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Oregon Scientific ROCKS!!
VERY cool. Thanks for the Head's up! I have always thought they had good equipment as well.- richtee
- Post #3
- Forum: Meat Thermometers
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Smoked Ham
LOL...what..and ruin the ham? Sorry I hate green beans heh. BUT a pan of scalloped potatoes could sure benefit from a hunk of that! Nice! -
howdy, y'all
Hia Lady Welcome to SMF! Heck...if the guy is called "Bear" it HAS to work, right? LOL! How bout a few pictures of it? Fire box, meat area...air inlets, etc. We'll be able to get ya goin' I bet! Enjoy! -
Paprika bacon, How to make...
You'll find our necks tough to stretch ;{) Whaddia think... I "Low and slow in thin blue" my linguini? Of course it has a place. But it IS refreshing that you have been doing your homework here to find this example of a rather obscure process that seems to bolster your position. Keep up the...- richtee
- Post #32
- Forum: Hot Smoked Bacon
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Happy Birthday Cajunsmoker!
Happy Birthday guy! Have a great day!- richtee
- Post #6
- Forum: For New Members
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Just another Drum smoke
Wow...nice work, Sir! And how is the bun in the oven? No news... I assume you'll post! Good luck good man!- richtee
- Post #4
- Forum: Charcoal Smokers
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Why are you at SMF?
I thought it was to teach how? You seemed to have it down last Saturday!- richtee
- Post #49
- Forum: General Discussion
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Rib Reviver and yet another Cardinal sin.
Heh... good post! I have POINTS left today! -
storing bacon fat
I may be viewed as an over-cautious type sometimes...but my bacon fat is just as Yard dog says... covered in a crock by the stove and not strained. It gets turned over pretty fast :{) And every couple months when it's low..I wash it out and start a new one.- richtee
- Post #23
- Forum: General Discussion
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MES - Sausage Question
might I suggest either acetone or laquer thinner as a soak/brush. Of course do not use on any plastic parts. And don't smoke while cleaning- richtee
- Post #8
- Forum: Electric Smokers
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Red Sausge
Also, one of the best books in existence on sausage is Rytek Kutas' Third Edition...here's a link. I hear there IS a fourth, but it was published posthumously. Have not seen the Fourth, but the Third will serve. And they have them used under 20 bux. Money WELL spent, sir... -
Red Sausge
My favorite brand is Sezged.. And I would not kid you about food! Well, unless you boil ribs ;{) http://www.smokingmeatforums.com/for...?postid=246692 -
New from Florida
Welcome to SMF Mike! You found the spot to get you to where you want to be in as short a time as possible! Enjoy! -
headin out
Elk jerky is some of the best dang stuff I ever made. MAN is it good! Good Luck...hopefully this post finds you several hundred lbs of great meat richer!- richtee
- Post #9
- Forum: General Discussion
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Newbie from South East Texas
Welcome to SMF Chris! Lotta sausage heads here..I happen to be one. Venison jerky is also one of my interests.... lots to learn here, and if ya can't find it with a search, someone knows it I'll wager! Enjoy your time here!
