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  1. shaggy91954

    Why this site really ticks me off..........

    Does your cleaning lady do grill grates? 
  2. shaggy91954

    Smoked Stuffed Deer Tenderloin

    When I think of par cooking, I think of boiling.  You're not boiling bacon are you?  That just doesn't even sound good.  Maybe I'm wrong.  But is that what you are doing?
  3. shaggy91954

    45lbs of ground venison..what to do?

    Forget the ground venison........send me the backstrap, tenderloin and roast and I'll make jerky that'll make you smack your mama................just kiddin...........don't smack your mama.  But do send me the venison.  lol.  That's some good eats and I'm sure you will fine something to do with it. 
  4. shaggy91954

    Catering Question

    Think about what you're getting into and then think about it again.  Lots of legal ramifications to consider. 
  5. shaggy91954

    Why this site really ticks me off..........

    BECAUSE ALL THE QVIEWS MAKE ME SO HUNGRY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!   You people really know how to grill, smoke, cook. 
  6. shaggy91954

    Wife not pleased with my tongue

    I've had tongue, but she complained when I bit it.................but seriously, what does it compare to?   Liver, gizzard, hearts, tenderloin????  And what does a tail taste like?
  7. shaggy91954

    Why Cow tongue is so expensive.......

    Okay, just a good ole Kentucky boy here and I don't recall ever seeing beef tongue or tail in the grocery stores.  How do you prepare these delicacies and what do they taste like?  Please don't say "chicken". 
  8. shaggy91954

    Himalayan Salt Block Cooking

    I know too much salt isn't good for me, but I just crave that stuff sometimes.
  9. shaggy91954

    YOU GUYS ARE SWAMPING ME

    Maybe we should talk about pepper now................lol.
  10. shaggy91954

    iGrill 2 is in Da House!

    That's crazy that you haven't gotten it by now. Maybe they lost the order. I've been checking the site for the ambient temp probe availability. I've used mine a couple of times and like it a lot. Probe tested to 207 in boiling water.
  11. shaggy91954

    Himalayan Salt Block Cooking

    Hey atomicsmoke here's a youtube video I found that claim the salt will actually begin to act like an iron skillet and it should be cleaned the same as an iron skillet.  You just have to use the right oil with it.  I'm intrigued as well Waterinholebrew. 
  12. shaggy91954

    Smoking Peppers

    I'm a pepper head, but this is something i've never even thought about.  Gotta give smoked peppers a try.  The uses could be endless.  My favorite are jalapeno and habanero. 
  13. shaggy91954

    Mule's Twice Baked Potatos

    When you smoke them, do you smoke through both stages or just the second stage when you refill the canoe?  And what type of wood do you suggest for smoking twiced baked (smoked) potatoes?
  14. shaggy91954

    charcoal smoking like crazy

    That's exactly what I was thinkin mule.  Great minds think alike............or was that drink alot............hmmmm............i've drank too much to remember.
  15. shaggy91954

    Himalayan Salt Block Cooking

    Anyone ever do any cooking with a Himalayan Salt Block?  If so, is it all that, or just a gimic?  I've read that they can be used for cooking and serving hot meals or chilled for serving sushi or cheese.  Thinking about investing in a small block but would like some input as to if they are worth...
  16. shaggy91954

    Smoked Frogs' Legs For The New Year!

    Same here Bear.  Use to love to go frog gigging late at night.  Leah you said you smoked them on low heat......how low would that be?  They look delicious and I'm gonna have to try some smoked now. 
  17. shaggy91954

    Lime Chipotle Pork Tenderloin

    For some reason that tenderloin looks to be in the shape of a lobster tail, which makes it all the more appealing.  Can I have a bite?
  18. shaggy91954

    ABT's an appetizer?

    Never heard of this Neufchatel cheese and probably never find it in this part of the country.  What nationality is this cheese? 
  19. shaggy91954

    Arrachera on the Weber Kettle w-q/view

    I really don't get the avacado thing.  Wife loves em in salad, but to me they are pretty tasteless.  Maybe my taste buds are shot.  Or maybe my taste buds need a shot of tequilla to get them warmed up.  But really, I just don't understand the avacado craze.
  20. shaggy91954

    Whatcha making for the Super Bowl?

    I'm having the wife make an under inflated football cake.
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