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  1. hurriken

    Can I salvage my Salmon?

    I followed Bear carvers recipe to a T except that I struggle to control the temp of my smoker. I tried my best but it went way up over 100 degrees. It has only been an hour and 15 minutes and the meat is 140! I quickly switched from hickory to apple wood chips and decided to allow it to go up to...
  2. hurriken

    Liars Chuckie

    Liar: What an utter failure. Bland and flavorless it was so tough that the wife left me. Liars wife: I WENT TO THE STORE! Once again he is lying. While it could not be pulled it sliced up nicely and was very easy to bite and full of flavor. He tossed some peppers that we picked from the garden...
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  8. hurriken

    Liars Chuckie

    http://www.akc.org/breeds/australian_shepherd/
  9. hurriken

    Liars Chuckie

    Liar: It's off the smoker, wrapped and in the cooler. All is in order. Liars wife: He Locked me in the bathroom and when I finally got out the Chuck roast was gone and he was doing something on the side of the house and shouting about how great smokers are. He just brought the cooler in and he...
  10. hurriken

    Liars Chuckie

    Aussie=Australian Shepard which in fact is an American breed and nobody seems to have any idea why they call it that. Mine is on the left side of the stump.
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  12. hurriken

    Liars Chuckie

    The Liar: Going out to stoke the fire with Siberian wood coal. The Liars Wife: Does this look like a smoker to you? Siberian what?
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  14. hurriken

    Liars Chuckie

    The Liar: Last week I spotted this strange looking cow out behind my house. My pet wolf and I proceeded to take him down and we ended up with 2 3.5 pound chuck roasts. I was planning to put them in the smoker but a dangerous street gang broke into my house and stole one of them. The Liars Wife...
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  19. hurriken

    My first attempt at making hot sauce...more pictures now!

    But is there something "scientific" to using white vinegar?
  20. hurriken

    My first attempt at making hot sauce...more pictures now!

    I'm trying this now but I have a question. Why use white vinegar? Is there something about it that it needs to be white vinegar? Why not use a more flavorful vinegar?
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