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Great compromise Mike! I need to try this idea.

Burgers, hot peppers, mini-eggplants on the grill. The burgers were seasoned with some awesome stuff from Butcher-Packer. S'mores for dessert. __________________________________________________________________________ No action pics, but this is a "mock tenderloin" with Madras curry...

Next up, Pepper Stout Beef done Mexican style. Ancho chilies, Mexican oregano and some hot peppers in the mix. My new Junior Grillmaster keeping an eye on things. Peppered. Pulled. Plated. __________________________________________________________________________ Fried Green...

Hey Everybody, I'm still alive and I do check in here often, but the little guy has been keeping me too busy to post. I still owe you all a lengthy St. Patty's Day Corned Beef post (which will give you an idea how long it's really been, or what Tyler's birthday is!), but these are a few more...

Thanks for your comments everybody! It's great to share my growing family with my TVWBB family, and hopefully I'll get around to sharing some meals again one of these days soon.

I know that I've been posting somewhat infrequently over the past few months, and I had every intention of coming back in a big way this weekend with a huge corned beef post. You see, I corned a whole eye round of beef and made a batch of Irish Stout for St. Patty's Day. I also intended to...

I have the 609, and you can't beat it for the price (I think I paid about $80). I wouldn't open a deli with one, but it works well for the bacon and lunchmeats that I make. When you read reviews on Amazon, you can tell the people that have figured it out from the people that push too hard.

You'll eventually want to get the belly up to 145-155F so that it firms up a little for slicing. I usually try to smoke around that temp for a few hours and then increase it a little to finish.

We've had good luck with this, especially compared to the KA attachment. http://www.harborfreight.com/electric-meat-grinder-99598.html

Sounds uncured to me, but that seems impossible for an outside slice. Did you smoke it yet?

Mike L - to answer a few of your questions: I usually put my bags in a cake pan in the fridge to catch leaks, soaking isn't necessary is you use Martin's cure calculator, yes you need a slicer, and I'm sure you can find belly cheaper. Nice bacon!

Reverse sear further tenderizes the meat. There's a good active thread over in the grilling section on this subject right now. It's a valuable skill to learn, and the reason we haven't ordered a steak out in several years. I'll let Kevin tackle the rub question, but I'd bet he doesn't include...

Jim, This isn't what you're looking for, but we got one of these as a wedding present and have used our full-size mandolin once in the past 3.5 years because this works for almost everything. http://www.amazon.com/exec/obidos/ASIN/B000YDO2LG/thevirtualweberb

It's definitely easier with a larger piece of meat, like a Tri Tip. On the bright side, overdone steaks are surprisingly tender when done this way.

My leftovers usually get sliced very thin for sandwiches, but I've been cutting 1/4-3/8" thick slices for dinner. Keep an eye on the grain slicing it because it can switch directions.

Very nice! The handle really steals the show.

Thanks everyone! It seemed odd to me, but Geir summed up the reasoning pretty well. Everything but the oink....

Has anyone ever done it? I just made a large belly into bacon and froze the (cured and smoked) skin. The reason I saved it is because it was recommended in Cooking by Hand as an ingredient in Italian Sausage, but I've never heard of it before.

Congratulations Dwain and everyone else! I think I might be glad that I missed out on this Throwdown -- it looked more like the old Iron Chef competitions. Amazing cooks by all.

Excellent post once again, Tony.