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i didnt drill a hole for the iron i cut half the top off and bent it over then for where the iron goes i used a "church key" idk if that is the right name for it but thats what i was always told to call it. and made a hole in it. it is a little wider then the iron but the way i see it is that...
The way I do any thing is just guesstimate. And taste test well mixing if possible. No one can really say how much so and so you need every ones taste is different.
I haven't been able to try the smoke I wanted to know if I set the can up right. I don't think there is any lining on the inside. It was a can of peas from Walmart if that helps any. Also my soldering iron had solder on the tip so I cut the tip off to where no solder was but I wanted some input...
looks great man. when i go to skyway i used to bring my little charcole grill and get groupers like that all day. nothing freasher then the fillets on the grill and watching the fish try to swim away or being used for shark bait.
speaking of little grills i need to get a new one to take with me
any one know why some of my posts get held for moderation and some dont. i posted one with a rub and a bbq sauce i made tonight with some qview and it said it was held for moderation. this one posted right up.
I got this recipe from a friend and he wont tell me where he got it but it is very good not to spicy but a good flavor. i like it on fried shrimp. he gave me the recipe for a gallon of it. so here is the recipe for the gallon when im not feeling lazy ill break it down.
Delicious hot huy fong...
this was my first time making either so i fallowed some recipes but changed a few things. i am testing the rub now. i used stevecylka's dry rub recipe but changed a few things like added garlic powder and took away mustard mostly because i didnt have any. i am testing it on baked chicken now...
this was my first time making either so i fallowed some recipes but changed a few things. i am testing the rub now. i used stevecylka's dry rub recipe but changed a few things like added garlic powder and took away mustard mostly because i didnt have any. i am testing it on baked chicken now...
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