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Kudos, my friend. That's quite the rehab job.

I've made both before...but I had a few bellies in the freezer and I was procrastinating. Finally got down to it. BTW, this might have been my best bacon ever. I did it on the Performer for the first time. I was surprised at the low temp it could keep. Very good (i.e. not too much) smoke...

Jeff, you gotta post the updated pics.

Bob, you've posted a few bacon and Canadian bacon pics in the last little while. You got me motivated to make my own. I had two big bellies from pig I bought last year. Took one and cut it into two to make pancetta. And the other, I made into slab of bacon. On the left is pancetta. Right...

Great looking brisket? I'm more interested in (sorry) what you do with the trimmings? I occasionally have these and put them in the ziploc with the best intentions for future use. They end up freezer burnt and discarded. Do you vac pack?

Wow, those are some meaty and delicious looking ribs. I have to say, though, I see too much white on the bottom of that Lampe plate.

Great effort. You're right it is easy BUT time consuming. Thanks for the recipes. I've made Kielbasa twice. Once really good texture-wise. Once, too crumbly. Yours look great.

I remember my first cook. I don't think it looked as good as this one. Congrats. And the beer looks great. Love the local brews.

That sounds like a great idea. I love chicken livers.

Long story short, I defrosted a couple bellies, thinking I'd make them into pancetta. But I failed to realize how big they are and figured it'd would be too much pancetta, so decided to turn one slab into bacon. Problem is...it won't be cured by this weekend (I'm doing a dry cure), so can't...

That PP looks to be shredding really well. What temp did you cook it to?

That's pretty convenient that they sell pre-cured belly in Sweden. Looks great Wolgast.

Wow! Those spares look so delicious.

Short answer is yes. Like you say, sometimes it's not ready for dinner. I don't have anythign at all against re-heading pulled pork. Haven't made brisket yet.

John...Great looking burnt ends and outdoor kitchen. The only flaw I see with the setup is that the fridge is too small to hold all the beer you'll need for the TVWBB get together.

I admire the brunoise of apple in that marmalade. That tenderloin looks amazing.

Phil, how's that revamped grill area working out for you? Sorry if I'm mistaken, but I believe you were posting pics of your backyard project.

Lookin' good phil. I'm getting a wok next year. Helps add some versatility to the weekly menu, eh?

Smokey pork was made fresh (garlic, chili flakes, green onion) and smoked in the WSM. Yeah, that pic slipped through the editing process. It's not for something in my department. My wife just told me it's for cake decorating.

I just stuffed the jalapenos with cream cheese and wrapped with bacon. Took them off when they looked done (basically going with the bacon's appearance. I've heard about people getting some jalapenos with no heat. These were not that kind. Amazingly hot. Just before the point where they...