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Hey guys I have a few questions about making "summer sausage" out of ground beef. I've done this a few times using a recipe from Bearcarver for his meat logs. Taste great and I was pleased with it as well as everyone that tried it. However, I'm ready to try something different. My thoughts...
Thanks guys! I am totally going to give this a try over the weekend. Normally we cook the casserole 30 min at 350 in the oven. So I was thinking maybe an hour on the smoker uncovered, then hit it with some foil to finish it out so as to not over smoke it. Sound about right?
Also DS that...
We somehow ended up with an abundance of canned tuna at our house. Obviously there are only so many tuna salad sandwiches a person can eat. I was trying to figure out a way to use up this tuna and also do it on the smoker. I thought about tuna patties, tuna meatballs, and then I thought of...
Alright! Thanks guys, I will give these a shot and see what we come up with. And I agree Venture frog legs are awesome without batter as well. there is a local Jamaican restaurant here that does some jerk frog legs that are simply amazing! Again thanks to everyone for the suggestions we will...
Thanks Danny, hoping to fry some fish and frog legs this summer I don't get to do so very often and just never had a great breading or batter that I love. Looking to try some new ideas like you suggested.
I know this is a smoking meat forum not a deep frying forum but with all the wisdom here I know someone has a recipe for a good batter for fish and frog legs. Lets see them!
Few days late but here are a few pictures from the pork but I did on Saturday (we ate it on sunday). It was a 10lb butt and started it at 9am Saturday. I finally reached 200 about 8pm that evening. Tossed it in the cooler for a rest and pulled it before I went to bed. Re-heated it with some...