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Just had a snack of the spuds. Nuked it for 30 seconds and they came out perfect.
Never been a fan of the breast meat, because its too dry.
Not these birds. Kid, wife and I been snagging pieces out of the frig to munch on all night.
And that sutle smoke flavor is addicting.
Butterflied two chickens by cutting out the back bone and removing the keel bone.
Injected the chicken with a brine solution consisting of kosher salt, brown sugar and water.
Then added the chicken to a pot with the remaining brine solution, added some water, and let it sit overnight in the...
Good thing you caught it.
Lost a secretary a few years ago and she left behind a 12 year old daughter because she never went for an exam.
You got some knee time comming from NoVA for a quick 100% recovery.
Thank you 5lakes & cowgirl.
I had an empty shelf in my smoker that looked bare. Got three spuds in there now and in a couple hours take your advise on stuffing.
I'm going for the ol' standby - kosher salt, fresh ground pepper, sourcream, butter, and bacon bits.
I am.
Wife finally gave in and realized that this is not my typical hobby because she can enjoy it.
Last time I smoked she said she had enough grilled meat for a while. Then realized smoked meat left over is a plus and can be used in many other dishes.
Gem that she is, got me two chickens...
My garage is already occupied by a jon boat, pontoon boat, and 4 kayaks. LoL. Oh, and where would I brew my beer?
and serve it
I need to get better at the q-view. I end up getting a nice pix of the starting, then after the beer, work, the camera gets forgotten.
I heat ABT's at work in the toaster over. Use aluminum foil and bend up the four sides for a home-made pan at 350 for 10 minutes. No complaints from those at work except "Man, these are hot!".
Been using an elcheapo plastic one I found for $3. Works nicely. Found another for less than $2 so bought it as a back up.
But when I get a coupon and an order list, I'll probably get the SS Cabelas one.