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new member today
Welcome fellow Minnesotan...........Glad you are here...... -
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Brand new!
You came to the right place for all the help you need for your smoking needs......Glad you are here with us... -
Greetings from San Antonio
Welcome to our smokie site........................ -
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New, but not so new.
Hey Mark...Glad you are her...This site rocks and is the best for sure.......... -
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New to Smoking in North Carolina - OBX Joe
Welcome...I too am obsessed with making sausage. Glad you decided to join us...This sit rocks so enjoy your stay...... -
Building first smoker.
Welcome to our smokey forum.................. -
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Brat help!!!!
As indicated above, if you smoke them add cure #1. If you want to immediately freeze them to use for fresh sausage to thaw and grill, no need to add cure. Anytime you want to smoke them then add cure. 40° to 140° within four hours is the rule or add cure. to be safe, add cure to any sausage you... -
A book on making sauces (and rubs)? Theory?
The BBQ Bible is a good book. I just got it for my birthday. Haven't tried the recipes yet but by looking at some of the ingredients I can tell it's going to be a great addition to my sauces rubs and marinades. I will be picking up the Flavor bible soon. Thanks for sharing JJ. There is also...- rtbbq2
- Post #9
- Forum: Smoking Books, Videos, Magazines
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Western Bacon Cheeseburger Fatty with Mega Q-View!!
Ya gotta love a fatty no matter how the thing is cooked............ -
Western Bacon Cheeseburger Fatty with Mega Q-View!!
Ya gotta love a fatty no matter how the thing is cooked............
