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I have returned
Many thanks for your concern. I am told that some folks here were noticing that I was not making any recent appearances. I was taken ill on December 27 2021 and hospitalized with a severe bacterial pneumonia and nearly died. I came home on April 8 2022 and am going through a lengthy recovery...- kruizer
- Thread
- Replies: 28
- Forum: For New Members
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Our Christmas Dinner
I am sorry for the doubles. Don't know how that happens. Seasoned the steak with Montreal Steak sesoning and put in the oven for about 50 mintes at 225 til it reached 120. Took it out and let it rest until my wife finished making her potato pancakes. She is not much of a meat eater but she fries... -
Our Christmas Dinner
Price of prime rib roast is ridiculous sI cruised down to the meat managers specials and found two really nice Porter House steaks in the reduce price bin. -
New build completed…amost!
Welcome to SMF from Minnesota, Nice work there Bud.- kruizer
- Post #8
- Forum: Reverse Flow
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Winter warming beverage
It is kinda complicated but I like a hot buttered rum for the cold weather- kruizer
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Merry Christmas & Happy New Year to ALL My SMF Friends in 2021
A very Merry Christmas and Happy New Year to you and your family and all my friends here at SMF .- kruizer
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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New to smoking from Southern California
Welcome to SMF from Minnesota. -
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lock it up!
Glad to see him get his trailer back and the dirt bag that stole it is under arrest.- kruizer
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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My cousin is the greatest
Yeah, this is a surprise to me as I have not had venison before. My lovely wife will not eat venison as she is afraid of chronic wasting disease. I understand her concern as is is generally a fatal illness but the Minnesota DNR is very careful to screen harvested deer for this condition. I will... -
My cousin is the greatest
He gave me about ten pounds of venison from a doe he harvested this fall and among it was a 1.5 lb tip roast. Seasoned with rosemary and garlic and into the sous vide at 130 for 24 hrs. Then into the fridge for another 24 hrs. Seasoned with Montreal steak and browned at 500 F and let to cool and... -
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