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Great looking cook as always Tony & Maribel! Can't wait to watch my Eagles thump the Cowboys next Sunday night!!! ;)

Beautiful looking birds Bill!

That is a thing of beauty!

Excellent! Will have to give that a try sometime.

Ya, I can't wait! Looks Like Santa will be bringing me a Performer Platinum this year!! :rolleyes:

No "ghetto" there to me Tony. Use the space you have and use it wisely is the way to do it. Pork looks great too!!

Thanks all. I am hooked on this now. Family loves it too! I used lump and apple wood. Took longer than I thought it would have. Might have been due to the cold outside, but WSM held like a champ around 200-210. Not sure of exact time. Had to leave, so I pulled from the smoker and finished in...

WOW!! Nothing else to say.....

That's some good looking tenderloin!

Great job on the bacon Mike!

I can add myself to the "not as much" list. Though this year will be my first with my WSM over the winter. Already not using as much as in the warmer weather. I did have a little birdie tell me that Santa may be bringing me a Performer Platinum for Xmas............ Grilling will be the more...

Nicely done John.

Guil, I saw you were asking in my bacon thread, but I will answer you here. You can go to Stuffers out of B.C. www.stuffers.com That is where I found my MTQ. It costs twice as much to ship the stuff across country, but I have not seen it anywhere else.

Well, thanks, yet again, to Mr. Bob Correll!! I have made my first bacon! And it is just awesome!! No cooked pics. Only made 2 slices to test and they did not last long at all My bellies after curing and sitting for a day: Left one has just pepper on it. Middle I left natural, nothing added...

Thanks Bob! Will be rinsing and letting dry over night tonight and then onto the smoker tomorrow!!

Damn! Those look good!

OK, I have 3, 3lb. pieces in the fridge and should be done tomorrow, or worst case Sunday. I know I have seen it in this thread, but I can't find it after looking again. How "firm" should the bellies be after curing? Like a medium rare-medium steak feel? Mine don't seem to have a lot of liquid...

Nice looking bird Tony!

Nice grille Bill! Great cook too.

Len, yeah, not sure if St. J will have it nay cheaper either. But will have a look. I work in London, right near the market on Dundas St. Gonna take a run there during my lunch sometime and see what I can find there too.