Oven cooking technique

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Location: Waterloo, Iowa....corn, not taters

Re: Oven cooking technique

Postby larry » Mon Dec 10, 2012 10:35 am

@Ramos...I'm interested in your smoker project...will you do a write up on it? Even if it is just a quick one.

Barry...that all looks great! I love french onion soup!

I've got the itch...I just don't have the scratch!

If is supposed to have a sharp edge, and doesn't...get a hold of me.

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Re: Oven cooking technique

Postby Ramos » Mon Dec 10, 2012 1:21 pm

Okay guys, if you have not yet tried bacon wrapped venison, you are really missing out! We tried it last night with back-strap for our post tree trimming dinner. Moist, smoky, tender goodness right there!

As for a smoker write-up, I will see what I can do. The main thing when re-using a fridge or freezer is to make sure it has fiber insulation. Most anything that is "newish" will have foam insulation. I used a big, old Amana upright freezer from the 1960's.

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