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Mmmmmmm...great looking pizzas!!!!

Great catch...must have been a nice place to hang out and fish!!

Well, I wound up not doing them. Weather got in the way...I mean, I know the smoker will work in the rain, but the chef won't. Not sure when I'm gonna do them now, they're currently in the freezer. @Mike Hahaha- yeah, I didn't relay that story very well in my OP. I posted about those ribs and...

I don’t mop butts at all. I like a crisp bark and that meat has enough fat on it that it ain’t gonna dry out. All that fat will render out and become juicy deliciousness. Also, I don’t wrap butts either. Rub it, put it on and let her ride. 13 hours later...NOMZ!!!

Don’t know if you cooked them yet, I cook mine at about 250. Usually do an 8-9 pounder and it always ends up at just about 13 hours. If you’ve cooked them, show us some pics!! Let us hear about it!!

I’m not a fan of fish, generally, but I love me some swordfish!! Looks like a great spread and sounds like a fun time!

Nice brisket and a good score on those steaks. Sorry about the Mini...at least it still works.

Step one: Trim the extra fat...and toenails.

I don’t know, but grade me JEALOUS!! That’s beautiful!

The wife came home with boneless beef spare ribs. Last time I did them, they were bone in and had to take the misses to the ER with a kidney stone. So, how long should I anticipate these things to cook?

I think the son is a keeper!! Good looking food!!!

Great family and great food!! Sounds like a great time!!!

Friday night, the wife came home with a couple of steaks from Whole Foods. I didn't pay much attention to the label as I ripped open the package to prep the meat for grilling. When I opened them up, I saw two beautiful prime cuts of beef. I knew it right off the bat, but still had to look at the...

Nah, didn't come of arrogant at all!

That brisket is phenomenal! I've seen that sausage company around on the interwebs...if your's is comparable, I'd imagine that you're doing great. Always enjoy seeing your cooks...great work!! BTW- What wood did you use?

Oh man. Hope they get it under control quickly. You, Barb and the pups be safe!

Starting off with bacon is a great way to start. You're probably never going to buy it from the store again. Welcome aboard and Go Sox!

So, just to be clear....you're making bacon not just smoking pork belly? I ask because you said curing, but then you said hot smoke. If you're making bacon, you can bring the temps way down and expose it to smoke longer. When I'm smoking my bacon, I arrange the coals in a snake that is only two...

I agree with Dustin...I wouldn't re-cure it. BTW- I went back and looked at my notes. I used the same recipe that you did. I just cured mine for 7 days. I also cooked mine to 145*. The bacon will be a little more hammy than Oscar Meyer, it'll be more like the stuff you find in the meat case or...

My first guess is that you didn't allow it to cure long enough...Don't know whether you used pink curing salt #1 or something else, but 3 days seems really short. I cure for 7 days, flipping the bacon daily. That would account for the hammy taste. But, remember that it's not going to taste like...