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  1. sunerylander

    In support of raised beds...

    Nice thought
  2. sunerylander

    Words That I Live By

  3. sunerylander

    Dad Jokes

    "A ham sandwich walks into a bar and orders a beer. Bartender says, 'Sorry we don't serve food here".
  4. sunerylander

    Choc No Bake Cookies

    thats true hehe. we need some sugar every once and a while. it makes me hungry. 
  5. sunerylander

    Jalapeno & cheese smokey recipe needed

    Wow this seems great. thanks ill try this...
  6. sunerylander

    Pulled pork enchiladas with tomatillo sauce

    ill be doin this sunday. thankyou for sharing...
  7. sunerylander

    International recipes from Oberelin Ohio, 1959-60

    Great. Thankyou for sharing this.. ill try it 
  8. sunerylander

    My recipes.

    Thankyou for sharing this. They all look very delicous. Mmmmm yummy.
  9. sunerylander

    Red Maple

    Thats new for me, I think Im gonna use that, THanks for the info.
  10. sunerylander

    April 2017 Throwdown Time!!!! Under the Sea!!!

    My god! those picture are mouth watering...   
  11. sunerylander

    (PICTURES ADDED)7th Annual South Florida Gathering 2017 (Nov 17-19)

    Am I too late for this? Too bad
  12. sunerylander

    Missing #4

    Getting hungry just by reading... =)
  13. sunerylander

    Smo-Kit Smoker Model 1214

    I was cleaning out the garage for a sale when I happened upon the SMO-KIT. It was made by 'Smokin Tex' Co. I bought it on E-Bay a couple of years back and parked it in the garage. Nobody wanted it at the garage sale, so I thought I would give it a drive. It is a portable smoker that is fueled by...
  14. sunerylander

    Smoking Bologna

    To help rub adhere to meat, rub bologna  with yellow mustard. Then apply a generous, even layer of rub. 2 Place 2 to 3 fist-size hickory wood chunks on top of unlit charcoal in a smoker; top with lit charcoal. Smoke bologna  at about 225 degrees, 3 hours.
  15. sunerylander

    Korean style hot wings

    Ingredients 3 pounds of chicken wings.¼ cup soy sauce.¼ cup gochujang (Korean red chile paste) or sriracha.2 tablespoons rice vinegar.2 tablespoons honey.1 tablespoon sesame oil.2 tablespoons minced garlic.1 tablespoon minced ginger.
  16. sunerylander

    Chicken stir fry in the disc

    Chicken Stir Fry with Cashews INGREDIENTS 4 boneless, skinless chicken breast halves 1 garlic clove, peeled 1-inch piece ginger root, peeled 1/2 cup fresh cilantro 1 pound jicama, peeled, cut to fit feed tube 2 medium carrots, peeled, cut to fit feed tube horizontally 4 medium scallions...
  17. sunerylander

    Fried Chicken

    "I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked." "I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken...
  18. sunerylander

    Sausage Newbie Question about a grinder.

    Hi Everyone I'm a total newbie from South Africa and am so keen to plunge into this hobby.  I am, as a South African, especially keen to start making my own boerewors (plus breakfast sausages and even try making frankfurters) etc    I was about to rush out and buy a Kenwood MG450 mincer/ stuffer...
  19. sunerylander

    Austrian BBQ

    You must look this site, http://bbqpitboys.com/recipes/chapter/austrian-bbq-rednecks/ you can choose any kind of bbq from australia.
  20. sunerylander

    Pellet grill vs electric smoker for venison?

    Both propane and charcoal briquets pollute the taste of your meat. That’s why serious barbecuers use either pellets made from select hardwoods or natural lump charcoal, containing only hardwood. Those two approaches are epitomized by Traeger and Big Green Egg, respectively. But, is one better...
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