Recent content by Ron Frost

Outstanding salad! The steak looks perfect.

Great looking bird! The skin looks perfect.

Great looking bird. Very nice presentation.

Great looking cook!

Looks great! What type of rub and temp did you use?

This was my second try at making bacon. The first attempt was good but came out a bit too salty IMO. This batch was much better IMHO. I dry cured both batches using the recipe from Charcuterie. I cut a 12 lb belly into 4 manageable slabs and cured them in ziploc bags for 10 days with the...

Way to take one for the team Chris. Anxiously awaiting the verdict.

Those look great! Can you post some more details on the cure and smoke (ingredients, times)?

Fantastic! Haven't tried red cabbage this way (only green) but it is on my list now.

That is the recipe I am using. They recommended 2 oz of the mixed basic dry cure for each 3 - 5 pounds of meat which is what I used.

I am making my first attempt at bacon and using the Charcuterie book recipe as a guide. I have a fresh 10 pound pork belly that I have been curing in the fridge since last Saturday. In the book it recommends 1/4 cup or 25 grams of dry cure per 3 - 5 pounds of meat. A little later it says to...

Looks great so far! More details on the "fresh frozen basil circles" please.

Great looking ribs!

Wow, perfect burger beauty!

Great cook! This has been on my to do list for too long. I need to fix that soon...