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Re: Snack Snicks - Beef, Deer, Elk, or whatever
Some years ago there were a number of discussions about cold smoking, mostly for cheese. Some people had luck building a small fire in a Small, and running a dryer vent hose to the bottom vent of a L…1 · -
A book that might interest many Eggers
Hi, all,Just came across a book that looks interesting: Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat by Arthur Le Caisne Looking at some pages elsewhere, saw a few…4 · -
Re: What spices do you deem necessary for smoking/bbq/cooking on the Egg
I'm the poster child for "Can't resist buying a new spice or blend." I have far more on hand than makes any sense. As I mentioned above, whole spices are good. They have a much l…2 · -
Re: What spices do you deem necessary for smoking/bbq/cooking on the Egg
Your list is a good start. Almost all rubs have onion powder and paprika and brown sugar too. Many have mustard and cumin. Black pepper should always be fresh ground. And really, anything that can be…3 · -
Re: Looking for submersible blender advice
I have 2. A Braun that I picked up cheap, and a Waring that was about 3 times more, because the Braun wasn't quite up to doing large pots. The downside of the Waring is that it is 1 piece, and c…2 ·
