Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hoser

    Propane Smoker Suggestions

    You must have a Walmart nearby? They carry the GOSM gasser for around $130.00 I've been using mine for about 4 years, and with a few modifications, I really like it.
  2. hoser

    Curing or Brining

    Hey, that's a great link DD....thanks
  3. hoser

    Disaster

    The rule is you have 4 hours to get the meat from 40 to 140...out of the danger zone. I would be very wary if you are not absolutely sure.
  4. hoser

    Smoke Daddy or Smoke Pistol?

    I've used the smoke daddy quite a bit, and find it to be a PITA. Don't care what the literature says, you are not going to get 4 hours of smoke out of the large smoke daddy. Here's something cheap you might want to try that will definitely give you ten hours of uninterrupted cold smoke. Check...
  5. hoser

    Mexican Mole Sauce

    I've seen Bobby Flay use it on bbq many times...I would suggest you check out the Food TV site.
  6. hoser

    Cutting Board!!!!

    That is a great score man. Nothing like a wooden cutting board, and they are actually safer than the composite or glass boards according to all the testing results I have seen. You are 1/2 as likely to have bacterial contamination on a wooden board...
  7. hoser

    TasunkaWitko Tries Gravlax

    Thanks Bally
  8. hoser

    TasunkaWitko Tries Gravlax

    OK...somebody help me out here...stupid question of the day time. What the heck is a dl? Is it a deciliter? What does it convert to? Would that be like...3 tablespoons?
  9. hoser

    smoked chili reyenos

    Congrats Rob....you most assuredly deserved to win.
  10. hoser

    Swedish Sausage

    Rambling, thank you for the recipe....I'll be making some of that for sure.
  11. hoser

    E-Bay Vacupack Listings 2/5/10

    Has anybody ever used a Sinbo sealer? Any opinions on it?
  12. hoser

    Arrgh....Brisket help

    That looks like the flat you have there my friend.
  13. hoser

    Greetings from Cumberland Gap, Tennessee

    Welcome from another Cumberland Walt....you've found the best place on the net to learn....good luck and good smoking!
  14. hoser

    My January Throwdown methods and Qviews.

    Gol darn it...if I'd known how much work you put into it, I might have voted for yours insteand of mine bro. Great job!
  15. hoser

    My 3rd place (sigh!) January throwdown entry

    LOL...at least you tried my friend...you had enough cajones to take a shot at it.
  16. hoser

    My 3rd place (sigh!) January throwdown entry

    Well, here I am firmly entrenched in third place. First of all, my congrats to the winners...WOW! everybody brought their A game to this one. Well, without further ado....my entry was created shortly after doing up a batch of "Dudestrami" and hit me while making a Reuben sandwich. I took some...
  17. hoser

    To trim ribs or not?

    It depends on who's coming over to help eat them. If I want to do it up nice for a dinner party, I trim for sure...and the trimmings are super munchies partway through that 3-2-1
  18. hoser

    Grinder question

    I got a custom large bore grinding plate for my kitchenaid on ebay...works great. http://shop.ebay.com/i.html?_nkw=gri...late&_osacat=0
  19. hoser

    TasunkaWitko Tries Gravlax

    Can't wait to see the finished product TW. Not much better than smoked salmon.
  20. hoser

    hello all, wheres the bar at:-)

    I've been up a couple of hours now....always been an early riser. I think it was all the years working crazy shifts at the firehouse.
Top Bottom
Back
Clicky