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This is a "from scratch" recipe. We made it for burrito night a couple of days ago and then did a second batch since we had left over beans today. They were great as part of smoked "pulled pork/carnitas" burrito, with "Mexican rice", sour cream, shredded cheddar, and homemade tortillas. It...

Great question, I've never heard of it before. I read a bit about it over at Wikipedia, but none of my small library mentions it. Sounds like an interesting flavor, similar to pastrami but not exactly the same thing.

Either will do, though I'd go fat side down, personally. I often use a rib rack if my pieces will fit in one. You can also flip the bacon over half way through. Do you have a thermometer with a probe so you can check the temperature at grill height (or at the dome)? I use a Smokenator with...

Very nice Marty! I made some bacon as well, using the Tatonka Dust as a rub I applied when I hot finished my bacon while smoking it. I liked it, but really want to do it the way Marty did so the belly has a week to pick up the flavor. I use a maple sugar cure mix I make and it seems to go...

I tried to order the Craycorts for my Smokey Joe, but it fell apart. I'm in the Philippines and needed the weight and size of the items I wanted so I could figure the best way to get them over here. Sadly, I never got those figures and so my order never materialized. Next year we will be back...

These look great and love that you brine your wings. I'm looking forward to trying your recipe. It would be handy for those that like to "color within the lines" if you had measures in grams or ounces, whatever you are used to using. I understand the "pinch of that" and "dollop of this"...

There are long guides to soy sauce as well. Basically you want to look for naturally brewed soy sauce, not the easier-to-make chemistry set stuff that often fills grocery shelves. Of course, it is a matter of personal taste. To me Korean and Japanese soy sauces are more interesting. To my...

A Weber 22 is Purr-Feck-Toe for many pizzas. If your reference to thin crust means "cracker style crust" ... very thin and crispy, your oven may serve you better, as it will for a "stuffed" or Chicago style pizza. But for Neapolitan/New York styles, standard thin crust and such, take a peek at...

Beautiful, that is a very encouraging photo, Dave!

Mine won't be that strong, so I will be adding some crushed ice to help keep the temperature down while the meat will be chilled but not frozen. But it is reportedly rated at 575 watts, so I will likely be doing smaller batches. However with the water bath, the mixing bowl will sit in ice...

I've been enjoying Ruhlman & Polcyn's Charcuterie, though I understand some of the recipes are a bit unbalanced, according to knowledgeable authorities here and elsewhere. In my sausage quest, particularly the hotdog portion of that quest, I was pleasantly surprised to find that you can...

I always chill my bacon prior to slicing. Even coming out of the fridge, makes it much easier to handle, but nearly frozen is really ideal. While I don't have a Chef's Choice, even my cheapie slices pretty well, provided the meat is chilled. The only thing I dislike about it is the short...

Smoking bacon cured without nitrites has some requirements. You need to hot smoke it, not cold smoke. Cold smoking requires the use of nitrites to prohibit growth of bacteria while in the temperature danger range (40F to 140F). If you hot smoke your bacon, you should be fine. Geir Widar's...

Best Price online for Prague Powder #1 (for bacon) is at Allied Kenco, at least that I have found. Morton TQ is nice but pricey, I would reserve it for stuff I do in a brine. Canning salt, powdered sugar, and Prague Powder, you are pretty darn close to MTQ, in my estimation, except yours will...

Wow, nice looking turkey! I do a mix of corn starch, salt, pepper, and a small amount of spice (sage or whatever you like) to rub the exterior, that helps the skin come out a bit more crisp. But sounds like yours was excellent, did you do anything special for the skin? Okay, trick number 2...

So, what does the contoller go to? Here in the Philippines, I'd probably need a dehumidifier, since even way up on the mountain, we run 85 to 90 percent humidity most of the time. I don't plan on doing cured or fermented and aged sausages for awhile, but I will get to it eventually.

Looks very tasty!

As I mentioned, I am mightily fond of the Thermoworks stuff. I've noticed on their current iteration of the "oven probe timer/thermometer" the probes now have a high heat silicone covering over the junction of the metal probe and the cable. Likely to help promote longevity and protect from...

I really want to do this to my Weber OTG that I use to smoke with every couple of weeks. Currently I run the cables through the top vent and that works, but it's a hassle, particularly if my wife checks the unit. I knew I had seen hollow threaded rod before, but did not make the lamp repair...

We do both, though living in the Philippines, we sometimes use wooden plates with banana leaves over them. But if you go the paper plate route, get the plastic or metal supports for them. We have the plastic ones here and they support the paper plate so it doesn't fold up if you try and cut...