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Thanks for the great feedback on the tomatoes. I pack them tightly in 1 lb/ 500g plastic tubs to freeze. This is how they look when they come out of the oven. Unfortunately, I didn't take photos at that time, but here are some of them showing varying degrees of doneness. Even the...

Bacon, Kielbasa, Bratwurst, Italian Sausage and those tomatoes!! I'm with Dave and Clark on doing roasted tomatoes. This year we had a bumper crop of tomatoes, so I smoked them for ~1hr, then transfer them to a large cookie sheet. I sprinkle on granulated garlic & onion, a little salt & sugar...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark R-S I do like bacon, so this is very serendipitous. I know my familiy and friends will be impressed, and that's half the pleasure of doing all...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight: Anyone have a recipe to make bacon from pork bellies? I'd like to give it a try. </div></BLOCKQUOTE> Search for Bacon Dry Cure on this...

<span class="ev_code_RED"> BACON </span> I'm doing a batch of savory bacon right now. Once you've turned those pork bellies ordinaire into your own smoked bacon, you'll never go back to commercial stuff. And once your family and friends have tasted it, they'll never let you go back...

Just picked up a full belly slab at T&T Supermarket for $2.38/lb, bone-in. It was just over 10 lbs - and not the largest one there. Anyone in the Vancouver area who wants to get in on this deal - pork bellies are on sale at this price until tomorrow. Now I have to figure out which dry...

Wow Clark, Thanks and great timing for this recipe!. I've got a garden full of ripe tomatoes asking for me to do something besides the normal quarter and oven roast with garlic & herbs in olive oil thing. One question, do you blanch and peel the Romas first? If you saw the weather forecast...

Just got one of these at Canadian Tire for $11.99 Electronic Digital Kitchen Scale The Starfrit Electronic Kitchen Scale has an automatic conversion feature from metric to imperial. It's lightweight and sleek enough to leave on the kitchen counter. Features: - Glass top weighing...

Thanks for the compliments on the Kielbasa. Actually, credit should to to all those who share their successes and failures, making the road easier for those of us who follow. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

Thanks for the feedback. Paul, luckily I already had the cartridge of Poly open and ready to go (after repairing a hidden gutter rip), so this was a relatively easy fix - you know, the satisfaction of just being able to do it. Those Scottish genes help too.... Greg, I was trying to be...

Hey G, those Andouille look great! How do you "hang them" in your WSM? As a fellow Canuck Sausage Smoker, a couple of my recent "learning" experiences might be of some help. Several months ago I made Italian sausages from scratch, threw them on the WSM and smoked them for several hours at...

It's too bad that while a cover for the 18.5 WSM is included, the seams aren't waterproof. Seems to defeat the purpose of having a cover in the first place. Every time I open my WSM after a rain, it's wet inside with a puddle of soggy ash in the bottom. So, I've had enough of that...

Hey Shawn, that brisket and fixin's look seriously appetizing! Great looking bark and smoke ring too. Where do you get brisket in Canada - without being hosed by the Big Chain Store Oligopoly? Haven't seen it here on the west coast, except by special $$$ order at the local butcher. I'm...

Burtess, Great looking PP and Ribs! Where did you find that twin-pack (on sale?) in Canada? Here on the West Coast, NO pork butt has been on sale for the last 7 months, never mind in a twin pack. This, despite the constant whining from the Canadian Pork Marketing Gurus who complain about low...

Hey G, I'm making a 1"X6" red cedar base for it that will be about 6" wider than the stuffer base on each side. I'll permanently mount the stuffer to the wood base. That way I can clamp it down to the kitchen counter using a couple of Quick Grip clamps. Bryan, I like your suggestion of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I like the stuffer. I'm going to order one soon. Making sausage is a lot easier with one of those, I bet. </div></BLOCKQUOTE> Thanks for the positive comments I bought...

The cook went fairly smoothly. Did the rub and left it on for ~2hrs. Only thing I screwed up on was using coarse salt - most of it was not dissolved when it came time to rinse. I'll just use finer non-iodized salt next time. Pellicle formed & ready to smoke: Between my neighbour and I...

It's Sockeye Salmon season here, so my neighbour and I managed to score some freshly caught beauties at our local supermarket. The metric price of $.87/100g (they do that to make the price look smaller ) works out to $3.95 CDN or $3.67 USD per lb. A great price considering that there's been...

Hey Toby, White Rock is on the Canada/USA border, near the "Peace Arch" crossing for I-5. Those 6 butts were from the US border town of Blaine where Cost Cutter , the local supermarket, had them on sale. I haven't seen any pork butt on sale in Canada in over 6 months. We often go...

Backyard - view to Birch Point, WA (behind umbrella). Front patio/garden - WSM just off to the left. I'm a bit envious of you guys in Florida who don't have to bring their banana plants inside in the fall