Search results

Mike...Try Craigslist. Look for firewood, probably much cheaper that way. That's how I got mine. I paid 20-25 bucks for a big wheelbarrow full of Cherry and Apple. About 25-30 fireplace sized logs or so. Pretty much a lifetime supply..lol. It's worth a shot.

Kevin are you saying I should have used 10% for dry curing?

I think there will be plenty of liquid. This is only after a few hours. The top one is just Kosher salt + brown sugar. The bottom is the same with some black pepper added.

O.K....I'm in business. Just got back from the Asian Market. They didn't have big pieces, so I got two with a total weight of 4.75 pounds. Are they going to be too small? Anyway I figure I could try two different dry cures. I have a few questions regarding dry curing. I'm sure I'll think of more...

Thanks....Been waiting for a reply...lol. Now it's off on the great pork belly search.

The reason I ask is. I most likely won't be able to get to the butcher during the week. So I would have to buy the pork belly today for cooking next weekend. If I start the curing tomorrow for next Saturday would that be too long?

So I can just salt and sugar it and throw it in a bag? Seems easy enough.....What is 3% salt by the way?

Thanks guys....Didn't know you had to hang it in the fridge. This will go over big with the wife...lol.

Been thinking about doing some bacon. I know absolutely nothing about the process. But i do know that I can't have anything to do with nitrites/nitrates because it triggers my migraines. (I miss bacon!). Is it possible to do it without including them?

Is it just me or what? Since I bought a case of small packers that were pretty much pre trimmed to a 1/4" cap I haven't been trimming any further. Except for the hard fat around the point. Previously I have been trimming closer. It seems that the past two cooks have been a lot quicker. Down to...

James...You say you trim the fat on the "outside but leave the intra fat between the flat and point". Are you over trimming the flat section?

Going to have to go with a Steelers v Packers bowl. Throwing a brisket in tomorrow morning. Going to be around 5 degrees in the morning here. Man I love BBQ in the winter.

Absolutely....I tried doing wings once using just a chimney of lit. Ended up being way too hot. Now I just use a little less than a half ring and use the Minion.

How long would an uncooked 8 pounder take? If I wanted it for Saturday when should I take it out of the freezer?

No misting here. Put them in and forget 'em until they're done.

Try wings, did 10 pounds this weekend. Easy to do. 2 hours at 250. Can do about 60 at a time in the 18". I just use the top grate and do batches of 30. Top round is another good one, 1/2 hour a pound at 350-400.

Foil?...Never touch the stuff...lol. I figure if the Ol' timers made good bbq without it, why bother with it. As far as the pan goes. I always use water, except when I need high heat.

I smoke 2-3 times a month. Tips?. In my opinion the K.I.S.S. method works best. Just put your rub/sauce on and put it in the smoker. No foiling, flipping or mopping. That's just me. Others have great results doing those. It's all personal preference.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M Corey: Yep, I know that place - I'm actually just a few miles north in Glenville. Picked up my first two briskets there for a party we had a few...

Well this is it...No idea..lol. Whatever it is it's been smoking away for the last couple hours.