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Well in todays Houston paper a chef showed his wares. Roast pig. His roaster from La Caja China in Medley, Fla. was China Model 1, it will cook up to a 70 pound pig (3-4 feet long) or 16-18 chickens, 4-6 turkeys and up to 10 slabs of ribs or pork shoulders..with charcoal...lol It took him 4...
Well last month I was in the grocery store looking at the pork butts on sale and right beside them were several of these fresh pork picnic hams..I picked this one up and it was a little over ten pounds for less than $6. I guess not many people buy them is why they were cheaper than the butts. So...
I tossed in my Old Smokey and grabbed a 8 lb. pork butt and a 12 lb. turkey I bought on sale out of the freezer..and threw them in my ice chest to thaw. When I got to our deer camp I sit it out and it was cold.
Two days later after lunch.. I plugged in the smoker and added some hickory sawdust...
I fixed a couple of prime ribs on my rotisserie with some smoke...Rare to medium rare..Pulled one off when it read 135...the other at 140...my crew likes there rib to taste.. So I split them up..lol I do this quite often to please my guests..I baste with beef stock to make a good Au-Jus
Well Fritz..After looking at your jerky and talking a bit with you I tried to make some too! I only made 5 pounds to start with..The one mixture of the 36 hour marinade was about right to cover 5 pounds..You must make a lot for 20 pounds..lol I am in my 7th hour and 3 hours of smoke. Its a...
Well guys I am a member of some smaller web sites and do enjoy reading about what other people are smoking and cooking. I have been at this since the time you had to weld up all your smokng and grilling equipment out of old barrels and water heaters..lol I just made a lot of products for the...