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If you've ever bought a piece of belly at an Asian market, you might have recognized some ribs hidden in it. This gave me the idea to try making some monster ribs. I ordered a whole belly that was skin-on and bone-in and squared out the ribs, the rest became bacon. I did this once before, but...

thanks everybody! It's been a slow grilling winter for me, but I promise to get back at it this spring. I keep telling myself that one of these years I'm actually going to practice my comp recipes and try out some new stuff, but I never do and end up cooking the same stuff I've been doing over...

most pro operations are probably using electric smokers because of how easy it is to produce long, consistent smoke. Fiddling around with a live fire has too much room for error and too labor intensive. I let my bellies air dry in a fridge for 18 to 24 hr prior to smoking. I hang 2 full sides...

Hello all, it's been a while! About a month ago, we hosted our third winter bbq party to support our competition efforts. Basically we cook a ton of food and ask that people bring donations of things we use during contests like: paper towels, aluminum foil, garbage bags, paper plates, etc...

I smoke ring on Steve Aguilar's ribs was enviable and worth my vote

the S Mac recipe is good, and what I used for a while. I prefer to dry cure, because the final bacon seems to cook a little faster since there isn't so much water to boil off first. If you are following the Ruhlman/Polcyn recipe 50 g per 2250 g of belly and put that into Martin's calculator...

Beautiful pictures Gary, and it was a pleasure to finally meet! And for anybody who might be wondering, Gary is just as nice and genuine in person as he is on this board :cool:

The sides were potluck. I believe it was more of a casserole than a corn bread Welcome to my rabbit hole!

If I could have convinced you guys to try the tails, I'm sure you would have loved them. They were that good :D

Geir, you're too kind. :) 50% of cooking in my house doesn't happen on the grill or smoker. I post all of it, including the non-grill stuff on a facebook page for the bbq team (oddly enough). A google search for "nickel city smokers" should get you there. If not, let me know.

I've been going pretty hard, all summer, with my pizza oven (see this link for more information http://tvwbb.com/showthread.php?42892-Custom-Steel-Pizza-Oven ) My last run I invited some friends over, and assigned each person a task. One friend brought some scratch, sour dough for the crust...

We were bringing food for about 30 for a work picnic for my wife's office. Decided on a combo of pit beef and spare ribs. I split an 18 lb chuck roll and ran it on my 18", while I loaded up the 22" with nine racks of spares. Everything had to be reheated the next day so ribs were chilled in...

I have the same takoyaki pan and haven't used it yet. Right around the same time I finally got a gas range that it would work on (I had electric for a long time), an izakaya opened up and they make a mean takoyaki. Binchotan is used with a small hibachi to produce flavorless, high heat. I've...

I was planning on doing it on a 22" wsm minus the water pan. But since I wasn't going to be home, I decided to bring a more portable 18", do the chicken on that and the ribs on a gas grill. I kept flipping and rotating the ribs around, varying the heat between med and low for about 45 min. I...

I found a video of The Talk of the Town lolo! http://www.youtube.com/watch?v=O85YcpQBRWs

the advantages go to the diner, not the cook ;)

generally the "dumber" the cooker is, the better the likelihood that a PID controller will be able to effectively control it. As Russel says, set it to the max and take the plug out and in, and see if it still runs

right back at you Gary ;) here's my favorite jerk recipe http://tvwbb.com/showthread.php?82-Jerk-Marinade-and-Finishing-Sauce for the ribs, I used a large can (2 quart?) of Goya tamarind nectar, and maybe a 1/4 cup of the vinegar and worcestershire, plus a sliced onion. Let me know if you...

yes, and it works well. My last run had a stone on the bottom and nothing on the top which allowed my to vary the cooking method depending on the temp of the oven. I was starting pies on the stone, then finishing on the steel. also we have been running apps in tins during the preheat, both...

My wife and I have been haunted by memories of ribs from a place called Talk of the Town lolo in Grand Case, St Martin. We were there twice in two years, but that was a long time ago. An internet search came up empty, so I made up a recipe based on foggy memories and what I thought might work. I...