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cool. the last email I sent him wasn't really a question so that might explain why he didn't respond

Kevin has been MIA. Anybody heard from him?

you know I almost directed that comment at you, but I restrained myself ;)

I have pretty low standards and cut places a ton of slack when I'm at a bbq joint. I can't even begin to figure out how I'd serve a consistent product throughout a lunch or dinner service. With that said, I actually enjoyed the food at Piggy Park. I tasted smoke and the beef was fairly moist...

The night before cooking, I rubbed a fryer down with some salt from preserved lemons. I had it in a shallow cambro pan and didn't feel like looking for the lid (it probably wouldn't have fit anyways), so I tossed it in the fridge and let it air dry. The skin certainly had a different look to...

I use 16" pizza screens

on our way back up north, we stopped and ate at an establishment owned by Maurice Bessinger. I figured it would be a good chance to try some Carolina mustard based 'cue. I remembered reading something about his questionable politics in Peace, Love and Barbecue, but figured it was our best option...

Yours look pretty nice, but I've never been a big fan of cutco. I tried sharpening one that had close to a factory edge, and it was very roughly ground and the bevel angles on either side were way different from one another, which seemed very odd. You did the right thing by taking some advice...

John, it all looks great! I love the look of the exterior of those thighs I haven't linked to these in a while, I guess I'll try beating the drum again: http://tvwbb.com/showthread.php?82-Jerk-Marinade-and-Finishing-Sauce&highlight=jerk+recipe...

I'd try curing with celery juice. That way you can call it "nitrite free" and see if nitrites are really a trigger.

I appreciate it The corned beef made a killer sandwich with swiss and coleslaw

I dumped the rest in some slaw I made for corned beef sandwiches. It got me thinking... shredded cabbage, carrot, cukes, scallions, and ginger with pickled mustard seeds and kewpie mayo on a steamed bun with some ramen pork

not really. I used Humphrey's lump and burned it clean, you couldn't even tell it was cooked outside. It was more of a test, and to free up the kitchen. If I was thinking, I might have went with a nasty packet of spices like how I do my jerk. Some allspice and cinnamon smoke would have been...

I doubled everything but the salt, sugar and cure. I bumped up the spice with some extra black pepper and coriander too.

yes, it's all about color. I like to roast it to give it a crust. Sometimes I'll glaze it, but I had a sugary rub that I was working

injecting will speed it along. I did a 10 lb packer, injected and went 8 days and had 100% cure

I picked up a 10 lb CAB packer that I planned to cure. I had the Ruhlman recipe out of Charcuterie handy and decided it would be my starting point. My previous experience with the recipe led to a finish that was slightly too salty for me. Additionally, my schedule didn't permit me to follow the...

agreed. very nice

I'm taking mine out of the cure tonight!

duh, I just looked at the sticky in this forum