flavor or taste.
Unfortunately everything in stores is gas, gas, and more gas. You may have to try the internet for a large selection to pick from. I am from Philly and wanted a Weber as well, could not find one so decided to put the money out for the big Chargriller Pro w/ Side Firebox. Well worth the...
If you have 10 lbs of meat instead of grilling the whole thing why not try cutting it up in 5 2lb pieces and try different things such as:
Slow cook one 2lb pc and make Shredded BBQ beef sandwiches with some melted Asiago.
Cube up another 2lber into pcs and do kabobs with grape tomatoes...
So far did 2 smokes the first one was not all too successful was doing sausages and was using hickory chunks (only chunks I could find).
Created my fire in the Fire Side Box with charcoal and add hickory after hickory. Smelled great tasted like (my wife tells me) like eating cigarettes.
My...
Shellbellc I am from Northeast Philly. Yep know of Cabela's buddy has been trying to get me out there for a while. Not a camper or one of those live off the land type of guys my idea of roughing it is taking all of my stuff outside.
Will now go to Cabela's to find the wood.
Thanks