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doing a potluck style.....but
i am doing......
2 deep fried turkeys
fried stuffing balls, great little appetizers(since fryer will be out)
home-made pumpkin cheesecake
hey nepas......you from kentucky?? i notice the starnes!!! LOVE that place. im in lexington with fam in paducah, and every time a trip is made, i get a fresh bottle.
also use on my wood deck......just once when i was using lump charcoal did a small piece fall without me noticing when transferring from my chimney starter....now, i have a nice dent between two boards. coulda been bad i guess.....
so, ive been seeing allllll the prime rib posts and had to give it a try. i was more than pleased with the results. if i could afford it every sunday, id be on it for sure.
i started with a little over 5 lbs of a choice rib roast. we all know how tough "prime" is to actually find. unfortunately...
as ya can see, mixed opinions.....shows none are wrong. for me, just depends what kind of butt i want.....i always leave fat on maybe with some trimming, but cooking up or down ive noticed is a big difference. seems cooking fat up keeps meat moist, which butts are already gonna be, or should...
i use the AMNS for cold smoking, flat out great product.....i still get down with chunks and chips for hot smoking. i like the process. only time ive used the AMNS for hot was in my weber kettle grill. i did inderect heat with AMNS next to charcoal. cooked pork tenderloin and it gave a nice...
thanks rob, been helpful. it looks like a good price plan for sure. i know ill need to adjust a little, but it gives me an idea of how to put something together. i appreciate it
so on those numbers above.....are those costs of preparing food off site, or is that actually setting up shop and cooking on site? im thinking i should have a flat rate to add for hauling smoker and the time.