Firefighter Forum, Rescue & EMS Discussion
Started by Robert C. Baker. Last reply by Robert Pegram Jan 16, 2011.
Happy Easter all you great CHEFS of the backyard.I recently tried Russell McLean's Dr. Pepper & Apple Juice spray and I must say it was excellent. So I tried it again on some RIBS again…Continue
Started by Lawrence Dostanko. Last reply by Michael Redecker Nov 2, 2010.
I'm looking for ideas or plans to build my own bbq pit. Any insight or help on what works best would be greatly appreciated. Thank you.
Started by John Schander. Last reply by Bill Rosemeier Jun 3, 2010.
Is cooking a steak on a grill real BBQ,? or is real BBQ cooked low and slow?
Started by Deanna. Last reply by Dyke Yeager May 31, 2010.
Just wondering which is the best to grill with? I personally like using real wood chips.
Started by Eddie Rogers. Last reply by Rogelio De La Cruz Oct 5, 2009.
Anybody got any good sausage reciepe's. Smoked sausage, brats, whatever. I love it about any way I've ever had it fixed, just wondering if anyone had some new ideas.
Started by Eddie Rogers Jul 5, 2009.
Hey everyone, I thought I'd make my first post a recipe.Take a pork or venison tenderloin whole or half. Slice it down the middle but not all the way through. Stuff with cream cheese, diced…Continue
Started by anne potter. Last reply by Gary L Finch Apr 28, 2009.
I like a bowel of chili most of the time with my chickenAny good recipes for chili out there we can share with each otherContinue
Started by chek435. Last reply by Caleb French Apr 13, 2009.
Being of the Eastern Shore 'breed' and close to Delaware, we have chickens....LOTS OF CHICKENS! It would make sense to know how to cook them, huh? Try this.We love our steamed Chesapeake Bay blue…Continue
Started by John Schander. Last reply by chek435 Apr 12, 2009.
Also self explanitory.
Started by John Schander. Last reply by Chief 29 Apr 4, 2009.
When you do a brisket, do you trim the fatcap or leave it intact? I trim part of it, especialy if it is a really thick fatcap.