Anyone have a good "sweet" italian recipe? Wife wants me to make her some for spaghetti meat ..read more

I've been brainstorming about food packaging designs for preserved meat products. What do you think makes for effective packaging? Any tips on ensuring freshness and safety while keeping it visually appealing ..read more

Fried Green Tomatoes that is... We love them and do them every couple of months... Salt them (draw moisture out) and then cover with paper towels for 30 minutes... Then dredge in buttermilk and then in seasoned flour (onion, garlic powder and cracked black...) Got them all fried up ... Put Sweet potatoes in the oven... And then... Sorry... None of this was smoked (I know) ... But I couldn't stand at the stove and fry the tomatoes and tend to a... Read more ..read more

Threw some of our ribeyes on the Traeger tonight! This is from my steer we just got processed earlier this month. Definitely turned out good! Enjoy my Double Garlic rub on these bad boys ..read more

my traeger 750 produces tiny amounts of smoke, I have tried all the gadgets: tubes, trays, switching pellets ECT. My question is Could i use a somkai cold smoker Attachment while using the Traeger heat source at the same time?The Smokai puts out huge amounts of cold smoke. Thank you ..read more

Every year in April and June I'm sentenced to a week of hell in Las Vegas for our two largest Broadcast conventions. I Loathe Las Vegas, this was my 34th trip. The minute my toes cross the tarmac all I can think of is: "What am i going to put in the smoker when I get home. My mind/heart was set on ribs. Within minutes of Uber dropping me I opened the garage freezer and saw the tip of a slab of St Louis peeking out the bottom. Viola. Since there was a race on Sunday, I started early. Nothing... Read more ..read more

Had some time between breads so I got to working on smokehouse. Door framed and on, 4 hinge cuz the door is heavy. Have to 1x6 the outside corners and make vents in back. Friend said hey your cuts are not straight. DUH its rural KY. Not ROW-DAY-OH-DRIVE ..read more

I did not see a forum for sourcing meat, and I do not see a group in the forums for California, so we'll try General Discussion. I live in the San Francisco Bay Area. It's difficult to find good cuts of meat for smoking and curing. The meat shops tend to be pricey. The run-of-the-mill supermarkets tend to not carry larger cuts, and the Sam's and Costco's in the bay area tend to sell large quantities of meat which is already cut up. There is a Hispanic market, Las Montañas Supermarket, I go... Read more ..read more

Moving, can't take it with me, used for a season. Comes with maverick xr-50 remote thermo, seal tape (new), bag of blue, lots of chunks (apple, pecan), chimney, stainless steel water bowl cover and other misc items. All for $200 ..read more

with fresh mango salsa. Had 3 mangos that needed to be used and haven't blackened any fish in awhile, so here we go... First the salsa... 3 very ripe mangos. I'd suggest ones that are a little less ripe if you want cubes ½ red onion finely chopped Juice from one lime 1 red bell pepper chopped Maybe ½ cup of chopped cilantro, but I subbed Italian parsley because I don't really like cilantro that much 2 jalapenos seeded and finely chopped Salt to taste ... Read more ..read more