Recent content by Danny Cunningham

Matt, Your ribs look great! I will be doing some today. Would you mind giving up the recipe on the potatoes they look killer! Danny

The suspense is killing me :confused:

I bought a package of them at Costco in Huntington Beach Ca. Yesterday to cook today, They are prime grade at 3.99 per pound, I am lucky this particular store always carries whole brisket (prime), and whole pork belly also

Bryon, Thank you again for the mid section, I really do appreciate it, nice meeting you! Danny

I will take it if it is still available Thank you Danny

Welcome! I'm sure oven cleaner would work. Next time make sure you cover it with aluminum foil for easy clean up Danny

Hey guys! The bacon came out great! My neighbor and myself smoked 4 pounds each on Saturday, he has eaten all of his, he gave it a 10 out of 10 score, I thought mine was killer! We plan on doing more, we both did the brown sugar/cinnamon and plain what other flavors would you suggest? Thanks...

Low 60's for me Maybe 59*

I'm on it. Thanks for the help

Ok will do, do you think I should take off skin before curing, or wait till after the smoke?

Forgot to say thank you, Starting to cure today Danny

Would a 5 or 6 day cure be good for a 2.5 pound slab I want to start today and have it ready for next Sunday figure 5 days cure, one in fridge,smoke on Sunday Thanks Danny

X-L KET-TELL (tle)

Jason, can you point me to Bobs recipe, that you mentioned in your post, I would love to give it a try. Danny

How did the El Pollo recipe turn out ? How did it compare to the original,It sure looks the same, can you share the recipe? Danny