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I made poutine a couple of weeks ago for the first time. I used frozen fries, McCormick beef gravy in the foil box and Dutch farms Queso Quesadilla cheese. It was pronounced delicious. I’m absolutely doing sautéed onions the next time. It wasn’t necessarily traditional but I like my cheese browned.

I bought one of the masterbuilt turkey fryers and have been pretty happy with it, I don’t use it regularly but it has plenty of capacity and is reasonably easy to clean. I also have a presto kettle and use it regularly to cook for 2-4 people.

Could you please expand on how you cooked the pork belly prior to the corn dog deliciousness?

I realize this is a more mature post. I tried these and have to admit they are great. Bear has guided me on several adventures. 🫡

You are a monster for removing the patina….. very nice job, looks like there is a lifetime of use in an attractive knife. Did it sharpen well?

🫡 I’ve never made crab cakes , you have inspired me, thank you.

I think I eat traditional cornbread dressing for the sage. 👍

I have used this as a base recipe, I will boil the neck and tail to make the stock and pick the meat from the neck off and mix it into the dressing. https://shawneemilling.com/recipe/homestead-cornbread-dressing/ Have a great thanksgiving

Catfishing off of a pontoon boat. I read through several of the replies, thank you all for making this a fun place to hang out.

I sent you a private message with contact info for a friend who has smoking wood in the Birmingham area.

Welcome, I’m also from Alabama.

Nicely done sir 🍻

I use a scoop like the earlier post recommended and it is the 2 tsp size , I use a rounded/mounded scoop full and it makes the size hush puppies I want.

I bought a 20 lb bag of lump from Gordon Wholesale foods a little while ago and have used about 1/3 of it. I have been very pleased with the size of the pieces and thus far haven’t found anything but charcoal in the bag. I have sworn off Royal Oak due to the size of the pieces and finding...

This was actually a chunk of pork loin that I found vacuum sealed in the freezer from 1/2024. I wasn’t in the mood for a pork roast and hadn’t done stuffed chops lately. Thank you everyone for the comments and likes.

That is awesome, I mentioned to a friend earlier that I wish Weber still had the 3 vents in the bottom.

I thought I was buying 1lb blocks which are what I had previously smoked. I discovered that they were 2 lb blocks and had no idea about how long to smoke them to our taste. I decided on 4 hours as a straight guess. It thankfully turned out to be a happy mistake and I will be buying the 2lb...

You did a phenomenal job congratulations

I did some stuffed pork chops this evening on the Weber with cowboy lump. Cut pockets in the loin chops and stuffed with stovetop savory herb. Sprinkled liberally with sweet heat rub by pit boss. Let them sit about 20 mins and then grilled to 145-150 in the chop. They turned out very good. Could...

Just an update on my experiment with brining cheese before smoking?