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I was watching "The Best Thing I Ever Ate" last night and one of the dishes featured was pork belly confit. They said it was cured for 4 hours and then braised in olive oil for 10 hours. Anyone ever make this before? Would it be worth the effort or should I just save my pork bellies for bacon?

I have had cassoulet on my mind for a while now. Definitely going to make it in the coming weeks. As always I looking to tweak the recipe to add some smoke. Here is the recipe that I plan to use: Cassoulet Recipe from No Reservations Cleveland Anthony Bourdain Ingredients for Duck...

I've been dying to try this one. Going to make some up for the super bowl. Michael Symon's Pickled Chillis Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the...

My wife makes these a lot for family parties. Mainly because they are always requested. They are awesome. Even better if you make your own pastrami and roast your own peppers. Just make sure the pastrami is a little on the thick side and the cream cheese is at room temperature to avoid...

Thanks for the input Kevin. So should I take the meat to 140 interal temp and then put it in the pot or is that too high? Maybe put the pot on the lower rack under the beef to catch the drippings and then throw the beef in the pot after it has smoked for a while. As you can tell I am always...

How would I go about maintaining a simmer in the WSM? I was thinking about braising a chuck roast in the wsm to make po boys. I have made them on the stove and they come out great but I wanted to try it in the wsm. Would 250 do the trick? My plan was to bring the roast to a boil on the stove...

Thanks again Kevin.

Don't forget the Asian markets. They are the cheapest option for me ($1.99/lb) and pork belly is big in Korean bbq so it is usually readily available.

Last time I made chili I smoked brisket, lamb, and italian sausage. I cut up all of my fresh peppers, onions, and garlic and put them in a pan under the meat to catch the drippings. It turned out awesome.

Thanks Kevin. I actually have fish, lobster, and clam better than bouillon. Which one would you recommend? Or could I use a combination? Thanks again.

I know this isn't a bbq request but I have found that this is the best place when it comes to all things culinary. My family vacations in Nags Head every year and one of our favorite dishes that we always eat down there is She Crab Soup. Anyone have a good recipe? I have a couple of recipes...

Maybe give these a try. http://tvwbb.com/eve/forums/a/...90021414/m/495103644

Freezing will effect the texture of the peppers. I have frozen the filling but never the peppers. The peppers will come out mushy.

Has anyone ever made turkey bacon or have a method/process for making it? I have a friend who is trying to replace pork products with turkey in his diet and I thought I might give it a shot.

Wowzers! I didn't even notice that! I don't use MSG anyway but wow. Thanks for the help Kevin.

I'm going to give this a shot and had a few questions: Memphis Hogaholics Award-Winning Ribs 2 slabs pork ribs Hogaholics Dry Rub Hogaholics Basting Sauce Hogaholics Wet Sauce Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to...

Make some mead!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Gerry, how much salt do you use? Do you rinse the salt all off before using it as coleslaw? Do you press it with weight to get additional...

Sorry for bumping an old post but I love the search option. I was thinking of adding beans to this chili (heresy I know). What type would you recommend and when should I add them. Thanks for the help.

It will if you don't salt the cabbage prior to draw out the moisture. Dressing is pretty thick though. I have made it a number of times and usually I mix up the dressing the day before, mix with a bag a slaw mix (this makes a enough dressing for 4 bags of slaw mix), and let sit in the fridge...