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  1. bpopovitz

    No boil Macaroni Mac & cheese

    Good to see this thread / recipe is still alive... I've used and modified this recipe probably 30 -40 different times since I originally posted it. Mac & cheese is so much up to individual taste but this is a good blank canvas and so easy.
  2. bpopovitz

    No boil Macaroni Mac & cheese

    Good to see this thread / recipe is still alive... I've used and modified this recipe probably 30 -40 different times since I originally posted it. Mac & cheese is so much up to individual taste but this is a good blank canvas and so easy.
  3. bpopovitz

    Hello from Indiana

    Welcome aboard.  Good to see another Hoosier.  Do yourself a favor and spend as much time as you can reading this forum and then go look up "fatties".  Your life will never be the same.
  4. bpopovitz

    Baby back and a winter storm

    Thanks.  The green beans were frozen, I have made this with fresh before. Just didn't have any fresh this time  I cooked them until tender in boiling salted water (8-10 minutes). When the green beans are almost done sauté the garlic (3 cloves minced) crushed red pepper (1/2 tsp) in 2-3 tbsp. of...
  5. bpopovitz

    Chicken Cordon Bleu Fattie

    Yes, I've done ground chicken many times.  In fact I have a basil garlic chicken sausage that I grind for fatties. 3 lbs boneless skinless chicken thighs 2 lbs boneless skinless chicken breasts 2/3 cup fresh basil coarsely chopped. 2 tsp salt (1/2 of original recipe) 1 tbsp. ground black...
  6. bpopovitz

    Baby back and a winter storm

    I haven't posted much in a while so I thought with the weather it was the perfect opportunity. The snow started at about 7:00 AM this morning so I thought it sounded like a good idea to smoke some ribs and have a "cookout" Also instead of my trusty Masterforge propane smoke which sits in the...
  7. Baby back and a winter storm

    Baby back and a winter storm

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  18. bpopovitz

    New Indiana smoker

    Welcome aboard, good to see another Hoosier on the site. Enjoy, lots of great people here. Lots of great advice as well.
  19. bpopovitz

    Regulating the Temperature

    I have a masterforge double door gasser.  No mods and I can usually keep it around 230-250, I actually smoke around 250 and have never had any problems with meat prep.  As to the question the wife asks me about when the food will be done.  "It will be done when it's done and not a second...
  20. bpopovitz

    Let me introduce myself

    Hello Steve and welcome aboard.  There are thousands of people here posting great smokes and even better ideas all the time.  Take your time and enjoy.
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