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.
I have 3 DOs that I use for various things. My 2 camping ovens are stored in boxes in the garage along with my camping gear. The problem I'm having is storing my stove top/smoker oven that gets used most often. I use it on the smoker to do pot roast, Dutch's Wicked Baked Beans and other dishes...
I made these for the first time yesterday. I mixed all ingredients together Friday night and put them covered in the fridge overnight to allow flavors to blend, then put them on the pit Saturday around Noon along with a rack of spare ribs. Just 3 of us eating and there are ribs left but all the...
I've used mustard on pork, but on poultry I like to use EVOO (Extra Virgin Olive Oil) as a binder for the rub. It also helps to crisp the skin.
As stated above, chicken should be cooked at 325-350F to get crispy skin.
The prep of the food was much more work than painting the rooms, but I really despise painting. Of course, the finished product of the cooking is more enjoyable for the whole family.
I used to love fried chicken livers. After my Great Grandmother and her sister passed away I couldn't find anyone willing to even attempt cooking them. The only two places around here that served them were truck stops. I had some from the closest one to me probably a dozen times, then I got...
My story begins Friday morning when I strolled into work and discovered a large pool of hydraulic fluid running across the floor, originating from underneath my backhoe. Fast forward 6 hours after spending most of the day replacing two hoses on the tractor, my boss calls me on the phone. I knew...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.