Smokin' & Jokin' With Sarge #92: Anton, King of Biltong!
Dear Sarge
Y Chromes Ep. 33: Sim Theory, Smoked Meat & Savage Takes
Badlands Media
Smokin' & Jokin' With Sarge #88: THESARGEGIMECHANICSCALEMODELING And Slougo!
Dear Sarge
Should you adjust vents after adding meat to the WSM? | Ep 41
TroyCooks
Hard Salami | Celebrate Sausage S04E14
2 Guys & A Cooler
Get Ready for FLAVORFUL Cajun Style Chili with Chicken
Cooking and kitchen
Smokin' & Jokin' With Sarge #59: Anton, King of Biltong!
Dear Sarge
Smokin' & Jokin' With Sarge #55: Kenizi
Dear Sarge
Smokin' & Jokin' With Sarge #56: Dr. Pyrostein
Dear Sarge
Smokin' & Jokin' With Sarge #57: Always Survive
Dear Sarge
Does this sausage recipe need saving? MUST or BUST
2 Guys & A Cooler
Bacon Cheesecake So Good You'll Swear It's A.I.
Cooking and kitchen
Why Does Dry-Aged Beef Cost So Much? | Thursday Chat Ep 10
TroyCooks
Discover the Mythical Taste, Smoking a Braided Pork Loin with Bigfoots Blessing in an Upright Smoker
bigfootcooking
Why Use a Water Pan in Your Smoker? | Thursday Chat Ep 15
TroyCooks
Sicilian Calabrese Sausage (Old School Recipe) | Celebrate Sausage S04E13
2 Guys & A Cooler
Mexican Carnitas Sausage | Celebrate Sausage S04E18
2 Guys & A Cooler
Nduja (Italy's Famous Spreadable Salami) | Celebrate Sausage S04E27
2 Guys & A Cooler
Where Can I Buy Live Crawfish and Have It Shipped? | Ep 23
TroyCooks
What Mods Would be Good for the Oklahoma Joe? | Ep 21
TroyCooks
Is Having Bark on Your Smoking Wood Good or Bad? | Ep 22
TroyCooks
Freeze Dried Shredded Rabbit Stew | 25-year shelf life!
2 Guys & A Cooler
Weber Kettle 22 vs 26 inch? Is Bigger Better? | Ep 89
TroyCooks
Genoa Salami | Celebrate Sausage S04E06
2 Guys & A Cooler
How to Dial in you TSM Dry Curing Chamber
2 Guys & A Cooler