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Hi folks! David here from about 40 miles east of Atlanta. Been smoking for years now. Started indirect smoking on a gas grill to Webbers, to small offset and now reverse flow. I'm trying to step it up a bit and do some catering and searching for a location for a restaurant locally. I have officially left the rat race in Atlanta trying to make a go of it locally. I live on a beautiful piece of property that until now I have spent very little time on. The last two months has have helped me remember why I moved out here to begin with. I love the out doors.

Happy Smokin to everyone!

David (Highpockets)
Hello All! Jason here from Cedar Rapids, IA. I have been smoking for a little over a year now with a H2O Vertical Charcoal Smoker, and became fed up with dealing with charcoal and only being able to smoke when it was 80 degrees, no wind, and a perfectly sunny day. A friend convinced me to get a Smokette 008. Ordered it a few weeks ago from AmericasBestBBQ.com and hopefully should be arriving soon. (BTW, don't order from them if you are impatient like me).
Hi all, I'm John from Sacramento, CA. I am a shopping center developer. My company is LocalCenters so most people call me LC.

I've been smoking for about 10 years. I have an Okie Joe Offset Vertical, soon to be replaced with a Pitts and Spitts, and a Smokette for about 5 months.

I have to admit I love the traditional pit, especially for entertaining. It's unique in our part of the country so it's fun. It's more social than practical.

The CS is fantastic, and much easier to use but I think takes lots of practice. I still do better ribs and brisket on the offset, but the CS smokes and flavors beautifully. The ability to use different woods is a huge benefit too.

I've learned so much from this forum. I thought brining was for smoked fish, but Smokin'Okie led me to brining turkey and other meats. Huge improvement. Lots of great recipes and techniques. The CS was one of my best 'deals' ever!

LC
quote:
Originally posted by FL Crackers:
[qb] My smokette hasn't arrived yet, so I can only pretend to know your pleasure. Have big plans once it arrives and will remain attentive to the forum. Razzer Razzer [/qb]
You must of ordered it from the same place I did. Good news is I left the company a message the other day and they actually called me back today. Bad news, I won't get a practice run in before Christmas as expected delivery date is 12/23. Time to change the plans for Christmas dinner. Mad
quote:
Originally posted by SmokinJ:
[qb]
quote:
Originally posted by FL Crackers:
[qb] My smokette hasn't arrived yet, so I can only pretend to know your pleasure. Have big plans once it arrives and will remain attentive to the forum. Razzer Razzer [/qb]
You must of ordered it from the same place I did. Good news is I left the company a message the other day and they actually called me back today. Bad news, I won't get a practice run in before Christmas as expected delivery date is 12/23. Time to change the plans for Christmas dinner. Mad [/qb]
Just checked this morning -- it's in the system and scheduled for delivery on Dec 13. Can hardly wait.
Hello everyone,
my name is Sal. I've been lurking here for approximately 2 weeks now. Lots of great information here. I just got a CS 008 last weekend from a buddy of mine who thought I would make better use of it than he since I'm always grilling/smoking/BBQ'ing something. I've have been Grilling/BBQ'ing since I was 12-13 years old. Always had to be around the Fire & aroma of Grilled/BBQ'ed foods. All the family functions I was the one who grilled/BBQ'ed all the meats. This was great experience. In College, The Frat Bros asked if anyone had experience with BBQ'ing/grilling & I was the only Fool to raise my hand & well you can guess how I spent a good portion of my College time. It was fun however & now I associate BBQ/Grillin'/Smokin'with such fun great memories that will last a lifetime! After college I went on to smokin' on ECB, BGE, New Braunfels Offset & then ultimately on a Pitts & Spitts offset Smoker. The Results On the P&S's was awesome albeit labor intensive & time Consuming. Today I'm smoking a 12 lbs. Brisket to test out the CS. (I wouldn't even think about that in the P&S's with the cold weather today. Just to many variables to play with.) I'm very pleased with this new method of smoker so far! It's 40 degree's & raining steady & the CS is chuggin' along just great & the smell is wonderful. Now, some of my buddies would accuse me of preparing Lazy-Q but I see it as minimizing the variables to get a consistantly great product. I my just use this CS as a go to cooker in my stable of cookers!
Thanks a bunch for all the great info, photos & ideas.
Sal
quote:
Originally posted by RibDog:
[qb] Hey Crakers,

Our team will be in Felda on Dec 31 and Jan 1 competing in a KCBS sanctioned BBQ contest. Please stop on over and say hi. You will have a great time.

Here is a link to the site with the information on the contest:

http://www.gatorhammock.com/PigRoast.asp [/qb]
Wish I had known earlier -- we already have plans for NYs; however, I understand you are doing the CREW annual meeting on the 26th. Will be there with bibs and napkins.
Hi, I'm Brant from Port Angeles, Washington up on the Olympic Peninsula. I stumbled on to a used CS 105 back in November. I like to hunt and fish. I've used a few different smokers and BBQ's in the past mainly to smoke fish but since buying the CS I've been trying some other things. Very easy to use and everything comes out great. I joined the site in November and have already got lots of good info off of here. Thanks and its nice to hear from everyone.
Hi all.
I've been on board since late Aug when I got a FEC 100---love it.
I am a pediatric dentist in the mountains of eastern Kentucky.
Been grilling forever, started smoking about 3 years ago with a cheap offset.
Last year I subscribed to the NBBQ newsletter and kept seeing the ads for all of the fancy smokers out there and how easy the were to use.
CS ran a 3mo. payment plan in Aug and I convinced my wife I needed it.
The rest is history. My grill is getting lonely however. Somebody else mentioned that an FEC is lazy Q and they are right. I didn't smoke very often before because it took too long and was too much work. But now I smoke something weekly and my food is way better and more predictable than it used to be.
Lee
Hello all, my name�s Will. I live in St. Louis, but I still call Stillwater, OK home. (Go Pokes!) I got my Smokette for Christmas this year from my in-laws. I guess they were tired of me wearing out their 050 on trips home so I could haul provisions back to the BBQ wasteland that is St. Louis. (Seriously, how can K.C. have such amazing Q when St. Louis has nothing worth eating?)
I found the board a few days ago after I finally got my CS up here, and I haven�t gotten any work done since. I�m amazed at how much information there is here, and I�m glad y�all are providing such a great resource for new Q-ers like me to learn the art. Keep up the good work!
Hello my name is Jeff and I live in Iowa City, IA thus the IC Smoke screen name. Got a 008 week before X-mas (present to myself). During the week I work as a safety and productivity manager for General Mills. I also build homes on the side. Weekends are spent Q'ing. Have done a turkey, 5 butts and one brisket. Everything turned out great, the brisket could have been a little more tender. More practice and I should get it. Want to due some ribs this weekend, my wife's favorite. Wish me luck!!

JK
Hi I am beerman13, aka rob, I'm new on here, just found your site yesterday. From Denton, TX(just north of dallas). Ya'll seem to have a pretty close group of friennd and would like to be included. I'm still a stick burner, but I am gathering info, looking to make a switch. We cook evet weekend and an occasional competition. my team has placed in the top 10 in brisket 4 years in a row at the North Texas State Fair.
Hey there everyone! My name is Burt and I live in Gurnee, IL.., I joined the forum after lurking on and off for a year, first off I want to say thank you for all the great tips and advise that many of you have provided here, and that I am definitely a better cook for having read everyone's DO'S and more importantly allot of your DON'TS!

So your probably thinking Gurnee? Where's that? Well Gurnee is located smack dab between Milwaukee & Chicago, it's home to 6 Flags Great America, a boatload of hotels and is vast a culinary wasteland full of every lousy national chain restaurant known to man (except Famous Dave's! I guess even Dave thought we needed a water park hotel more than another chain restaurant, but that's another story). In other words, the food here stinks, and we don't have any BBQ joints around for miles, and herein lies my frustration: I'm a fine wine, dinning and BBQ nut, and while Gurnee is a great place to raise kids and own a home, its not the food Mecca I'd like it to be, and most likely it never will be either.

I grew up in Chicago and was spoiled by a life of wonderful culinary options all around me, I firmly believe that per capita Chicago has more great restaurants than anywhere else on the planet! Now that being said, I also recognize that Chicago BBQ is NOT on a par with most of the other major Q' capitols like Texas, Oklahoma & some parts of the south. But we do have a few places can hold their own, and as everyone may know we do make some kick butt babyback ribs up here!

Last year I took the family on a BBQ and amusement park trip, we traveled 2,500 miles from Chicago to Denver, down to New Mexico and across Texas up into OK City and through St. Louis and then back home, we hit no less than 15 BBQ joints and about 10 parks over three weeks. Two big highlights were two of the best places I've ever ate at; Earls in OK City and Super Smokers in St. Louis (Eureka). I also make sure I hit Rudy's whenever I'm in Round Rock, TX on business, man I sure wish I could get that level of Q up this way.

So in order to get great BBQ I've had to either drive for hours or learn to do it myself. Thus enter the home chef; I have a Weber Genesis Gold B (with the chip steam & smoke attachment), a Cookshack SM009 and Masterbuilt Smoker oven. Let me start by saying that if it was even remotely possible to get smoker results on my Weber (or any other grill) I would have never gone down the smoker path to begin with, but alas, it wasn't, so I started out by getting a MB & then later I bought the CS when I was ready to get serious. Don't get me wrong, I still love to grill on the Weber, in fact and there is nothing quite like like it for steak, chicken or just finishing out my smoked foods, I just load those chips, and in 10-15 mins I'm cooking as hot as 300�-700� even now in the 20� weather, but slow and low isn't the Weber way. So now I think I have the best of all worlds. And I eat great Q at home and everyone in the neighborhood thinks I a BBQ king, all thanks to the CS and you guys! Take care-
Thanks for the warm welcomes everyone!

Yes Q-Fuego, I agree KC would have been very nice, not to mention that Worlds of Fun would have been a blast for the kids too.

So I'm thinking maybe on my next vacation, I want to hit Memphis and revisit the Rendezvous for some of those amazing dry rub ribs, and then head over to KC and spend some time in the BBQ capital.
Hi I'm Ken....a teacher in ND.Yes we actually do BBQ up here....although you have to make it yourself....not to many BBQ joints up here.The info on here is great.I finally broke down and bought a higher grade smoker where I can regulate the heat.I have been smoking for 20 years or so,but on a cheap Brinkman where temps can't be regulated.

Made my first ribs 2 weeks ago and smoked a chicken the past weekend.Pretty good.Still learning about how much wood to use and how long it takes to finish at what temp.
Hey Ken welcome fellow MB�r!

I've have the same MB unit for a little over a year, I grabbed up the floor unit from my Bass Pro-shop, but it's now sitting in my garage, and my new CS09 occupies the prominent spot on my deck next to my big Weber! So there�s allot of stainless steel sitting out there!

Last year I almost had a crisis on my hands for Thanksgiving when the controller would only error out and unit wouldn�t start up from the cold, so I couldn�t get my bird going on time. Luckily, I brought the whole smoker into the garage (where it still stands!) and once it thawed enough, I was off and running, I ended up turning out a great bird too.

So on that note, I would like to share a tip with you since you appear to live even further up north than me: be sure to loosen the two screws in the back of the controller unit so you can freely plug and un-plug your digital controller. I strongly recommend that you keep the controller indoors when you�re not using it, since it�s very sensitive to rain/sleet, snow, and especially outside temps that drop under 30. Otherwise that controller rocked and I have to admit I liked it even better then the analog dial one on my CS. I really liked the exact readout of interior temp vs. my set temp, plus the ability to set my cook times so it could shut off by itself.

I had great luck with my MB, and you should know that most of the Cookshack recommended cooking times and recipes will convert over very nicely for you.
I also like using the water pan with about 1/2 cup of apple juice for my ribs & turkey make them extra sweet and moist. Your right though, everything always does come out very moist, but it�s also very bark-less.

My only complaints about the MB are that there is no door latch and no matter what I did, clean up was always pain! There are just too many unsealed crevasses and sheet metal seams on the interior, I always wished I could weld a few beads and close those seams shut. Because the interior steam pressure can force the grease/smoke/food particles into the insulation and behind the sheet metal, making for an unsanitary condition. So be sure to line that puppy with foil real good!

Take care-
Hi, I'm gc/tx on the Forum. My real name is Charles. I'm a retired university business/financial administrator. I cooked my first brisket in 1971 and have been at it ever since. I didn't smoke a pork butt (Boston butt) until a few years ago. For several years, I've use a WSM for low and slow cooking, which in my case includes briskets, butt, and ribs. I use a Weber kettle for things I can cook in about an hour or less, hamburgers, for example, and use a gas grill for vegetables, fish, and things that cook within a few minutes. I ordered a Cookshack Smokette yesterday that will be delivered next week. I plan to use it instead of the WSM for low and slow cooking. I wanted a cooker for doing what I call Lazy Man Q -- one that doesn't involve fooling with charcoal, tending the cooker for temperature control, and a lot of clean-up after cooking, especially a water pan and a lot of ashes. So, I hope to use the Smokette for the low and slow barbecue items, and will continue to use the kettle and the gasser for grilling. The Cookshack Forum is great!
Gurnee BBQ Dude,

I made a smoker full of ribs the past Saturday.The outside temp was 18 degrees.No problem getting it up to 225 and keeping it there.I also put apple juice in the water pan.Only used 3 oz. of Hickory and they had a nice smoke taste.

I did have to pull the wood loader out a 1/2 inch or so and use as a damper because the wood would use up all the oxygen and quit smoking.Everytime I opened the door,steam would roll out....nice moist result.

One question....I put foil around the waterpan and the bottom ash pan to make for easir cleaning.Are you saying you are lining the entire inside walls with foil?

What do you use to clean the inside walls between smoking?
Ken,
It sounds like you pretty much got the main spots there. No I don�t line the whole interior, but I do line foil on the bottom floor with about 1" folded up tight against the sides over those bottom seams and I foil line the ash pan, the water pan washes out with no problems, but the bottom takes a beating from the smoke hitting it directly so maybe lining the bottom wouldn�t be a bad idea, but how much business do we really want to give to Remolds Warp right?.

As to my major cleaning regiment, well it�s about the same as it is for my CS:
1. Brush with a wire brush any heavy deposits off the racks or in the corners
2. Put about 2 cups of vinegar in the water pan and run it at 275 for about two hours
3. Then lightly spray the inside with Pam
4. Wipe the inside down with paper towels to get any heavy oil off along with anything else that comes off.
5. Re season with a sweet wood (hickory, apple) for 2-4 hours.

I routinely do this every other month or if I�m really using it heavily I�ll give it major cleaning, but otherwise, just keeping the pans & racks cleaned and changing out the foil every cook seems to work for me in-between.

Sounds good on those ribs, yeah keep the door closed! I had a bungee cord wrapped around it at one point to keep that door shut; I later put on a door latch, because that was one of my big grips with my MB. The pressure inside would blow open the magnetic door seal which couldn�t hold, so whom! Door open enter the rush of O2 and then the chips on fire! Not good, vs. my CS which has a latch that could hold back a tsunami.

I use about a cupful of mixed hickory & apple wood chips for mine, and I always remove any bark or funky looking pieces. I don�t use wet chips, because they wont smoke up as fast, and can be hard to start up (which prevent you from infusing as much of the smoke flavor as possible because the meat is still cooler and can still accept more smoke flavor vs. at the end of your cook when the meat pores are sealed up and the smoke only darkens the exterior of the meat) plus I think wet chips make smoke bitter, and the old saying is: the sweeter the smoke, the sweeter the meat.

On the ribs, if you go for a 4-5 hour cook with the apple juice on the pan, you might want to consider doing a Chicago style finish on them, since I doubt there would be any bark to them, but seriously moist and fall off the bone. So after the smoker has finished doing its job, fire up a grill to high, and let it get real hot. Lightly brush on a thick BBQ sauce (I especially like Sweet Baby Rays from Chicago) but KC Masterpiece or one of a similar thickness will work too, give them a quick & light charring (just a few seconds on each side, if you go too long or for minutes you will mess �em up!), and I think you�ll really like the final results.
I'm from eastern KY (as you might imagine), built a 5'X 5' masonry pit last summer (my first smoker). I'll have to say that it has been FUN, I love it! I have always enjoyed cooking so this is just another way to offer good food to my family and friends. I've fired my pit 8 times or so, mostly pork butts and shoulders. I have a burn barrell then shovel the coals into the pit. I'll try to post some pics of it here.

Well it's the first of April this weekend so I'm going with ribs on my first firing this year.

Have a good one or maybe a cold one!


Greetings smokaholics.
My name is Ron Bennett and I'm addicted to BBQ too. I came over to the dark side about a year or so ago, and have never looked back. My Competition team, "Smokenspice", will only be able to do a couple of comps this year,probably Great Bend and McPherson unless I can get my boss to let me off a little more.
My real job is that of a long haul trucker, doing all 48 states,so time home is premium.
I have a FE100, a Traeger 075, a Traeger 150, and other assorted grills and little smokers.
and a 24 ft concession/comp trailer (For sale)
Wife and 2 boys round out the team.
The hardest thing I have encountered in my new job is missing all the great folks I have met over the years, and wishing I could get out more.
Well, maybe next year.
Hello all. I am from originally from Arkansas and Memphis, but I have lived in North Carolina for the past 18 years. I have been using various smokers for many, many years. In the early 80s, I had a team that competed in Memphis in May (Ribs) for five different years.

I purchased my Model 055 about two years ago and really love it. I have tried several meat, but I mainly cook ribs. It has made smoking so much easier.

I have visited the forum since before I puchased my smoker, but only registered recently. I love the recipes and conversation.
Hi all - Name is Kevin. I'm a (legal) alien from the UK. Dayjob is wireless telecomms consulting management. Married to a fine young lady called Sharon who is a great wife and mother to my young daughter. My real interests are studying the game of chess (I'm fairly useless but enjoy the challenge), trying to get all of the 9mm slugs from my Glock 34 into a 2 inch circle at 15 yards at the range, getting myself in better shape down at the local 24 hour fitness, smoking cigars and good bourbon, and trying to cook. Love Q so thought I'd give it a whirl. Started with the Weber smokey thing but got brassed of with temperature control and constantly adding more charcoal - made cooking a chore. Searched around the web and found cookshack. Procrastinated for two years before taking the plunge with a new 008. Wish I'd done it 2 years ago, its awesome! Had excellent results so far with pork butt and brisket. Great forum - hopefully one day I'll have learned enough to contribute something original.
Last edited by wildturkeyno9
Welcome to all the new members. This is a great forum where you can enjoy the company of other avid (or rabid?) barbecue lovers. We are glad you are here and can't wait to hear more from you. Tell us what you are doing, attach pictures to your messages, ask questions!

My parents started Cookshack about 45 years ago, and I have been involved in the business for about 25 years. (Yikes! Can I be that old?) Big Grin

I am always glad to help you. Just send me an e-mail or private message. Or call me on my cell phone at 405.361.2196. Don't call me in the middle of the night, I am not that nice. I can't always solve your problem immediately, but I can get you to the right person.

Glad you are here!

Donna
Howdy folks! My name is Craig and i'am fairly new to this CS forum. Yet already, I see there are very experienced and knowledgable smokers here. I'am in a small town just N. of Raleigh, NC deep in the heart of hog country.

My first memory of Que was watching and eventualy helping my grand daddy smoke a whole hog for a local church fund raiser. I was probibly only 4 or 5 years old at the time. I never forgot the aroma of the hickory smoke as it came off his homemade smoker. Reckon you could say its in my blood.

Above all else - have fun.
hello to all.Originally from alabama,existing in louisiana for over 20 years, hence the name lonesome tide. I work for a major oil refinery and hopefully will be retiring in app. 4 yrs. 4 mths. I have to confess that i, also, use a gas , electric and charcoal smoker.I would like to say thanks to all the guys that post recipes , because i sure have used a lot of them and they are great!!!!
My name is David Anderson, hence the handle.
Long history of smoking, starting in West Central Wisconsin where we would smoke fresh caught carp every spring. Married a Polish gal from south of town and here brother and I would make 100 rings of venison bologna at a time and smoke it. Brought my skills to Minneapolis where once we were smoking bologna in a homemade smoker (made of paneling as it was cheap then) and a guy knocked on the door to tell us our shed was burning. Never dawned on me these city folks couldn't recognize a smoker when they seen one. Went to a Brinkman to a Sausagemaker to a 008 to my 055. My neighbors think I am nuts to spend $900 on a smoker but never fail to stand in line when the food is done. Love the forums for sure.
quote:
Originally posted by Wild Turkey No9:
Hi all - Name is Kevin. I'm a (legal) alien from the UK. Dayjob is wireless telecomms consulting management. Married to a fine young lady called Sharon who is a great wife and mother to my young daughter. My real interests are studying the game of chess (I'm fairly useless but enjoy the challenge), trying to get all of the 9mm slugs from my Glock 34 into a 2 inch circle at 15 yards at the range, getting myself in better shape down at the local 24 hour fitness, smoking cigars and good bourbon, and trying to cook. Love Q so thought I'd give it a whirl. Started with the Weber smokey thing but got brassed of with temperature control and constantly adding more charcoal - made cooking a chore. Searched around the web and found cookshack. Procrastinated for two years before taking the plunge with a new 008. Wish I'd done it 2 years ago, its awesome! Had excellent results so far with pork butt and brisket. Great forum - hopefully one day I'll have learned enough to contribute something original.


Kev, nice to see another Brit on the board....

Jerky works well, smoked beans and prime rib is awsome......

Neill
Hello,

My name is Darrell and I live in Columbia, MD. I grew up in Illinois and long enjoyed good midwestern bbq. I'm a young lad, just 31, but I've been cooking recreationally for about six years now. I've become totally addicted to ribs and trying to perfect them. Only my wife keeps me in check w/o spending an entire check on equipment and products. I have a Smoke King which is a Brinkman offset smoker. It's basically a twin to the New Braunfels smoker but for lefties Wink I have two daughters that keep me very busy. Both daughters recognize the bbq smell on the spot and can't wait until dinner is served. My wife hails from OKC and so that is why we are both die-hard Sooner fans.

Boomer Sooner Baby!
Last edited by sillybubba74
Welcome to the forum Bubba. You will find lots of useful and helpful people here and learn (and hopefully contribute) about some great BBQ.

Just a word of caution; I'd watch how much personal info you put in a public forum. Your full name and where you live along with the names of your kids is risky. Way too many weird souls ot there. Just trying to protect you my BBQ friend!

Have fun & good luck!
hey guys, this is ben here. I live in the sunny old united kingdom (sunny yeah right!!!) Id never heared of bbq smokers until about a year ago, its just un known in the uk! Im doing my damdest though to promote it though hah. Got a brinkman for ma birthday after reading about smoking on www.texascooking.com lovin using it so far have done a brisket wich suprisingly turned out very well. also done a few chickens and some sausage. Gonna have a go at a pork shoulder tommorow on my day off from college. Anyway really lovin this forum and hope to get to know you lot much better...........ben
Hello all. My name is Mike and I live in the small university town of Starkville, MS, which is roughly equidistant from Memphis TN, Birmingham AL, and Jackson MS. I'm a university administrator in the Information Technology field. Happily married with two daughters one who's living in Chicago and the other living in Germany with her husband, a JAG officer in the army.

I've been a life-long griller and wannabe smoker. I inherited my dad's homemade rig, Big Bertha, which consists of a 4.5'x4.5'x2' high concrete block base with a metal cover made from a 55 gallon drum split in half. For heat/smoke, logs are burned down to hot coals and periodically shoveled into the smoker. It does a good job, but requires a lot of work and constant attention. And temp control is really difficult.

I bought a propane smoker a couple of years ago and while considerably easier than Big Bertha to operate, it also requires a good bit of attention and constant monitoring of temp and refilling of the wood box and water pan. At my age, 57, I wanted something that would turn out good Q but with minimal effort and adequate sleep.

I wasn't even aware of electric smokers until I spent some time with Google a couple of months ago. Came across this forum, spent a few weeks reading up and finally took the plunge last week when I bought the SM050. So far I've done two butts and one brisket and will do 3 racks of ribs this afternoon. Butts turned out great, but I overcooked the brisket. I was planning on it being ready about 8 AM but it should have been pulled several hours earlier (when I was sound asleep). It still turned out OK with a good tase, but I wound up having to chop it all (too done for slicing).

So far, my only disappointment with the 050 is the size. I wish it were a few inches wider so that a big brisket would lay flat on the rack. But it's definitely meeting my "set it and forget it" expectations. And this forum is a great source of info. I hope to visit often.

Mike Rackley, aka Smoked Dog
Hi yall I am Billyq or Billy,from Panama City Florida.Native here all my life so far.Enjoy cooking inside or outside.Whether its deepfrying turkeys,grillin burgers or my fav, using my ST for ribs,brisket or anything else.I really say "Hats off" to Donna and her company for turning out great products,customer service that others only wish they had,and this forum with Smokin' and everyone else that contributes!!Kepp up the great works you all.
Lynn,

No, I did not know that your dessert won first. It deserved to win, it was delicious. Now are you going to post the recipe? Smiler

I love that sauce! I think you should start selling it. I want the first case. I will be begging Jeff for more.

I don't know if I am going to make it to Perkins, but I will be in touch by e-mail.

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