Search results for query: *

I'm in Augusta, GA area. Love me some Dawgs!!

Glad to hear Mrs. Bear made it home. It's gonna be rough for a few days, but hopefully all will be well soon. Big hugs to both of you Papa and Mama Bear.

Beautiful flowers and anniversary meal papa bear! 46 years is a mighty long time, I am very happy for you and Mrs. Bear. My anniversary was also Dec. 27, but we only lasted 7 years. I always say he got the seven year itch, unfortunately it required antibiotics. 

Merry Christmas Papa Bear! Your grandson is very handsome indeed. 

Cheese is generally salt or brine cured. Store bought cheeses are already "cured". I've used the guys recipes and had great success. http://biology.clc.uc.edu/fankhauser/cheese/cheese98.htm

This is such a great thread. It touched my heart especially after a friend called me today and told me her beloved rescue dog of 15 years was brutally killed by a pit bull yesterday. She was walking her dog when out of no where the pit bull attacked her dog. She said it was the most horrific...

I definitely would not use straight up cherry for the whole smoke. I like to start out with cherry then switch to something milder like pecan or apple. Stick with your favorite rub. Good luck and happy smokin'!

Welcome Dave! Sorry about your mishap with the smoker. Bummer for sure. Glad to have you join us. I hope to visit Scotland some day. Looking forward to seeing what you throw on the smoker!

Holy crap! That is beautiful! I've been wanting to try this, but never got around to it. Thanks for the history lesson as well. I love that stuff. You rock!!!

Nice haul!! I love cherry myself. I do use it sparingly. I like to start my butts or brisket with it then switch over to pecan. It seems to help achieve a more mahogany color, which I find quite lovely. Congrats!!!

Wow, that's a pretty plate of food! Gettin' all fancy pants.   I've never had walleye. What is comparable? Fish tacos sounds really good though. Lovely picture my friend.

Well, I finally got it all done. So much fun and soooo delicious! Yes, Rick, I did wash it very well. Even scrubbed it with a brush for a good while. It was on the smoker for 5 hours, then inside to cool and in to the fridge. This is what it looked like when I took it out. I skimmed all the fat...

Looks like you've got everything under control! I would love to have a piece of the bacon candy. How did you do it? Oh, and looks like we're kinda neighbors.

I had a luncheon to cater and won't be home for a bit longer. I've got to make the sides and the sauce. It should come together pretty quickly. I am really looking forward to dinner tonight!

Welcome! I had a Traeger and had to have the control box replaced 2 times. After that I said no more and gave the damned thing away. Funny you mention the pellets because I was using Traeger and all was fine, but as soon as I switched to a different brand it all went down hill. Oh well, I'll...

Howdy all! I decided to start a new thread about the smoked/braised beef tongue. First, I tend to get hoggish with my threads, that and I always post too many pics and sometimes I feel the need to be overly dramatic. See...

I've got the Primo XL fired up and I'm working on the veggies. I'll post pics as soon as I have something other than the fire. 

Hi there, I am going to be doing one today starting about 2 p.m. and I can do a tutorial as I go, but to answer your question you want the braising liquid the be about 3/4 up the meat. I don't use the top of my dutch oven to cover, instead I cut out a piece of parchment paper to fit over the...

Wow!! That is fantastic! I'm so proud of Todd and I can say I knew him when.... The bottom line is he makes amazing products and it shows. Good on ya brother!