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Here is a cut and paste from an email I rec'd... I told her I had no use for it... NOT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">nitrate-free mix </div></BLOCKQUOTE> Kevin, the bellie recipe looks great. Can you tell me why the "nitrate-free mix" and what the benefit and/or difference in end result...

There is probably nothing wrong with it. However "when in doubt, throw it out" comes to mind. A cup of vinegar costs less than 30 cents, the spices may have cost 20 cents...you see where I'm going?

Michael, if it were me I would cook them both now. The end product is better if cooked prior to freezing IMHO. Cook them, cool them properly, then bag and freeze for another day. Good Luck

Jeff, no briskets at wally world here...not yet anyway. Darren, a fair price here, from a trusted butcher, giving you an AAA grade brisket is around 3.49/lb... thats what I pay anyway. are you the Darren from "BBQ Effect" ?

Darren, not sure what part of Canada you are from but here in SW Ontario you mainly get Brisket from a butcher. make sure you specify "packer" (untrimmed) or you will get no fat whatsoever. Also make sure that it doesn`t say "pickled"...had that happen just before we went to a...

Might be time to check the accuracy of your thermometer.

Hi Calle Is Pauls JD sauce from a bottle or is it a recipe ? If it`s the latter, would ya care to share ?

Brad, good job on your first pig. A very interesting read ! For what its worth I`ll share some of my results. I`ve been cooking several of these a year for 18 years, ranging anywhere from 40 to 194lbs in size. A friend of mine (Dave, also a TVWB member) and myself stuffed and cooked 2 of the...

Josh, I did my first ham at New Years, I followed the DizzyPig recipe DizzyPig Cured Ham Recipe and these were my results My Ham- slideshow There are lots of ways to do ham but this was my first try...and it was fantastic ! The only thing that I would change is that I was a little heavy on the...

Never heard of an O Roast and we get a 1/4 every 6 months. Might be mispelled...pOt Roast ? just a guess though

Well my first ham is now brining and should be ready for the WSM next week. Thanks to Reg of BBQ Boyz and Mike and Bryan from Dizzy Pig for sharing their ideas and experience. Ham

Darrin, is your thermometer calibrated or is your lump damp or moist ? I use lump all the time and I usually have only 1 vent open 15% and the other 2 closed and can maintain 250 without a problem under the same conditions. If neither of these seem to fit then go here...

Well.....how did it go ?

"Inject and rub sound like a good idea?" I agree with Kevin, as far as injecting, I dont like to poke holes in the skin of my pig...helps keep the moisture in. As far as rub, I only rub the inside, and its just a basic rub mixture...alot of salt, and some garlic, paprika and pepper.Stuff`er...

Carlos, your 100 lb dressed (not stuffed) will take 7 to 8 hours @ 225 - 250 and yield approx. 40 lbs of cooked pork. Assuming your cooker has a lid and you keep it closed, you will have no problem eating at 2 if your cooker is ready to go at 6 am. I would keep my charcoal slightly indirect (...

Got this from this thread... http://www.virtualweberbullet.com/brisketselect.html Here's an easy way to orient yourself to a whole brisket: One side of the brisket has a large area with essentially no fat on it. With the fat-free side facing down, the flat is on the bottom and the point is...

"You WILL run out of ribs, espically if you are doing BB. I would get at least 8 racks...if the kids eat ribs to then maybe 10 racks should be in order." Ummmm, you may not want to do a full rack for everyone who attends !!! A good rule of thumb for BB, is that if you have a mixed crowd (...

Hi folks, A friend and I have come up with some pretty dang good Ribs and we are thinking of cooking them at a few local community events next year. Can anyone help with this problem...lets say we smoke 50 racks of ribs that will be ready to serve at 10:30 a.m., how can we keep these same ribs...