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Thread: Sausage and Smoke Cooking
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07-05-2022, 01:01 AM #1491
Tonight's smoking, I used chicken thigh meat to wrap with.
I think I am gaining all the weight you guys are losing.
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07-05-2022, 01:06 AM #1492
- Join Date
- Feb 2013
- Location
- Haida Gwaii, British Columbia, Canada
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- 14,432
Thanked: 4826Man all these snacks are looking great. I am looking forward to my next chance to cook in Burk with the awesome cooks I’ve met there.
It's not what you know, it's who you take fishing!
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07-05-2022, 11:06 AM #1493
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07-05-2022, 11:50 AM #1494
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07-05-2022, 12:49 PM #1495
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07-05-2022, 05:32 PM #1496
Yesterday's Big Meal was ribs, corn on the cob, baked potatoes, sorry but only pics of the meat--
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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07-05-2022, 11:17 PM #1497
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07-28-2022, 02:41 AM #1498
Smoked n braised chicken thighs, then pulled, dipped in a BBQ sauce, and finished on the open rack.
Mmm mmm, guud. No teef needed fo dat dare bird.Mike
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07-28-2022, 02:48 AM #1499
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08-03-2022, 12:05 PM #1500
Smokin a 6lb. chunk of brisket, this morning.
This ones gonna smoke a few hours, then put in a pan, with a bed of onions and some beef broth, and brought to around 165°f. Then it will get covered with foil and let braise till its done.
I'll save the broth for making bean soup, much better than using smoked, ham hocks.Mike