Month September 2010

If all you’ve ever used is the store bought ‘wimpy excuse for real ingredient’ chili powder from the usual boring name brands you are in for a real treat! Not only will this stuff fill in for the generic brands…

Most of us have some kind of hot smoker that we use to do the ‘low and slow’ BBQ masters method to maintain 200-250 F heat source.  I’m looking to move into the preservation arena (peppers, meats, veggies, cheese, etc)…