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I don't much care for Kraft Russian dressing but this sounds great! I'll be doing this soon using the chili sauce and for my liking extra hot horseradish thanks for the post

not sure if you want any more help on this ... but here are some basic instructions for a 'standard' Reuben sandwich to give you a starting point: rye bread thin sliced (but not shaved) pastrami or corned beef, enough for at least 1/2" (or as much as you would like) on the sandwich sauerkraut...

What Lew said. Russian dressing is actually the 'authentic original' dressing, but most seem to use 1000 island these days.

Man. I have ten years of BBQ pics on Photobucket sorted in folders. From Free to $40/month .... My image links in perhaps 8,000 forum posts around the web were all broken in one fell swoop. I can't say what I think and keep it 'G' rated *>:( Here are a couple of options in addition to IMGUR...

Forums as far as I know only support HTTP(S) for image linking. As long as your NAS offers this yes. There are a few other points to consider whether HTTP(S) or FTP though. The NAS needs to be accessible to the outside world, so get your own domain name or use DDNS. Firewall/port forwarding...

Snap! That's something like a $6000 US grill as a cart model. All 304SS .... What a score!

Meat ... it's what's for dinner! Looks great Rich:wsm:

Thanks all! I used 3% salt, 1% sugar, nitrites at 200ppm and just enough liquid to cover. They sat in the brine for 8 days. I put granulated garlic, dried rosemary and thyme leaves into 1/3 of the liquid and simmered a couple minutes to extract flavor, then cooled down in chilled water to...

I flavor brine cured pork tenderloins with rosemary, thyme and garlic. Here they are after a rinse and 3 hours of fridge drying time with some white pepper sprinkled on: After about 16 hours of 150ºF the tenderloins looked, felt and smelled done. The only issue was that at that low of a temp...

Bob, first, great looking grub! Second, as for over-saturation I do think the pulled pork and sauce in the wrap pic appear over-saturated to me. I'm not a photography wiz but there is a difference between direct and indirect light and pics with white and dark elements can be pretty challenging...

Case, good on ya to get out there and get er done! We're having a ****ty winter here in Alberta too. Not quite as much snow but constant micro snow and over 30 -30°F days. I've been cooking on my square indoor electric WSM :)

I vote none of the above. Just not my style.

A curious thing happened to this product I didn't expect. After vac packing the slices were rather stuck together and took some effort to separate with a thing pairing knife. To do it again I would vac pack chunks, then slice after opening. I took some to a Christmas party for 20 people and it...

Wow! Epic!

It all looks wonderful Barb!

Nicely done!

Roger that! And I`m using it to make appies. On crackers with artichoke garlic Parmesan asiago dip and rolled up with hot pickled asparagus. and here it is on breakfast sandwich:

I used this calculator, 3000g meat plus 1000g (1 litre) of water for the brine. That`s the brine recipe. 5 days per inch of thickness worked well for tenderloin. http://www.diggingdogfarm.com/page2.html Smoked at 200F until 145F internal. This gives a slightly dry finish which is what I wanted.

A while ago I bought some cured smoked beef tenderloin from a butcher shop that does in house curing and smoking so I decided to try and make my own. You can see the store bought stuff here in this brat hot tub cook pic: Here are my results after a 15 day equilibrium brine cure and smoking...

I tried something new with wings last night and they turned out great! You know how it's hard to season wings on the grill, spice falls off and lots just goes into the fire and the seasoning that does stick can burn? Instead I put my seasoning in a bowl and threw the wings in a few at a time...