- Oct 12, 2009
- 1
- 10
Hello en gelieve gratie te zijn mijn Engels.
Teveel rook in mijn hersenen!
English now.
Is this Heaven? Or perhaps the Hot Smoky Place, where I've been told many times by my wife, I may be heading.
Like I tell her, I'd rather be in the "Pit" than the Pew.
I'll claim the title of Pitmaster of MY domain. Started of on the Weber's back in the late 60's early 70's. Worked my way towards the Smoking bit in the 80's.
I'm looking out back and count 9 units ranging from the Table Top Weber to the Charbroil offset Vertical unit. Then there's the pit. Yep, in the ground pit for the "PIG" jobs.
Make my own rubs and sauces, wet or dry we like to smoke em up.
I Hunt and fish, so my freezers are my meat market.
Here's one for ya just for letting me sign up.
Smoked Hard Boiled Eggs.
Yep.
Boil em up just like normal. Peel em!
Smoke em at 110 for ten minutes. LOW HEAT.
Lots of smoke. Apple seems to work best. But it's all good.
Try em and pass it along.
Madds
Teveel rook in mijn hersenen!
English now.
Is this Heaven? Or perhaps the Hot Smoky Place, where I've been told many times by my wife, I may be heading.
Like I tell her, I'd rather be in the "Pit" than the Pew.
I'll claim the title of Pitmaster of MY domain. Started of on the Weber's back in the late 60's early 70's. Worked my way towards the Smoking bit in the 80's.
I'm looking out back and count 9 units ranging from the Table Top Weber to the Charbroil offset Vertical unit. Then there's the pit. Yep, in the ground pit for the "PIG" jobs.
Make my own rubs and sauces, wet or dry we like to smoke em up.
I Hunt and fish, so my freezers are my meat market.
Here's one for ya just for letting me sign up.
Smoked Hard Boiled Eggs.
Yep.
Boil em up just like normal. Peel em!
Smoke em at 110 for ten minutes. LOW HEAT.
Lots of smoke. Apple seems to work best. But it's all good.
Try em and pass it along.
Madds
