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Looking to start fermenting something besides sauerkraut, and found this recipe anyone try something similar. Probably order jars and airlocks later in the week any pointer or advise before I start this journey
https://www.cravethegood.com/dill-pickle-hot-sauce/
I havent Tried it but depending on your meatloaf spice it may have a small hamy or Bacon flavor at best, might go easy on the salt possibly add some water depending on the texture. Good luck
Was down to one jar and Kroger had cabbage on sell .49 for 5 heads so he the wife pick up 10. Made cabbage rolls so 9 heads and 23#’s later. Now we wait
Nothing fancy but tomorrow is my daughters 23rd birthday , and she requested pp and mashed taters. So dug out a pork butt seasoned with some voodoo and garlic, and thought some corn on the cob would go well. As a twist I think I’m going to peel and smoke the potatoes for a few hours then finish...
Not sure on your method but imo my pp is actually better the next day. Figuring 1/4# per person thats 25# depending on your smoker that should be doable. Just a suggestion if you are going to reheat maybe have your IT maybe a little less maybe 190-200 good luck
Good catch thanks it’s been a long day or week for that manner I need a beer. On that note maybe in a foil pan with a liquid until the desired smokiness is achieved then cover with foil. The op is using pink paper which is preferred for thick bark imo
Prague powder is used to keep bacteria down during cooking when you can’t get from 40-140 in four hours cooking chicken low and slow doesn’t benefit chicken or poultry imo. I don’t think will have anything to do with it lasting longer in the fridge imo. Like Brian says he likes the flavor that...
Personally since chicken breast is typically dry I would wet brine. I wouldn’t use Prague powder unless you are cold smoking it will change the flavor and color. Keep in mind some people do add it to turkey’s, but like I said it does tend to change the flavor keep us posted.
Check the orfice for debris, does it have butterflyies on the burner opening? Since the right on is burning fine I don’t think it’s a fuel issue, okay sesame street what two things aren’t the same? As far as combustion is concerned you can only adjust fuel and air, in most new appliances you...