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Yummm!!!! Looks great, Chris!!!

Oh man did you NAIL that one!!! I'd love to have a few slices of that for a sammie!!! Great work!!

Looks like a great time!! Lots of great food. I love Hollowell. We go there every year when we go to Maine to see the outla...err, inlaws. I always get a pint and a meal at the Liberal Cup.

The rub definitely is interesting to me, but i think I might be in the same boat with my misses. Beautifully cooked!

Beautiful!! As a big mac and cheese fan, I've gotta say that your mac looks awesome!!!!

The trailer set up seems to be working great!! Looks like a great place to camp too. How cold is it over there at night? Are there not many biting bugs?

I'm in the same boat as Dustin. I would totally give it a shot on some NY Strip!!!

I'm so sorry for your loss. It stinks to lose them, they really are a family member as much as any human.

Whoa!!! That's some impressive athleticism!!! Serious climbing skills!!!!

Thanks Jeremy! It tasted great. In the past, I had thought about trying to do a porchetta but all of the recipes made it sound like more work than I want to do. Having had this, I think that I'd like to do a BBQed version next time that I find a belly as pretty as that one. - - - Updated - - -...

I've come to the conclusion that each smoker has it's own personality...even those of the same make and size. It tasted great...not sure what the ideal temp is for a belly, whether rolled or not. I saw so many different answers when I looked into it. Raichlen said 165*, a user on here said 185*...

I've probably cooked butts the most, but I tend to jump around from thing to thing a lot. Most recently was the BBQ belly that I cooked on the 14". I was shooting for 225 and had to work to get it there (probably 3 adjustments in that first hour until it settled at 230)...but, once it was, it...

That's a really cool cook! I'd love to have some of that beautiful plate!

That came out beautifully!! Hope that the pups got a little taste of the steak!

That is a truly amazing cake!! I'm floored by that door and handle and grommet!!!

Great review, Chris!! Hope the event will get to continue on for years to come!

Mr. R's recipe said to pull the belly at 165*. That seemed low compared to a lot of cooks that I saw while researching. But, at 165*, I went and probed a few places. It still felt pretty firm, so I decided to go up to 175*. At 175*, it was better and probed easier. I pulled it off and, per...

On Saturday, the wife and I were debating via text about what I was going to cook while she was out grocery shopping. We were going through the various types of fish (none of which interested me) when she sent me a picture of a rolled up pork belly with no caption or message. The butcher...

Assuming that your thermometer isn't broken, that's hilarious. My 14.5 has been a moody, tempermental son of a gun. It's getting better as I cook on it more, but I have a feeling it's always gonna be that way. :rolleyes:

I always enjoy your cooks and your posts!! This is no exception!! Great work!