Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
All my mom and dads family is from Pennsylvania so grew up a BIG steelers fan. But was born in the south so gotta rep that Crimson Tide. My dad was looking at the site with me and saw Iron City Beer and started salavating. Cant get it down here LOL.
HAHA crusty. Yea im planning on having some beer and some good music. Luckily my neighcors (I Live in an apatment) are all young so they will probably be out with me relaxing. and luckily its cooling off outside.
hey cajun hope your a Steelers fan. Im doing a pork shoulder on sunday and I got 4 lbs of jalepenos im going to do some of them this way. will post qview
Alright, Ive got a 10 lb pork shoulder and have never smoked anything this big. Have done sucessful fatties, and some 3 lb tenderloins. How long are we talking to get it done. Are there any special techniques to keeping the heat up. Havent had a problem doing it for 3-4 hrs but dont want to get...
LOTR just cut the link and paste it in the message. Tender I use Pecan and Ive done fatties and beef and it tasted wonderful. I have also used mesquite. Both work fine. Smoking is an experiment. Just try it with pecan once, then apple, then mesquite, etc. and see what you prefer. Thanks for the...
That looks good. I did a spaghetti one the other day and the spaghetti sauce made the meat really soft and hard to handle. Any ever done one of those. Maybe use a mix of tomato paste and the sauce to thicken it u?
Great idea on the alfredo. Keep it up
All right here it is. My very first fatty and ABTs with some baked beans.Tasted fantastic. Im hooked and am going to be going through alot of sausage. Hope you enjoy