Search results for query: *

Please tell me that's parsley!

Cherry Dr. Pepper? You, sir, are a genius. Can't wait to try. (Side note: I've never seen pork designated as "prime." )

Yeah, I see how it all works now. Common sense is required. Thanks

I bought a Victorinox boning knife five years ago and could not be happier. It was this one, if it's okay to post Amazon links: https://www.amazon.com/dp/B0000CF94L?ref=ppx_pop_dt_b_product_details&th=1

DougE, I'm new here and don't know you, but I've been going down a similar road, still with a favorable Gleeson though, and just want to wish you all the luck, and hope this resolves without much complication.

Never heard of a fattie until I showed up here! Thanks for the info. Question. Do you slow smoke at 225? To what internal temp?

As my uncle Bernie used to say, "You know, they make boats out of wood."

Hi all, How is it that I didn't know about this! I'm a long time smoker and grill guy, rolling a Big Green Egg, Weber Kettle, and a gas grill for when there's no time, LOL. I'm a musician and novelist with plenty of time to crank out briskets, sausage, ribs, pork butt, ducks, and whatnot now...