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that's what great about smoking our own meats, our not so great stuff still beats any store bought
maybe you should of put up the white flag and made ma ma inlaw a little piece of ham.
is there any shops by you that make covers for boats, that might be a place to look
I use Joe Carroll's "Fette Sau" coffee rub on beef quite a bit and was wondering how it'd be on pork. I had a 7 1/2 lb pork shoulder in...
you are screwed, ha ha only kidding(maybe) I would rather pork butt too,
looks like some good chicken
Chicken pieces spread out on parchment paper.
Coat with Tony Chachere's creole seasoning
While we at it might as well...
looks great bet it taste even better
Canadian Bacon "Bear style"
First batch made, I think turned out well.
8.13# pork loin cured up for 14 days, seasoned and an overnight...
looks good, how did the burnt ends taste?
I,ve finished them in the oven, sometimes as mentioned it's just easier for any number of reasons.
i've never had it happen but I bet it's the biggest pita, i've rarely use a debit card for this, always a credit card. amazon is...
did you clean your amnps sometimes the air holes get clogged up, I have a mes 30 also, had same problems your having, tried everything...