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OK...don't hate me but I threw in a one pound Jimmy Dean breakfast sausage all by itself in the smoker and it's going right now. It's a bone chilling 64* here and drizzling. Gotta love South Texas. I will have to mow the yard before Christmas.
Hello Link. Sure I can share. Are you ready for it? Okay...put raw oysters in the regular dressing you like to make. Stir'em up to get them scattered and cook as you normally would. I love it but my wife has a "texture" thing so we don't have it too often but I will sometimes make a small...
I have some old corning wear glass pans that are smoke brown. They work really well and I just use them for the smoker. One is the 9x9 pan, 12x12, and two bread pans. Mac-n-cheese is awesome and sometimes I break it into two bread pans with beans in the square pan.
They do not clean up...
They were really good. But when cooking something that's as thick as a nickel, it does not take long. Overcooking is easy (yep, guess what I did). Some were sort of thick and some were really thin so there were some tough spots.
Good luck on yours.
I'm about to throw some riblets in the smoker and am hoping it does not take longer than two hours. These things (or at least the one's I have) are paper thin and mostly flat bone. Not much meat but they sure are good to eat.
How did yours finish out?
I do not foil my butts. In fact, I have a 10.38 pounder on the smoker now (for the weekend) and I put it on about 8:45 this morning and it will not be done till later tonight. Pull it after a rest and then throw it in the fridge. Going camping with the grandkids so tomorrow night we will have...
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