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  1. palladini

    Smoking some Pork Back Ribs

    OK I do thank you for the Info!
  2. Smoking some Pork Back Ribs

    Smoking some Pork Back Ribs

  3. palladini

    Smoking some Pork Back Ribs

    Last night I cut them half, put them in a ziplock bag, add some Apple Juice, Apple Cider Vinegar, Sage, Crushed Garlic and some Chipotle Mango spice, mixed all but the ribs in a bowl, then poured this in the bag, over the ribs.  .  I than placed the bag on a plate and too the plate to my...
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    100_5093.JPG

    • palladini
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  5. 100_5092.JPG

    100_5092.JPG

    • palladini
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    • Album: Smoking some Pork Back Ribs
  6. palladini

    Tomato Powder?

    I do wonder though, has anybody tried smoking the tomatoes, before drying, or smoked them until they were dry, either way?  i think that would add a a new dimension of flavour to the dishes you make with the powder.
  7. palladini

    Tomato Powder?

    Here is a good how to video  
  8. palladini

    Your Favorite Hot Sauces

    Go to Youtube, use the search engine there. type in Hot Sauce Recipes and view some Videos and read the Video Descriptions, and make some tweaks if and when needed, you will come up with something that way, and have fun doing so!
  9. palladini

    Just bought my Costco membership

    The Costco up our way here in Canada, the meat cost way too much, and there is no Brisket to be seen anywhere in the meat dept.  I can buy just as good meat a lot cheaper in local grocery stores and butcher shops. To give you an example, a beef roast that feed maybe 6 people is $98 total.  I...
  10. palladini

    Help with neighbours

    My Neighbours never complain when I BBQ or Smoke anything. If anything, the moment they smell the smoker, they are over want to A) see what I am cooking and B) see if there is room for something they want trow into the smoker. Mind you, I have no community rules to abide by, except be a normal...
  11. palladini

    Your Favorite Hot Sauces

    I so do know this is an old post, but me being a Pepperhead, just have to make a comment. I have a Hot Sauce Store in our Town and I visit it often.  I eat any chicken with a Scotch Bonnet Hot sauce.  I make my own Chili Powder, based on dried and crushed Habernaro Peppers I have 3 Ghost pepper...
  12. Your Favorite Hot Sauces

    Your Favorite Hot Sauces

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    100_5024 (1280 x 853).jpg

    • palladini
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    100_5023 (1280 x 853).jpg

    • palladini
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    • Album: Your Favorite Hot Sauces
  15. palladini

    Idea for the next showdown

    We had a very nice winter here in my section of Canada, very little snow, although there is more in this weeks forecast for night time over the next couple of days, but my 2 indoor/out thermometers have been as high as 69 over the last 3 weeks, several times.  Since I started this post, I have...
  16. palladini

    Polish Sausage or your other favorite recipes

    I go to a Program at our local old folks home, on Fridays.  This last Friday, I had one the PSWs, who are doing their 600 hours after school placement, sit down beside me and ask me a question.  She has a very thick accent and she asked me how I would BBQ a pork steak.  We talked for about ten...
  17. palladini

    Schneiders bagged summer sausage

    We have Schneiders plants in several towns around us here in Southern Ontario. With saying that, I know no one who has worked for or works for them.  But I will get on Facebook and do some asking to see if  I can find some info for you. Here is a link you might be interested in -...
  18. palladini

    Canadian sources

    Try your Local TSC store, they carry a mess of smoking and sausage making supplies
  19. palladini

    Where to place Amazn smoker

    I have The 5 x 8 AMNPS and a Masterbuilt 30 inch electric smoker.  I place the tray on the bars to the left of the smoke box, at the bottom of the smoker.  I make sure a good inch of the material in the AMNPS is glowing red before placing it on the bars.  I also open my chip tray loader open an...
  20. palladini

    Smoked Onion and Tomato Dressing

    Do you recommend using Roma Tomatoes or regular tomatoes?  And use a sweet Onion or Cooking Onion?
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