Recent content by chrisdb

Been thinking about this a bit.... the Hi/Lo could actually be helpful. To the let the meat rest and on the table by about 7 I need to have it cooking by 5 AM. I'm thinking of starting it in my oven at 350F for 2-3 hours and finishing it in the smoker for 10 hours at 250F

Made this before but never this big dimensions are 12" x 6" x7" and it weighs over 13 LB I basically doubled this recipe http://www.philly.com/philly/food/restaurants/recipes/135603598.html I'm thinking one hour per LB ( 13 hours) as a ballpark estimate, and am on...

last years 22 lb bird I wrapped in cheesecloth and soaked the cloth in butter.. did a good job keeping the 'char' off the skin, but didn't have a crispy skin. this year's 22 lb bird I am brining, air drying overnight, trussing , barding with bacon and wrapping with...

thanks-that makes good sense! I will trim the pork down to approximately 1 kilo peices

I have some frozen venison (rump section) in 4LB portions, and I picked up an 11-1/2 LB cryopac 'picnic' pork shoulder. The recipe i plan to use is "Chef Milo's Country Venison Sausage" from 'Charcuterie' (Ruhlman&Polcyn) The recipe calls for about 2parts venison to 1 part pork. Since...