Recent content by BobCef

Wow that's awesome. That takes a lot of perseverance Keep up the good work. I thought I was doing good. Lost 50lbs since July due to risk of getting Type II diabetes.

Looks great. Love the paint job

Thanks John

i intend to. Just ordered the MTQ from Amazon

Bob I'm think I'm going to precook in the oven to safe temp and then smoke like any other meat. Next one I'll buy the Morton's

It look terrific.

Well the recipe I have calls for smoking at 175 to 200 deg. I would cut it and package in loctite bags and freeze. Then take a bag or 2 out as needed. I recall a post don't remember which forum but he and his dad immigrated here from Italy and he claims that they have been making bacon and other...

So can you explain to me the difference between a loin for bacon and a whole pork belly or a chuck roast or ribs? We don't use cure on them

Well supposedly the Pink Himalayan salt will penetrate and turn the pork pink so I can tell.

I bought two pork loins that were on special at a local super market. $1.29 lb. There were fresh not frozen whole pork loins. Each one was about 10 lbs. and look awesome. I cut each in half and froze 3 of them. So now I started searching for recipes to make some Canadian Bacon. Oh my god so...

Wow great job. I love the red grills. Is that Bondo you used to fix the dents?

I want one too !

Yes but why speed it up?

I love steak but can't help but wonder is all that burnt crust OK to eat?

Great looking ribs Jim. I love brusell sprouts and yours look terrific