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Could some one point me in the direction of a step by process for bringing 15-20 hams at once. I have only done one ham at a time for my personally use.
We are considering opening a meat market where will also smoke our own hams, bacon and sausage, etc.
I need to see the process at scale so...
We finally have some nice weather here and I'm ready for up the ole smoker..... I need some inspiration.
In suggestions? I did a butt not to long ago so I'm looking to do something different.
I did about 4 oz. of Cream Cheese, about 16 oz. of Mayo, A tablespoon of Horseradish, 5 or 6 dashes or worcestershire sauce, white pepper(to taste). I normally use sour cream but tried Cream cheese instead this time.... that's my new recipe from here out! As you can tell I don't really measure...
Just seasoned it. I'll mix it with some mayo, sour cream, worcestershire sauce, and this time I am mixing in a touch of cream cheese and some horseradish. (the last two is something new I am trying!)
Much like you I am pretty sure it is frowned upon to throw "Seminole" on the ole smoker! We will however be rocking the wings and of course lots of pork chops in can!
I am smoking 3 turkeys tonight and I wanted to add something else. I am having trouble finding inspiration and am looking for suggestion.
With me with it!!!
That's actually only my second time making ABT's, I did much better this time around, I removed the water pan and that helped tremendously!
Thanks for all your kind comments and yes I will have something one smoker for the game this weekend... I just hope our offense finds a way to catch fire!