Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pandemonium

    Any Facebookers on here? Please help

    I entered a contest for Maverick Thermometers on there and to win my pic has to have the most "likes" and there are only like seven pics to vote from and most are not going to qualify because your supposed to have a sign saying you like Maverick and only two besides mine have that, so if you can...
  2. pandemonium

    Rub Question

    I have noticed in my secret rub that it seems to be hotter now than when i made it, its a little older than i would like to use it, been like three months ago, chili powder and cayenne powder are the only two ingrediants that could have the heat and i didnt put enough to make it hot, Do you...
  3. pandemonium

    Hot Oil

    Wasn't sure where to put this, maybe someone could make a kitchen category or something like that but anyway I though this was kinda cool and i have never heard of it until now, maybe its a Italian thing? anyway for those of you that use olive oil alot maybe you will find this useful.
  4. pandemonium

    My First Pork Loin

    I cut it in half and injected each with different flavors, Smoked at 230* for around three hours on the uds with hickory and pulled them off at about 147* and foiled and put in cooler and let rest for at least an hour and let me tell you I cant believe I havent done one of these till now because...
  5. pandemonium

    Are pm's working or not?

    I know there was a problem with them?
  6. pandemonium

    Smoked Pork Loin help

    I am wanting to do one and am not understanding only cooking it to 145* or 150*? Thats what most posts have said they cooked it till, please explain how it doesnt have to be cooked to 160*?
  7. pandemonium

    Picked egg question

    I am wanting to pickle some hard boiled eggs in louisana hot sauce and white vinegar and i was just going to put them in an old pickle jar and just let sit for a week or two and i just wonder about safety issues?
  8. pandemonium

    Do we not have a food temp chart anywhere?

    Am i not seeing it or do we need a sticky of a food time and temp chart.
  9. pandemonium

    Siracha mayo "Fancy Sauce"

    I have been eating siracha for a long time and just recently came across a recipe where you mix sirachi into mayo and some red wine vinegar and it make some good dipping sauce for like french fries or even veggies, so thought i would share it. You just mix what you think tastes good its not...
  10. pandemonium

    Surf N Turf

    Just one pic but why not post it, that was three lbs of crab and this was just for me lol so i passed on a baked potato.
  11. pandemonium

    Grilled Steaks with Portabella butter wine sauce

    I wasnt planning on making a post out of this but holy cow it was sooooo good i couldnt resist!! I like me some 3.50$ a lb Top Sirloin steaks!! I think they are way better than a ribeye anyday. This steak made love to my mouth!!! (IN A NON GAY WAY OF COURSE) Sorry for the cell pics I should have...
  12. pandemonium

    Any one take Omeprazole or Prilosec?

    Just stopped taking it because i am without insurance and I have noticed a few things, just curious to talk to someone that has taken either for a few years. Yes I know I can buy it over the counter.
  13. pandemonium

    Spare Ribs

    Old video i found, the ribs look black in the video, but they were not black like that.
  14. pandemonium

    Yet Another First Chucky thanks to Bearcarver!!!!

    It was just awesome!!, I cant believe i waited so long to make one, I liked it better than the  brisket I did. I smoked it the same way Bear and Dean did with the foiling @ 165 and pouring the worstshire and apple juice over it, mmm was really good.Thanks for the kick in the a$$ to do it guys...
  15. pandemonium

    Not stufz but mighy fine fresh ground burgers

     
  16. pandemonium

    Picked up a nice Weber apron at Lowes for 4.88$ Florida anyway

    Just figured i would share that they are on clearance for 4.88$ and they are nice heavy duty, i was wanting an apron so this was perfect
  17. pandemonium

    Breakfast errr Burritos umm Taco shaped

  18. pandemonium

    The absolute worst invention EVER!!!

    She'll never get that raise now!! lol http://www.camisecret.com/Default.asp?bhcp=1
  19. pandemonium

    My Buffalo Wing Sauce

    Still under construction but i like it now but maybe honey would be good in it anyway heres how i make i now 1 cup shark brand siracha sauce (not rooster brand its not the same) 1/4 cup Louisiana or franks type hot sauce 1/4 cup white vinegar 3 tsp brown sugar 1 stick butter 1 heaping tbls...
  20. pandemonium

    Bourbon Chicken Video

    please delete this post.
Top Bottom
Back
Clicky