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.
That's good advice...you should physically go there and get her started, teach her something basic and when she sees how good it turns out, maybe she'll be more inclined to try it herself.
This spill is awful. They're saying it's going to be worse than the Exxon valdez. It sucks. I dive and fish the Gulf. They're f#*&ing it all up for oil. A$$holes. Drill baby drill. Yeah, right, but not when it's in your state. The Gulf is a major part of our livelihood in FL. Texas and Louisiana...
Grateful Dead
Bob Dylan
Wilco
White Stripes
Raconteurs (OK, any of Jack White's bands...they just all kick a$$)
Ben Harper
Widespread Panic
Allman Brothers Band (my favorite music for a BBQ)
Lots of folk, blues, reggae and jazz
I LOVE Black Uhuru's "Guess Who's Coming To Dinner?"...One of my...
I always leave the fat cap on too, but I'm sure some folks believe their butts cook faster if it's trimmed off. It's really a personal preference. As far as up or down, I usually cook mine fat cap up so that the meat gets exposed to heat/smoke more and so that when the fat renders, it flows over...
Looks tasty! Why didn't you enter it in this month's throwdown??
I also like to put extra meat in the smoker for weekday dinners. Great choice of brew too!
I was thrilled with the Roethlisberger 6 game suspension because my Buccaneers play the Steelers in week 3!! The Yucs finally catch a break. Now if we can only snag a solid player with that number three pick tomorrow night.....
I agree, I never taste much smoke on mine either. Still, always nice to get a couple done while smoking meats. I would be interested in your pickling recipe, if it's one you're cool with sharing. Great idea here!
Beautiful looking ravs! Thanks for sharing the process, that was quite impressive and I can only imagine they tasted great! My wife loves to make ravioli, so this may be one where we combine our efforts, but I'm definitely trying these.
OK, so bacon comes vacuum sealed in that nice tight package. Once you open it up, how do you store it until the whole pound is used?
We tend to roll up what's left and stick it in a large ziplock bag, then force as much air out and stick it in the fridge. I just did that with a little less...
Nice...our Gander Mountain, about 20 mins. away, has apple and cherry, which I can't find anywhere else. They don't have Pecan though. Always fun to find something like that out.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.