Search results for query: *

WOWZA!! Excellent cook my friend!!

Heck yeah! Great weekend!

Making me feel at home with all the rain ...ribs look wonderful.

Yes, you can make a gumbo with frozen crabs. They call them 'gumbo crabs' here...

Yes- legit. For me anyways, as long as the pork skins were not fried in any additional seed oils, just the rendered lard from the pork rinds.

Here's mine... https://www.smokingmeatforums.com/threads/smoked-veggie-and-snapper-ceviche.300062/

Fine job on the brisket man! How long did it take to finish?

I am along for the ride...

Thanks David! LOL! It was really good with the guac! Promise! LOL! Thank you Charles!

Good looking ham....and Cuban! Anyone that will go the length to make their own ham cause they got a hankerin for a Cuban sandwich deserves a feature IMO..congratulations.

Heck yeah! Beautiful bowl there man! I like the infusion of flavors! That had to be good!

Yes! That looks great! I like the flavors you've incorporated...nicely done! Congrats on making the carousel!

Heck yeah! I need to circle back to Korean ribs...my first attempt was a flop.

Yes indeed! Happy Birthday piney! Hang in there and heal up....

Thanks. Glad what I posted helped you. I have a smokehouse 2.5' X 2.5' X 6.5' tall, I use propane for 80% of the heat with a 16" cast iron pan on the burner. I put chunks of hard woods on the pan for smoke and about 20% of the heat. The propane allows for smooth temperature control.

Man-a big congratulations! It can be done! Just takes discipline and the right information.

FYI, I take all the wood ash from my smokers and mix that in with the compost. It has magnesium, some calcium, but mainly potassium. It is basic, so will balance the pH of the compost pile which can tend towards acidic if not flipped often enough to aerate. The compost will be neutral next...

Yes. But being a thick piece, as long as it has quite a bit of fat on the outside to slow drying, it should do fine.

Is that for your grill Rich? <sarc>

I'm in-great tribute!