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Recent content by smokermark
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SQWIB, at present I am cooking turkeys and I can already tell that it's progressing a little more quickly than usual. In part, it just might be atmospheric conditions, humidity, etc. So in that regard, those sorts things be what they may have been could have played a role in your cook. It...
Erie, if you're interested in a soil testing sources. Here is are a couple that we use. There may be others that are better suited for you.
http://producers.wardlab.com/default.aspx
http://aglabs.com/soilTesting.html
We've used turkey manure for gardening. It's excellent for that. It's hot...
Welcome aboard, vecchiobob! There is a barbecue enthusiast there in Connemara at the Irish Kitchen Garden that helped me along considerably in the process of making my own barbecue sauce for use. Several years ago I came across Tyrconnell whiskey. The best in my opinion.
Barbecuing and...
Smoked one and it turned out okay. Had a nice flavor but was on the tough side. Would like to try again. Was thinking of foiling up next time half way through or finishing up in the slow cooker, with ground slab bacon or salt pork. Maybe a hunk on the rack above before. As Rivet suggested...
I'd be inclined to dry preserve some the peel as described here in addition to other options you might be considering. And set a little the lemon juice aside in some fashion for cleaning purposes. My mother used to make orange marmalade. If we were a little closer, I'd send you a friend's way...
You make one heck of an argument for home cooked Thanksgiving dinner. Those shots all look so fabulous I don't know where to begin and end. That pie looks infinitely delicious.
Certainly looks like something I would definitely like!
I've never used a melted butter recipe as here. You might consider introducing a bit of baking powder mixed in with soft butter lathered outside the skin, again a few hours prior. Plus additional butter, alone, in underneath. About 1/4...