Search results for query: *

I say fillet a few of them up so we can get a look at what kind of meat we're up against... I've been smoking sheephead, whites and Carp all my life I just did 350# of caro a couple of weeks ago I've never done a Snake head but would be interested in helping with a recipe  to smoke them up

After almost a year and a half I finally pulled the trigger on the Mobile kitchen...I looked hard and long, changed my mind about a thousand times, comprimised and changed the game plan a couple hundred more times too... I finally had to poop or get off the pot... 78' Ford Eldorado...I wanted...

Shrooms will have to wait a few days...All the pix were blurry... Here's a a chicken favorite I really like chicken fingers, But, fried foods are out of Barbs diet so Icameup with this pne Sesame chicken Baked instead of deep fried.. Served over a bed of Stir fried...

In my opinion DON'T BUY FOODSAVER V2222 Junk...JUNK...JUNK I have an industrial Vac master compartment sealer, I can't remember the model # but it would take a 16" x 20" bag in it... It's down waiting for a new lid...It's  older, 5 years...And after about 1000 to 1500 cycles the lid didn't stay...

I have the LEM and love it I also have the dump mixer and sausage stuffing attachments...It is loud as all steel geared grinders are But for the overheating goes mines never overheated on me and I never do less than 45-50# at a time...Hell I used to mix and grind a minimum of 50# of Hamburgers...

I didn't vote cuz I couldn't make up my mind They all looked great and they all looked like winners to me

Update I splayed a Turkey for smoking...20 pounder...Holy crap...ALMOST NO EFFORT AT ALL... I did a couple of Rotis. chickens...They practically wacked themselves in half...Clean up was super easy..almost just twist the nut...be carefull of the spring...it can be interesting if it pops out and...

Sorry I posted without finishing here's the pix YUM YUM Next installment stuffed shrooms...

Sorry about the wait again...I didn't make it to supper last time...Smoked up 46# of  T-N-T a nd Apple Bacon today...amd down loading the memory card I had these pix. Here's how they go 3 large Chicken breasts...Almost Filleted leave 1/2" from 3 sides...Remenber your stuffing them 1 Pkg low...

Anybody tried these yet? Sorry about the Hiatis...Decided to sell my tractor and an old Ulcer resurfaced dealing with the A-HOLES ON CRAIGSLIST Cooking up some stuffed Chicken breasts tonight... I'll have some pix in the morning...Really tastee...and really good for you...but I gotta upload...

You shouldProlly soak first then D/F I have a batch of boneless/Skinless soaking now...I'll inject them right befoer going into the breading... then I'll smoke them for a short time I'll post pix Please disreguard...cold meds,and oxy cottons didn't mix well last night...

Hope you feel better soon Glad I could help

Thanks, Good read

I forgot... The top the tater switcheroo goes pretty much as follows Altho this is just a baseline flavor to your own tastes 20-24 oz Greek yogurt 1 TSP onion powder coarse ground 1/2 TSP Garlic Powder...Granulated is good too 1 TSP Spec pow 1 TBS  Dried Chives or fresh if you got them...

I couldn't find a blushing smiley guy...But thanks

Hot H2o and Epsom soak here we go For the Bleu Cheese Dressing 1 Cup Butter Milk 1/2 Cup Greek yogurt  I like Oiko and Chobani...They are available locally and aren't as sweet as   some others 1/2 Cup  Mayo You can use Kraft Real, Hellman's lite or I like the Baker's and Chef's heavy...To...

Barb went on a diet last year and dropped almost 100 Pounds...That weight got packed on due to my cooking and her only eating 1-2 times a day...I didn't beleive in substitutions IE low fat cheese,skim milk, LITE BEER ect...ect For me It was real cream, cheese,whole milk you know the drill...But...

This is a awesome read pops, I had the same metallity as you...Mind over matter was my motto.. I didn't think I'd use up this body quite so young, been going to my Chiro for 6 years...With A.S, Sheurmans vit. D deficient...bla bla bla My whole body has been Junk from age 40 I'm allergic to...

Just a suggestion ... set your oven at 160 and check it with a probe to make sure of accuracy... A trick I use  to know when it's done is by weight..I weigh all my meats before they go into the soak, then after the soak  I'll weigh one strip     (make sure it's a medium sized one a small one...

No problem... Hope it helps Poor guys hate to throw food away too....ALTHO...Burnt Jerky makes wonderfull dog treats especially for training...they see you eating it and it makes it that much more desireable to them!