gfweb
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The smoker has to get to the smoke point of wood...about 450F or so. So if you could isolate the bacon from the heat, but not the smoke...not so hard to do.
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I'd say its coagulated gelatin
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Yes. Hard to do cheese at 100. Even fish
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IIRC commercial bacon is cooked to 56C after smoking.
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Was she whooping it up?
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@rotuts Consider doordash. I hate having some random gavone handling my food, but....
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Jeremiah Towers' Great New Year's Eve Menus From Way Back When
gfweb replied to a topic in Food Media & Arts
Wow. Wish I'd been there -
Merry Christmas to you, @rotuts!
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We may be related,Shel. Except mom never made anything so foreign as a meatball.
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Somebody was looking for TJs smoked trout... Trader Joe's Smoked Trout Fillets in Oil Skinless 3.9 oz Tin, (6 Pack) (eG-friendly Amazon.com link)
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Sound thinking. Please report thoroughly.
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BBQ shrimp and grits?
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We've at least gotten our guest list. B-I-L and wife will be absent. So just 6.5 people. Plenty. I wanted to do 7 fishes, but finicky feeders effed that up.
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Italian sausage with peppers and onions
