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.
-
Condiments: hot dogs, who puts what on.
Chili (Coney), mustard, and onion is my go-to dog, but sometimes I'll go with ketchup, mustard, onion, and sauerkraut (didn't see the kraut as a choice). Depends on what I'm in the mood for...- creek bottom
- Post #11
- Forum: Blowing Smoke Around the Smoker.
-
Nother cheese thread. lol
Looks pretty tasty... I usually only do 3 hours on my cheese and it seems to be plenty. Mine always turns out delicious. What kind of wood did you use?- creek bottom
- Post #2
- Forum: Smoked Cheese
-
First load of the season.
Actually, I found a pic of a batch I did last year. The above is correct...- creek bottom
- Post #10
- Forum: Smoked Cheese
-
First load of the season.
We have a local place that actually makes Swiss (Fairview Swiss Cheese). Well, they have a store at their plant and I found it there. A few years ago they had habanero, but they changed it up to the ghost pepper. I believe this is it...- creek bottom
- Post #9
- Forum: Smoked Cheese
-
First load of the season.
You absolutely need to give it a try sometime. I was skeptical at first, but it really is phenomenal...- creek bottom
- Post #6
- Forum: Smoked Cheese
-
First load of the season.
I've done the Asiago before. The only reason I did it was for a friend of mine that absolutely loves the stuff. I thought it turned out okay, but not my favorite. Ended up giving him the chunk I did for myself along with the one I did for him. Blue cheese is extraordinary. That and Gouda are the...- creek bottom
- Post #4
- Forum: Smoked Cheese
-
Bear Sized Breakfast Sammie w/ Bacon, Egg, & Cheese (W / Pics)
Absolutely BEAUTIFUL!!! Great looking breakfast for sure!- creek bottom
- Post #7
- Forum: Pork
-
-
Brisket On new Bronco
Don't get me wrong, it turned out excellent. I just think that pure wood flavor of the stick burner is a better taste IMO. I think it has something to do with the way the charcoal gets burned in the Bronco. Since you only light one small section, there is a continuous "lighting" of new charcoal...- creek bottom
- Post #3
- Forum: Beef
-
Brisket On new Bronco
I picked up an OK Joe's Bronco on clearance for $125 at Walmart a few weeks ago. This past weekend was the first chance I had to try it out. I had a brisket in the freezer from the half of beef we bought in the spring and I thought that would be perfect to try out the new cooker... Got the...- creek bottom
- Thread
- Replies: 5
- Forum: Beef
-
Ribs on a Treager
^^^^^^^^What kruizer said -- You didn't mention what kind of racks, (baby back, St. Louis, spares). I usually cook between 250 and 275 and even baby backs take roughly 4-5 hours at that temp...- creek bottom
- Post #5
- Forum: Pork
-
Possibly The Best Burger I've Ever Had (W / Pics)
Great looking plate for sure!!! I'd definitely hit that!!!- creek bottom
- Post #3
- Forum: Beef
-
Open pit surf and turf
FANTASTIC!!! That is a fine looking meal for sure!- creek bottom
- Post #3
- Forum: Grilling Beef
-
Beef Chuck Short Ribs
DAYUM!!! That whole plate looks SUPERB!!! Those ribs are beautiful!!!- creek bottom
- Post #21
- Forum: Beef
-
Back at er
Welcome (back) from northwestern PA... Great to have ya here!- creek bottom
- Post #3
- Forum: Roll Call
-
-
Chicken Parmesan Pasta
That looks MIGHTY tasty!!! You're making me hungry...:emoji_laughing:- creek bottom
- Post #4
- Forum: Poultry
-
Big Cook
All of it looks fantastic! Your son is very fortunate to have a wonderful birthday meal!!!- creek bottom
- Post #12
- Forum: General Discussion
-
-
Deep-Fried Ribs
Those look AWESOME!!! I love the idea and I'll bet they were fantastic!- creek bottom
- Post #13
- Forum: Pork
