Recent content by millerbuilds

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  1. millerbuilds

    Super Bowl Tri Tip

    Following, looks like a great start! - Jason
  2. millerbuilds

    New to this Forum

    Welcome to SMF from North Texas! - Jason
  3. millerbuilds

    Lasagna day 2024

    Great looking lasagna! Jason
  4. millerbuilds

    Louisiana Crawfish 2024 Update

    We have been watching the prices as well and just yesterday were talking about switching from Crawfish to a Shrimp Boil for our annual Boil. They are talking that here in North Texas we could expect to pay $15/LB for sorted and graded live Crawfish. We typically figure 3lbs per women and kid...
  5. millerbuilds

    Welcome to the January 2024 Class

    Congratulations!
  6. millerbuilds

    Ever had a craving you HAD to satisfy?

    That looks awesome!!! - Jason
  7. millerbuilds

    PBX Brisket and Ribs

    Looks great from here! - Jason
  8. millerbuilds

    Game Day Smoked Carnitas

    Great looking meal!!! - Jason
  9. millerbuilds

    This forum is going to be trouble!!!

    Great to have you here. Welcome to SMF from North Texas! - Jason
  10. millerbuilds

    Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

    Perfection! Great Job! - Jason
  11. millerbuilds

    New Here

    Jim, Welcome to SMF from North Texas! - Jason
  12. millerbuilds

    Help with marinade!

    Overnight (8-12 hours) is what I typically do. - Jason
  13. millerbuilds

    Venison breakfast sausage

    Lot of great recipes above...throwing mine out there as well. 5LBS Ground Venison 3 TBS Fennel Seed 5 Tsp Kosher Salt 4 Tsp Ground Black Pepper 3 Tsp Dried Thyme 3 Tsp dried Sage 1 Tsp Onion Powder 1 Tsp Garlic Powder 2 TBS Brown Sugar (optional) 1-3 Tsp red pepper flakes (add to or cut back...
  14. millerbuilds

    Not mammy's green bean casserole

    It sounds great, but I am with you, it is not Green Bean Casserole (or Green Bean Hotdish) with out the mushrooms. - Jason
  15. millerbuilds

    Only use some burners Blackstone

    I heat mine up slowly, first 15 minutes on medium low then slowly bring up the burners and back down after the center reaches my cooking temp and back off the sides for holding and warming. - Jason
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