Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
AE...first off, props to you for egging with snow all around. I have some ribs on now. I usually roll smoke for 2 hours, foil for 1.5 hours, then sauce and go another .5 hours. This is at 275* though. So you may want to do a total of 5 hours to my …
"Which my wide loves" - edit quick or you are dead meat!
Quail and pheasant must be similar, used to hunt ring necks in eastern Ontario years ago, my "wide" made me cook them outside, said I was mean.
I do mine indirect @400 for 45 minutes to an hour. To get crispy skin, I add whatever seasoning/rub to a VIP lock with floor and toss them in that. I then sauce them in a bowl after they are done and serve. Enjoy
I was at the deer lease this summer in north Texas with the other guys on the lease. It was 106 degrees by the afternoon. One guy had a Pelican and had to go to town to get more ice by late afternoon and then again the next day. The other guy had a …
Thanks! That has been the main thing keeping me from doing pizza...having to make the crust. I'll aventually get around to making crust but just want to try a pizza before messing up a crust I made from scratch.