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Here's the roll recipe; i don't measure so these are approximates: Dissolve 2 1/2 tsp yeast in 2 c. warm water-allow to ferment a bit in large bowl ( I use my Kitchen Aide mixer) put 4 cups bread flour (or all purpose if you don't have bread flour) and 1 tbls salt, mix well. Slowly add the...

Here's the recipe-hope you enjoy it as much as we did! Stacked Suasage Torte courtesy of View of America Ingredients: 1 cup fully cooked ham (cubed) 1 cup salami (cubed) 1 package 8 ounces brown and serve sausage links 1 pound fresh spinach (or 10 ounce package frozen spinach) 5 eggs 1...

A day at the Witts I have to say- the food at the Witt's was outstanding, as usual....why, they even had gourmet cheese! And of course, the wobbly pops helped bring out the fine BBQ flavor! I left out of self defense: I thought if I stayed any longer I would have to be rolled out of there...

And Larry- your Corned Beef looks awesome! Maybe someday mine will look that good :wink: . I don't think I did so bad for the first try though!

I just peeled some carrots, laid them on the bottom of the crock pot, added onion on top of that. I peppered and garlicked the meat a little, no salt as the meat is plenty salty. The corned beef went on top of all that, added the packt of spice included on top of the beef, poured about 2 cups...

re:barbie Guess that about says it all! Great rebuttal by Ken, tho' :D

Definately a tenderloin...medium rare with some nice Montreal Steak seasoning, a nice green salad and an ice cold beer!

Glad to hear all is well...lucky to catch this early and glad to see he's doing well

Blue Light or Michelob Light....especially with some good Q!

I'm not sure there's a neighborhood that could handle the 4 of us together!

Next Time????? Dang- you realize we do this once a month because it takes us that long to want to eat again???? More mouths are ALWAYS welcome, but with that brings more FOOD! Starting to see a pattern here?? :wwnn:

John's still sleeping...must be yesterday was too much for him :o

Great friends, great times... I concur with the Witts- I know it sounds improbable but we ate for almost 7 hours! We could not have had a better time and can't believe the amount of food prepared for 4 people. Luckily, my mom and our kids showed up (my kids even brought friends) and we STILL...

nice Witt- Everything looks great as usual....the ham hocks in pinto beans????? That sounds awesome! Think it's time we got together again...JP has been a little busy to smoke anything and (believe it or not) haven't had anything smoked since last week :o Maybe D can cook up some dogs for us...

Well Captain, it really doesn't matter how many people...you know, it's kind of like I'm smoking and I can't stop.......actually, we're putting a butt in the freezer and having clams with the rest as well. Never too much food!

Sounds good The sauce sounds really good. Couldn't you add a small amount of liquid smoke for the flavor you're looking for? Not too much, but may give it a similar flavor to smoking it.

This has been a busy day for John Pen-getting ready for a welcome home party for friends in from Cali. So far I've seen 2 butts, 3 racks of ribs, 10 lbs. of sirloin steak marinating and now some ABTs..... it's lonely being the lackey :razz: . The only upside is the joy of eating them tomorrow =D>

DH always wraps his smoked meat in foil for an hour or so depending on the cut...but like it's been said, it is such an individual preference and I think you could go to a BBQ competition and start a riot with the differing opinions! My thought is this, if you like the way it turns out wrapped...

Way to go- fish are sooo cool- I had a tank of Golden Angels- want to move into the Salt water mode but haven't gotten the nerve to do it yet...maybe some day! Have fun with your gift!

I can't wait to try this- This looks so cool! Thanks for the tip, my granddaughter will think this is really funny.

never more profound words than those found here.....thank God I've lived...and keep living!

DH and I have been painting, hanging new kitchen cupboards and rearranging the stuff in the cupboards...did I mention painting?????

I vote for the soup bases too- much nicer flavor. I add a bit to my extra chicken stock if I find it isn't rich enough for my taste- then freeze it and it's ready for my next "creation".

I just stumbled on this thread from another area in here and I have to tell you, I'm very interested in reading the whole thing...I've baked bread for years and bought both The Italian Baker and the The Bread Baker's Apprentice. My first attempts at using biga were dicey, but now I love the...