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I picked up a belly and some blueberry maple sausage from a local butcher. Neer tried blueberry sausage so I thought I would have it tonight and make "brinner"-breakfast for dinner. On the way home I was thinking maybe I would try to make a blueberry maple bacon cure. Has anyone tried using...

I made this cure recipe last night and added some honey and thyme. I only used about half since I was only making a couple lbs. Still getting my feet wet with charcuterie so I thought I would ask some of you experts. Any reason the cure won't keep in the fridge for a while? I spooned it on the...

Wow! There should be a post of the year contest. This would have my vote

The bone will pull out with little effort when its ready.

No, you shouldn't use it for smoking. It has too much resin in it. You could maybe us it for grilling fish though.

Some of my non stick pans are getting pretty bad and need to be replaced soon. While I've never used stainless steel I wouldn't mind adding at least a stainless fry pan to the collection. Any recomendations on either SS or non stick pans?

I got a bottle of really nice balsamic as a gift a few months ago. Problem is I have very little experience cooking with it. Any good ideas?

Howdy folks, Doing some PP for a neighbor having a house warming party. I've got 4 butts each around 7.5 lbs. She'd like to have them done by 5pm when her guests start showing up. I've done plenty of butts but never this much at one time. Any ideas on a time frame for this cook? Thanks!

You can prop open the door too. I would try ditching the water first though and starting with more lit coals.

One I do every once in a while. Had something similar at a restaurant and recreated it. It's more of an appitizer but it works well as a main course too. Spring rolls Slaw juice from 1/2 a lime 1/2 t Aleppo pepper or red pepper flakes 1/2 t chili powder 6 T rice wine vinegar 1 t sugar 6 T...

Marc is right about the Cayenne. It's all heat and no flavor. Something else to consider is that Chipotle pepper is already smoked so maybe try experimenting with different chiles that aren't. Try subbing out the Cayenne with Ancho, Guajillo or Aleppo or a combination of different peppers. It'll...

Lately I've been doing this: 1 med onion-carmelized 1/2 lb bacon or prosciutto 1/2 lb chicken and portebella sausage 3 small red potatoes-I either roast them or fry in the bacon grease I don't recall what the name of the sauce is, maybe Kevin can tell us-Bechamel sauce after you add cheese...

yes

I finally got around to trying Kevin's butt rub for Jane. I kicked the heat up a bit and was sitting here thinking that a little lemon zest would go great with it. A coupla questions I have... Does zest store well? If so, how? (freeze or dry)I have no intention of storing as I just use fresh...

Besides meat.... I also have been known to throw some chipotles and adobo sauce in. Next time I'm thinking chipotles and raspberry preserves.

meat

I like some heat in my rub. I have made it without cayenne or chipotle and is still good.

Equal parts of the following Black pepper White pepper Ground cumin Garlic powder Dried oregano Chili powder ground ancho or other dried chile that you like Ground chipotle pepper or cayenne This will get the job done but like most rubs it's easy to make changes

Jon It took my wife months to get used to the smoke flavor. After a while she came around and is now a monster. Her demand for chicken wings while she was pregnant was never ending. I would go the route of using no wood and make sure she likes your final product. Then slowly introduce some smoke.

How long of a hold is safe if wrapped and in a cooler? From what I've read 6 hours is the max?