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    hoosiersmoker

    Member since Oct 2008

    Chef #980816

    From United States

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    Reviewed Slow Smoked Pork Ribs

    Wednesday, Jun 5, 2013 on Food.com

    Great post! Thanks. A little twist on the standard 3 - 2 - 1 method which gives a little more smoke flavor. Always turns out nice and juicy. Try adding a little apple juice in the foil during the second step for a little extra steam and sweetness. If your temp comes up to 225 you';re still good too just not over that. Good to see some posts f...

    Reviewed Slow Smoked Pork Ribs

    Wednesday, Jun 5, 2013 on Food.com

    Great post! Thanks. A little twist on the standard 3 - 2 - 1 method which gives a little more smoke flavor. Always turns out nice and juicy. Try adding a little apple juice in the foil during the second step for a little extra steam and sweetness. If your temp comes up to 225 you';re still good too just not over that. Good to see some posts f...

    Reviewed Bacon Explosion!

    Tuesday, Sep 11, 2012 on Food.com

    This is a great recipe! I saw it several years ago on the smokingmeats.com website and I think Jeff Phillips added his version to his new cookbook. Other than the fillings, it's about the same. One tip he uses is to use a gallon sized ziploc bag to roll out the sausage, just put it in the bag and seal it then snip a very small piece of the corners...

    Shared Recipe Stuffed Jalapenos (Abt's)

    Wednesday, Feb 8, 2012 on Food.com

    "These are great in a smoker or roasted in the oven. Just the right amount of smoke and fire!"

    Shared Recipe Crock Pot Venison Roast

    Monday, Feb 6, 2012 on Food.com

    "This is a savory, melt in your mouth and easy way to make an amazing venison roast. It seems like a lot of butter but a lean roast needs the fat to help it tenderize. This one always gets rave reviews. It's great when served over mashed potatoes as it makes LOTS of gravy."

    Reviewed Apricot Cheese Danish

    Wednesday, Dec 7, 2011 on Food.com

    WOW! This is an awesome recipe! I didn't have apricot so I used seedless raspberry and it was AWESOME! I read your profile and it says you're 17??? This recipe seems way beyond your years, you're very accomplished for your age! Thanks for the recipe. I think I'll try it without any jelly next time, just a straight cheese danish. I'll let you know...


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