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Secret is out. Didnt want to hijack another thread with this.
I guess everyone has to contribute to this great forum,.....(clearing throat) Big deep breath.
TL's Smoked salmon spread
2 Med smoked salmon fillets (bout 10 inch), go through with a fork and pull bones out
1 block sofened cream...
HEHEHEHEHEHEHEHEEEEHEHEHEHE, I knew that was comin!!
I guess everyone has to contribute to this great forum,.....(clearing throat) Big deep breath.
TL's Smoked salmon spread
2 Med smoked salmon fillets (bout 10 inch)
1 block sofened cream cheese
1/4 Cu. Mayo or what I have been doing lately...
Part time smoker, full time Safety Manager for a general contractor working the the steel mills of NW Indiana. Most people went to school to get outta the mills. I went to school to get in the mills . But I love what I do so that makes it easier I guess but still cant wait for FULL TIME...
Nice tri-tip fajitas!!!
Washington State is where your at hummmmmmmm............got it. Smoke some salmon fillets up. Then package them with the food saver into couple of fillets in a pouch. Freeze em, and go over and givem to them. Peace offering!
Stuff is pretty expensive to purchase...
Hey fire, call em and they will send you out new ones, NO QUESTIONS ASKED. Dont have to send them anything. Allow a week or so for delivery but I just did this and those folks at Maverick are 1 of a kind. I got the number off the instructions (that i havent read either ).
Good luck
I luv em just the way they are. You could set that lil feller up on a friggin picnic table at a party and start the smoke,.... people would come from around the block to get a closer look. Then when you pull the pork off er and they have a taste.............well lets just say their socks would...
As these folks have said.
What I did was research local butcher/meat marts. Talked with the butcher for awhile, let em know what you are interested in. Start talkin about 9 lb pork shoulders untrimmed, a language he understands and you will get some insight, I promise. And if not go...
Ask away! Its a great art to be addicted to. HEHEHEHEHHEHE
Happy to have you aboard, try startin with Jeff's 5-day email course that is packed with info for the starter.
Use the search feature on this site as many topic have been discussed already. That is how I got started, your right this...
Looks great, I learn summin new everyday.
I can not believe that smoke pena!!!! I always thought the loin was too dense or would loose its moisture, what temps did you take em to? How hot was the smoker??
YUMMMMM YUMMMMMMMMMM! That sounds good, how was it?
At this point I refuse to order BBQ without the smell of smoke, blue smoke that is!
Can you say Charlie Vergos' Rendezvous Ribs???
Thanks, im lookin forward to it, wow talk about last minute! (better late than never)
Right now we are going to take off Thurs sometime to put us down there to set up camp before dark. Dunno yet if we are going to take in other adventures just yet, will have the 2 dogs and love to camp so when...
Got the green light from the Mrs. last night!! We're going to Missouri!! Maybe the gas prices will come down by then. <------And then I woke up from a dream.
Going to be celebrating my B-Day while we are at the Gathering .
I am going on a 1 week fast before the event . Starvin myself so that...
Keep with it, I had 40 mph wind with gusts over that this Sun. that destroyed my session. I couldnt even get er near 190!!! Had a chair blockin some of the wind into the firebox but other than that, no where to run, no where to hide.
I kept with it, ignoring the "danger zone" until dark then...
Welp here is the rest of our BBQ team, can't leave home without em
DUKE THE BLACK LAB
Attachment 9313
LEVI THE YELLOW LAB, Looks black and white to me.
Attachment 9314
Can't remember who the heck built these and he probably already posted that they were going to be listed but in cruisin ebay today I saw a pic of his avatar. Check it out......
http://cgi.ebay.com/Lang-Smoker-look...QQcmdZViewItem
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