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I just did the Ruhlman cure for the fourth or fifth time. Every time I do it, I get some liquid, but I also feel it is not enough to cover the whole belly. I flip mine every other day. I've had no problems with any of the bacon. I wouldn't worry about it. I think you'll be fine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P: Did you say French Fries? They should be their own food group along with Bacon! Now I know I have to try it! Thanks Chris...

I love white pepper. I use it in rubs all the time, and even season french fries with it. I agree with the consensus that you will use it in addition to, not in replacement of, black pepper, but I have to admit I don't use much black pepper in rubs anymore.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Maciejewski: I cringed a little when I read you were a draftsman, but was glad to hear they looked good. I took a mechanical drafting class when I...

Got the pdf, Greg. Thanks a bunch! I'm a draftsman by trade, and I must say the drawings look good from the quick first glance I gave them. Certainly able to be built from. I liked the purchase part drawings in the package, especially the one from McMaster-Carr. I use that site all the time at...

Greg, that is flat out awesome. I would love to have a pdf of that. I believe my email can be seen in my profile, but if not let me know and I'll post it here. The shed looks great. Excellent work.

I do the same thing, Russ. If it's in that gray zone, it's good enough for me. Congrats on the successful cook, Darryl! Is this newborn your first child? Congrats on that too, in any case.

Thanks again, Kevin. That finishing sauce sounds like the way to go.

Thanks, Kevin. That sounds like it's what I'm looking for. Any reason you prefer finishing sauces to injections? I'm not dead-set on injections, I just want to try something a bit different. Which finishing sauce do you prefer?

I'm looking at doing some butts soon, and I'd like to inject them this time. This will be a first for me; never injected before. I'm planning on using the renowned Mr. Brown rub. It's very popular with my family, and I'd like to get an injection recipe that goes well with it. I'm not sure if...

You can get a clay saucer at any Lowe's or Home Depot or similar store - I can't remember the correct size, but I'm sure someone can fill you in on it. It's basically the bottom "platter" portion of a ceramic/clay flower pot - the part the actual flower pot sits in and collects water from the...

Had mine this morning. I cooked steak on Saturday evening, and when I was bringing them in I didn't have enough hands to grab my timer. Long story short, I planned on going back out after eating to get it, and then totally forgot about it. We had a huge rainstorm roll through last night, and...

I've done the same thing Paul has done - switched paprika for ancho. Every time I come across a recipe that calls for paprika, I swap it out with ancho chile powder, and that's not just in recipes going on the smoker, it's for pretty much everything. I like the ancho alot better and I...

I always smoke my bacon with the skin removed. I usually do a 7-day cure, but don't do a very hot smoke - I usually keep the dome temp of the smoker under 200, so that the fat doesn't render. I always get good bacon without the skin on.

Thanks guys! Since I have no electric knife, I'm probably going the "very sharp knife" route.

Mac, yeah, those are what I'm looking for. Thanks!

Thank you, Chris! That is exactly what I'm looking for. I didn't think to check the going mobile section.

Every time I've cooked brisket, I've cooked it the day before, stored it in the fridge overnight to cool, then sliced it with my electric slicer the next day and reheated it. I'm planning a cook for the 4th of July and don't want to cook it the day before, so I thought I'd garner opinions here...

I know a few years ago I came across a list of things that are typically needed for a BBQ competition. The list was on a different site, but I found the URL here. Does any one have any idea on where the link for this is, or any one have another list up somewhere? The first time I saw the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Yeah, I'm not getting the point. A 30? higher start temp isn't going to make that much difference. Enzyme activity would be marginally...