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What a great meal. Looks like there is no lack of juicy meat. I'd love to taste some.

As always, a cook too good to be true. I've never gotten to to one of your long pork chop cooks, but this makes it even more important to try.

I signed up early, even befor they were produced, but due to the fact that IF; - you can't see colours - you have the eysight of a bat - your'e blind on at least one eye - you squint on the other one - you have no knowledge of firearms what so ever - you have a very vivid imagination and a large...

Well, if you happen to be nearby, please give me a call. We can share some food, a few beers, and some stories.

First of all, I'd buy a few bags of coal/briquettes from someone who have a rather large turnover, and see if the problem is the same, just to check if the fuel is the problem. Charcoal normally burns hotter than briquettes, and more inconsistent. Usually it is not a problem at all. I've used...

I have not posted much lately, and there are several reasons. One reason is that I use my Webers less during winter, there is so much other food to make as well. It's dark here at three o'clock, difficult to take pictures and so on. Enough said, and on to the Bacon for Christmas Nine pounds of...

I'm actually more annoyed by the darkness than the freezing temperatures. Here where I live, it's dark at three o'clock in the evening at this time of the year. I have access to several lamps, but it is not the same. It is difficult to take good pictures to post as well. I use mye smoker, but...

SOP. It's snowing cats and dogs outside, which is quite normal. Quite mild, just 17 degrees. Keep up the good work! I have a bigger problem coping with six hours of daylight time.

You never fail to impress, Mr.- Looks very nice, and I'm sure the taste is/was awesome!

It takes some time before Cast Iron becomes less sticky.CI can absorb a lot of oil before the right surface is created. As others have said, oil the dry food and let it stay as long as possible before moving.

I think someone must have hacked you thread and replaced the pictures of the ugly steaks with some really nice ones. I'd love to taste one of them!

I hope I do not invade the thread, but salting for a couple of days makes the rib salty on the inside as well as the outside of the meat. It is not unusual to add a couple of teaspoons of sugar as well. It's sort of a very light cure. The ribs do not lose a lot of moisture over such a small period.

I think you almost nailed it, Daniel. This is a simple cook, but there are some details that makes the meal even better. I've made the dish on the grill as well, but only on a spit. Salt and pepper, store in the fridge for three days is something you should try. Now, regarding the rind, when...

You're welcome :)

Just a small piece of advice, run the lawn sweeper to remove some of the leaves, and just run your mower over the rest of the leaves, cutting them to small pieces. Early next spring, the earthworms will drag the pieces into the ground, digest them, produce free fertilizer and make your lawn look...

Adding spices after curing is a different cup of tea. I have noe problem with that. It can give a great spesific flavor. It's just that I've seen numerous reciepes calling for different spices, juices, sugars and so on during curing, and I have tried several of them, and at best getting just a...

Nice! Your Webers looks totally unused, not like mine at all.

Would it be possible to post a couple of pictures of the venturi smoke generator? I've searched a bit, and there are several consepts out there. The one I have works on pressure only, it's too small and a bit cumbersome to use.

I’m about to start yet another bacon cure, and I’ve finally found the time to make this thread. I’ve been thinking about this for a long time. I’ve been making salted cured pork belly for many years, and after getting the WSM, and joining the forum, I’ve tried to add spices to the mix, and...

Looks very tasty. I might try this. I just wonder what happens if you stirr.. :cool: