Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Henderson: Did you see this article? I think it answers all of your questions. </div></BLOCKQUOTE> There are some days when I wonder how my eye...

Ok, I have searched and read almost every thread I could find on this subject in here but haven't found the answer I was looking for. Is there any specific type of sand that you use and how much do you put into your water pan. Mind you I have the newer 18" WSM with the large water pan in it...

Try this one-> http://www.firepit-and-grillin...nderloin-recipe.html We do this tenderloin recipe all the time and nobody has ever complained. It's one of my favorites.

Steve, what did you use to slice your bacon? I made bacon from a belly this past summer and it was real hard to slice even with brand new knives. I left the rind on mine since I sort of like the crispiness that you get when it fry's up.

Thanks for the response Larry. I did ask if they had any whole flats but unfortunately, they were completely out and all they had were these "pieces". She did give them to me for a nice discounted price since she didn't have what I was looking for so I won't complain. The way I look at is...

Just got back from the butcher shop with two small brisket flats. Each one weighs baout 2.5 pounds for a total of 5 pounds, I am planning on smoking them slow as I am also doing two pork butts at the same time. My question is how long will these take to cook if I am doing them at about 250*? I...

What was your recipe for the brine you used?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine: To my fellow Canadians...you know it's coming up this weekend. What's on the menu? I've got a homemade ham, currently sitting in a brine...

I haven't even read this thread yet and I put it in my favorites already!

Your lid didn't fall off the balcony this time did it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ToddF: As a tribute, I timed Vulcana's fire-up to TV coverage of what may be the last time a Shuttle launch lights up the night sky. I remember...

Billy Mays is dead but they are still playing his commercials, creepy. Micheal Jackson is dead too. No brain in his head, again creepy. Farrah Faucet is dead. Nothing creepy here. The doctors found out that Ted Kennedy didn't really have cancer, he was just really really drunk again. Ted...

Almost forgot, if you have any left over egg roll wraps, you can fill them with your favorite pie filling and then fry 'em and dust them with powdered sugar!!

I make these things for parties, tailgates and other such events all the time and they are usually the first thing gone. All the ingredients that are in these need to be finely chopped or diced or they will poke through the egg roll wrap (trust me on this I learned the hard way). 1.5 pounds of...

I wonder if he is following Bobby Flay's instructions on how to put your water pan in?

Just got back from a friends house after eating dinner with the ham I made. This was the first ever ham that I had ever made and it was a great success. People oohed and ahhed over the way it looked when I took the foil off the top and even better were the reactions I got when they had their...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde: how is it possible that after 3 years of reading, talking and salivating over it, I still haven't gotten around to doing bacon? shame on me...

Ok. So I have the ham brining inside of a large turkey roasting bag and the whole thing is inside of a 5 gallon bucket just in case there is a rip or leak so I don't have brine leaking all over the inside of my fridge. Now the other question I have is do I need to rotate or stir or otherwise...

Yes this is a fresh uncured ham. It came straight off a local farm and has not been processed or had any solution added to it. The only reason it was frozen is because my butcher is going on vacation for a week starting today and had started putting everything in his freezer a few days ago...

I just picked up a fresh frozen ham (10 pounds) from my local butcher shop today. I was reading in some of the other ham posts about how to smoke it and a lot of folks said it needs to be brined before going into the smoker and other folks say it doesn't. This is my first ham and would like it...