Search results for query: *

I can't count how many times I've had to fix or replace something, that directly led to another thing, and then led to another. When I was building my commercial fridge conversion, I thought I had it all mapped out in my head with the parts I'd need. Ended up making at least 10 more trips to a...

I've never smoked mulling spices, but I don't think I'd go over an hour if I did. You want it to be subtle. And I don't think mixing them with non-smoked spices would work, either. You'll either end up with some of the heavily smoked pieces in there, or nothing.

I've lost count of the times a cashier gave me too much back in change, lately. I always correct their mistake, and return the overage. Then they look at me like I'm weird.

Interesting. Biltong is not common in the US, and it's cool to see exactly how it's made.

I'll include the "recipe", in case the video went by too quickly. 1 box Red Lobster biscuit mix, w/ seasoning packet 1 lb. hot pork sausage 8 oz. cream cheese (room temp) 8 oz. shredded cheddar cheese 1 can Rotel diced tomatoes (drained) Mix, roll into balls (ping pong to golf ball size)...

I read that, too. I'm sure he's not the only one.

Today: The price for regular gas is actually about 15 cents less than most places around here. I filled up at Costco last night for $5.19.

There are three.

I think Reacher is better, but it's fine for a filler. Still glued to the latest season of Lioness.

There is no added salt, except for what's already in the mix, sausage, and cheese. Jimmy Dean's sausage is too salty for me, so I used some store made hot Italian. Seemed fine to me. Got lots of compliments when I brought it to the pub for the Seahawks blowout of Arizona.

I was just thinking that it was about this time in 2008 that I bought my first smoker from Walmart. A cheapo horizontal that leaked heat & smoke like a sieve. I learned a lot by making all kinds of modifications, until it worked pretty well. Then I decided that I didn't like babysitting it all...

Mixed them up last night, and refrigerated. Decided to go with the oven, as my condo already smells pretty smokey from the cheese yesterday. Had to run the frog mats and utensils through the dishwasher twice. The mixture made 45 ping-pong sized balls. Really good! Sodium level is fine for me...

So I smoked some Tillamook cheese in 2015, and it went into my basement beer fridge. In 2024, while getting the house ready to sell, I found two chunks still in there. I wasn't too sure about 9-year old cheese, but I sliced one, and it was pretty darned good. In fact after I had a slice or two...

That one is great, but I like this version, too.

Red Lobster Sausage Balls Has anyone made these before? I'm thinking of trying it out before the game tomorrow. Might throw it on the ReqTec instead of the oven, though.

They're very good roasted, and about mild to medium heat. Quite tasty.

You sound like a student of Alton Brown. :emoji_grin:

Seriously? They're out of New Mexico, but I thought they've been around long enough for word to get out internationally?

Welcome frow Washington state! What a great way to honor your father's legacy! Judging from the pics, it looks like it is some kind of gas-fed unit. I'm not up on them myself, but there are plenty of folks on here who are, who can help you out. Any racks can be fabricated to fit it. Maybe...