by admin | Sep 29, 2010 | Bar-B-Que |
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 in any of your favorite recipes...
by admin | Sep 29, 2010 | Bar-B-Que |
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) that requires ‘cold...
