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Larry, great looking halibut. I know it seems like second fiddle to a ribeye, but man I love that fish. Not sure if you're into fish tacos, but halibut grilled just like you did there and then on corn tortillas, finely shredded cabbage, salsa...it's awesome. Oh, there are worse things than...

Ok, man, what's the story with the bones? You use them for stock or something? Great looking cook/spread.

Simple, but effective. I'm gonna add a SJ to the family this year. Great for small burger cooks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">John, Your cooks Always drive me Cacti I mean Bananas! Fantastic! </div></BLOCKQUOTE> Jim, you crack me up. Anyhow, John, awesome cook. As always. Thanks for showing...

Great looking meal. Thanks for sharing.

That's an insanely good looking chop.

Looks like an awesome weekend. Would love to get away with the family like that.

Me three (or four?)....

Don't see why not, with pork. Chicken should be ok, but not sure about the seafood. You need a binder, and not egg, unless you're aiming for meatloaf. The way sausage has a uniform texture is by mixing before forming. So whatever ground meat mixture you're coming up with, mix it by hand or...

Great pics. Nice to see your process.

Royal Oak is at Canadian Tire too, for a pretty good price. I think about the same as jason's place. If there's a Rona nearby, you can get Maple Leaf lump for about $17/big bag or Maple Leaf natural briquettes for a couple bucks less. it ain't cheap, but I like the quality. Good thread...

Great looking foods. Looks like lots of fun and good eats.

Great pics...would love to hear your process (J's questions are good). Dry curing solid muscle is on my to-do list this year.

Hats off to that meal Bob. Great pictures quality.

Roast it whole on the grill. Or I'm sure it would taste great on your rotisserie. Marinade or rub using your favourite pork flavourings. You could cut it into boneless chops, if you like. It's a loin cut, so pretty straightforward.

Regular is fine. "sweet" really means "not spicy", in this case. There is such a thing as hot paprika, but you don't see it too often, at least where I live. Regular paprika doesn't have much flavour though.

I don't know if it's a great deal. If it's in good shape, a pretty good deal. Offer $100. Like george said, though, if you want it, get it. Condition is important at that price.

Great looking dinner Bob.

Wish I could get hanger steaks conveniently. I've had the cut twice in restaurants and love it.

Great walkthrough. You add more paste pre-smoke? Those belly slabs look great. I've got a couple in the freezer. One's destined for pancetta, the other for bacon.