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I would have to hug the child that gave me pulled pork for christmas. Unfortunately the gravy train of gifts start to run dry by the time they get to where I teach them (high school). I do get a gift on occasion, but never ever do I think I'll be getting pulled pork.

Baby Backs all the way!

I know what to get your kids for christmas this year. A big ol' bag of nothin. As far as I'm concerned not grinding your own black pepper for pastrami is a crime against humanity, however I woulndn't expect spawn of an inferior sibling to understand this concept.

Tom, That sounds like a cold experience. We were thilled to have unseasonably warm weather for this Thanksgiving. While I have at to smoke a few times in the freezing cold, but I'll take 60 with no wind any day of the year. Keep up the good work and it is great to hear that you are...

I'm thinking I'd go with a Ham Hock if I didn't have a ham bone. Most grocery stores in this area sell them cured and smoked. I think a couple of hocks would make up for the bone. Thast my guess at least.

First things first.... what would you call this soup? Sweet Potatoe Soup or do you have something better? It needs a name to get filed under. That sounds like a nice time. Whats crazy is that here in IL our temps weren't too far off from that. I spent the today outside working in shorts and...

Kevin, What would you call this soup? We called it Really Freakin Good! I served this up for Thanksgiving and everybody loved it. I'd love to write up the exact measurements and put it into a recipe form, but as I followed your recipe I did exactly what it called for and winged it. Next time...

I find this very odd... I just chew on the core. It is super tasty and easy to chew up. Maybe I'm the oddball, but heck If I can ever stop myself from just eating it as I go I'll try this out.

Jim, It is hard to say if they would germinate or not. From what I hear it all depends on how they dry their peppers. I'm no expert on that front, but I guess it would be worth a shot. Josh

Jamie, When I was dating girls and looking for prospective spouses being a vegitarian was on my list of "Deal Breakers". I won't tell you to go out and dump your fiance, but for me I couldn't handle it. You are a better man than I. I can only imagine her horror at the things curing in your...

*MENTAL NOTE* Con friends or neighbors into helping me stuff sausages. Great tip

Granted the stuffer kevin recommended looks great, but for the time being I will be taking Jamies advice since I got the grinder for free with the kitchen aid and bought the stuffer years ago and haven't used it. It would seem that Jamie has confirmed what I have read about sausage making in...

Mike, Other than brisket flats (which I use) I have a book that recommends beef plate. Here is a conversation on different techniques, cuts of meat, and overall pastrami love. Pastrami Discussion I should post the other pastrami recipe that I have, but I haven't since it hasn't been Josh...

Jamie, Thanks for the site. Any tips on how to make the kitchen aid less of a hair pulling experience? I have precious little of that comodity to deal with. I'm hoping to get some sausage made this summer. It is the one cooking project that has been put on the back burner. Thanks, Josh

Kevin, I am surprised that there is no source to buy the seeds. After doing some searching around and reading it seems you are not the only person who really wants to get their hands on this seed. If I'm ever touring Turkey, Syria, Lebenon, or the surounding areas I'll keep my eyes open...

Kevin, Thank you for the kind words and your help in getting some of these projects off the launch pad. You just hit one of my next adventures on the head. I have the set up to make sausgage all I really need to do is set some time aside and buy the casings and I'm sure I will have a great...

Rock on. I've actually done some of this by experimenting on my own trying to come with a glaze for grilled pork..... who knew I was already on the right track. It makes sense and I appreciate that more than a recipe since now it should be very easy to adapt what you've given me to any...

Excellent I'll let you know how we like it. Sounds like a winner to me. I'm always looking for a use for my homegrown/homesmoked chipotles. Where would you dollop that sour cream? It would seem that it would go like a drop in the middle of the soup, but I'm not so sure. Josh

I had the same experience as Doug. I soaked the corned beef, but it still came out salty and while edible it was way off what I'd expect from pastrami.

Ah, I wasn't sure about the bacon comment... I thought I might have not made sense, but now I get it As far as the ham goes it is a simple brine: 1 gallon water 1/2 cups kosher salt 2 packed cups brown sugar 1/2 (8tsp) ounces of pink salt (curing salt) It took double the recipe to cover the...