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.
I went to the store and didn't see any bread flour and the lady working there had no idea what it was. So What do I need to look for? What does it have on the bag it is in? Is it with all the other flour?
I just started my sourdough starter. But mom use to have a friendship bread stater and I wanted to make it to. So If anyone has a recipe for the friendship bread it will be greatly appreciated. Thanks Josh.
I have a sauce that is hot with a little sweet. I will List some of it so you can help me out.
2 cups sugar
1 1/2 teaspoons black pepper
1 teaspoon red pepper
1 teaspoon salt
later u add a 1/2 cup sugar. If I take this 1/2 cup sugar and use brown sugar instead or should I use brown sugar...
We have a smoker now that is big. There is my problem. My dad and uncle built it about 15 years ago. They didn't make the door all the way across so you have food in the sides and the back that are hard to get to. My thoughts on the rotisary was the food wold come to me making it eaiser to get...
Anybody use it on pork? I just put some on a wild hog shoulder along with my dads rub. going to put it in a pan with Bud and cook with Jack Daniels wood chips. What do ya think.
Thanks guys. I will have to give each of these a try. I am going to cook a sholder in the morning and was trying to find one I could make quick at home. I have a rub that is good on ribs that I make but don't know if it would be anygood on shoulders. Might have to use it since I need on By the am.
Anybody got a good rub for wild hog or any recommendations on how to smoke it. . Going to do a shoulder. I have my own BBQ sauce I use just looking for a little something else to go with it.
How long does it take for it to get done? Took it out of fridge for 1 hour.
120 for 1 hour
140 for 1 hour
160 for 1 hour
going to 180 right now. The problem is my therms are still reading low not even registering any temp. Is this normal how long does it take to do summer sausage? Or are both...