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Unread 11-13-2012, 09:21 PM   #4
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
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Originally Posted by martyleach View Post
I knew as soon as I saw beef cheeks that it was Jeanie... That looks great! So, if you were to do that one again, would you change or add anything? Reason I ask is I've got about 8lbs of beef cheeks in the freezer....

Very nice post and I love your batter!
Thanks Marty! I do love beef cheeks.
The batter doesn't have salt so the sauce is a must. (for my taste buds anyway) I think you could add salt to the batter but I haven't tried it.
Sounds like you have a good suppy of cheeks! Can't wait to see what you make. Thanks again..

Originally Posted by Toast View Post
I am really glad you called that rig a drum smoker because it's the direct opposite of a UDS.

That cook looks Delicious!
Thank you Toast! The drum is so shiny, I love it.
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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