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Victim of my tastebuds...
I am in agreement with the crowd about a great post. Glad you joined us. And a point for you. Chuck -
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Eye of round Pastrami, mucho q-view!!
That's some fine looking pastrami, Al. Making me want to do the same. Point for you. Chuck -
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MountainMama new member
MM, welcome to the forum. Glad you joined us. I'm an Ozark hillbilly. I hope you enjoy your stay here. Chuck -
Hello from the Bayou
Welcome from the Ozarks, Jeffrey. It's good to gain an enthusiastic member. Chuck -
look at this chicken I just smoked.
Looks great, but 7 hours is a loooong smoke for chicken. Chuck -
New smoker, I'm here to learn.
Welcome to the forum. It's a great place to learn. I hope you enjoy your time here. Chuck -
New Article
I have used your brine recipe quite a few times and never a problem. I would like to thank you for all you have brought to this forum. I'm grateful for what I have learned from you. Chuck- stovebolt
- Post #2
- Forum: Food Safety
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My Response To Roll Call
Welcome to the forum. I'm glad you joined us and looking forward to your posts. Chuck -
first and LAST time using morton TQ
Check out Bearcarver's posts. He uses Morton TQ with great success. Chuck -
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Smokin in MO
Welcome to the forum. Lots of people here with the same interests as you. I hope you enjoy your stay. Chuck -
Getting through danger zone
There is no chance I'd throw it away if I had to eat it all myself. 40 to 140 in 4 is a food safety guideline that is good to shoot for, but you aren't far enough away from it to be frightening to me. Others may not agree but I think most will. Chuck -
Turkey Breast Q-view
Fine looking turkey breast. Those are great cured also. Points. Chuck -
Injecting chicken hind quarters...
Great post, Dave. I have to try that. Points. Chuck -
PoopyPig is the new pig in town
Glad you found us and welcome to the forum. I hope you enjoy it here. Chuck -
Smoking breasts!
Those do look good. You just can't argue with success. Chuck- stovebolt
- Post #2
- Forum: Grilling Chicken
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thailand smoker
Welcome to the forum. I hope you enjoy your time here. Chuck
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