Recent content by Gomer1

Looks great, I gotta admit though when the tri-tip wasn't in the soup I was slightly saddened :)

Food looks great I might have to give a stuffed loin a try soon.

Images seem to be gone but heres some info for ya from a post http://www.bbq-4-u.com/forum/viewtopic.php?t=18111

target=new is a deal breaker for me.. Use your middle mouse button (click) on the link to open a tab. :) This site feels like a book w/ no table of contents where i have to turn each page to see what's inside.

Re: Dollar................;}- If I am just rewarming a little I'll put the brisket in a zip lock sealed most of the way and warm it up in the microwave that way.

Another great video Sapo, and I agree about the freedom. Thanks

In the excitement of the moment I invited a bunch of people over for BBQ tomorrow forgetting it was father's day. Fortunately I live in Seattle and no one is from here we all moved here and now I have about 15-20 people coming over tomorrow for Q. I am doing 2 butts and some beef ribs. I have...

I recently ordered a case of San Marzano tomatoes with the official seal on it. The only issue w/ buying the true Italian tomatoes is that they come in tomato sauce instead of water (like the ones from "California" - actually I think the ones I get now are from the east coast, but regardless..)...

Yea, how do we know you did any painting without some pics?

Cheap thin bacon sticks better than the more expensive thicker stuff.

Check out Larry's Kabob thread below for some Flap meat comments :) Haven't tried it myself but if your cookin I am willin!

Yea, Vegeta is a pretty big staple in their cooking. bigwheel: I am really not sure about the yogurt sauce, I will try and find something out from my friends.

Make sure you update us with your findings, I will start doing some too and let you know how they turn out. I have two expert taste testers hehe.

Here is the recipe I have. I have 2 Bosnian friends who eat these all the time and yet I haven't made them yet.. You might have better luck w/ the spelling: Cevapcici In the Croatian/Serbian languages they don't do Ch they have accented c character. The baking soda and egg don't sound authentic...

So back in the Buffalo NY area we have what I think are some of the best hotdogs I have had. There is a brand called Sahlens that makes hotdogs and hams and I don't even know what else. Now that I am out in Seattle though I haven't had any in a while so I found a website that overnights them out...