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Thanks Dustin, your andouille looks great. I appreciate the time you took to post the details. I recently acquired a grinder and stuffer, and have a 50' package of food service casings in the freezer. So your andouille recipe will be a part of my first pass at sausage.

They look pretty awesome Cliff! Sonoran dogs are a treat. If you can get fresh bolillo rolls, try those. Don't split them all the way open but cut a slit into each and stuff the hot dogs and toppings down inside it. More of a stuffed pocket than anything.

I use pecan all the time (from limbs too), no need to remove the bark. Sometimes it comes off when I am cutting the wood, but I toss the bark in with the wood anyways.

I've had a 13 lb select brisket in the freezer for awhile. We have some friends coming over tomorrow for burgers, which I am going to make from it since I need to try out the grinding attachment for my Kitchen Aid. Today I had a long run in the morning heat (15 miles and change), then spent...

The bacon looks great! I just finished making a 10 lb slab over the weekend, first bacon I've made in about a year. Tonight I made some soup using the end pieces and scraps from slicing. Give this recipe a try, it was very very good...

Those are a staple in southern Arizona. Not available at many places in the Phoenix area, but they are REALLY good at the ones that do have them.

Looks great Robert!

I've actually been using the my fitness pal app for about 3 years to track what I eat. I've found that a relatively high fat diet, with an emphasis on relatively healthy fats (nuts and nut butters, eggs, olive oil, avocados, etc.) is very satisfying. My daily goals are 30 grams of protein at...

Since we just finished a summer vacation, my wife has vowed to get back on a low carb diet. I'm not trying to lose any weight, but I've noticed that when I eat relatively low carb, I feel fantastic. However, I do some distance running so I need to constantly feed the monster. But if I cut out...

What kind of wood do you recommend? I used pecan on one and some small pieces from a grape vine on the other.

Congrats on your progress Kemper! For the last year or so, I've focused on getting 30 grams of protein at breakfast. 3/4 cup of cottage cheese and two boiled eggs is my usual choice. I'm not trying to lose weight, but trying to eat a healthy diet most days, with occasional indulgences. A high...

I've cured and smoked a couple of hams not too long ago (one was a pork leg, one a picnic arm/shoulder). I didn't use a rub, only garlic/bay leaves/peppercorns for flavor in the curing brine. Both turned out to be very good. I think you are fine without a rub, and any flavor profile you want...

I have only done pastrami twice, once last year with a small round roast and last week with a brisket. I liked the brisket type much better, but would love your opinion once they are done.

Looks great, watermelon is the perfect touch for summer.

I absolutely love the Mexican grocery stores here. Usually not much to look at, but the prices and quality are usually wonderful. There's also a little family run middle eastern cafe and grocery in Tempe that has incredible things. Carne looks good!!!!

I recently found whole briskets on sale at Walmart for a great price, so I decided to make pastrami with one of them. It was just over 10.5 lbs at the start. I brine cured it with the following: 1 gallon water 3% (by meat and brine weight) kosher salt 2% white sugar 2.25 tsp Prague Powder 4 T...

I have a brisket in the refrigerator that I was planning to start curing tomorrow. Care to share your cure formula and rub ingredients?

Sometimes when my bowl accumulates some grease/tar, I will dump ash in it to soak up the greasy liquid so that it's easier to remove. Just dump the sludge in a garbage bag, quickly rinse the bowl with a hose, and let it dry in the sun.

Looks great, especially that you used corn tortillas topped with onions and cilantro.

Tonight my local Walmart (Chandler, AZ) had ungraded Excel packer brisket for $1.64/lb, there was a whole end display full of them. I know it isn't a choice or prime brisket, but actually some of my best results with brisket have been from the ungraded ones at Walmart.