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It's funny you said that, the first time I heard of this... I was less than thrilled to try it. But I am willing to try odd food once. Even against my better judgement. It is actually (surprisgly) quite good. I will not post anything unbecoming to my tastebuds and I like to believe I have a...
I made this on Mothers day with PP and Brisket. It is easy, colorful and has great flavor. If you never tried it, I suggest you do.1/2 head green cabbage1/2 head red cabbage1 bunch of green onions2 packs Chicken Ramen noodles1/2 c. Slivered almonds1/4 c. Sesame seeds1/2 c. oil1 Tbsp. Sugar1 tsp...
Maybe I am doing my math wrong but based on the avg weight of a cabbagge head (3-4 #'s) this will give you 456 servings at a 1/4 lb.
to serve closer to 300 servings@ .25 lb, you will need around 25 heads of cabbage (total) I would throw in an extra one or two heads. so you could go 22 Grn and 5...
Great work you are doing there. It really looks awesome and thanks for sharing.
I must say I don't like your avatar at ALL. We just don't see eye to eye.
I hear you. But remember they are YOUR guests. Tell them tough tits, take it or leave it. Hopefull they leave it and more for you. I was stuck in that loop of cooking what others wanted and not what I wanted. It's a misreable feeling IMHO.
Well if you are the cook, then you cook your style...
Yeah I was wondering about that. I didn't notice when I originally posted as I had not taken them out of the vaccumpak. Well I didn't have twine so I rolle dthem the best I could. I had to cook them fat up to keep them rolled. So the bark will be minimum. They are smoking now. I was starting to...
All I could find today was bone out pork shoulders. All the bone-in's were sold (Grduation party time). What do I need to do differently (if anytihing) with a shoulder without the bone?
I have always enjoyed cooking. I have been grilling with my father since I was around 11. I went into cullinary school (a trade school ) in highschool since I had most of my credits for graduation.
I have always loved BBQ, and smoked sausages. Grilling never did it for me. I wanted the real...
Great idea with the cheese cloth.
Personally I wouldn't over season a pime rib. It is a cut of meat with a ton of flavor. I think with a PR, simple would be better, maybe some kosher salt or sea salt, rosemary and garlic.
Prime rib can take on a lot of smoke too. So depending on how much...
hmm, you bring up a good point I didn't think of.
Cool, well thanks for looking. I saw a deal on one on CL and figured I would ask around prior to commiting. I think I will hold off.
**All taters were harmed and eaten in the production of this fatty**
I was a bit concerned about the thick slice bacon myself but figured if it ended in a disaster I could use the, "It was my first fatty card".
Thanks Cowgirl!
So the final results are that ends actually held and the bacon...
I don't know to much about these smokers and wondered if any of you had any experience and or thoughts on the Orion convection smoker?
Here is a link if you want more information
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