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Wow man...that stuff looks good enough to eat!!! You're set for a while, looks like.

I've seen the shank meak boneless. It's basically a pork hock, skinless and probably frenched (i.e. cleaned up at the top to expose the bone). The meat is great low and slow, although I usually braise it.

So Larry...have flat irons bumped sirloins as your new fave?

Flat iron steaks are awesome. Unfortunately, I don't see them that often? Does anyone know how to cut a flat iron steak out of a chuck roast? That's where it's from, I believe. Could be a good way to buy it. Flat iron steak plus meat for grinding.

The seconds are a good deal. And they really have small imperfections that make them seconds. Like a dimple in the enamel or something like that. I believe you get the full warranty too.

Looks good. I can't wait for my little one to stand near the smoker. Having a strategic reserve of pulled pork is really important. If you get a vaccuum sealer, it stores for a long time and the flavour retention is great.

Thanks for the kind words Bob. This site is great, and sharing Q'ing and grilling experiences is all part of the fun. I wasn't posting, but I was certainly following. FYI...we found another house. Let's just say the next few months will be pretty hectic. thankfully, this includes lots of...

It's been probably over a month since I've lit up the old WSM. Life got in the way, we sold our house, and overall things got really hectic. Needless to say, I've been jonesin' for some Q. So this morning, got up early, threw on a couple butts (smaller ones) and will put down some ribs later...

I'm so jealous. Stuck at work and I don't think the weekend schedule will allow for any BBQ. Grilling, sure, but no BBQ.

I'm echoing Mike R.'s observations. Is this a fresh ham as in a hind leg roast, basically? Or is it a cured ham that hasn't yet been smoked? If the latter, you need to smoke it to 150-160, then roast it while applying glaze. Search my posts, I did one a while back.

I think the defrosting would de-crisp the skin for sure. Because there would be moisture. but I don't think it would be much different from re-heating cooked chicken that you're referring too. just the added step of defrosting. There's only one way to find out...

Tofu. Or if the recipe has the word "vegetarian" in it. I don't mind meatless dishes, but I don't like vegetarian interpretations of classic meat dishes.

You are doing great things with this rotisserie. Beautiful roast.

Bruce, how do you collect tomato oil? I did some oven roasted tomatoes in late summer. Good stuff, but missed out on the oil.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">sorry, according to Mr Dechaine I can only eat pork for the rest of my life </div></BLOCKQUOTE> It's theoretical only. Like if I was stuck on a desert island...I'd like to...

J. Good looking projects there. YOur pancetta is making me jealous. I've run out of the homemade stuff. I've currently got a guanciale drying. It's the same idea as pancetta, except with pig jowl. Also running low on bacon.

You, my friend, have a nice slab of bacon there. You can keep it in your fridge for at least 2 weeks, I think. That is, if you used curing salt, which helps preserve it. Smoke also improves shelf life. Otherwise, you can wrap it tightly (or vac pac if you have it) and freeze it for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does it get any better? </div></BLOCKQUOTE> That's a rhetorical question, right?

My response wasn't too helpful in that it didn't provide any suggestions. How about some smoked chicken wings? Leftovers there are jsut fine. Do'em high heat so you can crisp up the skin.

Smoke whatever your heart desires. If you have leftovers, they can be frozen. I actually try to avoid smoking small things, as I want to take advantage of the WSM's capactiy as much as possible. If I'm alone, generally, that's when I'll experiment with something, because I don't have others...