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The full slab doesn't fit on the Beswood, so to get those money shot, full slices, I did, indeed cut them by hand. Very sharp knife AND, knowing I was only hand cutting a couple slices, I took my time to get them lined up well! :) The Beswood slices are all half length, but that makes fitting...

All looks excellent, Richard!! If you have a recipe for that mole sauce, I'd be interested! :) R

@ChuckO that's the way to represent the West Coast! :) Looks like you've settled into the new place just fine. I've got a double cut chop from my last rack of pork on deck for a late dinner after work tonight! RoP is a fave from CostCo....yours looks excellent! R

Tim, the only reliable weight I have is the one I took when I hung it so I can calculate how much weight it loses in the drying phase. 2042g as of yesterday.....It was obviously somewhat heavier than that when it went into the cure....

Thanks, Todd! Sometimes ya just get lucky! :) I have been known to dig through the whole bin of bellies at CostCo.... :) R

From memory, each of the bacon slabs was in the 1100g range, and the pancetta was a bit over 2000.....so, maybe 9lbs or so?

A little, but not much, and mostly just in the first week. A bit of foil was added as a drip tray after I took that pic. :)

We always have a big breakfast on Xmas morning after opening up gifts. My sister makes a killer coffee cake, I whip up a pile of scrambled eggs and bacon, and my wife is in charge of mimosas. Had to get the holiday bacon ready to go, so started a belly split in thirds back on 11/22. Two of...

Not even sure this is $.02. I have a couple of Cuisinart MCP pieces that I really like. I also have a couple of All Clad pieces I really like. If I was in the market for a set, or even individual pieces, I would probably pull the trigger on more Cuisinart MCP. I like the heft, like you I...

Yup, it's soup season!! I've got a gallon of Turkey stock from Thursday's bird. Thinking either a Turkey/potato with some kielbasa in it, or a Turkey/wild rice. Love your beef barley with brisket idea, should be delish!

Dan, what are you going to use for a heat source? If a 22" kettle, then I'd go with 16-18". I have used the 16" carbon steel Garcima on my 22" kettle many times, and it works out great! I recently added a 20" pan to the mix as it came bundled with the paella burner that mysteriously showed up...

My sample size is small, having only been able to visit a few places in TX, let alone Dallas......CattleAck was my first, and still favorite, genuine TX BBQ joint. Glad you made it, Chris. Nice write-up! R

I agree with @Tim Campbell , overcomplicated! Everyone knows you just need a crockpot and a bottle of bbq sauce! :) R

Congrats, Chuck! Hope you still get the Giants on that Starlink thing (kidding!) :) Enjoy your new digs! R

Thanks, Eric! I haven't tried the high temp cheese, mostly because it hasn't seemed necessary to me. I use an extra sharp cheddar (so it's lower in moisture), and I don't seem to end up with cheese caverns. Oh, and I'm lazy, and have a stock of cheese for the bakery anyway, so I use what I...

Air drying is most beneficial when you plan to smoke sausages as smoke does not adhere well to a wet casing. Giving them some time to loose the moisture on the surface from the stuffing process helps immensely. I find that it also helps, even with fresh sausages that aren't going to be smoked...

It's been a whole two weeks since I made my last batch of sausage, and I'll be darned if my friends didn't eat it all! :) I'm not mad, of course, that's what I made it for.....BUT, I needed some for my freezer!! Geared up starting yesterday when I found an 11.5lb pork butt on sale locally. I...

I was actually going to do this cook as a two-zone, charcoal cook on my kettle, Jeff, but I realized during prep that I was (gasp!) out of charcoal! Yikes! So, I decided that going lower/slower on the pellet grill and then sear was the best alternative plan. As far as comparing it to a...

No apologies needed, Tony! Your Sunday roast lamb spread is about what we usually do for Easter at my (very Catholic) in-laws' house! :) No mint sauce or jelly for me, but roasted or mashed taters with a good lamb dripping gravy is the bomb! :) R

No need to dirty up a knife when lamb chops come with a built in handle! :LOL: I did use a fork for the salad, because, come on, I'm not a Neanderthal! :)