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About the only change I would make, because I seriously think it makes the chili taste much better is when you put meat in the pot to cook, also add the chili powder then, when the meat is uncooked, letting it cook with the meat.
I have had bowls of chili where the chili powder has been added...
Yes it has been a while since the last one, but going with Wild boar Hawaiian style smoked meat would be hard, when in my neck of the woods there are no wild hogs.
Dert, when your slicer start to leave tails on the meat, it past time to sharpen the blade of the slicer. I do that several times while slicing meat up.
I look at the weather where I live, forecasts, doppler radar and all and it is down right depressing, to say the least
http://www.brantfordweather.ca/html/kennedy.php
What I do in my tomato hangers, once the flowers form, until all have tomatoes on them, I add Epson Salts to the water I put in daily. I put a couple heaping Tbsp per quart of water. This seems to help a lot.
Hello Kitchener, About 50 KM south of you saying welcome to the site. Have fun Smoking, this is something you will shortly learn is community event when you get that smoker going. There are quite a few of us meat smokers up this way, all west of the Niagara Cut, out on Ontario's Elephant
I would so rather do this recipe for pulled pork, yours looks good, but it is not North Carolina Pulled pork, which is the best, in my opinion.
http://bbq.about.com/od/pulledporkrecipes/r/ble31003c.htm
Merry Christmas to all the folks who have posted on the site, may peace be with You and Your Families and my a Happy New be celebrated safely and enjoyably.
Dave & Sandra
Ontario, Canada
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