Recent content by TBowman

It has been several years where I had the time to brine, cure and smoke a fresh ham. This is a 10 lb fresh that was brined with brown sugar, salt and curing salt. It was smoked at 250, it took 5 hrs to reach 160. I started basting it after 2 hrs. It was basted with a mixture of coke, brown...

Phil, You can find several types of curing salt at Butcher and Packer website. They have a Maple cure that I have used several times, it is excellent. http://www.butcher-packer.com/index.php?main_page=index&cPath=237_12&zenid=7ccea3935493f81c458c0a0018c4891e

I have gone to Black Rock several times. The steaks are good but overpriced for what you get and you have to cook it yourself. I probably will not go back. Get a good steak and cook it at home.

They look outstanding. How long did you roast them?

Nice job I love rib roast. We were in San Diego several years ago and found Siesel's. Their house seasoning is great on rib roast.

Jerry, If your looking for a fresh ham go to the Eastern Market on Saturday mornings there are several farmers that raise hogs and sell the butchered hogs there.

Jerry, I buy mine at Kroger. They will be frozen. I have been buying them for several years.

Bacon Wrapped Chicken Thighs A friend came into town recently and had seen pictures of these and asked me to make them for him. I was more the happy to oblige. The thighs are wrapped in bacon with cheese, onion, jalapeno. I dusted them with Cimarron Docs, and Birds and Bones. I smoked them with...

http://tvwbb.com/showthread.php?39760-My-version-of-a-wsm-table

Steph, call their tech support they are very helpful with the setup. I spent almost a hour on the phone with them, the tech guy help me walk through all of the small issue that popped up.

P. Mack unfortunately I didn't make it. I will have to check with a lox so butcher to see if I can some.

Great looking sausage! I have a friend who makes kielbasa every Easter and Christmas, this year they made 200 lb and gave me 35 lb to smoke for Easter. Nothing like fresh smoke sausage.

The large one in the background is a brew pot, for my homemade beer.

The week of Easter was a busy week. I first smoke 35lb of fresh Kielbasa (I forgot to take pictures), then I smoked two pieces of pork loin, on Easter I smoke a ham. The pork loin I cut into two pieces after they were cured for 10 days with Morton Tender Quick and brown sugar. One piece I...

Nice looking, chicken pot pie is one of my favorites for leftover chicken!