Search results

So this was my 2nd attempt at bacon. I do recommend it for everyone! Started with a 7 lbs pork belly i bought at a farm for 2.79 a pound! Tender Quick and Brown sugar on! After 7 days of cure and then 1 day of drying: Then sliced by hand. I really need a to get a slicer. I lost about a...

i'll post my bacon pics in the Photo area!

bacon was firm today when i took it out and washed it. Drying in the fridge now, will smoke tomorrow, then try my hand at slicing..

They are actually on top of each other and i have been flipping them.

Thanks for the help!

ok, I wasn't as concerned with the liquid as i was with the firmness. The first time i made bacon i applied the tender quick on the meat side. I wish i would have done that this time so i wouldn't be second guessing myself. Also its not like the bacon is going to last long either so i...

But this is directly from "Bacon Made Easy" "Add 1 Tablespoon of TQ for each pound of meat. Rub it on the meat. Add brown sugar, and/or spices, if you would like." So i followed those directions.

So this is my 2nd attempt. First attempt was great. 2nd attempt has me thinking. I had a 7.5 lb pork belly. I used 8 tablespoons of Tender quick. I rubbed it on the Fat side and then picked up the belly and let the meat side grab all the salt that didn't stick. I then rubbed brown sugar on...

Looks great! Just picked up a 7 lb pork belly at the farm for 2.79 a pound. Going to start mine tomorrow. I might add the brown sugar again like you did right before i smoke it.

I have been having great success by using a foil pan and then foiling over the top of it during the 165 degree mark. This lets me pour apple juice, honey, and my rub in the foil pan. I'm not much of a hard bark guy so foiling is fine for me since i always just pull it. I rub the butt put it...

No cleaning in my house :) . Really the grates on the WSM seem to clean off nicely with the grill brush.

how is it the same as Sam's? Sam's non sale is always 17.98 for 2x20lbs. Lowes right now is 12.99 for 2x20lbs. also i got an email from Home Depot about their labor day sale and no mention of Charcoal.

do you sauce those and then roll them back up?

Great looking ribs!

I haven't had a problem with the probes yet, but my antenna is falling off. This is under a year old and i don't throw it around. i was disappointed when it came to the warranty. I too and looking for a replacement. I stayed away from the igrill because i wasn't sure about how the connection...

I love Sauerkraut but the process of making Sauerkraut is so disgusting!

Is this a 22.5 or 18.5 WSM? I really have no idea. I have a 18.5 and have never seen or heard this before. Are you using the charcoal ring in the WSM? Could you be dropping charcoal and blocking the vent? Are you going by the Lid Thermometer? Can you give us pictures of your setup? Also...

The above method that i said only takes 60 to 50 minutes to cooks. You take the water pan out of the smoker and raise the temp of the smoker to 300 degrees. They are great. Oh and i never checked for temp. You can just tell they were done.

Great looking chicken. You are going to love the PSB!

These are the best wings i ever made. They are from Wolgast. I recommend them all the time to people: http://tvwbb.com/showthread.php?9737-Sticky-Wings&highlight=sticky+wings