Recent content by Todd Randall

Hi Paul - do you have pictures of your build? I might build a second one for a backup wsm plus my composite deck spindles are sagging pretty good...Too many hot cooks I think and also from a super hot grease fire a couple years ago. Metal enclosure still works but I'm interested in your...

Ya, I really liked the brine method, and agree that it's a lot more bulletproof than other methods that I've read about (but not tried personally). I literally made up the brine, stuck the slabs in it and into a fridge, and went out of town for 4 days. Todd

The 4 day brine wasn't intentional, so I didn't adjust the recipe for it at all. And I'm no connoisseur of bacon, but the wife and I thought the above plate tasted great. Didn't notice it being too salty or sweet. I also gave away a pound and got positive feedback on that too, so I'd say no...

Better late to the party than never I suppose! Finally, finally, finally, after having a third of a full belly (split with jb and Bill) in my freezer for more than a year, I finally got around to making BACON. I had an email conversation with jb in which he reminded me of this Brine Recipe and...

Yep, I'm back. I've been following, just not much time so say anything. :-) Both your works looks awesome. And I see I do gain a bit of an advantage waiting, brine cure it is! No ETA on me yet, I haven't even started brining. Belly is frozen solid in the basement freezer. All of my free...

Look good guys! I'm still in Florida, 70's and nice today! Todd

Plus, if you chunk it up pretty small, say 2x2x2", and put it someplace where the relative humidity is around 50%, it'll be seasoned enough by t-giving. Todd

ya, that sounds good, and nice way to work the brine in the cooler over 2 days with the zip ice and all. Todd

Ya, don't seal it up whatsoever. Smoke wood is wood, nothing special, keep it dry and covered, and that's about as much love as it needs. Check for insects once in a while, and even those will 'burn off'. I keep mine in cardboard boxes on shelves in the garage. Some of it been there for 2 or...

I'd just burn it off. Toss it on the coals a few minutes before you put your meat on, won't be anything harmful left after a couple minutes of heat. Todd

Now that's what I'm talking about! Thanks guys. Todd

The timing of this post is perfect. I also like to get these big bags of beef at BJs and I'm so confused by the names. Up until now, I've only been buying the chuck roll, which at least was easy. But, I've got a new slicer to try out and I'm thinking roast beef, the wife loves it, and so does...

I also like to brine pork loins, boneless and bone-in. That orange juice maroinade that Chris used in this recipe is really good. Not really a brine, but seems to make some difference. I only cook them to 138 internal and let carry over do the rest of the work. Low and slow, high and fast...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">doesn't everyone have a darkroom in their basement that they can convert into a second kitchen? </div></BLOCKQUOTE> Yes, but the ceiling is only 3.5 feet tall. But it does...

I have no place to put this and no idea what I'm going to use it for on my first run, but after more than a year of Craigslisting, I finally found a commercial slicer that was a good candidate for price vs. how good a shape it was in. $300. No missing parts, 12" blade, clean and well kept...