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    Prague Powder 5-200

    So, I'm going to post this here because of the HECK of a time I had in trying to find information about this particular form of Prague Powder. In Canada, this was the type of Instacure/Cure Salt I got from a local butcher, and considering it wasn't explicitly called Instacure 1, or Prague...
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    My first try at making a traditional Polish Sausage (Kielbasa)

    I'm reposting this from another message board, but I figured I'd add it here because I haven't posted about smoking ANYTHING in a while. SO, here are some pics of the process: First, chopping the 4lb boneless pork butt down to about 1-2" pieces (easier to grind) Putting my ingredients...
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    So I finally did it...smoked some ribs for the first time today!

    So we had Part 2 of our Garage Sale today, selling another ~$400 of junk off to random treasure hunters! The garage sale was, of course, only another excuse to smoke some meat! Took the ribs out of the fridge and sprinkled them lightly with my own rub, letting them sit for an hour and a half...
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    My first semi-HH bone-in Pork Butt cook (BEST ONE YET!)

    So this past weekend my wife and I had a garage sale in order to get rid of some of the stuff her and I had accumulated over the years. Since we'd be in our garage all day without much else to do but barter with the neighbours, I thought it'd be a great chance to try another pork butt. One...
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    So someone help me identify this grill....

    My Dad offered to give me this grill he bought but never used. It has an adjustable coal rack that heightens and lowers as well as a pull out shelf to clean the ash. 2 vents on the lid and 2 vents on the bottom portion... Seeks quite simple. All metal construction. No idea of brand name, but...
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    The Pre-Heat/Pre-Burn method

    I've read of several posters on here who like to load their smoker to the max, add their lit coals and then let the whole thing burn for 1/2 - 1 hour for the purpose of "cleansing" their fuel source of all the white smoke nasties that could otherwise add a bitter taste to the meat. Now, for the...
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    Question about Buffalo Turds, or whatever they're called...

    I'm making Carne Asada for some friends tomorrow night and I want to make some ABT's as an appetizer. Now, I know that these can be made on any source of heat but I really think smoking them would be a fantastic way to season and finish them, as well as giving me a chance to show off my new...
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    Trying another overnight pork butt...

    ... For my second ever attempt with the WSM! Last time was a bit of a gong show (see my introduction thread) but this time I feel like I've prepared a little better and have the stress of that first butt out of the way. Ill start off with the first few pics I have. I didn't take a ton of the...
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    New smoker from Winnipeg, Canada!

    Hi everyone! I just recently was married in the beautiful state of California to a beautiful Alaskan bride and we are now back to my home town of Winnipeg, Manitoba, Canada. The ONE gift on our registry I asked for I got... An 18.5" WSM!!! Anyway, to keep this short I'd just like to say how...

 

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