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Hi, Mark, Well the Limencello has been sitting for 6 weeks or so and ready for a serious tasting with friends. If it measures up it will find its way into some deserts, for sure. The initial tasting earlier on was very fine, making the next 6 weeks a little agonizing. I suspect I will be...

Mr.Lampe !!!! I'm awestruck. The pic of the whole finished belly is PosterWorthy.....if you were to flatten/layout a few slices in the foreground...you would have the whole story....and I should love to have a couple of posters. I was going to post a recent BBB do over Christmas and now I only...

I am just finishing my first Limoncello adventure, and it seems that there is a place for some of it here in this recipe. I see a happy Holiday here too with these little unassuming squares.

Michael......do you trim fat at all, or are you typically OK with usual discretion of the Butchers for meat/fat ratio ? I can get to 1.29/lb here, but would love your cost even more. Do you have a Kitchen aide Model No. per chance ? Yes, Me thinks Christmas as well.

Wow, Matt...I'm going to do this asap..............I see what appears to be a LOT of grind. How many pounds does one get from a hind that cannot be used for anything else, or is ordered for specific recipes requiring grind. I was thinking of ordering the same and did not want all that grind...

Thanks all for the input. No obsession here regarding nitrites....simply a conservative approach following a mind blowing migraine and no need for even a most remote chance for an encore . ( must not be any sufferers in the crowd. ) Dave

Well, I shan't resist . Go to ralph gervasio's site on ebay and have a look at some vintage and antique chef's slicers etc. I have an early PINO that has an almost 14" carbon steel blade. It can be so razor sharp....almost terrifying....but as you draw through the BBB....oh,my....nothing to...

Well, everybody...here is my issue..family member with migraines and aversion to nitrites(ates), so I was asked if I could prepare without the TQ and after having seen the Benton video...I guess I could do so. But : 1. Does any one here have a real recipe for doing some bacon this way ? 2...

I'm thinking like 60 or so flappers...maybe sufficient for a week. Just the volume and what the pile of done wings will look like makes me want to do this. Can you imagine 30 lamb shanks coming to the table....set with no silverware ? I gotta go now and get some dinner going....this forum is a...

If one did not want to inject ( read lazy ), it looks like 2 more days would have done it ? Boy, it seems it is just a little in the middle. I thought I had read somewhere that a fella uses 5 days to the inch for the soak. I did some butt bacon recently, boned and cut lengthwise into two 3.5 lb...

I think we should head to Bourbon St. asap and call JIM after the 3rd 1/2 dozen as we stroll along with a draft or two. What an inspiration the Lampe Be !

So, GARY....my wife is from Madison and I think after seeing your burnt ends, we need to take a swing past her old home...maybe just to stop by and say Hello! ...how's your cook coming? I have my name on about five of those ends I saw.....I'm very impressed, even almost embarrassed at my lack...

So, James.....you can't get away with this !...I mean, you put ten on the plate to grill and only nine made it in the pool.AnD that's in addition to those already shucked and gone ! So,...what ?, you tinka me wazza no watch ? Not a big deal, but when it comes to grillin and learnin , the devil...

I will do this...and cannot wait too long...me thinks. BUT I cannot find Soo's SYD sauce in Rochester NY Any one know where I might find it close by...I'm getting hungry over here ?

OYE !!!...my performer is on wheels........ya gotta go to HD and get one pair of swivel casters and one not.........and put them on a platform and race the bugger out to the driveway. I would have helped you with the WSM if I were close by .

What we had on Christmas Eve with my Mom's traditional scalloped oysters.....all with a delicious Finger Lakes dry special Riesling. ( and they were both female with extraordinary roe ) WOW !!

Sparky......now for some gravlax!! Hey, must do for myself soon.........what lid temp if you got it, and what temp with the fire.........and any wood on the fire ? WOW....mighty fine !!

KEVIN....I get the horizontal cut- in- half for the big ham, but do I assume that the ham is on its flat,wide side and therefore one gets one half with the front of the ham and the other is from the rear ? Do you treat these any any differently given their difference in the cuts ? Sorry for the...

HEAVEN ON EARTH with a little home made kraut...little quiet home made mayo and a gentle rye bread...........oye, oye....and some good friends about, and , you'll love this....and a pitcher of Hakabeck;'s non-alc on the table.( when you try it you will truly know it pays to take chances...

Mr. B.........that is a beauty !! I hunted like crazy to find a deli slicer I could both afford and cozy up to. But I was not successful.....instead I went to Ralph Gervasio in LA and found an extraordinary ,never used, NOS circa 1930, PINO 14". It has rosewood on the handle and appropriately...