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  1. masterofmymeat

    Rye Bread

    Thanks for this one. Printed it out and gonna give it try.
  2. masterofmymeat

    It's been a while, but I made it back. Lot of life things happened but it's good to be here. Thanks.

    Hi Doug, Yes, I still have loss of strength in my right hand from that injury. I live in Athens, GA now. We moved here about 7 years ago. Hope y'all are having a boatload of fun at the Gatherings. I sure miss it. Happiness to you always and keep mastering the pit. Hope the knife comes in handy.
  3. masterofmymeat

    What Baking Bread Teaches a Pitmaster about Smoking Meat

    I am a fan. This is so well written...Good to meet you.
  4. masterofmymeat

    Time to make some sauce.. I hope.

    ARE YOU KIDDING ME?!? You had me at growing your own crop. "Reserve the remaining brine for jazzing up anything that I don't want sauce in, i.e. scrambled eggs, bacon cure, who knows." Brilliant. I like trying new ideas with my scrambled eggs. I try different things, mostly garden...
  5. masterofmymeat

    Pork and Beans on

    I would eat that for breakfast, lunch, dinner or any time I wake up in the night. WOW!
  6. masterofmymeat

    First Brisket ever

    Excellent work. Looks great for a first time out. Heck, it looks great for any time out.
  7. masterofmymeat

    Bacon cheeseburger sub

    That looks delicious. I'm gonna try that on my Blackstone at camp this weekend. Thanks!
  8. masterofmymeat

    Bacon cheeseburger sub

  9. masterofmymeat

    It's been a while, but I made it back. Lot of life things happened but it's good to be here. Thanks.

    Thanks Jack good to know your still here.
  10. masterofmymeat

    It's been a while, but I made it back. Lot of life things happened but it's good to be here. Thanks.

    I'm looking around and getting refreshed and excited about getting back into SMF and trying new techniques. I've been away for a while. Now I've got the time to devote and get back in the game. Thank you all in advance for all the great posts.
  11. masterofmymeat

    MAIL ALERT!!!

  12. masterofmymeat

    MAIL ALERT!!!

    Yikes! I hate that. Happened to me with an old hotmail account. Hackers....Bleh!
  13. masterofmymeat

    TURDUCKEN is a success - lot's of photo's

    WOW! Nice going Al. I'm so glad you hung in there and did it. Absolutely spot on tutorial and step by step. Everything looks fantastic,  I'm so jealous...James
  14. masterofmymeat

    Cheese Straws

    Watcha' Sayin"??? Roller you kill me. How do you think up this stuff? I gotta say though, 3 sticks o' butter and 40 oz of cheddar, sounds very tasty but is my heart and arteries going to make it to the end? I have got to try this. ... James
  15. masterofmymeat

    what the right size turkey to smoke ???

    Thanks Bear, great link...James
  16. masterofmymeat

    what the right size turkey to smoke ???

    Hi Al, I just watched a segment of "Diners, Drive-Ins and Dives", and there was a guy in Sarasota that makes them in his restaurant. In the oven, he states 12 hours at 200* F.  Don't give up...James
  17. masterofmymeat

    And the October Throwdown Winners ARE.............................................

    Hi All, I finally got back on the ol' 'puter, and I am sooooo glad I didn't participate in this Throw Down. Those dishes look awesome and they all deserve the win. Boy Howdy you guys are some serious Chefs...James P.S.- That Sausage maker looks sleek and powerful, what a great way to go.
  18. masterofmymeat

    South Florida Gathering--Nov 4th thru 6th 2011

    Hello All, I'm sorry it's taking so long for me to post the pics and vids that I have, but it's been a not so great day for me and Laurie. As you all know, I cut the back of my wrist pretty bad with my hatchet chopping kindling for our fire. We went to three Urgent Care offices and they...
  19. masterofmymeat

    Turducken questions

    Hi Al, I've never cooked or smoked a turducken but like you, many many birds. The USDA.gov site states if all layers (including stuffing) reach 165* IT you are good to go. I say go for it, you're a pro and know a lot of things about birds and smoking. I think it would turn out to be a great...
  20. masterofmymeat

    South Florida Gathering--Nov 4th thru 6th 2011

    Well, it's finally here, WOO HOO! Laurie and I and our friends Tommy and Robin will be there around 4:30-5:00 tonight and then LET IT RIP YA"LL. Be careful, be safe, be there or be square...James
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