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Moinks for a Party.... with Q-view
I vote with sunman on this one, nice job! -
Where is everyone?
Wow, SOB! That is straight west. Did you smell my brisket and fried catfish Sunday? Now that I know where you are I gotta make it out your way, but for the time being we’ve been spending our spare time with our sister in Missouri I hear the walleye fishing is all but dead. I’ll add the...- arnie
- Post #32
- Forum: For New Members
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Hello Everyone
Welcome to SMF Tom. I see you got your profile settings to work You’re gonna like it here, very friendly knowledgeable people always ready to help out or to pick up a pointer. This site family oriented with a broad range of topics and most are very concerned about keeping food safety a top... -
Where is everyone?
I can't believe I'm the only smoker in Iowa- arnie
- Post #26
- Forum: For New Members
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Chicken 3 ways.....
Looks like they turned out great. Any comentary on the 3 differant flavors? -
Danger zone info
Very good point. I was surprized when I first read about the practice of glueing meat. If it weren't for the fine folks on this forum I most likely would not know about glueing, Thanks- arnie
- Post #26
- Forum: For New Members
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Danger zone info
While this is an old thread the information is still pertinent. Thanks for bumping it up- arnie
- Post #18
- Forum: For New Members
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Never know what will happen
Welcome to the addiction Glad you’re here -
Meateater Made Me Do It!
You're killing me! I haven't smoked me some wings for a while now. I gotta try some lime wings, man they look good -
My buddy who used to smoke my goodies left : (
I'd say that was down right rude cept he did see you off to the forum and that's a good start A good place to start is http://www.smoking-meat.com/ sign up for the news letter and the 5 day e course. Glad to have you here. Now take a deep breath. We'll help you through this had have you... -
Cajun Smoked Sausage (Nilgai) Q-VIEW
Looks good, and a public service too -
My Meat Mixer
DUN dun DUN and the plot thickens Tune in tomorrow for the season premier of As the Sausage Cures -
Tri Tip Questions
I agree with the masses 135 works well Keep it simple, it’s a great cut of beef
