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  1. robert

    what can I GAIN

    HELP ME
  2. robert

    Meatrix Part Deux

    whats your point.... I love meat and will eat it
  3. robert

    Meatrix Part Deux

    i think this is craphttp: //www.themeatrix2.com/
  4. robert

    Hello from Georgia

    quite a few Ga. boys here. I was born in collage park, left in 80 to join marines still havent looked back. In cali now. Welcome and teach us well
  5. robert

    Women Who Read

    I do like this; however: I belive it is in my best interest to delete and not share with other half on the grounds that she may remember. She is very smart ( an RN). hehehehe and the boat might disappear
  6. robert

    pork loin

    the pork was pretty good, had to finish is the oven(could not get over 140 internal) with temp outside in the low 20's could not keep the cooking camber where i needed to. as for the artichokes well they are better in the steam( or boil which ever) the taste was ok but the texure was awlfull...
  7. robert

    pork loin

    thank you for the advice,I am new at this and have destroyed plenty of good meat by cooking to long,(hehe). 4 hours sounds better for the arty's as well
  8. robert

    pork loin

    i have a 10 lb pork loin, i plan to smoke this for about 10 hours, a guy told me to put some arichoke with that. cut in half and laid around. I love the sound of this but will the vegi last this long of a smoke?
  9. robert

    husband for sale

    A store that sells husbands has just opened in New York City, where a woman may go to choose a husband. Among the instructions at the entrance is a description of how the store operates. You may visit the store ONLY ONCE ! There are six floors and the attributes of the men increase as the...
  10. robert

    Masterbuilt 7n1 smoker

    I got the brinkman here in the mountians,, snow all around dont stop me from turnning out good smoking year round. I do wait for nicer days to fire it up, wind is my down fire and we are talking 40% in the day time.
  11. robert

    happyness is a full smoker

    looks real nice. How long do you smoke for summer sausage and at what temp.? again looks very nice
  12. robert

    super bowl/appetizer

    huh no idea what i'm doing
  13. robert

    super bowl/appetizer

    I plan to smoke some peppers(abt) at about 200% for acouple hours, with cream cheese and sausage(pre cooked)with bacon wrap. How should these be reheated or should they be. Any help out there? :twisted:
  14. robert

    newbee here

    got the brinkman smoke'pit deluxe for x-mas, this site is awsome
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