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. got14u

    What size is your favorite butt?

  2. got14u

    Best Chili Recipe?

    heres mine and yes it works.........I cut the bbq sauce down to half....I don't want the chili to taste just like a can of sauce.3 (45 ounce) cans tomato sauce 2 (28 ounce) cans peeled and diced tomatoesHalf can beef broth (unless u like it thick) 2 cups diced onion 1 diced green pepper2 diced...
  3. got14u

    Best Chili Recipe?

    do the southwest and put in 2 chunks of unsweetened chocolate with it...oh man it adds a whole new depth of flavor. the 2 chunks are for a big pot of chilli so maybe 1 if a small pot.
  4. got14u

    You gotta see this...........

    I think the ole lady would have a heart attack if I got the shower curtain...lmao
  5. got14u

    What size is your favorite butt?

    About this size................. you knew that was coming
  6. got14u

    You gotta see this...........

    That what I might get....pretty funny
  7. got14u

    You gotta see this...........

    Well when I was looking for a image on google I came across this website...it's made just for people like us. http://www.baconandmeat.com/
  8. got14u

    More Andouille

    Very nice....recipe and smoker !
  9. got14u

    Parchment Paper VS foil

    that and when you fold it, it stays. parchment wouldn't have any bonuses that I can think of.
  10. got14u

    Carne Asada Taco Casserole - QVIEW

    Here is the address and phone number 2601 South Kentucky Avenue Oklahoma City, OK 73108-7830 Get Directions (405) 601-1886 heres what it looks like http://maps.google.com/maps?ie=UTF8&...264.42,,0,8.91 Now back to topic.
  11. got14u

    Glass Vs Plastic carboy

    Glass in my opinion is 10x better. You can also clean it better...As long as the weight dif doesn't bother you then I would go with glass.
  12. got14u

    question on thermos for a newbie

    Here is my thread on the fattie that you are wondering about.. http://www.smokingmeatforums.com/for...ad.php?t=77187
  13. got14u

    250 gallon propane tank

    Here is a smoker calculator...It will tell you size of openings from fire box to smoke chamber and so on and so on. Attachment 24489
  14. got14u

    **Bread Mexican Fatties Experiment**w/q/view

    I wouldn't say all the way through but it does take on the smoke flavor very well. I don't know if I would use mesquite tho.
  15. got14u

    Looking for a list of what used to rub fatty with

    thi is my rub that I use on just about everything now http://www.madhunkymeats.com/
  16. got14u

    Brisket question - with q-view!

    go with your original plan bark is nice but moist is king in my opinion...foil it
  17. got14u

    need help with cheese smoke

    Just like everyone else here...I like 2-3 hours with a heavy smoke with medium sizes pieces of cheese. and I wrap and store for a month to let the cheese meld with the smoke flavor
  18. got14u

    Stainless Food Container 6 Gallon

    Boy that is nice...but anything stainless steal is..lol...what did you use it for ?
  19. got14u

    Smoked Pizza w/Q/View

    Ok those pizza's have got to be done by now.....
  20. got14u

    Kosher Salt

    I guess I am a "savvy" cooker...lol foodnetwork: For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful...
Top Bottom
Back
Clicky