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St. Louis style spares - a bit over trimmed IMHO. Cook the same as you would cook spares. The key with all ribs is finding "done" anyway. Same with Baby Backs, whole spare racks etc. When you can take a skewer and it pushes through the meat between the bones without resistance (well like room...

All good advice above. I make a lot of pulled pork at a time so I can hold some. I do the finishing sauce after the pull to taste and keep it to the wet side but not swimming. I seperate into 1lb zip locks and set in the freezer until semi solid. Then I vac seal. I prefer setting a tray of water...

Scotty - after several attempts at injecting I just don't find it that effective or more effective than simply applying whatever treatment I come up with after pulling to taste. Now that doesn't mean I don't appreciate or use the injector - just not on butts for a long long time. I do much as...

I re-use always. But I'm 100% lump user so can't say much about re-using briquettes other than re-using hardwood charcoal briquettes. I only use the briquettes typically for lighting so they don't see a second fire that often. But they have worked well. Lump doesn't have near the ash as...

You got that right!

Nice work Jim. I just hooked into a fairly local farm that raises all natural heritage breeds. Actually went through a butchering class with them a couple weeks ago. The belly on those pigs was awesome. I be picking some up in the next few weeks to play with.

Nope, and miss him too.

Yep, proofreader is summarily dismissed!

Hah - too funny! Thanks for the heads up. Corrected my post. Kevin - no lawsuit coming, was just a typo!;)

This continues to work for me - did one for this Easter. Thanks Kevin. And thanks Shawn for re-posting!

Came out excellent. Second time for this one. I used Kevin Kruegers mix though AFA spices, etc that went into the brine. http://tvwbb.com/showthread.php?25816-City-Style-WSM-Ham

The "two boards" technique came from this site. Can't take credit. I first used it for brisket, then for bacon. I do have a smallish folding slicer with an 8" blade but never liked to hack the brisket or bacon in half just to slice it to fit the tray :-) The two board technique is great when...

That's OK - looks good, and I like "hand cut" bacon :-). If you have a really sharp 12-14" slicer/knife and stick the slab in the freezer for about 15 minutes or so makes it easier to slice. Set it on a cutting board and lay another board on top to use as a guide for the knife. Looks good from...

Nice work Mike. I'm making a final decision of a Hammonster or leg of Lamb for Easter Dinner (15 folks). If I do go with curing my own ham again, I'll need to remember to toss in a tenderloin for some Canadian bacon. Should be able to slip that into the big orange bucket without a problem ;)

Nice resource thanks for posting JB. It has totally inserted itself into the tool box in that whenever I am planning something long term, short term, impromptu. I look to see how this can work. It's become an extra oven (game changer) that has very precise temp control under the 200 degrees...

The PS I bought has been performing great. An awesome tool to have in the kitchen. It's like having another oven. Well built.

It's not the same (TQ v Pink Salt) as far as a straight up replacement. Here's a good article as reference for a good way to translate. http://www.nytimes.com/2012/03/28/dining/home-cured-bacon-recipe.html?_r=0 Basically a straight up 1:1 substitute of TW:Pink Salt is not correct. TQ has...

Just as a follow-up. I know there are folks here that have more experience with sous vide than I. Just want to say this item is as important to me know as a sharp chef's knife. Been playing since I got it. Everything I've tried whether messing with left overs, experimenting with undercooked...

Free shipping on any quantity and they ship same day, no need to put an order together: http://www.myspicesage.com/prague-powder-number-1-p-925.html?cPath=1_59&zenid=sko9rebfdtr4h7l1j11pbejq42~592~Prague%20Powder%20Number%201~4.50

Limoncello Souffle Recipe is posted: http://tvwbb.com/showthread.php?38282-Diane-s-Frozen-Limoncello-Souffle&p=384950#post384950 Enjoy!