Dustin Dorsey

Ok. I finally got a chance to smoke the bacon and I cooked up a few pieces to test it out. Here's a picture of the product I used...

Well I went to smoke the bacon and my wsm is full of mold and my water hose is frozen somehow. It wasn't attached. It's 27 degrees...

It it all turned out great.

Cool article. It's amazing to me that they found fault with that slice that looks unbelievable. It's really next level stuff. I'm...

In my neck of the woods it can also be called a “Spencer steak”! Did these over Kingsford on Performer with some wine soaked oak with a...

I have made Brats many times over and over and it ALWAYS the little things that get you..... This time it was a bushing... I made 45...

Brisket was 18.5 lbs, trimmed down to 13.5 lbs. 15 hours in pecan wood overnight at 225 and then morning at 275, when I pulled it, the...

Roughly but the best method is to weigh it. 0.25% of the weight of your meat and fat.

I'm trying out this product called Ecocure from the Sausagemaker. https://www.amazon.com/dp/B0BLQ4J9J1/?tag=tvwb-20 I saw it in this...

What temp are you smoking at? Personally, I'd add cure because you are cutting it close. At 225 you don't need cure.

We use the Spice House and it's excellent. I don't know why I went with that over Penzey's. Both are awesome I'm sure. I think I...

If Weber was an option when I got my griddle I would have gone that way. Griddles have gotten hugely popular.

I got a link to this page on facebook I think: https://www.weber.com/US/en/2023-new-weber-products.html It looks like Weber is getting...

Those look tremendous!

I've been enjoying working on my sausage making - I really like the VWBB as a resource - folks like @Dustin Dorsey and others find and...