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Those look fantastic. We use an even simpler recipe (which isn't at hand while I write this) for brioche but my wife adores it! Great looking buns and I want to try your recipe soon!

While time constraints and hungry tummies make "always" impossible, I agree that oven cooked bacon is really the way to go.

Nice idea Sonny, I love the color of gun blue too!

Nice, very nice indeed, Rene.

I soak my wood shreds, but not chips or chunks. I don't know that soaking the shreds makes anything better; I am pretty sure that foiling them well is more important. I foil my chips usually, no water involved. Chunks, which I rarely have, just get mixed into the charcoal when smoking.

Jonathan, check out the recent re-evaluation of the Kettle Pizza by Serious Eats. They found it to be superb with a few easy modifications. Mostly consists of using both charcoal and wood (as the maker of Kettle Pizza recommends), then two grates and stones. Food grate with stone for cooking...

I think that would be fine for small batches of sausage. Nice looking setup there, Chris.

Oh gosh, I'm pea green with envy! On a couple of different levels! The WSM to start with and then that extension ring! Good gollly Miss Molly! While the extra rack room is quite useful, the ability to drape sausages for smoking is what really lures me. Sausage making is high on my list of...

Monty, your sandwich looks superb! And I am sure the taste was superb too. I found some bacon recipes online from SAVEUR magazine and the New York Times, both have a number of similarities so I suspect the SAVEUR recipe came from or was inspired by Ruhlman & Polcyn book Charcuterie. The NYT...

I've read some great stuff about ECBs and think they are super introduction to low cost smoking. I really admire your ambition for the brisket. I've been watching old BBQ Pitmasters season 1 shows and learning about brisket. I've never done one, but if I find a decent looking one, it his high...

The seller talks about that and I've seen some recipes that give the levels so that you stay under the PPM recommendation. I need to add those guides to my "smoke log" for easy reference. Thanks for reminding me!

Since it is called for in a sausage recipe I will be making, I need to get some. When I saw the makers comments about it's effect for cure time, I thought that was something I might want to do occasionally. At this point most of my bacon is done by a dry cure so sodium erythorbate wouldn't...

It does make sense. Would you consider my injection with a needle as the equivalent of "stitch pumping"? Provided I make a pattern of injecting the wet brine into the bacon or whatever meat is being cured. I had been told to inject the bacon about every 1 inch or so with some brine. My...

An ingredient I am considering for occasional use is sodium erythorbate, which is used in some sausages and supposedly allows for a much shorter brine time, as little as 24 hours for bacon and hams that are to be smoked. While a longer brine time is not a particular problem for me, a fast brine...

I've only used it twice and at very low amounts, but other than the chicken being juicy, no metallic notes noticed.

Okay, 2 tenderloins? I didn't buy these when I was living in the States and they don't package them here. I take it is a smaller portion of the loin and sold in pairs? Could someone tell me the weight, roughly? We can get pork loin here, but nothing labeled as "tenderloin" so after...

Hiya there RC! Check the post on Serious Eats hack for the Kettle Pizza! Need a high temp thermometer for measuring the Weber when use the KP insert!

Maybe it is the BBQ gene, with it's plethora of rubs, marinades, and sauces. I have nothing against simplicity. Much of our preferences are based on both personal preference and life experiences. Balut is a simple delight to some of my family and not so much to me. It takes two or three...

Way cool! Spain is the hub of great food these days. Lucky guy, Barcelona looks fantastic from the travel shows.

Oh gosh, I remember the days I worked 5 and often 6 days a week. And for me, getting to know and gaining confidence in using my Weber kettle as smoker really developed when I sat down for an afternoon and cooked on it, watching it's temps and learning to tweak it or leave it alone. It still is...