Okay awesome thank you. Guess I’ll just deal with the heat inside 😢
Cajun?
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by Denny O
Denny O check out Stalekracker on youtube.
Oh, ya I’ve seen him I think a year ago. LOL
“I’d put dat on a kra-ker Dude! Now we need da hydrat. Thats money!”Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Denny O hahahaha! Pretty funny stuff but his stuff looks good!
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Dave in AZ Dave, do you find Tony’s seasonings rather salty?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Tex_77 Thanks Tex.
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
calvin Calvin, I have no idea why but, I think I’ve heard that before.
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Idaho Smokey Ya man, get it on and shake it down! Love the music!
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
processhead Paul, thank you I think you are summing it up very well.
I totally understand about some of the proteins, a few would make me pass too, just a phobia thing I guess. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
Denny O yes for sure, that’s why I said use the Tony Chacheres as a salt replacement. You’d get about the right amount of spice too, it is a good spice mix for direct salt replacement while giving a medium heat level. I use it that way all the time. Most spice mixes you buy are 90 to 95% salt I’d guess, Tony’s is about the same as any premix sausage spice, just perfect
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Dave in AZ Don’t foget the gahlic, Baby. You gotta get the gahlic!
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by Denny O
calldoctoday And maybe
“I’d put tat on a kraker dude, thats money! Now we hydrate!”
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