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  1. G

    Welcome to the Neighborhood!

    Better make some chicken .. I know alot of people that don't like swine ..
  2. G

    Finally started my Christmas smoking

    nice Gary, in Fla its tuff to get cool weather, but, its supposed to be 47 Sunday am when I smoke by CB -- point for the cheese
  3. G

    PRIME RIB AT GARY' HOUSE

    nice job Gary .. looks juicy points to you
  4. G

    Reheating Smoked Pork Loin Slices

    I was going to say sv .. but alot of us dont sv .. that is a great way to re-heat .. point on bear .. but as many pieces of loin I take to the break room at work and heat up for lunch is incredible .. when I re-heat in microwave, as long as it was smoked at 150 or so when i cut it, usually with...
  5. G

    Reheating Smoked Pork Loin Slices

    Truthfully, if we smoke a loin and we usually pull ours at like 150, wife wont eat at 145, then next day, slice thick like a chop, we microwave till warm to hot,and then add sides to plate .. and you would not believe how tender and juicy it will be ... laugh if you want .. try this and you wont...
  6. G

    To wrap or not to wrap (Chuck Roast and Pork Butt)

    I usually smoke a butt for 5 hrs .. getting a nice bark ..at about 225 degrees .. then I get ready some bbq sauce of your choice, and some brown sugar, and 2 sheets of foil, shiny side up .. work quickly, place butt on foil after 5 complete hrs of smoke,then sprinkle with brown sugar and squeeze...
  7. G

    Is Vodka an Ale?

    Just good for what ail's you .............lol
  8. G

    OUT OF BREAKFAST SAUSAGE

    very nice big batch of sausage .. points to you
  9. G

    Best pork chops for smoking?

    Check sams club, they have thick bone in ribeye chops ... http://smokingmeatforums.com/index.php?threads/smoked-chops-stuffed-meatloaf.268627/
  10. G

    Chicken Piccata With Home made Pasta

    nice dinner Richie
  11. G

    Burgers are a Griddles best friend

    I like it .. points to you
  12. G

    Hybrid cold-Hot smoke Canadian bacon

    I have read in various threads about slicing ... I have a sorta large batch that I will be drying Saturday for a day and smoking Sunday am ..my question is why do people prefer to put in fridge for a couple days before slicing, and some say to freeze for about 4 hrs or so then slice .. This...
  13. G

    20 pounds of venison summer sausage for the holidays

    Very nice batch .. points to you
  14. G

    5 Pork logs!

    looks good Richie, I will be smokin mine Sunday
  15. G

    Smoked Prime Rib (49th Wedding Anniversary Dinner)

    Nice job bear .. points to you ... and points to Mrs. bear .. that's a long time for someone to wash somebody's drawers .. lol, that;s what my brother said to me when we celebrated our 35th
  16. G

    Another Small Stick Batch

    very nice .. points to you
  17. G

    Smoking a Spare

    very nice .. points to you
  18. G

    Swineapples

    Thanks john, eating 2 slices at work right now for lunch .. thanks for point as well
  19. G

    Smoked turkey burger tips

    nice .... points to you
  20. G

    Swineapples

    Thanks waterinhole brew, alot of prep work though .. thanks for the point as well
Great deal on LEM Grinders!
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