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Ok, so gonna try these. I do have a question. You said to drain all the liquid. Then add the ingredients, then flip jar for several days. In the last photo there is a lot of liquid in there. Did that just happen naturally over time or did I miss a step of adding more liquid in? They sound...
Wow, what a fantastic looking meal. Better be aging a lot of meat for those 60 days, as I am certain there are a lot of us going to be watching for our invitations. Big jealousy issue here, now!
I am not sure about the sulfer smell, unless it is specific to the brand of coals. I am curious why you use veg oil in your chimney. I have been using a chimney for ages and have used nothing but a small amount of newspaper and never have problems getting lit. Is there a special purpose?
I don't know how you call that a wreck Tom. Looks great. Too bad they take so long, would love those fresh for breakfast, but not ambitious enough to get up that early.
Poor pastrami...segregatioon sucks!!
Very good looking cook there. That is a lot of chuck ready for many meals to come. I will look for one of the invites.
So, when frozen these things must be like a giant marble. What is the best way to thaw/reheat these from frozen. I could see having them around if easy to do. Just curious.
That looks very, very good. We won't tell Mrs. Bear, but in that first picture it looks like the stinky shrimp is kissing one of her beef chunks!
Nice looking meals. Love BBQ'd shrimp and scallops.
My mom has been telling her husband for years that he'd better see a doctor soon. But he's a stubborn old goat. He wakes up yesterday not feeling himself and finally agreed to go to the Doctor.
After the appointment the doctor asked to speak to my mom alone.
After my step dad left the room...
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