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New guy from the home of the Spiedie
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I believe if you go to the recipe's menu under chicken there is a recipe there. Not exactly how we do it but close. Have not tried his recipe. They make them out of chicken, pork, lamb, and venison. Around here you can buy bottled sauce and almost every bar has them on their menu. Yummy. I'm sure you could also google how to make them.
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JCC723 Welcome to The Pit from the Great Lakes State of Michigan! I need to learn more about Spiedie's...
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Well I think my BGK is sort of idiot proof. I did have a couple early cooks have the fire go out or had trouble controlling the temperature. I have this website to thank for my results. I always refresh myself on using the techniques here. Having a thermometer that gives me grate temp and food temp is good for us newbies. Thanks for the compliment
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Welcome from Winnipeg. Thanks for the pics, that food looks great.
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Young Feller You Are Either a Quick Study or You Misrepresented Your
BBQ'ng Experienceâ“ Your Cooks Look Extrordinaryâ€¼ï¸ 👍👍👍👍👍
Dan
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JCC723, Welcome to the "PIT CLUB"â—ï¸
You are Now Enrolled in the BBQ Univ.â—ï¸
Attendance and Participation are Mandatoryâ—ï¸
Enjoy the "PIT CLUB"‼ï¸
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, Dan
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Yep, one of the Many Places around Central New York that People Used To Work. Too bad we have so many Empty Buildings, but it is getting better. Hoffmann Hots and Hinerwadels Salt Potatoes are definitely on the menu.
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I see it says your in Clay, NY. I grew up in Auburn and my dad and uncle both worked at New Process Gear in Syracuse for many years. Been to Clay a few times. I lived down in Endicott for about the last 20 years do you have a fondness for Hoffman hotdogs and salt potatoes like I do?
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