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someone posted like 3 dozed burger recipes on here and I cant find the thread. The folks here will help you out.
I personally love what they call black and blue burgers.
Stuffed with blue cheese on the grill, they turn out great with a hint of hickory smoke.
Google some burger recipes...
Milk or wine. Soak for couple of hours, dont rinse, cut into strips coat with seasoned flour, fry med-high heat in butter, throw in your sauted onions and your set.
good luck
Good lookin appitizers there my friend!!!
We have taken portabellas carved the stems out and stuffed them with cream cheese seafood spread set on grill till the spread starts drippin everywhere take em off let cool for a min, cut into wedges and serve. When I met my wife she wouldnt touch a...
Flank SteaK?? For me also, grilled.
Awesome lookin vittles, if they tasted anything like the pics im sure there were no leftovers. Way to celebrate!!
I love the kegarator, honey I just had one can of beer........
No, the stuff really started to set up quickly. I felt the consistancy with my finger and waited till it was like puddy so that none would stick to the lid.
Ya know, food for thought, you could clean off the edge of the lid apply it there with same results I would think but the "gasket"...
Hello Paul,
Cant wait to see the Q. Thanks by the way for the fireplace caulk idea, did it this weekend around the my SFB and it worked great.
Talk with you soon.
Finally got around to this mod this weekend. Worked out perfect. I am now calling that fireplace caulk liquid brick as that is how hard it is when it sets up.
I applied a bead around the flange of the door on the CG SP. Waited like 7/8 min for it to set up a little. Gently closed the door to...
looks real good!!! super moist, was it real tender??
As far as the smoke rings....did you get the smoker set up with TBS coming out before you put the meat on?? That first couple of hr's is critical for smoke absorbing into the meat. Have to get it exposed before the outside pores close up...
Texas,
Not heavy, I let the top get exposed for like 40min and stirred it so expose some "new" pasta to more smoke. It was light smoky flavor, but you could tell it had been in the smoke. The whole house smelled like it.
Or I guess that could have been me??
Turned out really really good. Heres the vittles
2 cu elbow mac
3/4 # Velveeta
1/4 cu habanero cheese
1/4 cu marbled jack
1/2 cu onion
1/4-1/2 cu green pepper
We crumbled in a couple pieces of bacon I smoked last weekend and a hamburger from last night.
Smoked in alder wood as I didnt know how...
Wouldnt worry about over smoking it, just get the "right" smoke to it
At what temp are you going to foil it? or are you foiling it?
Progress pics!!! That is what I am going to do today, progress pics.
Good luck, i am sure things will turn out great, NO PRESSURE this is BBQ!
hav to explain. the tonados went south. As the smoke cont. I saw folks shingles flappin from the wind. Had to close off all the vents and go for it. Temp dived but his is a gasser so it doesnt matter. The CG would have had to been relit several times. But im still a coal burner
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