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I picked up a food saver off of craigslist a while back and I was wondering, does anyone vac pack their bacon while curing?

Recipes this involved usually aren't my MO either when it comes to pork butts but I stumbled across the recipe and thought I'd share it. That being said involved recipes like this one are kind of like meditation for me. I like to unwind after a long work week by mixing up rubs, sauces, and...

Has anyone ever tried this? I think I'll give it a go with my next butt. Award Winning Competition Barbecue Pork Butt Recipe Recipe courtesy Adam Perry Lang from Daisy May's Prep Time: 45 min Inactive Prep Time: 30 min Cook Time: 6 hr 0 min Ingredients 1 (8-pound) pork butt 4 cups wood...

I have been making the Ruhlman bacon recipe for a while now and looking for others to try. I completely forgot about this one. Anyone ever try it? How does it compare to Ruhlman's? I guess since the belly is submerged in a brine it only needs to cure for 3 days instead of 7? No pink salt...

I hear you on the mouth full of oil. I was looking to make them 2 days in advance so thanks for the help. Any other stuffing combinations that you would recommend? I have only seen sharp provolone and prosciutto.

How long will the peppers keep in the refrigerator after being pickled and stuffed? Usually I see them at local delis pakced in olive oil. Thanks.

Does anyone have a recipe for making homemade pepper shooters (cherry peppers stuffed with provolone and proscuitto)? I have read many recipes all with different procedures. Do I blanch the peppers first? Pickle the peppers first? Should I add some garlic and herbs to the olive oil to add...

Thank you all for the advice. I ended up using the apricot preserves and chipotle powder and it turned out pretty good. I will definitely try adding the jalapenoes next time. I was thinking about maybe using it as a rib glaze. Should I puree the jals first if using as a glaze?

I have a ham glaze recipe that I want to try this upcoming weekend and one of the ingredients is pepper jelly. I have been to 3 super markets and none of them carry it. I know it will have a different flavor profile but I was thinking of using apricot preserves mixed with some chipotle powder...

While I do like smoke beer I have never paired it with bbq. I would think the flavors would compete rather than compliment. I like pilsners, lagers, and esbs with bbq. For my taste even IPAs can compete with the flavors that I have tried so hard to achieve. Sounds like you have all of the...

I usually remove the rind after smoking and use it to season beans, soups, and stews. Is there a noticeable difference in smoke flavor in the bacon if you remove it prior to smoking. I leave it on because I don't want to waste it and it is a welcome addition to many things I cook.

I went with the pork belly with the ribs attached. Much thicker than with the ribs removed. I figured I will cut the ribs off after smoking.

I was at the Asian Market where I buy my pork bellies and I saw what they called pork belly ribs. It looked like they simply cut all the way down to the rib leaving as much meat and fat attached to the skin as possible. Any ever make bacon from this cut? It would make for a nice wide picece...

So I am looking to do a boil in my 42 quart turkey fryer for 20 people. I want to include: crawfish, shrimp, sausage, corn, and potatoes. How much do I need of each? There will also be coleslaw and potato salad. I did a shrmip boil once before and like Kevin said it turned a little bland...

Sounds good. I love creamed spinach. Here is a recipe for a spinach gratin that I really like: Spinach Gratin Recipe courtesy Chuck Hughes Total Time: 35 min Prep: 15 min | Inactive Prep: -- | Cook: 20 min Level: Easy Yield: 6 to 8 servings Ingredients 3 tablespoons/45 ml butter, plus...

Thanks Kevin! Does dry roasting the individual cloves in the skin impart another layer of flavor that roasting a whole head in the oven with some olive oil does not?

Thanks Dave! Thats what I was thinking too in regards to burning. I think I'll just roast them like I normally do. It doesn't seem like there will be any benefit to peeling and grilling.

I have roasted garlic many times but never charred it. I was looking through some recipes and one called for garlic cloves peeled and roasted over an over flame. I figure I'll toss the cloves in some olive oil and into a grill basket. Will there be that much difference between this method and...

I ended up using the recipe that kevin had posted and taking his advice to use stock from the get go. I did substitute bacon fat for the vegetable oil. I have to say it was awesome! With some Russian black bread, salo, and horilka it made my friend very happy. He was touched that I went...

Thanks Kevin! Looks a lot easier than I thought!