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Help...Please?
I agree with Flash, I have found the same thing in mud dubber nest here in ohio. Just brine em and throw them in your cold smoker.- kratzx4
- Post #5
- Forum: General Discussion
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ABT Leftovers
Eat em cold and wash em down with I cold barley pop.- kratzx4
- Post #11
- Forum: ABT's and all things Appetizers
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Greetings from Northern California!
welcome to SMF glad you joined us. -
Hey... from South Florida
Welcome to SMF Jon, glad to have you. Ask all the questions you have, as you probably know by now folks here love to answer and share their knowledge. Remember this family of addicts believe that there are no dumb questions, except for the one you did not ask. -
KY Blues Man checking in
Welcome to the SMF family, from 35 miles east of Cincy. Brown county Ohio. Lots of good folk here to learn ya. You will be smoking the way you want in no time. Try Jeff's 5 day course it's free and full of good info. -
Be carefull what you say
LMAO White cloud you are right it could have been a lot worse.- kratzx4
- Post #4
- Forum: General Discussion
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Another funky U.D.S. paint job .
Man she's built like a brick smokehouse. Kewl paint job.- kratzx4
- Post #9
- Forum: Charcoal Smokers
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Be carefull what you say
I hear you I had an aunt call me one time to chat when she asked what I was doing I simply stated that I was rubbing my meat, needless to say she was not real happy with her nephew and let me know in no uncertain terms. I was able to get enough words in to explain that was preparing a pork...- kratzx4
- Post #2
- Forum: General Discussion
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Newbie from Texas
Welcome to the SMF. I suggest that you take Jeffs 5 day course on smoke cooking it's free and full of good information. If you in the market for a good rub and/or sauce recipe you might want to get Jeff's.I use electric and propane smokers so I can't answer your question, but hang on someone... -
New Member from Colorado
Welcome to The SMF Family. I'll give you 2 days then you will be hoplessly addicted to this site like the rest of my brothers and sisters -
Virginia Hillbilly checking in.
Welcome to the SMF Family, glad you joined us. Lots of good folk here to learn you more about smoke cookin. -
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going to attempt ABT - want to start with solid, basic method - help?
here's a couple the my clan likes DADS ABT CHEESE FILLING 7-27-08 8oz PKG PHILLY CREAM CHEESE SOFTENED 1/2 CUP SHREDDED SHARP CHEDDAR 1 TSP LIQUID SMOKE 1 TSP JERRY'S RUB #3 1 TSP GARLIC POWDER 1 TSP ONION SALT 2 TSP ONION FLAKES MIX THEM ALL TOGETHER AND STUFF YOUR PEPPERS. WORKS WELL AS A...- kratzx4
- Post #2
- Forum: ABT's and all things Appetizers
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Fried Hominy
Lookin good cowgirl. My granny always fried hominy, a little bacon grease in the skillet, salt and pepper, I do like your recipe though. Haven't had hominy in years, Mama kratz and the little kratzette ( she not that little, an old lady of 16) don't like it. I going to buy some and fix it your...- kratzx4
- Post #2
- Forum: Side Items
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Fatty’s Anonymous
Well I for one am proud to say that I am not a fatty addict. I can quit any time I want, I know because I have quit 100's of times. And I only smoke another to prove to the wifey that it is not an addiction. -
Country Ribs With A Pipe Wrench? W/QVIEW AND A Surprise
Man o man that looks good, smoked kraut hmmm who woulda thought, but now I have to try it thanks for the idea. -
Pork Butt?
aardvark thats you answer. you want to smoke it at around 225 to 230 deg's to an internal temp of 195/200 deg. remove from smoker wrap in foil and put in a cooler lined with thick towels for at least 1 hour. At that time you can take a coup;e of dining forks an pull the meat apart. it will be so... -
