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  1. lu1847

    Pre-Super Bowl Pork Butt

    Off to a great start. I'll be checking back on this butt.
  2. lu1847

    Craigs list find-12 gallon crock for $25

    Nice find. Could have a real treasure there.
  3. lu1847

    Craigs list find-12 gallon crock for $25

    What kind of crock? Got pics?
  4. lu1847

    Do my pics appear?

    Just tried a different pic and it worked. Woo hoo. Now I can start sharing all this amazing stuff I've been pumping out over the last couple of years. Wouldn't be possible without all the help from you great folks. Huge thanks to all that have helped me in the past and a big thanks to all...
  5. Do my pics appear?

    Do my pics appear?

    • lu1847
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  6. lu1847

    Do my pics appear?

    Well I just don't get it. It gives me the option to upload from my device or enter URL. I choose the first option go to my camera roll and then it says change then an image code or something and under neath says cancel or submit then I hit submit then it goes to black screen with little dots...
  7. image.jpg

    image.jpg

    • lu1847
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  8. lu1847

    Do my pics appear?

    Well I'm hoping I got the picture thing taken care of on my I phone.
  9. lu1847

    Venison Cheddar Sticks

    Those look great! I love smoking cheddar stix. My local butcher charges me 20$ for a 5# bag of high temp cheddar. I don't know if that is average or not. Great lookin stix.
  10. lu1847

    Wiener recipes.

    Thanks Shannon I appreciate the recipe. There is a local butcher shop that makes real good dogs here in town and the reason i like them so much is the meat is not like mush it's still got a little -i don't want to say grit -but just a little more body to it. Thanks again for the recipe.
  11. lu1847

    Wiener recipes.

    Hey everyone, I am thawing out some ground lean venison and some ground pork shoulder. I was wondering If anybody would be willing to share one of thier favorite coarse ground wiener recipes with me. I do like a little garlic and black pepper. Just hoping someone could share their...
  12. lu1847

    WHAT IS EVERYBODY SMOKING, GRILLING, FRYING, OR STEWING FOR THE SUPER BOWL?

    2 loads of wings in the MES 40 with apple pellets in the amnps with temps as close to 275 as I can then slopped in my buffalo sauce.
  13. lu1847

    Spare Ribs ala Belly-Style!

    Very nice Pops. Thanks for the pics. Noticed your butcher block. I have the same one. I was wondering if the top was warped on yours. Mine was.
  14. lu1847

    Mobile Version - What Am I Missing

    Going to get my I phoneupdated to iOS 6 this afternoon at the sprint store. I hope it gives me the option to upload pics from my camera roll.
  15. lu1847

    Green Chile Smoked Chicken Enchiladas

    Green chili enhaladas. One of my favs. That looks awesome. Definitely going to give that a try with the smoked chicken. Great.
  16. lu1847

    Sausage smoking temperature??

    Personally I start out with my smoker around 120-130 degrees and put my sausage in for an hour or so with no smoke to dry out a bit. Then I smoke at 130-150 (that's just how much my MES fluctuates) for about 2-4 hours(depending on the size of the sausage). Then I finish by poaching them I water...
  17. lu1847

    Problem uploading pictures - IPad

    I have no luck with my iPhone either. It's too bad to cause my lap top took a poop on me a few months back and my phone is all I use to get on the site now.
  18. lu1847

    2nd ECB Smoke Ever...My 1st Brisket

    Great thread! Good laughs! I was with ya the whole way. Glad the briskey turned out for ya. It looked good.
  19. lu1847

    Snack stix

    Thanks! Great job!
  20. lu1847

    Snack stix

    Did you pour smoke for just the 2 hrs? I did some today and went one hour no smoke at 110 then 135-140 with 4 hr smoke them poached to 155. Think I got a little to much smoke. Oh I used a amnps and 17mm casings.
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