Recent content by partagaspete

Thank you all for all the great advice. I did not get to cook them up as planned this weekend so if you have any more input let me know. I will let you know how they turn out. T

I usually smoke a whole pork shoulder and have that down pat but how long and at what temp do you guys recommend for ribs and chicken. Any advice, comments, or jokes are welcome. Thanks. T

Prayers sent to your family ad the young man's. T

Try my recipe. Not sure how they'd compare since a I have never had any from N.Y. I don't bread mine and you can control the greesiness by how much budda you put in. One thing of note is Peanut oil works bestest. T

I usually already know what I want once I get to that point but sometimes I see something else and take that instead. T

Went to give you RG. My dad is NYFD Ret. So since I can't give RG her some respect. T

1 btl. Franks hot sauce 3/4-1 stick butter 1/8th-1/4 cup viniger 1/4 tsp. ceyenne 1 Tbls balsamic viniger (opt.) 1 Tbls Brown suger (opt. deep fry Naked wings. coat in sauce and enjoy. T

I hope all went well. I pray for a speedy and full recovery T

I do not like most Carlos Torano's...I mean thier alright but just average. Except for the 1916. I love the corona's and for the buck I think they are one of the best on the market. T

When I was down there a few years ago (staying in Davenport) I got to meet him at the very same place. Nice down to earth guy. Gave me some smokes too. I love that place. The shop in Lake Mary is nice too. Anyway Enjoy! T

Another vote for the Carlos Torano 1916. I love the corona. I must buy more. T

sounds right up my ally. wait that doesn't sound right. Let us know how it is. T

I've been to some others but they pale in comparison. I have not visited them in years. T

I agree that it is bad form. as I browse I like to also smell the cigars I am thinking of purchasing. T

the only vintage I own an 86' ERDM Panetella Larga. I hear they are great. T